Dartmouth Tribune: A family’s journey to gluten-free

Gluten-free and dairy-free baker Iain Downey prepares icing for one of his pumpkin-spice bundt cakes.
Gluten-free and dairy-free baker Iain Downey prepares icing for one of his pumpkin-spice bundt cakes.

A gluten-free diet is yielding more than a fresh batch of health for a local family from Dartmouth, inspired to share their story following a recent Community Herald column, “The real truth behind gluten,” written by Michelle MacLean.

Heather Downey and her family made the shift to gluten-free 17 years ago, long before supermarkets designated entire sections to gluten-free products; a time when variety was limited to loaves of tasteless, cardboard-like bread. The shift began an inspiring journey for their nine-year-old son Iain, who has Asperger Syndrome and high functioning autism.

“When he was nine there was a lot of back and forth on the internet about whether a gluten-free diet made a difference in our children. There were claims that children became more sociable and interacted more with others after going gluten-free,” recalls Downey. “We were always looking for interventions, anything that might help Iain, so we figured it’s not going to hurt to try it.”

Read Downey’s story here.

“For a nine-year-old whose tummy always hurt, to a six-foot young man who is rarely ill, a gluten-free diet has been worth the journey … We are all healthier because of it. ” says Downey.

Until the website is launched, inquiries to purchase Downey’s baked goods can made at www.facebook.com/IainsIncredibleEdibles.