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

Baby Finger Foods


nmlove

Recommended Posts

nmlove Contributor

My little one's starting in on finger foods. We've been going VERY slowly introducing purees. She's gluten-free. We had her genetically tested and she is positive for a celiac gene. She has tummy issues and reflux issues without bringing in gluten! She can't have dairy or soy either.

So my question is this, does anyone have a suggestion for what to roll finger foods in that would be gluten-free and make it easier for her to pick-up? I was thinking of looking at a puffed rice cereal (that's just rice) but wasn't sure if it'd grind down enough. I'm staying away from corn for awhile too. Right now, the grains she has had are rice, millet, buckwheat, gluten-free oats. Another idea, one I'd have to wait for, was to use ground flaxseed. What do you all think?


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



Celiac.com Sponsor (A8-M):



Wolicki Enthusiast

Hmmm. Forgive my question, but why do you plan to roll her food? I just gave my kids their food on their high chair trays, they picked it up and ate it. Does she have dexterity issues?

I hope this doesn't sound like a ridiculous question, I just haven't ever heard of this being done :ph34r:

RiceGuy Collaborator

I think I understand what you mean. For example, cooked (and therefor soft) carrots can be quite slippery. So can moist pieces of melon or other fruits. Or are you putting oil or something on them?

I don't know if it's really a big issue. I mean, so it takes the little one a bit longer to grasp them - that'd certainly help develop dexterity, wouldn't it?

All the ideas I have on this subject would result in a dry coating, and might make the poor kid gag. So I hesitate to offer such suggestions. Purees can be finger food, like mashed potatoes, squashes, or the traditional Hawaiian Poi. Messier for sure, but at that age, this can equate to fun :)

TrillumHunter Enthusiast

It is mostly about practicing the pincer grasp at this time, right? It isn't so much about nutrition as you'll still be feeding her most of the time.

It also takes them a long time to do this which will allow you to eat a whole meal without hurrying.

I would think any powder on the foods might cause a textural issue, not to mention a gummy mess on her tray after a short while.

But if you decide to try this, I think the puffed cereal would crush up fine. There may even be enough powder at the bottom to try with at first.

Babies are so funny when they try to feed themselves! I love when they find something they really like and shove it in by the handfuls. Enjoy her!

tarnalberry Community Regular

The other trouble you run into if you coat the foods (I don't think I'd like to eat them this way, to be honest) is that rather than introducing one food at a time, you've got two foods going on. IF you are doing one food at a time (not yet mixing them), it would be an issue. If you're not, no problem.

nmlove Contributor

Hey thanks, most of the foods I wasn't going to roll but just a few that she likes but is hard to pick up. Like peaches, pears, avocado. I know it's more about the skill than the nutrition. My boys were content with shoveling the purees down until closer to one but she's doing it her own way of course and wants to help herself. I think I'll be doing mostly thicker mashed foods or grated foods. She seemed to enjoy playing with her grated carrots and smooshed peas tonight.

Wolicki - no issues, just working on her grasp. I only did it before (with my sons) on very slippery items.

momofk&n Newbie

Though I didn't crush them, I used Baby Num-Nums. They are rice rusk wafers for babies that taste like a rice crisp cereal and they say gluten free on the box. They will crush well if you want, or make a great little snack. My kids liked having one with a little cream cheese on it if we were caught out without a snack when they were older.


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
      131,665
    • Most Online (within 30 mins)
      7,748

    Christa Cook
    Newest Member
    Christa Cook
    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

    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.