Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Please Help Me Figure Out The Etiquette


dandelionmom

Recommended Posts

dandelionmom Enthusiast

For upcoming holiday parties and get-togethers, I plan on packing gluten-free food for my daughter and me. Is it best to tell the host in advance that we'll bring our own food or is it better to just nonchalantly eat our own food? I'm concerned that if I don't tell them in advance they may go to extra trouble preparing something they think is gluten-free (but I wouldn't trust enough to feed to my daughter).

WWYD?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

I always bring my own food. I tell the host/hostess that I plan to bring everything I need and not to worry about anything as far as I'm concerned.

Everyone, so far, has been fine with it--I would definately let them know, though.

Darn210 Enthusiast

I have done that - and I let them know. That way they know ahead of time - less likely to be offended. For a birthday party that my daughter went to, I had a mom that wanted to do "something". So I told her what brand of ice cream to buy (and also told her that my daughter's needed to be dished up first).

wolfie Enthusiast

I also let the host know in advance that I will be bringing my own food. I have had my son's friend's parents ask what brand of chips, ice cream, hot dogs to buy for him and that has worked out okay in the past. I also explain a bit about CC.

There aren't many people that I would trust to make a gluten-free meal...my DH, Mom, MIL and my Dad with lots of guidance (he is really good about reading labels though).

mandasmom Rookie
I also let the host know in advance that I will be bringing my own food. I have had my son's friend's parents ask what brand of chips, ice cream, hot dogs to buy for him and that has worked out okay in the past. I also explain a bit about CC.

There aren't many people that I would trust to make a gluten-free meal...my DH, Mom, MIL and my Dad with lots of guidance (he is really good about reading labels though).

I thinks it fine to bring your own food..most hosts probably appreciate not having to worry about you guys..lI most often eat before I go (reduces temptation) and whenever possible bring a gluten-free side or dessert that everyone can share...I really like showing others that there are wonderful gluten-free foods!! Last night I went to a friends house and brought ato die for rice pudding..everyone went crazy over it and there wanst a spoonful left at the end of the evening!!

Nic Collaborator

I always call ahead and ask what the host is serving. This way I try to match my son's gluten free food with the food everyone else is eating so he doesn't feel so different. For example, if the host is making baked ziti and meatballs, I make a gluten free baked ziti with gluten free meatballs to bring with us for him. No one has ever had a problems with it, it isn't like he just doesn't like their food, he can't eat it.

Nicole

tarnalberry Community Regular

I think it depends entirely on the host/hostess. In some cases - if the host/hostess knows that I have food issues, I don't say anything and just bring food. In some cases - if the host/hostess is particular about things being a certain way - I'll talk to him/her and find out what I should bring to match, or if I should just be eating ahead of time. I don't think there can be a single universal rule to apply to all situations.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,782
    • Most Online (within 30 mins)
      7,748

    BH1951
    Newest Member
    BH1951
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • nanny marley
      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ok thank you.  Me either 
    • Colleen H
      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.