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Financial Assistance For Low Income Families?

hornbeck0920

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gfpaperdoll Rookie
gfpaperdoll
Posted

I second the suggestion to check with your local support group. I have some things now that I am going to contact my local group to see if anyone can use them (allergic to sorghum flour, darn it)

Banana bread is an easy recipe to convert. You will probably find one on here. You will need some xanthan gum, a bit pricey - just put it in a jar & it will keep for ages though...

Take two corn tortillas & put mashed beans between them (or cheese for the non dairy free) & top with pizza toppings, bake in oven till done (precook toppings)

Buy veggies in season & on sale is what I do. Freeze some for later if you can...

Plain home cooking with no mixes is the old fashioned way, healthier & easy to do gluten-free.

if your whole house is gluten-free maybe you could come up with a specialty to sell to gluten-free consumers - like jam, or relish or something... check laws in your area re selling food...

Good Luck - it will get easier.

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hornbeck0920 Apprentice
hornbeck0920
Posted
  • Author

Are rice noodles the same as rice sticks? I bought rice sticks and followed the intructions to soak in hot water. It didn't say boiling, just hot. They were still tough so I drained them then added more hot water and let them soak longer. They were still tough. Are they supposed to be like that or did I do it wrong? How do you fix them?

ptkds Community Regular
ptkds
Posted
Are rice noodles the same as rice sticks? I bought rice sticks and followed the intructions to soak in hot water. It didn't say boiling, just hot. They were still tough so I drained them then added more hot water and let them soak longer. They were still tough. Are they supposed to be like that or did I do it wrong? How do you fix them?

I just cook them like regular noodles. Boil water, add salt, put in noodles for about 7 minutes, drain and rinse in cold water. I can't stand uncooked noodles and overcooked noodles make me gag :blink:

ptkds

GeoffCJ Enthusiast
GeoffCJ
Posted

YUp, I just boil them till soft, then drain and rinse.

There are all kinds of brands available. I like the Egret Rice Vermacelli.

Easy!

Geoff

Karen B. Explorer
Karen B.
Posted
Are rice noodles the same as rice sticks? I bought rice sticks and followed the intructions to soak in hot water. It didn't say boiling, just hot. They were still tough so I drained them then added more hot water and let them soak longer. They were still tough. Are they supposed to be like that or did I do it wrong? How do you fix them?

For some dishes, they would have a very firm texture. But I eat those dishes with chosticks, not a fork. :-)

I'd get a pack and play around with a bit at a time until you get comfortable with it. Most of this stuff is just repetition until it's as familiar as what you grew up working with.

My first batch of Chebe came out of the oven great and I stuck it in a ziploc to keep it from drying out. It turned so gross, gummy and chewy! I had to play around with it before I found out the trick with tapioca is to let it dry out awhile. It's kind of like learning to drive, gets easier after you've done it awhile.

Nancym Enthusiast
Nancym
Posted
You can get an official diagnosis of Celiac disease and then claim your gluten free purchases as a tax deduction at the end of the year (a loaf of bread is $2, gluten free bread is $5, you can deduct the $3 difference) as long as combined with all of your other medical expenses you have spent over 7.5% of your adjusted gross income.

If they're really poor a tax deduction isn't going to be any help at all. :P

zachsmom Enthusiast
zachsmom
Posted

DO NOT FREAK OUT...... I felt this way also . I have had my baby gluten free at 5 months old. I was so scared.. so scared.... Then as the year went on I realized that WAL- MART has everything labled GLUTEN FREE, There is so much food that is gluten free that you would not believe .. And its stuff you may have but not realize it ... Trix. vanillia Ice cream..... Eggs ... Chicken ... Hamburger... Yougurt,... Milk ... vegtables .. Cheese... Mayonnaise , tuna fish ... corn ..peas.... Just to name a few.... Yeah I do buy so stuff at whole foods... like breads from Glutino .. but you can make it .. gluten free and with the help of everyone here... You have to avoid flour... its easy to do .. wal- mart is now selling products that whole foods ( gluten free pantry brownies... ) You can do this ... its scary but you can do it .. . everyone here has had to do this and its not that bad.... You just eat a little differntly ... Foods are starting to lable GLUTEN FREE on the packages... they list allergins ... so its getting very easy... once you start looking up the ingredients you know what things are .. Malt .. wheat are bad. You can do this just dont freak....... you can do it ...

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Karen B. Explorer
Karen B.
Posted

#1 -- It only gets easier once you get started

#2 -- Just in the years since I was diagnosed, I've seen big improvements in greater selection, lower prices, greater availability, etc.

I found the Hormel list to be a tremendous help at first. Open Original Shared Link

Not everything is pricey stuff and you don't have to be Mama Walton and grow your own food and cook it from scratch (it just seems that way). :-)

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    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
    • Scott Adams
      Anti-endomysial Antibody (EMA) Testing

      By Scott Adams · Posted

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
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