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2Boys4Me

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About 2Boys4Me

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    Ty & me

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    Female
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    Calgary, AB, Canada

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  1. I got the fix for you krispy kreme lovers!!!! I haven't made them yet because I just received my flour but go to betterbatter.com. Naomi has a well written blog & a recipe for krispy kreme donuts..... I usually don't read many blogs because most are just rantings but this one is a good one.I'm hoping to find time over the weekend to try the donuts....

    I have also heard this flour blend is a good one........

    Let me know if anyone tries to make the donuts....

    enjoy

    mamaw

    Here's the link for the page Mamaw is talking about. I found it by mistake last weekend. We haven't tried them yet.

    http://betterbatterblog.blogspot.com/2007/...ect-gluten.html


  2. Okay, today on Y&R at the coffeehouse, it has Nick handing a strawberry smoothie over to Daniel (who is gluten intolerant), and said "Here, it has wheat grass in it, I promised your Mom I would look out for you"......

    Huh? I know there is controversy over whether or not wheat grass is safe for us, but of ALL things for the writers to put in there, why did it have to be "wheat" grass?

    Sheesh!

    :angry:

    Did he throw it in Nick's face and start a fight?


  3. I made the following recipe the other day. Both kids love them. My older son (NGF) has been bugging me to make oatmeal cookies, but I made them gluten-free so I wouldn't have all-purpose flour floating around the kitchen.

    Gramma's Dad's Cookies

    2 cups white sugar

    1 cup brown sugar

    2 cups margarine

    2 eggs

    2 cups coconut

    2 1/2 cups oatmeal

    3 cups flour

    2 teaspoons baking soda

    2 teaspoons baking powder

    make into balls and if you want, flatten with a fork dipped in sugar...Bake at 350 for 7 to 10 minutes...Makes lots of cookies..

    my notes:

    I just dropped the dough onto the cookie sheet with a spoon, it was a bit sloppy to try to roll into a ball.

    I used Lara's rolled oats and Lara's oat flour (AKA Cream Hill Estates - from Quebec). I used one cup oat flour and the other 2 cups I used Carol Fenster's sorghum/corn flour blend.

    1 1/2 cups sorghum flour

    1/1/2 cups potato starch

    1 cup tapioca flour

    1/2 cup corn flour (or chestnut flour or bean flour)

    They didn't quite look done at 10 minutes, so I baked for 12 and then they crisped up afterwards, so they were a bit over done. I'll stick with the 10 minutes next time. I don't like coconut at all, but you can't really taste it, so it's okay for people who aren't crazy about coconut.

    Also when this says "makes lots of cookies" it's right! I had a tupperware container full and three 1 litre zip bags full to put in the freezer.

    I got the recipe from my mother-in-law, so I suppose it's her dad's recipe.

    Because of the whole oats controversy, I only let Ty have two a day. He has not reported any stomachaches or anything, so for those of you who can tolerate oats, you may want to give this recipe a try.


  4. My kids were born Oct. 29 and Nov. 1. I put them both in kindergarten when they were not yet 5, but they turned 5 approximately 6 weeks after school started. I considered both my boys "watchers" not "joiners". That is to say they had to lurk around the edges to see what was going on before they considered joining in. My younger son is shyer, but thrived at kindergarten. He's in grade three and doesn't have a "best friend", but has lots of friends, and they don't say much about his diet at all. The odd time, one might say, "Ty sure is allergic to a lot of stuff," or "We're having xyz at my birthday, can Ty have that?"

    Here in Calgary (Alberta, Canada) the cut off for public school is Feb. 28. If a child were to start attending school in Sept. 2007 he'd have to be five by Feb. 28, 2008. What bothered me the most about my older son's kindergarten experience was that he turned 5 on Oct. 29. A couple of weeks later another boy turned six. Then in February (12 and 28) 2 girls turned 5. Now you've got 4.5 year olds in class with 6 years olds. That didn't seem right to me. Don't hold him back because he's small. Somebody has to be the smallest kid in class, and he might still be the smallest next year. I was always the shortest kid in class (less than 5' tall in grade 8) and then very slowly by grade 12 I was one of the tallest (5'8"). My brother was the same way...maybe 5'3" in grade 8 and now he's 6'4".

    If he is socially and emotionally ready...I'd send him. He will be old enough to know he is only to eat what Mom sends for lunch and not to trade snacks, etc.


  5. If your library has a copy of Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson, borrow it. There is a really good recipe for Honey Graham crackers (not sure of the exact recipe title). They are really good. The dough is actually easy to work with. I'm going to use this recipe from now on. I had been using a graham cracker recipe from The GFG Bakes Bread, but I felt like it used too much cinnamon and it baked up very dark and burned looking, even though it wasn't burnt. I've used both these recipes for cheesecake crust.


  6. I was just curious how often other parents see glutening happening with their Gluten-free children. If you don't mind answering, please do! Sorry I'm not sure how to properly format this as a poll, hope this is okay to post this way!

    1. How often does your child get glutened?

    2. How long do symptoms usually last?

    3. Can you always identify where the gluten came from?

    4. How do you help them through a glutening?

    5. How long has your child been gluten-free?

    My son has been gluten free for just over two years (since August 2005). He has/had no symptoms other than anemia, which I can't check, so it is entirely possible that either we are: 1. doing a fabulous job and he's never been glutened, or 2. we're doing a crappy job and he's been glutened daily from cc. Who knows? I realize this doesn't help your poll at all, but it's our reality.


  7. I got to go to Torino Feb. 2-15, 2006 (and watched Canada's women's hockey team slaughter the Russians 12-0. Woo! But I digress :lol: ).

    I saw the Shroud of Turin and the accompanying museum. Very interesting. I took a day trip to Milano to see "The Last Supper". It was amazing to see in real life. If you go, be sure to make an appointment. You can only make appointments by phone. About a 10 minute walk from the Refectory is the cathedral Il Duomo. Also amazing. The front was covered with tarps and scaffolding at the time, but the cathedral is unbelievable.

    If you're up north, I'd try to see those things. I should have taken more day trips, but my husband was working for NBC the whole month, so I was by myself 90% of the time, and not really brave enough to get lost by myself with the language barrier and everything. If we'd been together, I'd have had no problem being more adventurous. It's much nicer to be lost with a friend.


  8. I had a few ideas until I read no dairy. What about going to your public health office or dietician and asking for an sheet on how to gain weight in a healthy manner. We got one when Ty was diagnosed, but I do believe most of it was adding skim milk powder to milk and stuff like that. Here are I couple of things I found while surfing. Of course they'll need to be adapted to gluten-free and any other dietary restrictions you have.

    ________________________

    From U. Michigan website:

    What can I do to gain weight?

    The average person wanting to gain weight should try to eat foods with high calorie content and larger portions of food. Mild exercise can help to increase your appetite and help you add muscle rather than fat.

    The following recommendations can be used by anyone wanting to gain or regain weight. It may be necessary, however, to change them to meet your specific needs. Check with your health care provider or dietitian about this.

    To start, eat about 500 calories more a day than you have been eating. Some people will need to add up to a 1,000 extra calories. Look at the top section of the Nutrition Facts label of packaged foods to see how many calories are in a serving.

    Eat snacks throughout the day.

    Choose higher calorie foods often.

    Try to always eat larger-than-normal portions at meals. If you have a poor appetite, it may work better to eat smaller, very high calorie meals and to eat more often.

    Fat contains more calories than any other food group: 45 calories in just 1 teaspoon. Adding healthy fats, such as plant oils (canola, olive, or peanut oil), soft margarines (look for those with no trans fats), old-fashioned peanut butter (the kind that needs stirring before you eat it), and avocado, is an easy way to add a lot of calories without having to eat a lot more food.

    Avoid saturated fats. Although all fats contain the same amount of calories, saturated fats can increase your cholesterol and other harmful blood fats. Foods high in saturated fat include: whole-milk dairy products, chicken skin, bacon, sausage, sour cream, butter, high-fat cuts of meat, and many processed snack foods.

    Even though you are eating a high-calorie diet, you should try to keep it healthy by including a lot of unprocessed (unrefined) carbohydrates, such as whole grains and fruits, as well as vegetables and lean protein foods such as skim milk products, skinless poultry, fish, egg whites, beans, and low-fat cuts of pork and beef.

    What are some ways to add calories and protein to foods?

    Saut


  9. How do you guys know if it's produced on the same line? Does it say on the label or have you phoned the company to ask? Just wondering if the US FALCPA requires that. I'm in Canada where we have no such thing as FALCPA.

    I've never seen anything like that on a label and when I phone to ask about whether something is gluten free they've rarely mentioned shared lines, but always mention the cleaning practices.


  10. You are deepskyblue

    Your dominant hues are cyan and blue. You like people and enjoy making friends. You're conservative and like to make sure things make sense before you step into them, especially in relationships. You are curious but respected for your opinions by people who you sometimes wouldn't even suspect.

    Your saturation level is very high - you are all about getting things done. The world may think you work too hard but you have a lot to show for it, and it keeps you going. You shouldn't be afraid to lead people, because if you're doing it, it'll be done right. (At work I always say if everyone would just do things MY way, we'd all be a lot happier.)

    Your outlook on life is very bright. You are sunny and optimistic about life and others find it very encouraging, but remember to tone it down if you sense irritation.

    ________

    I'll buy that. Like Jestgar, I'm not sure about being sunny and optimistic, but I'm certain I'm irritating...and therefore easily irritated!