Mizzo

For soups or just braising liquid the brand " Kitchen basic" has stocks which are gluten-free and very full of flavor if you can't use the cubes , bases or powders.

Try it and see if you can use it, if so it can be your crock pot base (or soup base)for most any meat and vegetable combination you can come up with. Throw in some fresh or dried herbs and it is simple cooking. There are literally a million crock pot recipes online or goto the library and get a book.

If you like mexican look up the chicken taco soup recipe , super good impossible to screw up and delicious . I keep it thick and eat with Tostitos my dd eats hers in taco shells and my husband thins it with more broth for soup. If you need to substitute the seasoning packet with your own mix of spices use( cumin, chili powder, garlic powder , onion powder , salt and pepper).

We bought the gluten-free bisquick to try. These biscuit if made smaller than recipe calls for and if you form them to bun shape with made a pretty decent sandwich alternative.

They are biscuit -like so they will not hold up to PB but egg salad, bologna and cheese whatever will be good. AND super easy to make.

Chilling the dough definitely helps.

Trying to protect your child or yourself from pain is not being overkill. Until your child is responsible enough to handle situations on their own you will have to champion the battle for them. That's what parents do. If you feel the need to explain, tell them your child needs a year sometimes longer to heal and for you to figure out her sensitivity level, until then you have to be extra careful.

There are restaurants that are safe for Celiacs and yes you can go there. Outback and Uno's have dedicated gluten-free cooking area's . Suggest those for next time. I think they both allow you to bring gluten-free buns or bread for burgers if you want, check to be sure. My dd always get steak or pizza so I am not sure.

We got dx last April and I still send food with my dd wherever she goes, doesn't matter if it's my sisters or a school mates house I stopped explaining myself after the first accidental gluten attack. She has gone out to eat only 1 time without me or my husband and it was to a local mexican place we eat at safely and I wrote down how to order her meal. Try writing down how to order it might help you to feel better and explain your child should sit in the inside if it's a booth to eliminate cross contamination when food is passed over the table.

The anxiety lessens, really it does.

good luck

Well a positive Ttg equals Celiac disease. I am not sure I follow the reasoning for the reintroduction but if you want to be accurate you should see a GI specialist as well. If you are not going to see a GI than you need to be clear on the reintroduction of foods. You should not change ANY thing else ( NO eating out, NO letting anyone else feed him, NO unsupervised events where food is involved etc... etc... ) Also, be fully prepared to accept the results. BTW a true test is not for a "short time" . Even when doing a Endosccopy or blood work they require 3 months on gluten for accuracy. If you give him gluten and he throws up it's a sure bet but that is the rarity and just like healing it may take a little while to see the reaction as gluten and not some outside factor.

Three months gluten free is a drop in the bucket.. It took 3 months for my dd to stop having tummy pains, 2 1/2 months for tantrums and emotional outbursts to stop, and 3-4 months for constipation /diarrhea to stop. Then she started to really heal.

That was with a positive bloodwork and positive endoscopy so I KNOW it's Celiac. Therefore, yes it takes awhile.

It sounds like you and your husband are not sure about the ttg results, and the changes in your son. Really consider going to a GI that is recommended by someone you know or ask around.

Good luck to your child, and you both.

  On 2/4/2011 at 6:40 PM, Lily127 said:

First let me say I'm terrible in the kitchen but I'm trying!

I have a recipe that uses butter, brown sugar, vanilla, eggs, baking powder, salt, white chocolate chips and shredded coconut. I made this before I knew I should be gluten-free and it was GREAT. It calls for 2 1/4 cups All Purpose Flour. Was wondering what you guys thought would be the right gluten-free Flour. I was going to use Bob's All Purpose but read it has a pretty strong bean smell/taste?

I also have to watch my oxalates so Buckwheat would be no good. I think Tapioca and Potato Starch have acceptable oxalate levels used in small amounts. I would really like to try Bob's but read so many bad things. I have a very sensitive sense of smell and taste. Thanks!

L

I have used King arthur blend flour as a good substitute for basic PButter and sugar cookie recipes. You will need to add xantham or guar gum. I am finding guar gum to be less crumbly .

Hi,

if you goto forum topic "Gluten free foods that won't break the bank" lots of good cost effective idea's there.

Also, how old is dx child? Can paper mache or playdoh be in the classroom ? If so you will need to replace with gluten-free.

I moved my dd to an end table in her homeroom to reduce cc at the desks. They snack at their desks and kids wipe the desks side to side not top to bottom, like adults, so I saw the crumbs being pushed to my girls desktop and mentioned the issue to the teacher. You could also provide a placemat for lunchtime to avoid table cc this will translate to a gluten-free zone for older kids.

Udi's is the only gluten-free bread that tastes any good IMHO also their bagels make better buns than any other brand. They are not real bagels but double for most anything else. Also they are large enough that I slice each half horizontally again to make buns for sandwiches or burgers. All Udi's takes best when brought to room temperature first.

If you install a printer you can often find a $1 off coupon for Udi' and then copy it on your copy machine for multiple purchases.

good luck.

My 7yr old girl was dx last April at that time she had a BMI of 92% , now it's 96% since going gluten free, which is in the extreme category. Too many bad carbs was introduced by myself and hubby, not to mention eating out at Outback too much at first also. We go to Pedi for a 6wk healthy lifestyle check up and we are now very mindful of what we eat and are now on a 30 -45 minute daily exeercise routine. She is 53 inches tall and 86 lbs, tallest and biggest in her class since Kindergarten.

It's real easy to gain at first. My girl doesn't like many veggies and she stopped eating most fruits after going gluten-free so I substituted with carbs. Now we are back to 4-5 fruits and veggies a day even if its the same ones everyday. She also gets daliy multi vitamins , Omega for her cholesterol, and fiber supplements.

We put a a.m. snack chart and p.m. snack chart together she gets to pick her own, also with a lmtd dessert rule Mon-Fri of a no sugar Jello or fruit tube only. She is only maintaining right now but hope to lose when weather gets better. Also, we also eat lots of popcorn.

Good luck with everything.

  On 1/24/2011 at 7:24 PM, Marc49 said:

Being new to this I am eliminating obvious things, and confirming others I can still use.

I am most in need of pasta,......spaghetti, and elbows.

Elbows are for baked macaroni and cheese BTW.

Also what do you use to replace normal bread crumbs in say a meatloaf?

This is another item I eat a lot, and can't imagine one without the bread crumbs for consistency.

Last is bread mix that could possibly make a decent pizza at home. Is this even possible?

The pre-made ones I have looked at are tiny,.....I want a decent sized pie.

I will save bread and a possible machine for last as I don't eat a lot of bread/biscuits/pancakes anyway.

Pasta for spaghetti would be with traditional home made meat sauce.

Elbows for mac and cheese also home made. Looking for proper matches in taste, and I can't see plain rice pasta doing that.

I know everyone likes different things, but if I could find some decent pasta and a way to make a nice pizza crust I am pretty much covered at this point and can deal with the change.

Thanks much as always!

Breadcrumbs come from my failed breads . Bob's bread is good enough for me or you can try Kinnikinnick buns.

I like the quinoa / rice pasta for spaghetti and elbows.(Ancient harvest) The brown rice is ok for penne and spirals.(Bionatura)

Haven't tried pizza crust yet but bought the King Arthur package, will let you know how it goes.. good luck.

I also use Better than Bouillon chicken base .

If you warm them in a microwave between moist paper towels, immediately fill, wrap and eat it may hold together for the first 2 bites. Sorry, they are not made to be eaten like a burrito they are great enchilada style or fried as mentioned above and topped and eaten pizza like.

I have heard if you make your own( yeah, not for me, too much work) they are nice and soft and can be rolled.

Many of you have probably tried the new Udi's bagels if not, you must.

My girls doesn't eat it a s a bagel but loves them as other bread/sandwich platforms.

Slice one half (horizontally) in half again (they are really big) and 1 bagel becomes 2 burger buns or sandwich rolls. It doesn't matter about there being no crust on one side they are good anyway.

Cut bagel in half (crescent moon shaped) I scoop a tiny bit of the bread out and it becomes a hot dog roll or egg salad, crab salad etc..

Any other idea's?

There are black bean brownie recipes out there also(Weight watchers had one) maybe you can find a gluten-free version also. If he needs protein.

I have made both the King Arthur and Betty crocker cookies mixes. They are good but definitely not thin and crispy. I know what you what and those are not it.

I have made CC Tollhouse recipe with King Arthur gluten-free flour(not cookie mix ) and it absolutely spreads and gets crispy. My hubby loves it that way so he really enjoyed. I prefer the soft cookie so I make the mix for me.

I have not used Namaste , yet.

  On 1/6/2011 at 6:28 AM, Roda said:

I think the presentation is a great idea. I just don't think the nurse conveyed enough information. I'm going to call today and set something up. It is a really good school, according to some in the city, to be the best elementary school, so I don't think it is a matter of that they won't accomidate just still uneducatated. I knew of one child in my oldest son's class (before I was diagnosed) who was not to have wheat but she participated in all the activities with gluten. I remember making biscuits with the class one day and she was playing with the dough. Her avoidence was lifted the next year so that was that. I just don't want that to happen to my kid!

The presentation is an excellent idea. Include providing handouts and example hidden gluten ingredients sheets to give them a understanding that's it's just not wheat as so many people think. Our school has a lot of PTO driven events which have snacks/food. I provided them a iist of gluten-free snacks that can be bought at local grocers for those events. I also provide gluten-free snacks for special events.

My teacher and nurse went way too far getting involved and decided to do a classroom gluten free gingerbread man holiday project. Long story short, It failed and yes the kids were disappointed, they got to enjoy the decoration toppings only. While concentrating on the gluten free aspect they forgot the egg allergy kid and he had to be excluded from the project. ughh!!!!!

So Insist on being involved in everything.

  On 1/5/2011 at 9:37 PM, Roda said:

I'm sure this subject has come up many times so sorry in advance. I believe that my son may be getting some CC at school. He is in kindergarden and everyday they have a snack. I have safe snacks for him at school so that is not the problem. I think he may be getting cc'd in his classroom. They have group seating (I so disagree with for many reasons) and four to five children sit at a table. The other children at his table eat wheat/gluten containing products as does every other child in the room. I told the teacher about the table needing wiped down after the kids eat their snack but according to my son it isn't getting done. Also after snack and during, the other children are touching him and don't wash after. I realize that the teacher probably is time conscious. Also I discussed with her before Christmas the need for him to wash with soap and water before he goes to lunch. Instead they are using hand sanitizer which I also told her was great for germs but won't get gluten residue off his hands. So here are my questions How do I address this with his teacher again? Is it too much to ask for the other children to wash after snack? I'ts obvious that the table needs wiped down after snack but should all be wiped down every day? Periodically they rearrange seating so he will be moved to another table. I also realize that they can't guarantee that he won't have some exposure but I think with some extra planning it can be reduced. At lunch they have him sit at the allergy table (mostly kids that are peanut allergic) so as for peanut contamination they keep it very clean, but I'm sure he is sitting with kids that consume gluten. I have told him to not touch others food and not let the other kids touch his. So I guess I need some more advice on what to do. I do believe that he may be one of the only children in the school with celiac.

I just posted this for someone else

For the teacher:

A tip, have you child moved to an end seat in her group if they are set up desk to desk or at tables. This immediately reduces the risk of contamination by 50% without segregating them.

All kids sitting next to and across from her must also be told to wash after snack, lunch and arts and crafts.

Make sure the washing of the table/desk does not mean pushing the crumbs towards her area, but away from it.

all these things really add up to safety.

At this age the kids can learn to say no to foods but are too young to be responsible for anything more. The teacher needs to be addressed and given some safety guidelines.

Your child will not be her/his last student with Celiac, ask them to considering it good training for the future.

Hand sanitizer does nothing for peanut allergy or egg allergy both of which have anyphalactic responses. The very least they should do is use wipes of some kind.

It is not too much to ask for this, our childrens safety is what's important.

Write up a list of needs, set up a meeeting with the teacher and offer help by supplying wipes or gluten-free playdoh etc.. whatever you can do

If all else fails, supply a desk mat for your childs area. This can be brought home for you to clean everyday.

Now that my dd is gluten free 8 months , whenever she gets a contamination it is just as bad as before going gluten-free. She has diarrhea for 2 days, belly pains and gets very emotional. Mad, sad, easily distracted etc..

Playdoh definitley caused 2 of her episodes, cross contamination at snack time was also a contributor.

For the teacher:

A tip, have you child moved to an end seat in her group if they are set up desk to desk or at tables. This immediately reduces the risk of contamination by 50% without segregating them.

All kids sitting next to and across from her must also be told to wash after snack, lunch and arts and crafts.

Make sure the washing of the table/desk does not mean pushing the crumbs towards her area, but away from it.

all these things really add up to safety.

At this age the kids can learn to say no to foods but are too young to be responsible for anything more. The teacher needs to be addressed and given some safety guidelines.

Your child will not be her/his last student with Celiac, ask them to considering it good training for the future.

good luck

  On 1/4/2011 at 11:12 PM, AzizaRivers said:

Try using 1 teaspoon of xanthan gum in place of the gelatin. I don't know if you haven xanthan gum yet...if you plan on doing a lot of baking rather than buying already-made things, you'll want some xanthan gum. It will cost $10-14 for a bag of it, but that single bag will last you a long, long time.

Also, It seems your water to flour ratio is a bit on the high side. I don't have the magic number but try reducing it.

  On 1/3/2011 at 1:43 PM, freeatlast said:

Hi. Everyone's tastebuds are different. You'll soon learn which gluten free flours you like and go from there. My favorite gluten-free cookies are made by Enjoy Life. They are the best cookies I've ever eaten, period, and you can buy them in America. They are soft and delicious:

Open Original Shared Link

Ditto, their Snickerdoodle and Brownie bites are the best prepared cookies, for when you really want to treat yourself.

IMO

Mixes:

Hate Bobs red mill anything. the bean flour flavor really comes out.

Love Pamela's choc. cake and pancakes

Love King Arthur blends, cookies, muffins and used their all purpose gluten-free flour for pb cookies and roll out cookies and pancakes. All good.

Betty crocker is fair in a pinch but definietely crumbly.

Market basket has an ok muffin mix.

Prepared

Udi's is the best in bread and bagels.

Kinnikinnick if you don't cook has good muffins.

we have switched over to Quinoa only or Boinatura pasta now , we can't stand the corn anymore.

Everything I listed as good or better is the most expensive gluten-free brands on the market. Because it tastes the best and is certified gluten-free.

I buy only when on sale and stock up when I can.

It's trial and error based on taste and budget.

Follow up.

for last 3 days:

I am using Lactaid milk only, am using active enzyme only yogurt and hard cheeses. Is that enough because it maybe slowed down a smidge but not much.

How many days before I see a difference? any idea's

YES it the hardest thing a parent can do. We all had to wait for the test, and it is very hard, BUT you have to ask yourself, everyday, can we do this for 30 days to get an answer so we never have to do it again for the rest of our lives!!!!!

The only reason so many people get the test when going gluten free has already proved there is a problem is ;

1. Peace of mind in knowing for sure

2 You will need test results and Dr. notes for school food services to provide safe lunches

I am not so sure 1 piece of bread a day for 30 days is even enough for accurate results, sorry to tell you that. Also ( others chime in here) but I believe the age of your child may in question as to the accuracy of the results as well.

good luck

  On 12/30/2010 at 4:51 PM, divamomma said:

I have a few recipes I would like to continue cooking once we switch to gluten-free. Please help me with a couple of substitutions!

When I make cream sauces and need to add 1 tablespoon of flour (or sometimes up to 1/2 c flour) what can I use as a replacement??

Is there a gluten-free cream of chicken soup?? What could possibly replace this?

Thanks!

I have not tried this but Lipton makes and instant cream of chicken soup that is gluten-free. It's the packets.

BTW Progresso makes a gluten-free cream of mushroom soup.

  On 12/30/2010 at 5:54 PM, twe0708 said:

Is this the same flour?

Garfava flour is a mix of garbanzo bean and fava bean flour

It's a typical mix used in many Bobs red mill products and in gluten-free recipes.

So it's not the same , it's a part of the it.

Hopefully others will chime in about substituting.

My DD was confirmed Celiac in April and has been Gluten free since. She has always had more than average gas, I attributed it to gluten. Well gluten free 7 months now and still lots of gas.

More than the average kid.

The typical gas producing foods are NOT prevalent in her diet. ie : cabbage, broccoli etc.. she does not have more than average amount of sweets. Of course more in the last week but it's been going on longer than that, and No stomach pains accompany it.

Is this a stage people go thru when healing? Is there a natural aid for it? Any idea's!!