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

Looking For 2 gluten-free Food Substitutes For My 4 Yo Dd


The Kids Folks

Recommended Posts

The Kids Folks Apprentice

Hi -

We have recently started our DD (4yo) on a gluten free diet. We started our DS in October 08 and he is doing wonderfully. Our DD had GERD and reflux issues and we thought we'd try the diet on her and guess what - no more GERD or REFLUX!! And no more meds!! Instead we have one very happy non- medicated kiddo!! Woo Hoo! She is handling the gluten-free diet quite well and is quick to tell everyone that wheat and gluten is bad for them and for her! LOL

She has recently been requesting two foods that I have not been able to find the gluten-free substitute for, mind you we almost had a melt down in the health food section of Cub the other day b/c of it. She so misses canned chicken noodle soup. I can make homemade chicken noodle soup but she really wants the canned variety. Does anyone know of a brand that tastes good (similar to campbells her choice not mine).

The other thing she has been crying about is not being able to have licorice - she really really wants the red licorice - I do too for that matter. We are a total gluten-free household now! Anyone have any ideas on this one?

Thanks so much - this board has helped us so much!

The Kids Folks


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



Celiac.com Sponsor (A8-M):



mamaw Community Regular

Black Ace makes gluten-free /wf licorice, red or black. It is not in long sticks but drops. I haven't tried it yet as I just found it.

Also black licorice scotty dogs at Trader Joe's is gluten-free as well. Some buy at the dollar store but I'm sorry I've forgotten the name.

I can't say on a canned chik noodle soup but Kettle Cusine has frozen soups that many like! Hth

blessings

mamaw

missy'smom Collaborator

My son is happy with the Healthy Choice Chicken and Rice soup. I make homemade soup and use these noodles. They remind him of the ones that come in the canned soup. Open Original Shared Link I used to be able to get them locally at Passover. You can find them at A. M. A. Z. O. N. but the link to them won't work because they have spammed the forum.

JennyC Enthusiast

Last time I checked both Kroger and Safeway brand chicken and rice condensed soups are gluten free. It's been a while since I contacted Safeway so you should talk to them if you want to buy their soup. :)

ryebaby0 Enthusiast

Running Rabbit also makes gluten-free licorice, in black cherry, raspberry, citrus and "black" (regular!). You can buy it in Giant stores and specialty stores, or the gluten-free mall. The licorice is shaped like little bunnies, which makes it particularly nice for Easter!

CeliacMom2008 Enthusiast

We were huge licorice fans before. I haven't found anything that truly tastes like the old red licorice vines, but I think the cherry Stretch Island Fruit Leathers taste very similar to the brand of licorice we used to eat. Candy Tree has gluten-free licorice vines. They're good, but not true licorice. My son likes them, but I prefer the fruit leather. Cliff Fruit Twists look like fat licorice twists and come in a variety of flavors. Again, not a true replacement, but might work for a 4 year old. And they're real fruit with no sugar and kids won't be able to tell!

The Kids Folks Apprentice

Thanks so much for all the suggestions! I will definitely be checking out the licorice. And we tried homemade chicken noodle soup tonight with the spaghetti noodles and that was a big hit. We will try for the canned chicken and rice next time we grocery shop.

Thanks again-

The Kids Folks


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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.