Weeks 6–7 of Baby GAPS increase foods the baby already knows. Homemade yogurt or cultured sour cream moves to 3 teaspoons with each meal. Raw egg yolk increases to two per day. Soft cooked meat increases, especially the gelatinous meat from around bones and joints. The book also says formula stops completely during this two-week stretch while breastfeeding continues.[1]
We began Baby GAPS with our youngest on September 20, 2026, and this is our first time following the baby sequence. These two weeks focus on amounts and milk-feed changes rather than a long list of new foods.
A baby’s milk needs do not end simply because a week number has been reached. Breast milk or infant formula remains the main source of nutrition from 6 to 12 months. Discuss any reduction in formula with your baby’s clinician, who can assess age, growth, intake, and the nutritional adequacy of the replacement diet.[4]
Continue the First Five Weeks
Continue the foods already established through Weeks 4–5. That includes meat stock, fresh juice, vegetable soup, the tolerated probiotic-food route, soft meat, liver, fish, avocado, raw yolk and cooked apple. Weeks 6–7 increase specific amounts rather than introducing a new list of foods.[1]
The complete Baby GAPS first-food guide shows how these increases fit into the full sequence.
Weeks 6–7 at a Glance
| What Changes | Weeks 6–7 Direction |
|---|---|
| Homemade yogurt or cultured sour cream | Increase to 3 teaspoons with each meal |
| Juice or water | Begin adding tolerated homemade yogurt to the baby’s bottle |
| Raw organic egg yolk | Increase to two per day and add to soup or a cup of meat stock |
| Soft cooked meat | Increase the amount, especially gelatinous meat from around bones and joints |
| Formula | The book describes formula ending during Weeks 6–7; an individual baby’s feeding plan requires clinical assessment. |
| Breastfeeding | Continue |
Increase Homemade Yogurt or Sour Cream
Increase tolerated homemade yogurt or cultured sour cream to 3 teaspoons with each meal. This is an increase within the established Week 2 dairy route, not a first dairy introduction.[1]
Use homemade live yogurt fermented for at least 24 hours. The 2020 book calls that preparation lactose-free. The official GAPS FAQ adds that residual lactose varies from batch to batch and gives a 36-hours-or-longer option for especially sensitive people. A dairy reaction still follows the source-defined dairy wait and retry route.[2][3]
Add Tolerated Yogurt to Juice or Water
You may now add the tolerated homemade yogurt to the baby’s bottle with juice or water. When using juice, it remains the same fresh preparation introduced earlier. The direct Baby GAPS book says fresh juice cannot be stored and must be consumed within 30 minutes of pressing.[1]
Mix the yogurt into the portion being served. Do not turn the fresh juice into a stored batch.
Increase Raw Egg Yolk to Two per Day
Increase the raw organic egg yolk introduced in Weeks 4–5 to two yolks per day. Add the yolk to the baby’s soups or cup of meat stock. The source still means yolk only. Whole egg is included later in the Weeks 8–9 pancake, followed by a separate scrambled-egg or omelet meal in Week 10 and beyond.[1]
Continue using the yolk in the raw form already tested and introduced. This is an amount increase, so it does not replace the source’s served-form wrist test for a new food or form. A clear wrist spot does not rule out food allergy. Follow the baby’s allergy plan.[5] For uncooked servings, FDA recommends eggs pasteurized to destroy Salmonella.[6]
Increase Soft Gelatinous Meat
Increase the amount of soft cooked meat, with particular attention to the gelatinous meat from around bones and joints. Continue using meat cooked until soft enough to puree into the established soup or vegetable puree.[1]
The source does not set a new meat measurement for this two-week stretch. It directs an increase in the amount already tolerated.
What the Book Says About Formula
For a formula-fed baby, the book says to stop formula completely in Weeks 6–7. Formula replacement began gradually in Week 3 with soups and purees containing meat or fish. This completes the transition described in the book; it is not a universal instruction to end an infant’s needed milk feeds. Any reduction must fit the baby’s age, growth, intake, and individual feeding plan.[4][1]
For a breastfed baby, breastfeeding continues. The source does not attach a new nursing frequency or cutoff to Weeks 6–7.[1]
Track the Amounts and Milk Feeds
Weeks 6–7 change several amounts at once. Record the yogurt or sour cream amount, number of raw yolks, meat increase and the baby’s milk feeds, including any agreed change in formula. Continue the established foods from earlier weeks without inventing new amount targets where the source gives none.
Keep Your Feeding Notes Together
My Baby Feeding Chart + Reaction Log brings together the food, prepared form, amount, timing, and response. It is listed in the WFLI shop.
What Waits for Weeks 8 and 9
The next new food is one small pancake made from almond or hazelnut butter, peeled pureed zucchini or squash, and egg. Weeks 8–9 also increase the fresh juice and begin the first raw vegetables in a specific order. Those additions do not move into Weeks 6–7 early.[1]
Continue with Weeks 8 and 9 of GAPS Weaning for the nut-butter pancake and raw-vegetable sequence.
Frequently Asked Questions
Does Breastfeeding Stop in Weeks 6–7?
No. The book describes continued breastfeeding and a separate formula transition. Breast milk or infant formula remains the main nutrition from 6 to 12 months; do not use a week number alone to stop needed formula.[4][1]
Are Nut Pancakes Added Now?
No. The small pancake begins in Weeks 8–9 and uses nut butter, peeled pureed zucchini or squash, and egg. The source does not call it a nut-flour pancake.[1]
Does Egg White Enter Now?
No. Weeks 6–7 increase yolk to two per day. Whole egg is included in the Weeks 8–9 pancake before the Week 10 scrambled-egg or omelet meal.[1]
How Much More Meat?
The source says to increase the meat but does not assign a new measured amount. Continue the already tolerated soft form, emphasizing gelatinous meat from around bones and joints, without inventing a fixed target.[1]
References
- Campbell-McBride, Natasha. GAPS: Gut and Psychology Syndrome, expanded second German edition (2015), Part 4, “New Baby,” “Introducing Solid Foods,” Weeks 6 and 7.
- Campbell-McBride, Natasha. Gut and Physiology Syndrome (2020), “Food” and “Yogurt, Kefir and Sour Cream”: homemade fermented dairy and the 24-hour yogurt statement.
- GAPS official FAQs, Dairy question 9 and Fermented Foods question 2, plus the official Dairy Introduction Structure: residual-lactose qualification, longer fermentation for sensitive people, sensitivity testing, gradual introduction and the dairy-reaction wait.
- Centers for Disease Control and Prevention. How Much and How Often To Feed, March 11, 2025.
- American Academy of Allergy, Asthma & Immunology. Allergy Testing.
- U.S. Food and Drug Administration. What You Need to Know About Egg Safety.
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