stolly

I use baby Johnson's baby wash.

I made celiac-mommy's (Rachelle's) recipe using Pamela's and then used her caramel pecan pie recipe from the karo syrup website--the pie was a huge hit with all of the gluten eaters at my DS's party! Thanks, Rachelle!

Do you know of a good article or book excerpt that explains parts per million and the importance of preventing cross contamination? DDs grandparents (at least 3 of the 4 of them) are a bit skeptical about cc and I think something technical (and in writing) would help. I've done a little search online and looked in the few books I have, and I was hoping to find something a little more "strict." The articles I've pulled up talk about some gluten being ok...not causing a reaction or damage...and I think her grandparents will have a hard time distinguishing between those small amounts (such as the 6mg/day one article said would be ok) and the crumbs and minute amounts of cc we are always trying to prevent. They seem to think even small crumbs are ok, and they are the type that if you give them an inch, they take a mile..."a little bit won't hurt." They don't knowingly give her anything with gluten, but they think we're a bit crazy with all of the handwashing, different pans, utensils, etc. Any suggestions? Thanks

I'd like to serve baked ziti (with ground beef or sausage) at a party, and possible at a weekend away with friends. What is the best way to prepare it ahead of time (either the day before or the morning of the party) while keeping a nice texture for the pasta. I would love to plop it in the crockpot to keep it warm after it's baked, but I'm not sure how that would work. Often when I reheat gluten-free pasta for DD, it gets mealy or breaks down. Any suggestions? Has anyone served gluten-free baked ziti or lasagna at a party and can you pass along any tips? Thank you!!

Our Halloween was really wonderful. We started the festivities with a parade and party at DD's pre-school. She was very proud to march in the parade (my little Cinderella!)...she was one of 4 Cinderellas in her class, plus 2 Tinkerbells, and 1 Sleeping Beauty. I made gluten-free sugar cookies and decorated the pumpkins, bats, cats, and ghosts with cute frosting and designs, plus I made pumpkin cholcolate chips cookies--all were a hit with the kids...that made me happy since I rarely did from scratch baking, much less creative decorating, prior to DDs diagnosis. Then we had a costume preview party in our neighborhood--I took along a gluten-free sandwich, which DD happily ate...plus for the group, another plate of cookies...which quickly disappeared again DH then took DD out trick-or-treating to a few houses while I gave out candy with DS...but then DH and I switched and the real fun began...taking DD trick-or-treating made me feel like a kid again...I loved seeing the excitement in her eyes. She lasted a lot longer than I expected, and was so excited to go to each house. DD picked her candy by how the wrapper looked (she doesn't each much candy, so really only recognizes M&Ms and lollipops) and was excited to have a full bag. She didn't mind that we sorted her candy and gave the gluten-free candy to our neighbor's kids. She just loved the whole experience of Halloween. I can't wait until next year!!

We're planning to serve a spiral ham for ds's 1st birthday next weekend, and would like to keep the rest of the menu gluten-free. Even though dd3 is the only gluten-free one and she doesn't eat a lot of variety anyway, it would be nice if she could taste anything IF she wanted to, and less risk of cc for her with a big group. I usually make pineapple stuffing (I'd bake a gluten-free loaf of bread this time though to make the stuffing) and sweet potato casserole (topped with brown sugar, butter, flour mixture, I'd sub gluten-free flour of course). While they're very tasty, I feel a little boring serving the same side dishes ham everytime...so do you have any other suggestions??

Thanks!!

I made the Pumpkin Cream Cheese spread/dip that Rachelle posted/linked above for a class tonight. Everyone loved it and requested the recipe. I highly recommend it! I served it with apple slices, Mi-Del ginger snaps, pretzels, and graham cracker dippers (it wasn't a gluten-free gathering).

We have been eating so much rice since DD was diagnosed, it seems that a rice cooker might be a good option for me. I often use a crockpot for the main dish, but then have trouble timing the rice just perfectly with all of the other things going on with the kids in the meantime. So, for those of you who have rice cookers...do you recommend them? Any particular feature that is important, or brand to trust or avoid? Do you just cook plain rice with water/broth, or any other recipes? Thank you!!

These cookies are really good! The best part is that DD3 ate them--I was able to sneak some pumpkin into her I told her they were chocolate chip cookies because she is really hesitant to try new foods. Vitamins, fiber...and she had no idea! I did add extra chocolate chips (we're calorie boosting for DD), about 3/4 to 1 cup in total. I also only used a pinch of nutmeg and ginger b/c I'm not a huge fan of either and I thought DD would like them better with less. Try these tonight!!

We tried Bob's Red Mill pizza crust mix tonight and we liked it. You can order it online and on Amazon. It was very easy to make, I needed something quick b/c we were ordering (gluten) pizza for my sister's birthday and I needed gluten-free pizza for DD. I froze the extra slices so I can pull them out of the freezer for a quick dinner for DD or when we're going somewhere that will be serving pizza.

I've also made Carol Fenster's recipe which was great, but not as quick...although you could make it when you have time then freeze the slices for when you're in a rush. I sampled pizza made with Domato Living Flour at Appetite for Awareness in September--it was delicious, but I haven't made it myself yet...the recipe doesn't require yeast, so it should be a quick prep. You can order the Domato all-purpose flour online.

Thank you so, so much everyone! I am making my list from all that you've suggested--everything sounds so good!! I am so excited to go shopping when our store opens!

I think Trader Joe's is opening a store near us. I've heard it mentioned a lot on this forum so I'm wondering if you can post your favorite things you buy there...Trader Joe's brand or other brand products. I want to be prepared when the store opens! I know there is a gluten-free list of their products on their website, but I'm curious what everyone here likes since all of you are great resources. A friend sent us Trader Joe's brownie mix for DD and it was fabulous. Thanks!!

When DD was diagnosed (at age 2.5), I met with her daycare/preschool director, teachers, and lunch woman/chef. I gave them lists of common things she can and can't have and explained the importance of preventing cross contamination. We decided it would be best for me to send in all meals and snacks, except for plain fruit/veggies that they served. We also keep extra snacks in her cubby. When DD switched into the 3 yr old room with a new teacher a few weeks ago, I scheduled a meeting with the teacher. I gave her a letter to keep as a reference and reviewed the letter with her; I also attached lists of common foods that are ok and ones to avoid as well as a handout for teachers of celiac children (I'll try to locate the link and will post it i I find it). Her teacher (and the school in general) is very receptive to our requests and questions about our DD's food restrictions and safety, so I feel comfortable with her in that setting. The teacher has DD sit in the same seat for every meal/snack to help reduce cc. They serve meals family style in that room and the teacher said DD has never once reached for anything with gluten. From day 1 of diagnosis we've told her what food makes her belly hurt, and what food makes her belly feel good (she of course doesn't know all of them but she is learning), so she seems to know to ask before just eating something.

Here is a template of the letter:

"Hi Miss _________,

Thank you for taking the time to meet with us to discuss our daughter, ________, and how best to keep her safe at _______.

______ has celiac disease. Celiac disease is an autoimmune disorder triggered by gluten (anything containing wheat, barley, rye, or oats). Although _______ might not have immediate symptoms, even tiny crumbs of gluten can cause weight loss and damage to her small intestine, and increase her risk of developing cancer in the future. Fortunately, all of this can be avoided by eliminating gluten completely.

Common foods with obvious gluten include pasta, bread, pretzels, crackers, waffles, muffins, and cake. Gluten can also be found in some deli meats, candy, ice creams, juices, and other foods, as well as art supplies, such as playdoh and paper mache.

-_______'s parents will provide her main meals and snacks other than plain fruits, vegetables

-Please clean _______

The National Foundation for Celiac Awareness is sponsoring Appetite for Awareness at the Wachovia Center next week on 9/24...about 20-30 or so restuarants from Philadelphia will be there cooking and offering samples of their gluten free food. Sounds like a great place to check out your gluten-free options in Philly. DD3 is the celiac in our house, but DH and I are going to support the cause. Here is the link Open Original Shared Link

Welcome and know that this will get much easier over time. I was very overwhelmed at DD's diagnosis, and things are much much easier now.

Our DD3 is in preschool and I send in the gluten free equivalent of all meals and snacks, except for plain fruit/vegetables, which her school serves to her (we've thoroughly discussed cross contamination issues, and I feel very comfortable with the staff's understanding of this).

Snacks: fruit, raisins, string cheese, Josef's graham crackers, pretzels, animal crackers, yogurt, dry cereal, mini muffins, Envirokidz bars (all gluten free of course)

As for meals, a thermos (10 ounce is a good size for her) was our best purchase since DD went gluten free. I make big batches of her meals and freeze them in 8 oz containers, microwave them in the morning and put in a thermos (I put microwaved water in the thermos ahead of time to heat it up)

Thermos Meals:

-chicken/rice casserole (diced chicken, rice, and melted velveeta)

-cheeseburger rice casserole (ground beef, rice, melted velveeta)

-baked pasta (ground beef, sauce, tinkyada pasta)

-any tinkyada pasta with any kind of sauce (alfredo, butter, etc)

-scalloped potatoes (slices potatoes baked with velveeta, ham and you could add broccoli but DD won't eat that yet)

-shredded chicken in BBQ sauce (Sweet Baby Ray's sauce; include roll in foil to heat in oven, see below)

-you could do any leftovers--chili, etc; you could add veggies to anything; you could make things lighter/healthier than what I've suggested, but we're calorie boosting for DD

Other things we send in foil already cooked, just need to be heated in the oven when the cook heats other kids' meal so they don't have to touch the actual food, just the foil:

-homeade chicken tenders/nuggets

-pancakes with butter

-homemade rolls for sandwiches (and include chicken/tuna salad, deli meat, or cheese on the side with cold pack or cheeseburger/BBQ chicken in thermos)

-Glutino bagel half (cream cheese separate)

-homemade mini pizza

Good luck and let us know if you have any other questions!

The pretzels were fabulous last night, but the flavor and texture is not so good today. Microwaving didn't help, but toasting did. These are definitely best right out of the oven, but my DD did eat a whole pretzel at school today anyway. I froze the rest of them tonight, I plan to microwave and then toast them as needed.

I just made this recipe below and it's fabulous! I had to change it slighty because the dough was way too dry and crumbly, it wouldn't roll without breaking--so I added 1 Tbsp oil and some water (approx 1/2-3/4 cup water, I'm not sure, I didn't measure). Let them cool 5-10 minutes after baking--the flavor is better than right out of the oven. I sprinkled them with salt. DH rolled one in a little butter (bad, I know), cinnamon, and sugar--tastes so good!

My DD's school is having soft pretzels as a snack tomorrow, and I am so excited that DD will have a soft pretzel, too. This was one of her favorite treats pre-diagnosis. I am just so happy because I never thought I would be able to make soft pretzels for her. Thank you, thank you for the recipe!

Here is one of my favorite recipes from "Bon Appetit- Without the Wheat"

Soft Pretzels

3

We love pancakes from Pamela's Baking and Pancake Mix. DD is gluten free, DH and I aren't, but we think they're better than gluten version. They're so good!!

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.

I made this corn bread with chili last night...it was very moist and great flavor. Hubby said he likes corn bread sweeter, so I'll add a little more sugar next time and see how that works out.

Open Original Shared Link

We had a good experience at Harrah's in their Reflections Cafe. I called a few days ahead of time and spoke with the chef on duty (Chef James), who ordered a few gluten free specialty items for my DD (pasta, waffles). Call several days to a week ahead so they have enough time to order what you'd like. Chef James said to only order your meal with the chef, not with the server....good thing because the one waitress tried to tell me how great their mini (gluten) pancakes were for kids. Anyway, I asked for the chef each time we sat down, ordered with the chef (and asked questions to make sure I felt comfortable)...the chef then prepared DD's food and served it to my DD himself, which made me feel more comfortable about the risk of cc. None of their desserts are gluten free, but there is a food court next door with Ben & Jerry's ice cream (vanilla, chocolate, and strawberry, and maybe more, are gluten-free).

As for Ocean City's boardwalk, not really an meal options. DD did taste some Kohr Brother's frozen custard...their website says their vanilla is gluten-free, but recommends it in a cup without toppings due to the risk of cc.

I love making homemade pizza dough, but often don't have time to do it right before dinner. Will it turn out ok if I make it a few hours ahead of time? I wasn't sure if it would rise too much with the yeast. If ok, should I refrigerate it or let it sit at room temperature before baking?

Also curious...can I freeze the dough? If so, should I pop it in the freezer right after mixing it, then let it sit at room temperature for a little while after thawing? I know I could bake the crust and freeze, but I think it would be nice to bake the dough when eating sometimes.

Thank you!

DD3 has celiac, we're staying with my family at Harrah's (Atlantic City, NJ) for two nights next week, and we'll be spending most of our time at the beach and boardwalk in Ocean City, NJ. I spoke with one of the chefs at Harrah's, they seem to be very knowledgeable and accomodating, so I plan to eat there for several meals. Just wondering if anyone has had any expences at Harrah's or in Ocean City? I figure I'll just need to take food in coolers for Ocean City...thanks!

Oops- I'm sorry, I forgot to include 1 tsp xanthan gum in the ingredients...and I'm having trouble figuring out how to edit my post.

I made strawberry muffins tonight--I was trying to make something different and I needed to use up some strawberries. It's a combination of a few recipes I've seen online. They're pretty tasty. I think you could sub in any fruit, nut, or chocolate chips. Next time I plan to vary the flours for something more nutritious, and maybe add some flax seed meal. I'd also like to try it with diced strawberries, but I did the puree for now b/c DD is a little funny about textures when trying new foods.

Strawberry Muffins

2 Tbsp shortening

1/4 c sugar

2 eggs

1/2 cup brown rice flour

1/2 cup white rice flour

2 tsp baking powder

1/4 tsp salt

1/2 c milk (I used whole b/c we're still calorie boosting for DD, I'm guessing skim would be fine)

1/4 tsp vanilla extract

1/2-3/4 c strawberry puree (sorry, I'm nt sure how much I used, I just pureed a big handful of strawberries and added them to the batter)

Preheat oven to 350. Blend shortening and sugar, then add eggs and mix. Add flour, baking powder, and salt and mix. Mix in milk, vanilla, and strawberry puree. Makes 36 mini-muffins--bake for 14-15 minutes. I'm guessing regular size muffins would bake for 20-22 minutes. Enjoy!