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School Lunches

CeliacMother

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CeliacMother Newbie
CeliacMother
Posted

My son is 14 years old and was recently diagnosed with celiac disease. Not easy for a teenager to be told he can't eat pizza, etc. with all his friends. Anyway, school lunches have become a problem. He attends a private school which helps because the lunch menus are pretty nutrional and he has a lot of choices; however, some days he just needs to pack his lunch. Does anyone have any ideas for sack lunches? He really doesn't like the gluten-free breads, so I'm having trouble coming up with something "packable". Also, any ideas for snacks before his cross country meets, basketball games, etc. would be really appreciated. Thanks!!

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ILOVEOMC Enthusiast
ILOVEOMC
Posted

:D Hi,

My son just turned twelve and was diagnosed this past March so we are still new at this too. I do have some ideas for you though. Here is a list of somethings my son takes in his lunch which I pack.

Envirokidz Crispy Rice Bars ( berry, chocolate, or peanut butter)

Mott's Natural applesauce in little premade cups

Hormell Peperonni

Go-gurts

fruit such as blueberrries, or whatever he likes

Homemade muffins

candy bar for a treat

carrots and dip(I think Kraft Ranch is gluten-free, or try the Annie's Naturals Cowgirl Ranch)

My son is a picky eater anyway so it's really hard to find things he likes. Plus he is losing molars left and right and doesn't want crunchy foods right now. I hope this helps a tad and if I think of more I will add them on a later post.

Good luck!

ILOVEOMC Enthusiast
ILOVEOMC
Posted

Oh, I just read another post and they mentioned Jello brand gelatin in any flavor is good to pack. Add some Cool-whip, or fruit and it is another idea.

Also, Smuckers Natural Peanut butter is good to dip apple slices or bananas in.

CeliacMother Newbie
CeliacMother
Posted
  • Author
Oh, I just read another post and they mentioned Jello brand gelatin in any flavor is good to pack. Add some Cool-whip, or fruit and it is another idea.

Also, Smuckers Natural Peanut butter is good to dip apple slices or bananas in.

<{POST_SNAPBACK}>

Thank you, thank you for your ideas! I'll head to the grocery this evening and stock up!

emsmom Apprentice
emsmom
Posted
Thank you, thank you for your ideas!  I'll head to the grocery this evening and stock up!

<{POST_SNAPBACK}>

My DD hated gluten-free bread as well but we found Gluten free Bakery at whole foods very good.she takes grill cheeses to school I make them in the morning and wrap it up in foil she loves it.

her fav snaks are mini rice cakes w/ peanut butter ( great for protien)

potato sticks, fruit enviormental kids gluten free VANILLA animal cookies( the chocolate ones have gluten)

killernj13 Enthusiast
killernj13
Posted

The gluten-free bread at Whole Foods is much better than the others I have had. They have a garlic / sundried tomato bread which is delicious. Melt some cheese on it and it is like a "pizza sandwich".

Also, wrapping G/L deli meats in a corn tortilla or even in lettuce is another alternative so lunch time.

As far as snacks, most of the Lays Stacks potato chips state they are naturally gluten-free on the cans. They are in cans like Pringles which are not gluten-free.

Good luck!!!

Guest nini
Guest nini
Posted

my daughter's faves for her lunch box are:

Dinty Moore beef stew (heated up in the morning and put in a thermos)

Hormel Beanies and Weenies ("" "")

Mozzerella Cheese sticks

Fruit Cups

Jello cups

Pudding cups (Kraft or Hunts)

baby carrots and Annies Naturals Cowgirl Ranch dressing for dip

Fritos, Cheetos and Funyons

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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