Something as easy as buying a loaf of bread at the grocery store or ordering pizza no longer is an option, so diligent parents shop around for substitutes, test recipes and end up doing a lot of their own baking. And she has discovered a brown rice pasta, Pastariso, that she likes as much as the real thing. We think Bob's Red Mill biscuit is the best tasting. Keir uses in place of wheat is spelt, a high-gluten grain that is fine for people with wheat allergies, though still not recommended for people with celiac sprue, who can't tolerate any form of gluten. Taste, of course, is subjective.
Some people say that foods made with substitutes never taste as good as the real thing.
Brett says the rice-based pasta comes close, but Keir isn't so sure. It does not. The only explanation I can think of is that they just haven't had any of the wheat stuff in so long that they are thrilled and delighted to have something in the general ballpark. Some natural foods stores carry a commercially made spelt bread. Children, it seems, can adapt easily to new eating behavior with the support of their parents.