Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Are Any 1 Here Girl Scouts


Guest lorlyn

Recommended Posts

Guest lorlyn

how do yall get through camp without eating gluten plzzzzzzzzzzzzz tell me as soon as posible :ph34r:

from the conserned girl scout


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



2kids4me Contributor

You've come to the right place, there have been a few topics about scout camps. I will inlcude my post from a thread , and a link to another thread, on this site from last year:

My son, Matt is celiac and diabetic, attended cubs for 3 yrs and is now in scouts. As others have said - talk to the leader. I was camp cook for the cub camps and we prepared lots of meals gluten free or I provided substitutes. the group was more than willing to work with me...for scouts, they are in patrols and plan their own menu - all members are keen on cooking gluten free for the weekends and making it fit his diabetes plan. The scout group paid for the gluten free pancake mix that I provided - I felt that it was important to do ALL pancakes gluten free so no risk of cross contamination - the kids all thgouht they were better than the pancakes they had at home.They made trail mix with chocolate chips or M & M's (gluten free in Canada).

All menus were worked out with me in attendance, I provided gluten free cereal for my son, we had ham and potatoes with fresh veges at one cub camp - leader had separate butter container set aside for Matt. Tin foil dinners are always a hit - gluten free meat (Grimms or Freybes are good) potatoes and carrot or other vege, onions - wrap it in tin foil and throw it on the fire.

Ask to be part of the menu planning, if pasta is on the menu - let them know you can provide rice pasta as long as it is cooked separately. The group should not have an issue with compensating you for costs of providing substitutes.

For smores - I made gluten free crispy rice squares - made them flat like a wafer and cut them into squares - they substitute for the graham cracker! So Matt didnt have to just stick with a marshmallow! He could eat a smore right along with everyone.

As a note : it is an excellent learning situation for all the members of the troup - learning about celiac, helping a fellow scout by making safe meals - the kids in our group have embraced the knowledge and it educates them about celiac (and diabetes).

Sandy

a link to just the topic you need!

Open Original Shared Link

plantime Contributor

I was a Girl Scout leader for several years. In my troops, we always accomodated food problems. Several of the girls earned badges for the work they did setting up special menus and researching food-related illnesses. There is no reason whatsoever that Scout camps should not work out a menu plan for a celiac child.

Liz92 Rookie

Def. not a girls scout but do go to lots of camps!! I usually tell leaders in charge and eat mostlly fruits and stuuf and they usually try to cook gluten-free or have gluten-free food for me!! so nice of them. i luv my camps!! i have girls camp and youth conference if anybody besides kassie knows what that is

Guest lorlyn

hey thank u ill ask my gs leader and the camp leader if they can help me and if they cant ill bring my own food wat do u yall recomend

I was a Girl Scout leader for several years. In my troops, we always accomodated food problems. Several of the girls earned badges for the work they did setting up special menus and researching food-related illnesses. There is no reason whatsoever that Scout camps should not work out a menu plan for a celiac child.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,291
    • Most Online (within 30 mins)
      7,748

    mickcastledine
    Newest Member
    mickcastledine
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      I think most of us, when we first got our diagnosis, imagined that going gluten free would be the magic the bullet that would restore us to perfect health. We soon find out that it usually isn't quite that simple and that celiac disease has long fingers.
    • Celiacsugh
      Thanks! I still have much to learn, I'd hoped going gluten-free would be a magic bullet and I'm learning my system is still very sensitive which is overwhelming and discouraging at times. Thanks for the yogurt tip! There is comfort in knowing that this is common during early healing and I'm not alone! 
    • Celiacsugh
      Thanks so much for the response. Are you usually able to pinpoint a trigger when you get the pain again? What I didn’t share in my earlier post is that I also usually eat out on weekends (though I share celiacs/needs to be gluten-free) and I’ve also been under a lot of stress lately in my personal life. While I’m speculating that it’s the wine it could certainly be a number of things. Do you ever notice the pain more when you are stressed? Learning so much about the brain/gut connection and celiacs. Thanks, there is comfort in hearing others have experienced similar symptoms. 
    • Raquel2021
      This was my main symptom. I still get it from time to time. Also feels like a burning pain on the upper abdomen. I think the wine could definitely cause the pain to be worse. There are do many things I still can't eat.
    • trents
      Yes and this is true of gluten free ready made, processed and prepackaged foods in general. In particular, hard to digest polysaccharides are commonly used in these products that give many celiacs issues and I personally don't handle some emulsifiers well. IMO, reactions to these ingredients are often mistaken for a gluten reaction.
×
×
  • Create New...