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

International Foods

sarad1

Recommended Posts

sarad1 Apprentice
sarad1
Posted

I was just informed today that my step son is having an international foods taste testing day at his school in a few weeks, and I desperately need recipes. I can make some sort of Mexican dish, I have many of those, and I can do shepherd's pie for German, but I would like to have some other ideas for international foods day. I am telling you, his school has completely stressed me out with all of the food days they have! They have at least one food day a week and so far he hasn't been able to eat any of the food they have so I've had to come up with something for him. In October he had apple WEEK, and in November he had pumpkin WEEK, so for both weeks I made something for every day. Good thing I enjoy cooking!

Anyway, please help with any international recipes you might have on hand!!!

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

Celiac.com Sponsor (A8-M):


CCM Rookie
CCM
Posted

I am new to this gluten-free thing, but from what I understand from gluten-free friends, there are a lot of Indian and Thai dishes that can be made gluten-free and dairy-free. You might check on the food network or epicurious web sites..some of them let you do more advanced searches where you can opt out of allergy foods.

Franceen Explorer
Franceen
Posted

Hi,

This recipe was just posted yesterday or the day before on this forum. My German M-I-L and recently my sister-in-law has made these for me every year. They are GREAT. You don't find them here, just in Germany. And they are more appealing to kids than Shepherd's pie (IMHO!! :) )

Here's the link:

Open Original Shared Link

Ridgewalker Contributor
Ridgewalker
Posted

Sarad, you are an AWESOME mom/stepmom!!!

Does German Chocolate Cake count? :P Just kidding.

How about a Chinese lo mein? Check out these recipes, and just use gluten-free soy sauce and Tinkyada spaghetti noodles...

Open Original Shared Link[]=lo+mein&ls=h

Lo mein is great to personalize-- you can add his favorite ingredients.

Edit-- My link is NOT working by clicking. :angry: If you just copy and paste the url, though, it does work!!

kenlove Rising Star
kenlove
Posted

My wife usually does this once a month where she teaches here in Hawaii. No celiacs in the class but a number of children with peanut and lactose problems. She often makes onigiri, Japanese rice balls. After you make rice, just add some vinegar and sugar to the rice, mix it well and form small triangles or small balls of the flavored rice. She usually brings a jar of sesame seeds and crumbled sea weed for the adventurous ones. There are many more detailed sushi rice recipes online you can use but this usually works.

We sometimes make a Philippine dessert called halohalo which you can google for a number of recipes that you dont have to follow.

Basically its sweetened beans and fruit on top of crushed ice or ice cream.

There's always Hawaiian poi too!

good luck!

I was just informed today that my step son is having an international foods taste testing day at his school in a few weeks, and I desperately need recipes. I can make some sort of Mexican dish, I have many of those, and I can do shepherd's pie for German, but I would like to have some other ideas for international foods day. I am telling you, his school has completely stressed me out with all of the food days they have! They have at least one food day a week and so far he hasn't been able to eat any of the food they have so I've had to come up with something for him. In October he had apple WEEK, and in November he had pumpkin WEEK, so for both weeks I made something for every day. Good thing I enjoy cooking!

Anyway, please help with any international recipes you might have on hand!!!

gfp Enthusiast
gfp
Posted
They have at least one food day a week
... and yet we wonder why the West has a growing obesity problem...

However, I think if you want recipes then you have to choose.... almost anything can be done if you substitute ... but its somewhat missing the point?

As already mentioned Indian and SE Asian food is probably the easiest for naturally gluten-free along with Mexican you're already doing however at some point you might perhaps need to educate the school.

You could perhaps stress just how much he cannot eat and why ... WHILST stressing he isn't some kind of freak and that 1:200 people have this condition.... In other words EVERYONE in his class will at some point meet another celiac ... some might even be undiagnosed ... and if they already know about it from school the next person they meet with celiac disease will at least meet someone who learned about it at school.

sarad1 Apprentice
sarad1
Posted
  • Author
... and yet we wonder why the West has a growing obesity problem...

Thank you!!! I have been saying this for months and the thing is, it's a private school so from what I've been told they don't really have to make an attempt to educate about this. I have been told, however, that if he were going to public school things would be much different.....(yeah, like they wouldn't be eating pancakes with syrup at 2:00 in the afternoon!) Every 'food day' they've had involves some sort of sweet. Yesterday was ice cream sundae's, next week is popcorn balls and popsicles. Unfortunately we have no say in where he goes to school at this point so we just have to deal with it and make sure he's not left out.

You guys are all so awesome, I appreciate these ideas more than you know! I am SO glad I found this site!

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.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,905
    • Most Online (within 30 mins)
      7,748
    klmgarland
    Newest Member
    klmgarland
    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

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.