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

Hard Time Finding Something

mcs1984

Recommended Posts

mcs1984 Apprentice
mcs1984
Posted

My son loves cheese it, and the other day at school his teacher came and told me that at snack time he was snicking them off the napkins of his friends. She told him to go spit them out but still dont know how many he really did eat. So my question is has any one found or had a gluten-free cheese it? He is only 4 and we have been doing this for about 12 weeks now he understands but at the same time he doesn't understand. Whats a mommy to do?

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

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted

while not the same size as cheeze itz, glutino has a cheddar cracker: Open Original Shared Link

dbmamaz Explorer
dbmamaz
Posted

The book gluten free baking classics has a cheese puff recipe - i havent tried it because we dont do dairy any more (/cry) but it might be worth checking out. It looked more like a cracker, i think

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

I haven't tried any of them yet, but I've seen several recipes for just such a thing posted. Try searching for cheese cracker recipe and goldfish recipe.

My son likes the Glutino Cheddar, but they aren't as cheesy tasting as Cheese-Its and they are round and about the size of a Ritz.

stolly Collaborator
stolly
Posted

We make crackers from Chebe mix and cheddar cheese. We cut them in shapes with cookie cutters like goldfish, Mickey Mouse...you could easily do little squares. The taste is not exactly like Cheeze Its or Goldfish, but my daughter likes them. I send them into school when they have crackers as a snack.

purple Community Regular
purple
Posted

Open Original Shared Link

has a recipe called "Mock Cheese Crackers", made with red lentils if you can find them. Maybe you could sprinkle into the dough some Kraft cheese in the blue can. I never tried it yet but under "baking" somewhere it was posted that they use it for mac & cheese. I bet your son would love to help you make them and while doing so you could talk to him about the whole gluten-free subject. He would be proud . You could call them "his crackers" b/c he made them.

Beth in NC Contributor
Beth in NC
Posted

What about the Blue Diamond Nut Thins? They have a cheese flavored one now. It isn't a cheese it, but they are really good!

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

Celiac.com Sponsor (A8-M):


Juliet Newbie
Juliet
Posted

Here is a possible substitution:

Open Original Shared Link

And this one my son loved when we were weaning him off a goldfish crackers; they satisfied that craving:

Open Original Shared Link

I tasted them, too. The texture is a little lighter than a cheeze-it or goldfish cracker, but the taste is very similar.

We've done the Chebe bread crackers, too, and boy are they tasty on the first day. But they go stale almost immediately.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,100
    • Most Online (within 30 mins)
      7,748
    HCK
    Newest Member
    HCK
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Vaccines

      By trents · Posted

      But isn't it easier to just take a D3 supplement? Is the D light somehow a superior source? Links?
    • Scott Adams
      Status Update...

      By Scott Adams · Posted

      So the way it should be used is to take it before possible gluten exposure, so right before a meal at a restaurant take 1-2 capsules. Unfortunately taking it 1 hour or more after an exposure is too late.
    • Scott Adams
      Do I really need to get a biopsy?

      By Scott Adams · Posted

      Welcome to the forum, and thank you for sharing your detailed experience. It sounds like you’ve been through a lot over the past several months, and it’s understandable to feel frustrated after navigating unclear diagnoses and conflicting advice. Since you’ve found relief with a gluten- and corn-free diet, it might be worth continuing that approach for now, especially given your current commitments to culinary classes. You could consider working with a knowledgeable dietitian or a gastroenterologist who specializes in food intolerances and celiac disease to explore potential intolerances or other conditions without immediately reintroducing gluten. If confirming celiac disease is important for your long-term health management, you could plan for an endoscopy during a less busy period, ensuring you follow the gluten challenge protocol beforehand. In the meantime, prioritizing your well-being and avoiding known triggers seems like a practical step. Always advocate for yourself with doctors, and seek second opinions if needed—your health concerns are valid. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • trents
      Do I really need to get a biopsy?

      By trents · Posted

      Welcome to the forum, @Ryangf! If you don't have celiac disease you could still have NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms but NCGS does not damage the lining of the small bowel as does celiac disease. Some experts feel NCGS can be a precursor to the development of celiac disease. NCGS is 10x more common than celiac disease. There is no test for it. A diagnosis of NCGS is arrived at by first ruling out celiac disease by formal testing. At the end of the day the antidote for both is the same, namely, life-long abstinence from gluten. Yes, corn is a common cross-reactor with gluten for some celiacs. So are oats, soy, eggs and dairy.  I have concern with your possible exposure to wheat flour dust during your culinary training. It gets in the air, you breathe it in, it gets trapped in the mucous of your mouth and airway and winds up in your gut. If you decide to go forward wit the "gluten challenge" for formal celiac disease testing, aim for the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for four weeks leading up to the day of either the blood draw or the endoscopy/biopsy.
    • Scott Adams
      Less than 10 parts per billion issues

      By Scott Adams · Posted

      I just want to mention that with gluten we're talking about ppm, or "parts per million," and not parts per billion.  Sticking to whole foods and home cooking is the safest way to go, without necessarily replacing all gluten products you might normally eat with gluten-free ones. If you do eat gluten replacements, for example gluten-free bagels or breads, it's probably best to take @trents advice and seek out certified gluten-free brands.
×
×
  • Create New...