European International Journal of Science and Technology Vol. 2 No. 6 July 2013 107 DEVELOPING GLUTEN FREE WEANING FOODS FOR INFANTS OF 6-9 MONTHS OF AGE Mahnaz Nasir Khan, Head of Food Science & Human Nutrition Department, Kinnaird College for Women, Lahore Memoona Khalid, Lecturer Food Science & Human Nutrition Department, Kinnaird College for Women, Lahore Nasreen Kausar, Lecturer Food Science & Human Nutrition Department, Kinnaird College for Women, Lahore Faiza Jabeen, Student BS Food Science & Human Nutrition, Kinnaird College for Women, Lahore Corresponding Address: Mahnaz Nasir Khan, Head of Food Science & Human Nutrition Department Kinnaird College, 93 Jail Road Lahore Phone: +923074540364 INTRODUCTION Weaning is the process of introducing solid food to a baby’s diet after 6 months of age. It is a transition from breast milk to semi-solid food. The importance of weaning food for promoting a child’s growth cannot be over looked as malnutrition frequently results from inadequate breast milk after the age of six months and inappropriate introduction of semi-solid food. Food first introduced at six months of age should be of a soft, runny consistency. These foods include pureed fruits like banana or vegetables like carrots and rice are excellent choices which may be mixed with water or formula milk. Baby at the age of 6 to 9 months becomes used to swallowing solid food, a thicker consistency may be offered. Hard food should not be given. Fruits, vegetables, meats, pulses and cereals should be offered. Yogurt can also be offered. In this age the baby’s acceptance to new food is more than after 12 months (Fraser, et al. 1999). The problem of starting weaning and introducing new foods is compounded if the infant has a family history of celiac disease. WHO has recommended that gluten should not be given to babies at six months, and never as a first weaning food for babies with a family history of allergy or celiac disease. This is recommended because the introduction of gluten is associated with the onset of celiac disease in predisposed babies. Celiac disease is defined as a multisystem disorder that causes the body’s immune system to respond to the protein in certain grains. The immune system builds antibodies against these proteins and causes