angel-jd1

I have always heard that we are not supposed to lick them. I just buy the peel and stick ones.

However I have never seen any proof or research that goes either way on the issue.

I guess I just go twards the safe side of things with the peel and stick. When I have one that is lickable, i use a wet paper towel to seal it. I'd rather be safe than sorry.

-Jessica

You can also find it at the Gluten Free Pantry Open Original Shared Link

Great bread bakers have always relied on dough enhancer to maker their bread lighter and fluffier. But gluten-free bakers have been excluded from that group because most dough enhancers contain gluten. Thanks to Bette Hagman, we've found a dough enhancer that helps gluten-free bakers bake velvety, moist breads with less crumble and longer shelf life. Add 1-2 tablespoons to any bread recipe. Comes in a reusable can. Needs no refrigeration.

Ingredients: whey, soy lecithin, tofu, citric acid, dry yeast, sea salt, natural spice blend, corn starch, vitamin C (ascorbic acid), natural flavor.

Hope that helps!!

-Jessica

Well folks, I know alot of us use this brand of cereal because it is mainstream and easy to find. I found out some cruddy information this morning after a post on the board prompted me to look into the cereal.

They had taken their gluten-free cereal list off of their web page so I called the customer service to check on the gluten-free status and here is what I found:

They are going to be making some of the previously gluten-free cereals NOT gluten-free now, beginning late this comming summer. This is because the FDA has not set regulations for gluten, and they do not test at their facility, so they are adding the gluten to basically cover their butt!! GRRRRRRRR The cereals were already made on non dedicated lines that were washed between batches. They never tested for gluten content on batches.

The fruity dyno bites will be the cereal that is NOT changing and they are made on a dedicated line accoring to the customer service rep (BTW she was SOOOO nice).

SOOOOOOO what it all boils down to IS:

Until late summer (she said watch for label changes) the following cereals remain on their gluten free list:

Ok........Here is the story that I recieved from Malt-O-Meal company this morning:

They are going to be making some of the previously gluten-free cereals NOT gluten-free now, beginning late this comming summer. This is because the FDA has not set regulations for gluten, and they do not test at their facility, so they are adding the gluten to basically cover their butt!! GRRRRRRRR The cereals were already made on non dedicated lines that were washed between batches. They never tested for gluten content on batches.

The fruity dyno bites will be the cereal that is NOT changing and they are made on a dedicated line accoring to the customer service rep (BTW she was SOOOO nice).

SOOOOOOO what it all boils down to IS:

Until late summer (she said watch for label changes) the following cereals remain on their gluten free list:

They used to have the information on their webpage under q&a's . HOWEVER, it is not there anymore........that's odd. Hummmmmmmmmm

Here is what the q &a section used to say about gluten-free cereals from malt o meal, however since they have removed it from the information, you have to wonder about the gluten-free status now, or if it is just a "cover our butt" type of thing.

I found this article today and thought of this thread, just interesting:

February 09, 2005

Diabetic kids at risk for celiac disease

Doctor recommends routine screening for the intestinal disorder

Children and teens with diabetes also have a high risk for an intestinal disorder called celiac disease.

Dr. Don Cameron, head of pediatric gastroenterology at the Monash Medical Centre near Melbourne, Australia, says children with type 1 diabetes should routinely be tested for the condition.

If the blood test is positive, they should have a bowel biopsy to confirm the diagnosis. The only known treatment is a lifelong diet free of gluten, a protein in wheat, rye, oats, barley and other grains that damages the small intestine in people with celiac disease.

Children with type 1 diabetes already need lifelong insulin injections because their immune system has mistakenly destroyed the cells in the pancreas that produce the essential hormone.

Cameron and his colleagues tested 600 diabetic children and found 42, or seven per cent, had celiac disease. In comparison, less than one per cent of the general population has the condition.

The doctor says celiac disease can show itself in a number of ways, depending on the age of the person. Some toddlers, for example, may develop pot bellies and diarrhea and not gain weight. But it can appear at any time in childhood, with symptoms of abdominal discomfort, diarrhea or a falling behind in growth.

Older children with celiac disease frequently do not put calcium into their bones and are therefore at risk for osteoporosis, or brittle bones, when they are older. They might also develop anemia, a reduction in the oxygen-carrying capacity of the blood.

"Adult women may have trouble becoming pregnant or else become symptomatic after childbirth, such as losing a lot of weight, diarrhea or just plain tired with emotional disturbance," Cameron says. "So there is a huge range of things at all age groups."

In an interesting twist, the researchers found that children whose celiac disease was well-managed by a gluten-free diet also had better control of their diabetes.

It may be that children who were good at following their diet were also good at following advice related to their diabetes. Another possibility is that children who stuck with their gluten-free diet absorbed nutrients better and had more stable blood sugar levels.

Open Original Shared Link

-Jessica

Come on.......do you really think we should be calling people "ignorant" if we REALLY want to help them?

I think they have the information now, you have presented it. I don't think it is necessary to go "gang up" on their group and stuff. That is just terrible.

Groups like theirs and ours are supposed to be places to feel safe and be able to talk about things. When people get all angry it doesn't seem much like a safe place to be and be able to express your opinions (much like the situation lately on this board with red).

Tarnalberry is very right, we need to have understanding also. Both allergies and celiac are very serious conditions. Depending on the severity of the allergy it can be extremely scarey. Celiac, as we know can be scarey

The info is out there, leave it at that. You have tried to help. It is up to them to make their own decisions from here.

-Jessica

First, the yeast is included in the mix. It is in the bag, so don't go and buy extra!!

You can find dough enhancer at the gluten free pantry. Open Original Shared Link

Here is what their site says about dough enhancer:

Great bread bakers have always relied on dough enhancer to maker their bread lighter and fluffier. But gluten-free bakers have been excluded from that group because most dough enhancers contain gluten. Thanks to Bette Hagman, we've found a dough enhancer that helps gluten-free bakers bake velvety, moist breads with less crumble and longer shelf life. Add 1-2 tablespoons to any bread recipe. Comes in a reusable can. Needs no refrigeration.

Ingredients: whey, soy lecithin, tofu, citric acid, dry yeast, sea salt, natural spice blend, corn starch, vitamin C (ascorbic acid), natural flavor.

Hope that helps!!

-Jessica

Rice has a stickey quality to it. I have heard of quite a few people before using a rice flour mixture and not using xanthan gum at all with it because of the rice flour property. If you are using rice flour with other flours, I would think that a large percentage of your mixture would need to be rice flour to keep it "together".

You might try doing some research or trial and error baking on other kinds of flour and their "glutenous" properties (meaning how they stick together). Such as bean flours and sorghum.

As far as oats go, even if they are of low contamination levels, they still have contamination!! Meaning you are still doing damage to your body no matter if you are having symptoms or not. Stay away from the oats.

Happy Cooking!

-Jessica

Here is an article from here on celiac.com about lesions. Hope that helps

-Jessica

Brain White-Matter Lesions are Common in Celiac Disease 

PEDIATRICS Vol. 108 No. 2 August 2001, p. e21

Kieslich M, Errazuriz G, Posselt HG, Moeller-Hartmann W, Zanella F, Boehles H.

Departments of Pediatrics, Johann Wolfgang Goethe University, Frankfurt/Main, Germany.

Celiac.com 08/24/2001 - It is well known that celiac disease causes destruction of the villi in the small intestine that results in malabsorption of nutrients in affected individuals. There is solid evidence that additional neurological complications can result, such as epilepsy, "possibly associated with occipital calcifications or folate deficiency and cerebellar ataxia." An increase in brain white-matter lesions has been reported in patients with Crohn disease and ulcerative colitis, but until now, not in patients with celiac disease. A recent study published in the August 2, 2001 issue of Pediatrics has now demonstrated a similar increase of these lesions in patients with celiac disease.

The study was carried out by Dr. Kieslich and colleagues of the Departments of Pediatrics, Johann Wolfgang Goethe University, Frankfurt/Main, Germany, on 75 biopsy-proven celiac disease patients who were on a gluten-free diet. Most of the patients in the study were between 2.8 and 24.2 years old, and the mean age was 11.6 years. All of the patients underwent "prospectively clinical neurologic examinations, laboratory investigations, electroencephalography, computed tomography, and magnetic resonance imaging." According to the study the mean period of gluten exposure was 2.4 years, although it was likely longer as recent studies have shown that many celiacs are asymptomatic for many years before damage occurs that is severe enough to cause obvious symptoms.

The researchers found that ten of the patients had neurological manifestations such as "febrile seizures, single generalized seizures, mild ataxia, and muscular hypotonia with retarded motor development," although no folate deficiencies were found. Further, the hippocampal regions appeared normal, and no cerebral calcifications were found, however, the MRI results showed "unilateral and bilateral T2-hyperintensive white-matter lesions in 15 patients (20%)." According to the research, there does not appear to be a relationship "between these lesions and dietary compliance or neurologic or electroencephalographic abnormalities."

The researchers conclude that "focal white-matter lesions in the brain may represent an extra-intestinal manifestation of celiac disease." They theorize that the lesions may be the result of a decreased blood supply caused by the constriction or obstruction of blood vessels due to inflammation, or caused by the destruction of the nerve fiber due to inflammation. Further, children with white-matter lesions, even if they do not have intestinal symptoms, should be tested for celiac disease. Last, more research needs to be done on people celiac disease of all ages to develop a proper predictive value, and to discover the exact cause of the lesions.

The nasal passage leads directly to the throat, which in turn leads to your tummy (eventually). So yes it could be ingested, most likely in small quantities, but those still count and can do damage. You should call about the ingredients. Better to be safe than sick!!

-Jessica

I recently made some cuppeycakes out of Miss Roben's Chocolate cake mix. I am not a big chocolate cake fan, but these were REALLY good. I topped them with some Duncin Heinz frosting and MMMMM.

-Jessica

If you do a google search for "camera pill" there is TONS of info out there on it. It is made by the company Given Diagnostic Imaging Systems. Here is one article on it:

FDA Talk Papers are prepared by the Press Office to guide FDA personnel in responding with consistency and accuracy to questions from the public on subjects of current interest. Talk Papers are subject to change as more information becomes available.

--------------------------------------------------------------------------------

T01-33 Print Media: 301-827-6242

August 1, 2001 Consumer Inquiries: 888-INFO-FDA

--------------------------------------------------------------------------------

FDA CLEARS CAMERA PILL TO PHOTOGRAPH SMALL INTESTINE

FDA today cleared for marketing a swallowable capsule containing a tiny camera that snaps pictures twice a second as it glides through the small intestine.

The product represents a technological advance in methods of examining the gastrointestinal tract.

The device, made by Given Imaging Ltd., an Israeli company with North American headquarters in Norcross, Ga., is intended to visualize the inside of the small intestine to detect polyps, cancer, or causes of bleeding and anemia.

Currently the standard method of detecting abnormalities in the intestines is through endoscopic examination in which doctors advance a scope down into the small intestine via the mouth. However, these scopes are unable to reach through all of the 20-foot-long small intestine, and thus provide only a partial view of that part of the bowel.

The camera capsule is designed to take photos of the entire small intestine, enabling doctors to see areas that the endoscope cannot reach.

The device, called the Given Diagnostic Imaging System, comes in capsule form and contains a camera, lights, transmitter and batteries. The capsule has a clear end that allows the camera to view the lining of the small intestine.

The patient swallows the capsule, and the natural muscular waves of the digestive tract propel it forward through the stomach, into the small intestine, through the large intestine, and then out in the stool. The capsule transmits the images to a data recorder, which is worn on a belt around the patient's waist. The physician then transfers the stored data to a computer for processing and analysis.

The battery has an expected life of eight hours, which is generally long enough to photograph the small intestine, but not long enough to photograph the entire gastrointestinal tract.

FDA cleared the device based on both animal and clinical studies of safety and effectiveness conducted by the manufacturer. In one of the human trials, Given Imaging studied the use of the camera capsule in patients with suspected small intestine disease. All patients had signs of either unexplained chronic gastrointestinal blood loss or anemia. All had undergone standard endoscopic and radiological evaluations prior to receiving the capsule.

Study results showed that the camera pill was safe, without any side effects, and was able to detect abnormalities in the small intestine, including parts that cannot be reached by the endoscope.

FDA cleared the device for use along with--not as a replacement for--other endoscopic and radiological evaluations of the small bowel. The capsule was not studied in the large intestine.

The product is available by prescription only.

I have read where the test costs about 1200 dollars. I'm not sure how that compares to a traditional scope.

Here is a link to an article in which a photo of the device is shown Open Original Shared Link

Here is the text:

Camera pill takes doctors inside the digestive tract

Device helps diagnose intestinal problems that were a mystery before

By Patrick Condon / Associated Press

Comment on this story

Send this story to a friend

Get Home Delivery

DES MOINES, Iowa -- Doctors have used small cameras on snaking tubes for years to check patients' intestinal troubles. These days, they're asking some patients to swallow the entire camera.

Gulp.

With a single pill loaded with technology similar to a digital camera, doctors can view more than 50,000 still images captured during the trip through the final 20 feet of the small intestine that previously was visible only on X-rays.

The pill, known as the M2A Capsule Endoscopy, is about the size of a multivitamin and is swallowed with a sip of water.

The camera, encased in a white plastic capsule, takes pictures, which are transmitted on a radio frequency. The images are captured in a recording device worn on a belt around the patient's waist. After eight hours, the belt is turned over to the doctor.

The device is a "marvel of microelectronics," said Dr. David Ramkumar, a gastroenterologist at the University of Iowa Hospitals and Clinics, where patients since the beginning of the year have been swallowing the capsules to diagnose intestinal problems.

Hospitals and clinics around the country, in increasing numbers, have been using the technology since the Food and Drug Administration approved it in December 2001.

Seventy-one-year-old Ruth Brown wanted to know why she was suffering from persistent intestinal bleeding. Her doctors had probed her stomach and performed a colonoscopy, but were stumped.

They suggested the camera pill.

"I looked at it and said, 'Oh, doctor, I can't swallow that,' " Brown said. "A great big horse pill -- that's what it looked like."

Despite her worries, she swallowed it with a mouthful of ice water.

Patients fast for 10 hours before taking the pill, and are able to go about their days as long as they avoid strenuous activity. Brown was able to work her regular volunteer shift at a hospital.

For years, doctors used cameras on elongated flexible tubes to examine the upper portions of the digestive system and the colon. About 20 feet of the small intestine could not be reached with the endoscope so doctors would have patients swallow barium, then X-ray the area to look for trouble spots -- a test Ramkumar called unreliable.

Invasive surgery would be the next option if a disorder was diagnosed.

The tiny camera "provides a view of that middle portion of the digestive tract that we have not had previously," Ramkumar said.

The camera pill has been an effective way to diagnose unexplained bleeding, Crohn's disease, celiac disease and intestinal tumors. Ramkumar said the pill has been successful on patients who, like Brown, show clear evidence of intestinal bleeding, but in whose cases conventional tests have not turned up a cause.

Using the images retrieved by the camera, Ramkumar determined that Brown's persistent bleeding was caused by radiation burns in her small intestine left over from cancer treatment seven years earlier, and exacerbated by a prescription blood thinner.

"They've taken me off the blood thinner," Brown said, and since then her bleeding has been much less. Brown said the burns are so spotty that doctors decided it would be impossible to cut them all out, but the steps taken since the diagnosis have improved her health immeasurably.

Doctors at the University of Iowa Hospitals and Clinics expect to treat more than 150 patients with the camera pill by the end of the year, spokesman Tom Moore said.

The procedure costs about $1,200 at the hospital in Iowa City. Ramkumar said the pills are purchased directly from the manufacturer, Israel-based Given Imaging, for $450 each, a price included in the cost of the procedure.

At the University of Iowa Hospitals and Clinics, results so far have shown a 60 percent to 70 percent success rate in detecting abnormalities. That may seem low, but it is considerably better than old methods of detection, Ramkumar said.

The pill isn't 100 percent successful because, due to its small size, the camera can capture an image of only about 70 percent of the digestive tract at any one point, he said.

Still, "If you compare that with what we had before, we were looking at rates optimistically in the 30 to 40 percent range," Ramkumar said. "We're practically doubling our success."

Once the images are recorded and the camera belt is removed, the patient simply passes the pill.

"They aren't used again," Moore said.

There is an article in the most recent issue of Gluten Free Living. It talks about contamination of oats.

A registered dietician took 12 containers of rolled or steel cut oats that represented 4 different lots of three brand names. The brands being McCanns, Country Choice, and Quaker.

The ELISA R5 test was used on the 12 samples. All of the brands showed contamination!!!

McCann's

1st- below level of detection (so under 3ppm)

2st- below 20ppm

3nd- 23ppm

4rd- 725ppm

Country Choice

1st- below 20ppm

2nd-4th ranged from 120-210ppm

Quaker

All four tested from 338-1807ppm

Under 20ppm is the codex standard used to determine Gluten free.........but all of the brands showed some crazy levels of contamination and were inconsistent. I wouldn't trust them!!

-Jessica

Actually the bill only covers the top 8 allergens. Wheat is in the top 8. Rye, barley and oats are not. So they will not be listed. We will still have to call, but it is a step in the right direction.

However, the bill says that a "standard" for gluten free has to be set by 2006. Which will help us out quite a bit.

Hope that helps.

-Jessica

Sharon-

I hope that I am not answering this too late. It is already lunch time here!!

McDonalds Caesar Salad with grilled chicken.....HOWEVER make sure that they DO NOT cut the chicken, you can do that yourself. They use the same knife to cut both the crispy and grilled so you would get contaminated. Otherwise the grilled is gluten-free.

You can then choose from these dressings which are gluten-free:

Newman's Own

I wrote to several companies asking them for product samples to use for a support group meeting. I was overwhelmed with their responses!! They didn

I found this article today while looking for something else, but thought of this thread when I saw it.....maybe it will help a little:

PRE-SCHOOL AND CELIAC DISEASE

by Tracy Keegan

President, Celiac Support Group

Boston Children's Hospital

As September approaches  I wanted to talk about how to make the pre-school

experience both physically safe and emotionally positive for the celiac

child.

As a parent, your first mission is to secure a gluten free environment for

your child.  The typical pre-school classroom holds several hidden dangers

to beware of.

Start by sitting down with the teacher before the beginning of the school

year. Give her some literature about Celiac Disease (GIG prints  brochure

for teachers).  Ask her to have every adult who will be serving as an

instructor or an aid read this information before school starts.  Have her

post a notice about your child's food intolerance's for any substitutes

who might be in the class room during the year.  Talk about the various

OK snacks and offer to supply gluten-free snack or ingredient substitutions.

Request that  on occasion gluten-free snacks be offered to all of the students

instead of constantly singling out your child as different by giving him

a separate snack from the rest of the class.  I think this issue is

incredibly important to children with celiac disease.  Their first

preschool experience is a chance for our children to develop their own

identities and a sense of self confidence.  Our job as parents should be

to make this experience as emotionally secure and positive as possible. 

We should attempt to minimize the isolation our toddler must feel at

being singled out as different from his peers during one of the most

social periods in his day.

True, our children will always have to think before they eat but the

preschool experience can also reassure them that they can eat the same

things as all the other children too. There must be a balance between

the differences and the similarities.  My personal solution to the issue

was to supply a gluten-free snack which could be enjoyed by the entire class once

or twice a week.

The following list of gluten-free snacks may be served to the typical preschool

class:

l.  fresh fruit slices together or separately

2.  most canned fruit

3.  cheddar cheese cubes

4.  raisins

5.  pumpkin or sunflower seeds

6.  nuts (but other children might have allergies)

7.  Popcorn

8.  Corn chips and corn nuts  (If kids are over 3 yrs)

9.  peanut butter on rice crackers or with carrot sticks as a dip

10. gluten-free yogurt

11. Cinnamon apple rice chips (Hain's)

12. Fruit popsicles (Always check to see if still gluten-free )

13. Dietary specialties makes a cracker bread my daughter loves called

    Bi-Aglut Swedish cracker bread*

14. Dietary Specialties sells a 'saltine 'like cracker called Wel-Plan

    Crackers*

15. Health Valley Fat free rice bars in three flavors (Orange Date,

    Raisin Apple & Tropical Fruit) are currently gluten-free*

16. Bette Hagman's  Mock Graham Crackers  are a huge hit with my

    daughter and anyone else who can get their hands on them -the recipe

    is found in the More From the Gluten Free Gourmet.I sprinkle them

    with a little cinnamon sugar.

17. Mini muffins from any gluten-free mix

Most of the time the school will provide juice for all the children. 

Ask the teacher to purchase only 100% fruit juice and recommend several

Gluten Free brands.  It is also possible to send in a safe bottle of

juice for your child's drink.

The other major gluten minefields in preschool are birthday cupcakes and

holiday treats.  The best technique I've worked out is to bake chocolate

and vanilla cupcakes at the beginning of the year and to freeze them in

individual zip lock baggies then I can quickly defrost the appropriate

flavor and either mix up homemade frosting or use some Duncan Hines

Homestyle frosting* in the same flavor as the birthday child.  Don't

forget to put a few sprinkles on top just in case the birthday cupcakes

have them too.  As your child matures this exact matching game will

become less important.  There will come a day when they realize a

cupcake is a cupcake whatever the color/flavor.

Have your child's teacher supply you with a list of birthdays at the

beginning of the year so that if a parent has not given you warning

before they plan to bring in a treat you can give them a quick call

to see if they were planning anything special.

Finally, give the teacher a box of 'just in case' cookies at the

beginning of the school year.  This way your child won't be the only

one without a special treat 'just in case' Sarah's grandmother bakes

some valentine cookies for the class or 'just in case' Jack's brings

in treats to celebrate Groundhog day.

One play area in most classrooms is the sensory table into which sand,

water, beans etc. are placed for the children to play with.  Request

that the teachers do NOT use wheat, rye, oats or barley in the sensory

table.  It should be obvious that little fingers often find their way

into little mouths.  Recommend cornmeal, rice, beans, sand, or water

as safe alternatives.

Stickers and envelopes are often used in classroom play.  Ask that the

teachers use only peel-n-stick varieties wherever possible.  If

envelopes are being used  have a damp sponge available for sealing them.

The reason for this is  that some envelope companies do not confirm that

the Gum Arabic used to create the seal is gluten free.  (My source for

this information is Bette Hagman, The Gluten Free Gourmet).

A popular pre-school project these days is stringing cereal into

necklaces, usually a gluten containing brand.  Unfortunately I have not

come across a gluten free alternative to this type of cereal.  As not

all cereal always ends up on the string you should consult the teacher

about skipping this activity altogether.  A safer alternative to the

stringing project would be to supply the classroom with gluten free 

pasta product in the shape of tubes so that the class could paint the

noodles as well as string them. (This type of pasta is available

through Dietary Specialties (1-800-544-0099)

Playdoh is a standard item in every preschool.  Playdoh is made from

wheat flour base.  Request that the Playdoh in your child's room be

made from a cornstarch base instead. The following recipe is from 

Tim Meadows :

1/2 cup rice flour

1/2 cup corn starch

1/2 cup salt

1 cup water

1 tsp. cooking oil

  food coloring

Cook and stir on low heat for 3 minutes until it forms a ball.

(If your child is  older or can remember NEVER to put his hand in his

mouth than you can tell the teachers to let him use the regular Playdoh,

however, always ask that the teacher have your child wash his hands

right after playing with it.)  If the preschool does any cooking

projects Playdoh is a fun recipe to cook up.

On the subject of cooking, my experience is that every pre-school uses

baking as a basic part of it's curriculum.  In order to incorporate your

child into this activity go over the general baking projects at the

beginning of the school year and suggest or supply a gluten-free alternative.

For example:  If the class is going to make blueberry muffins  replace

the recipe with a package of gluten-free blueberry muffin mix. (Dietary

Specialties has a great one).  Go the next step and actually supply a

list of gluten-free baking ingredients  for the teacher i.e.: gluten-free butter or

margarine, gluten-free food colorings.

gluten-free vanilla extract, gluten-free chocolate chips, whatever ingredients are

required.  Now your child can roll up his sleeves and lick the batter

off of his fingers with the rest of the kids.

In addition to supplying  the class with a variety of gluten-free muffin mixes

(The Really Great Food Company [516-593-5587]  is a good source  of both

muffin mixes and a pizza crust mix which doubles as a bread stick recipe:

fun for the kids to make as they can roll their own bread sticks.)

There are a lot of other fun gluten-free cooking projects the class can do and

here are a few suggestions to share with your child's teachers:

1.  Fruit Kabobs or fruit boats

2.  raisin and nut  and sunflower seed gorp

3.  peanut butter on celery sticks or rice crackers (be sure to supply

    your own

4.  jar to be used only for gluten-free snacks)

5.  applesauce

6.  popcorn from a dried corn stalk

7.  home made fruit popsicles

8.  cheese cubes on sticks with fruit

9.  Bette Hagman's peanut butter cookies (ingredients include only peanut

    butter, sugar and eggs)Gluten Free Gourmet

10. Meringue cookies (Egg whites, sugar & cream of tarter)Gluten Free

    Gourmet

A note to parents of school aged children.  My daughter is now in

Kindergarten and old enough to go to the Cafeteria for lunch.  At first

glance it would appear that no foods could be considered safe at a

school cafeteria however, with a little research, your child may be able

to purchase at least part of her lunch just like everyone else.

I went directly to the cafeteria at the beginning of the school year and

actually read the labels of the juice, milk, & popsicles offered for

purchase after calling the companies I was able to let my daughter pick

out a drink and a piece of fruit or an Italian ice for desert.  Due to

the nature of kid friendly foods it would be very unlikely that any main

course would be safe for consumption on  a gluten-free diet.

These precautionary measures should go along way to insure an

emotionally successful school year for your child.  We must be diligent

in training our children to be on guard for that hidden enemy, gluten. 

The pre-school environment, however, should  be a safe haven in which to

grow and explore the world unencumbered by the social restrictions a

gluten free diet will always demand.

* Please call any brand name manufacturer to confirm current gluten free

status of any of the products I have suggested here.  I know it is

difficult and time consuming to continually research product safety but

I cannot guarantee the Gluten Free status of any of the aforementioned

commercial products beyond October 25th l995.

I'm sure that if you would like to post a list of what your daughter has been eating (along with brand names) people would be happy to go through and point out any problem spots. Be sure to include any medications, toothpastes, anything that goes into her mouth.

Also, if she is in Kindergarten, you may want to think about her getting something at school. Possibly someone is being "nice" and giving her something out of thier lunch.

Also if there is playdough in the classroom, she could be getting contamination from the tables or work area where it is played with. AND if she is playing with it, it could be staying underneath her fingernails or hands aren't washed properly.

Just some thoughts......

-Jessica

Open Original Shared Link is the Website where you can get Manna from Anna mixes.

On the cinnamon roll note. I tried to make some one time. It was a total disaster!! I tried it with bob's red mill bread mix, then spread it out and tried to make them like traditional cinnamon rolls. The "dough" stuck to EVERYTHING!! Finally got them onto a pan to bake, they didn't even taste good! haha I haven't tried since that traumatic experience. Maybe I'll try again someday.

-Jessica

Premier Japan Organic makes a gluten free Terikayi and also Hoison sauces. They can be bought through Edward and Son's. Open Original Shared Link

Enjoy-

Jessica

Thai Kitchen offers several options that are gluten free.

This comes from their website:

QUESTION:

Which products are wheat/gluten free?

ANSWER:

Most of Thai Kitchen products are wheat/gluten free. The exceptions are Hot and Sour Rice Noodle Soup Bowl, Peanut Sauce Mix, Peanut Bake, Savory Garlic Stir-fry Rice Noodles (5.3oz), and the Lemongrass and Chili Rice Noodle Soup (5.3oz box), Toasted Sesame Stir-Fry (New) and Curry Stir Fry (New).

Hope that helps

-Jessica

I like corn pasta over the rice pasta. Mrs. Leepers's is good. Also

Orgran which is out of Australia, they have a good pasta. It is a mixture of rice AND corn (they call it RisOMais). It is good!!

For the rice pastas Tinkyada is the best. It just isn't good "re-heated".

-Jessica

I think she should be able to log out. Then when she logs back in, be sure to not choose the "hide me" option

-Jessica

Here is a thread on peanut butter.

Open Original Shared Link

-Jessica