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

Gluten-free Gift Basket


buffettbride

Recommended Posts

buffettbride Enthusiast

Both of my children have silent auctions this year and I had the idea to put together a gluten-free goodies gift basket with some tried-and-true gluten free (both mainstream and speciality) products and recipes. I'm thinking pretty much gluten free meals for a whole day (breakfast/lunch/dinner/dessert).

Is this something any of you would have interest in if you were to see it at an event like that?

I'm thinking of branding it as, "For the gluten-free eaters in your life..." maybe a blurb about Celiac Disease for awareness, and call it good.

Any other thoughts or suggestions on how to make it appealing?


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



Celiac.com Sponsor (A8-M):



dandelionmom Enthusiast

I think that would go well in our school auction. I know of a school employee and a few families that are gluten-free in our elementary school.

Our Whole Foods had a gluten-free gift basket recently and even though it was overpriced and not for a good cause I thought about buying it!

TrillumHunter Enthusiast

Good idea! I think putting mainstream products in there will get extra attention. People will be surprised by the things we can eat. Maybe say, "Celiac for a Day!"

*lee-lee* Enthusiast

i think that's awesome! i wish i lived closer so i could come and bid!

i'm not sure how much money you are looking to spend but some of the Celiac Awareness t-shirts are hilarious. i'm not sure if any mainstream stores sell them but they're all over the t-shirt websites.

i agree about having a mix of "regular" and specialty foods. that would make it appeal to more people, especially those who haven't got the foggiest idea what gluten and/or Celiac is!

Amyleigh0007 Enthusiast

I am doing somthing similar for my school's teacher dessert auction! I am making gluten free chocloate chip cookies. I branded it as "The perfect treat for somewith with Celiac, gluten/wheat intolerance, or allergies." I hope it brings in lots of $$$ because no one has made a "specialty" dessert before.

missy'smom Collaborator

Maybe you could include some yummy treats that we usually pass by in the market because they are a bit expensive for everyday.

Last year my son's class did a movie night one with amoung other things, a red popcorn popper and a variety of popcorns-blue, white, yellow.

How about allergy free movie night for a theme?

Archived

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


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