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.

  • 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
      133,339
    • Most Online (within 30 mins)
      7,748

    Teresa King
    Newest Member
    Teresa King
    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.