Ruth

Breakfast:

Cereal & fruit (Honey Rice Puffins & Fruity Pebbles)

Regular Balance Bar (Chocolate) NOT "Gold" or "Cruchy"

Lunch: This is a test. I sent "breakfast" to school b/c the cafeteria serves this once a month. It's the only school luch my kids wish they could buy. I'll let you know the verdict! I'm expcting very sticky lunch boxes!

French Toast Sticks (made last night with Ener-G Tapioca Bread)

Small container of 100% Maple Syrup

Dole Fruit Cup

Tropicana Orange Juice Box

Snack:

"Skinny" Corn Chips (they are puffy, like a "Funyun" texture)

Dinner:

Chicken parmasean (without the breading)

boneless chick breast, sliced peppers and onions, Classico Tomato Basil sauce

Bake covered for 45 min at 425 degrees.

Milk

Dessert:

Gatorade pops (made in ice cube trays)

or

Chocolate

Persistent anemia also led to my diagnosis.

I also was really tired during the day --- but restless at night. Also, during that time my kids were babies and so that's mostly why my sleep was interrupted!

You sound like you have a very good doctor to suspect and diagnos celiac disease based on anemia.

Iron supplements did help after going gluten-free. Prior to going gluten-free I wasn't absorbing them. I took Nature's Made iron supplements. They are gluten-free. I no longer need them! For the first time in my adult life I am not anemic. I do sleep better, have much more energy during the day, and a host of minor health issues (fibromyalgia) have also gone away!

Definetly check with your doctor on how much you should take. Make sure it's o.k. with other meds, etc.

Best of luck!

In my earlier post I didn't realize you already had the space to utilize!

If you are going to have the bakery as your core business, putting in a few tables can't hurt! I can't tell you how many times I've yearned for a gluten-free bakery to bring my kids to, meet my friends for coffee, etc.

I'm sure you will get a lot of positive PR in your local papers when you open... instead of just sending out a standard press release, invite the press in and give them (or go to their offices with) your best treats --- after they've enjoyed them tell them what they just ate is gluten-free!

Their positive reaction in print may get the "skeptics" in your door! I know my favorite dessert (even before going gluten-free) was a flourless chocolate cake!

Best of luck, let us know how it goes.

It's good the words out there, but it's too bad it makes it sound like eating gluten-free is a choice... like eating organic.

We have a long way to go.

Hi,

I do think it conveys the gluten-free message.

I would think about all the possible uses of the logo.

Three-color designs can get very costly when printing letterhead, bags, signs etc.

Ask to see a 2-color and black & white version to see if it works for you.

You want to be sure it looks good photocopied, faxed, in newspaper ads, etc --- all of which will probably be black & white, and not the best quality of printing. You may want to "clean up" the lines of the wheat and the typeface of the "Gluten-Free."

My background is in Advertising/Marketing communications --- now with a real interest in the marketing & PR of gluten-free products!

Best of Luck to you...

Ruth Ann

I agree that it's a great idea, but not a feasible business model to promote it as a "gluten-free restaurant".

Have you investigated a catering business that focuses on food allergies/intolerences as a specialty? Many people would use this option and then you aren't waiting for people to walk in the door... perhaps the initial investment would be smaller?

Good Luck!

I just read an old post from "Concerned Chef" urging epople to spread the word when we have a great dining experience. Here's the best I've experienced in Massachusetts and Vermont.

Simon Pearce Restaraunt: Quechee, VT (Near Woodstock, VT and Hanover, NH)

Knowledgable servers, at least 2-3 entrees to choose from that just "happen to be" gluten-free. Very fresh ingredients, homemade sauces and marinades. I always mention when I make a reservation that I require a gluten-free meal and it is never an issue.

Bravo: Museum of Fine Arts, Boston, MA

Went to a Holiday party/sit down meal here. Very good. Spoke with the manager in advance. Coincidentally, one of the options for dinner was gluten-free (Procuitto wrapped chicken breast with risotto and creme brulee for dessert!). They were very helpful, went through every ingredient with me to be sure, and the meal was excellent.

FYI: You do not have to buy a ticket to the museum to have dinner there

Enjoy!

Just a follow-up on the yogurt... I checked out Stoneyfield's web site and found this:

Does your plain, organic yogurt contain gluten?

Though we don't add gluten, there may be trace amounts of gluten in our yogurt, which come from the processing of the fruit and flavors with a grain alcohol. The only flavors we can be absolutely certain have no traces of gluten are our nonfat, lowfat and whole milk plain yogurts.

We are still in the process of learning more about Celiac disease and have been told that some individuals are sensitive to even miniscule amounts of gluten. We have difficulty answering questions because we are concerned about giving out information to individuals who have unique and sensitive health issues without the person going through their doctor, especially since the outcome could be very serious.

Then I checked Dannon and they are not "using the term gluten-free" they now say "gluten-safe" or "not gluten-safe" They say only their plain yogurt is "gluten-safe" and that their flavored may not be! Check out: dannon.com "eFAQs"

UGHHH Just when I think I've got it figured out!

Hi,

I just noticed... the referend to Stoneyfield's strawberry yogurt.

Last year Stoneyfield said only their plain yogurt was gluten-free. Has this changed?

I accidentally glutenized my daughter with this for a week last year.

We only use Columbo, Dannon and Yoplait now.

Breakfast: Post Furity Pebbles/Cocoa Pebbles or Barbara's Honey Rice Puffins

& Furit

Lunch: (Taken to school)

Plain Rice Cakes with Smucker's Strawberry jam (Peanut butter would be good too, but my kids are allergic)

Danimals yogurt or Gogurt

Furit or raw veggies

EnviroKids bar

Juice box or water bottle (sometimes they buy milk at school)

Snacks:

Smartfood

Laughing cow Baby Bel Cheese

Dinner

Hebrew National Hot Dogs, no bun, Heinz Ketchup, Veggies, Potato

or

Tinkanyada Pasta with Classico Four Cheese Sauce

or

Homemade Chicken Soup: Chicken breast, rice, carrots, celery with water, salt & pepper

Great idea!

I promise to reply with at least one day's menu when I've got more time!

Thanks Richard.

I know I should contact the company first...but for some reason I come to this board first!

I've always received great sound advice here, and always appreicate your input especially. Your sound advice, non-nonsense style is great.

Just wondering. How much do you feel your pediatrician knows about celiac, how proactive are they in managing it/ investigating related issues, etc.

Should we rely on them for this?

Or should we rely on the pedi- gastroenterologist?

Any and all insights are appreciated.

I agree with Joanna.

It is so hard to give advice tactfully... especially when it is not solicited.

A mutual friend may know better what they are going through and know the right way to approach the issue.

I can't find Jones sausage listed in any of the gluten-free listings... it seems gluten free on the label, with one question: "spices."

Does any one know about this one?

Thanks.

I just received this reply from Welch's foods.

(I specifically inquired about the "Fruit Snacks"

Thank you for contacting Welch's.

You will be pleased to know that all Welch's products are gluten free.

Enjoy!

I did recieve a response from Brighams this summer... do a search in this topic ... It seemed like most of their flavors of ice cream and frozen yogurt were gluten-free except the obvious like "Cookie and Cream," "Cookie Dough" and "Mississippi Mud." They did not send me any info on the food menu items though...I was also wondering about Friendly's... let me know!

Thanks,

Ruth

Just thought I'd pass along an idea that worked for us last Christmas.

When kids are invited to decorate holiday cookies and there is no time to bake a gluten-free batch, here's a quick solution:

Purchase a box of Pamela's Shortbread or Lemon Shortbread cookies. Get a tub of Duncan Hines Homestyle vanilla frosting and some Betty Crocker decorating gels and colored sugar. Be sure to pack plastic utnesils for your child to use (and not share!) That's the hardest part!

I just came from Whole Foods. I did not check out the bakery... but the frozen section was well stocked! Better than usual. I went crazy on desserts --- it is expensive, but during the busy holiday season it is always good to have frozen goodies on hand for company, etc.

I thought I'd add my own reply!

Just incase anyone else is wondering...

I spoke with the company. Mucinex does not contain gluten!

The starch is from potatoes.

Has anyone found out if this med is gluten-free?

I had it perscribed by a doctor about a year ago... (Guaifenesin) it contained gluten.

So, I had a non-gluten-free compound made.

Now, it is available over the counter as Mucinex.

I can't reach the company. There is nothing on the website.

Inactive ingredients that I am questioning are: carbomer, hypromellose, magnesium stearate, microcrystalline, cellulose, sodium starch glycolate

Thanks.

Are the basic Balance Bars still gluten-free? I can't find them on any of the most recent lists.

The flavors we eat most are: Chocolate, Chocolate Mint, Peanut Butter.

(We don't do, Gold or crunchy).

We always have these on hand, my son eats approx 1/day, I've been noticing some gluten accident symptoms in the kids and can't figure it out ... could this be it?

Thanks.

Just wondering.... I have a wonderful friend who prepared a gluten free meal when she had me to dinner. EVERYTHING everyone ate was gluten-free! But, since her house is not normally gluten-free, could her grill be contaminated by gluten containing foods she prepared previously? Or would that "burn off?"

I did not have any reaction to her meal... actually, I thought of this after. Was I just lucky? Or is grilling safe, on any grill, as long as gluten-containing foods are not being grilled at the same time?

Thanks!

Do you think maybe she is afraid of gaining weight? I know when I first discovered I had celiac disease a good friend told me she new someone with celiac disease who went gluten-free and gained a lot of weight (from the point of being too thin, as many of us are/were to being very over-weight.)

I know this made me think twice before enjoying all the gluten-free treats out there... and even some of the basics, like bread. I got over it, gained some weight...and am so much healthier now!

I don't know your wife's situation...or her personality. But hopefully she will see that if she needs to gain weight she will --- and will be better for it.

Sometimes "everything in moderation" is hard at first, espeically if you have lived eating whatever you want without gaining any weight for most of your life.

Best of luck,

Ruth

Karina,

Hi. I just read your first post in this thread and had to let you know,

all of my blood tests were negative! My biopsy showed definite celiac. While blood tests ususally are a good way to test for celiac, they are not a guarantee.

Like you, my most severe symptoms started after my second child was born... I'm not sure if the pill had anything to do with it though.

Keep an eye on those kiddos!

Take Care,

Ruth