This week I visited the Bittersweet Bakery and Valley Natural Foods as well as my normal grocery stores. Items I bought at Valley Natural included foods that I cannot buy anywhere else, but also items that are carried at my regular stores but were cheaper there.
At Bittersweet Bakery I bought:
2 loaves of bread
Orange Delight Cookies for Andy
Monster Cookies for Dan and I.
At Valley Natural Foods I bought:
Enjoy Life Semi Sweet Chocolate Chips
EnviroKidz Panda Puffs Cereal
EnviroKidz Gorilla Munch Cereal
Soy Dream Strawberry "Ice Cream"
Tamari Soy Sauce
Ian's Allergen Free Fish Sticks
Welshire Kids Chicken Hot Dogs
Brocolli
Welshire Kids Chicken Nuggets
Almond Breeze Chocolate Almond Milk
EnviroKidz Peanut Butter Rice Bars
Savory Thins Rice Crackers
Tinkyada Spaghetti
Silk Soy Yogurt
At Super Target I bought:
Johnsonville Brats
Jennio Extra Lean Ground Turkey
Motts Fruit Snacks
Fresh Cantaloupes
Baby Carrots
Fresh Plums
Fresh Peaches
Fresh Strawberries
At Rainbow Foods I bought:
Tofutti Sour Supreme
Fresh Grapes
Fresh Lettuce
Sunday, August 27, 2006
I made mini corn dogs yesterday
The recipe for mini corn dogs is in the archives - 8/14/06. I took pictures of each step as I made them to share with you. You could probably make full size corn dogs the same way.
Cut hot dogs into 6 pieces
1/6th of a hot dog seems to be just about the right size for a mini corn dog.
Dipping in batter
Many people have asked me the secret to making the mini corn dogs - they can't get the batter to stick. What I do it stick them on sticks - the kind you use for shish kabobs - you dip them in the batter and fry them in the oil on the stick and then take them off.
Frying in deep oil
They are so much easier to handle in the oil on the sticks - I find six to be about the right number to do at once - by the time you get the sixth one dipped and in the oil, the first one is done just right. Drain on paper towels when done.
Savory Thins Rice Crackers
We like to eat this with chicken salad spread on them or with the fake Tofutti cream cheese.
Wednesday, August 23, 2006
Nature's Gate Natural Toothpaste
This is the toothpaste that Dan and I use. It is GFCF as well as flouride free.
Kirkman's Toothpaste Gel
This is what we use for toothpaste for Andy (he doesn't like mint) - make sure your toothpastes are GFCF as well. It is also important to me that they also be flouride free.
Claritin RediTabs
If you have a child with seasonal allergies - remember to check all OTC meds for GFCF as well as their food. I also look for products that are have no artificial colors.
Crystal Farms Margarine Sticks
Note that they say dairy free. Many margarine sticks contain whey or casein.
Sunday, August 20, 2006
Grocery Shopping 8/20/06
As you will continue to see, I do buy most of my food from regular grocery stores. This week I shopped Super Target and Cub Foods.
From Cub I bought:
Health Valley Rice Bran Crackers
Ortega Tostada Shells
Bottled Water (I will not allow my family to drink tap water full of flouride - nor do we use the toothpaste with that poison in it)
Envirokidz Animal Cookies (Vanilla)
Envirokidz Rice Bars
Fresh Turkey Thighs
Boneless Beef Ribs
Lettuce (we eat lettuce faster than the garden can produce it this time of year)
From Super Target I bought:
Tree Ripened Peaches
Ocean Spray 100% Juice Fruit Juice
Hormel All Natural Lunch Meat
Old El Paso Vegetarian Refried Beans
Silk Cultured Soy Yogurt
Red Grapes
Dry Navy Beans
Eggs
From Cub I bought:
Health Valley Rice Bran Crackers
Ortega Tostada Shells
Bottled Water (I will not allow my family to drink tap water full of flouride - nor do we use the toothpaste with that poison in it)
Envirokidz Animal Cookies (Vanilla)
Envirokidz Rice Bars
Fresh Turkey Thighs
Boneless Beef Ribs
Lettuce (we eat lettuce faster than the garden can produce it this time of year)
From Super Target I bought:
Tree Ripened Peaches
Ocean Spray 100% Juice Fruit Juice
Hormel All Natural Lunch Meat
Old El Paso Vegetarian Refried Beans
Silk Cultured Soy Yogurt
Red Grapes
Dry Navy Beans
Eggs
Friday, August 18, 2006
Tom's Bread (A GFCF Recipe)
Tom is a wonderful man with celiac who posts on the yahoo group gfcfrecipes. He has created this recipe and loves to share it with others. When I cannot get to the Bittersweet Bakery to buy bread - this is the only recipe I make any more.
CELIAC LIGHT BREAD by Tom Van Deman
August 20, 2003
1 1/8 cup Chickpea flour, also called Garbanzo Bean flour (I grind my own)
1 cup cornstarch (I use Cream corn starch)
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. xanthum gum
1 1/2 tsp. salt
3 Tbs. brown sugar(Make sure that there are no lumps)
1/4 tsp. creme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast
Bread Machine Method
WARNING: Adding more liquids or flours or reducing same could cause the bread to not cook thoroughly on the inside or to be too heavy. Also, I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary.
Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl (I use my Zoj). Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula, make a small depression on top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine. (This dough will need two kneadings in order to get its content to proper consistency.) Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula, scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle, use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished, turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy.
Oven Method
Turn your oven to 375 degrees. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and place pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)
CELIAC LIGHT BREAD by Tom Van Deman
August 20, 2003
1 1/8 cup Chickpea flour, also called Garbanzo Bean flour (I grind my own)
1 cup cornstarch (I use Cream corn starch)
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. xanthum gum
1 1/2 tsp. salt
3 Tbs. brown sugar(Make sure that there are no lumps)
1/4 tsp. creme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast
Bread Machine Method
WARNING: Adding more liquids or flours or reducing same could cause the bread to not cook thoroughly on the inside or to be too heavy. Also, I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary.
Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl (I use my Zoj). Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula, make a small depression on top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine. (This dough will need two kneadings in order to get its content to proper consistency.) Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula, scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle, use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished, turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy.
Oven Method
Turn your oven to 375 degrees. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and place pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)
GFCF Ranch Dressing
1 cup firm silken tofu
1/4 cup Mayo
2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon fresh dill
1/4 teaspoon garlic salt
Put all ingredients in a blender or food processor and blend until smooth and creamy.
We like to use it as both a veggie dip and with plain potato chips.
Enjoy!
1/4 cup Mayo
2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon fresh dill
1/4 teaspoon garlic salt
Put all ingredients in a blender or food processor and blend until smooth and creamy.
We like to use it as both a veggie dip and with plain potato chips.
Enjoy!
Thursday, August 17, 2006
Should I test my child for celiac before starting the diet?
This is my opinion and only my opinion.
I believe every autistic child should be tested for celiac disease. On many websites you read that it is OK to just go ahead and try the diet - what do you have to lose? I believe that is bad advice. There just appears to be too many kids that have both autism and celiac to not be tested for it.
You must be actively consuming gluten when you are tested for celiac. Knowing that my child has celiac affects how I approach the diet. This is a life long diet. This isn't something I can try for awhile and then drop if I see no results. The consequences of continuing to eat gluten for my child are huge in the long run.
But my child shows no symptoms of celiac. Mine didn't either.
I had a urine test done to test for GFCF and it came back fine. The urine test is not for celiac. You can have a negative urine test and still have celiac. The celiac test is a blood panel - if all 3 panels are positive, then you need to have the intestines scoped for a diagnosis.
Again - this is just my opinion, but I feel quite strongly that celiac is not something you want to go untreated. Ask your doctor to test for it before you start the diet.
I believe every autistic child should be tested for celiac disease. On many websites you read that it is OK to just go ahead and try the diet - what do you have to lose? I believe that is bad advice. There just appears to be too many kids that have both autism and celiac to not be tested for it.
You must be actively consuming gluten when you are tested for celiac. Knowing that my child has celiac affects how I approach the diet. This is a life long diet. This isn't something I can try for awhile and then drop if I see no results. The consequences of continuing to eat gluten for my child are huge in the long run.
But my child shows no symptoms of celiac. Mine didn't either.
I had a urine test done to test for GFCF and it came back fine. The urine test is not for celiac. You can have a negative urine test and still have celiac. The celiac test is a blood panel - if all 3 panels are positive, then you need to have the intestines scoped for a diagnosis.
Again - this is just my opinion, but I feel quite strongly that celiac is not something you want to go untreated. Ask your doctor to test for it before you start the diet.
Andy had a bad day yesterday
Andy rarely has bad days at daycare (school is another story) and his bad days at daycare when they do occur are usually just normal kid stuff. The staff there really has trouble at times believing that he has autism.
Yesterday he was acting like he does when he has just a tiny bit of gluten (a lot of gluten produces bad tummy aches) - just being overall naughty - little things set him off into a major tirade - he gets angry and runs away and there is no talking to him - and he usually throws things - he cries easily and loudly - he has low self esteem and gets frustrated easily. I don't think I am describing it very well, but it is not a minor melt down, it is major. Not a pleasant thing to experience at home - really not cool in a room with 30 school age kids who wonder why he is acting like such a toddler.
The behavior continued at home all last night. It was too much. I shut him in his room for a period of time trying to get him to calm down and Dan retreated to the basement to try and calm down as well (Andy's episodes get on both of our nerves, but Dan has to remove himself from the situation - and that is OK - once Andy is calm, I take my break and Dan distracts him with a new activity).
So the detective work begins - what could be causing this behavior? I question everything he ate yesterday. I question if anyone shared food with him - he assures me he would not take food from another child. Wednesday is Dairy Queen Day at his daycare - he didn't have Dairy Queen, did he? No, he had his fruit cup that I had sent in. I re-read the labels on all of the foods that he had consumed at home looking for the culprit. Everything appeared to be OK.
Sometimes I never figure it out - but most times I do - it just takes awhile. I figured that I would question the daycare staff in the morning at drop off - his lead teacher is on vacation this week - maybe something slipped by.
Then bingo - the culprit is identified. As I was supervising his bedtime routine, he holds his hands out for inspection and tells me - "I played with play doh today" He goes on to tell me that he washed his hands really good afterward - do I see any play doh left? Yes, I do - under the nails. I determine that he did not use a nail brush and that he played with this play doh before he ate lunch (and he still eats mostly with his fingers). I ask him if a teacher assisted him with his hand washing or inspected his hands afterward. He tells me - No, Tracy isn't there this week and I just did it myself. Upon further questioning he reveals that he didn't tell the staff on purpose because they tend to "worry too much about those things and probably would not let him play with play doh again".
I will talk with the daycare this morning and send another nail brush in. And I guess I will rethink allowing Andy to play with play doh that is not gfcf. I just like him to be normal whenever possible - he has to have his special foods, but he shouldn't have to have special play doh as well. I may have to make up a batch of gfcf play doh tonight.
I will also talk to Andy today about how he acted yesterday and if he likes acting like that - and point out to him that the play doh was probably the culprit. I will let him help me make the decision - do we ban play doh? Make gfcf? or wash his hands better. He always is more likely to follow the rules when he has helped set them.
Life just isnt' fair for our kids.
Yesterday he was acting like he does when he has just a tiny bit of gluten (a lot of gluten produces bad tummy aches) - just being overall naughty - little things set him off into a major tirade - he gets angry and runs away and there is no talking to him - and he usually throws things - he cries easily and loudly - he has low self esteem and gets frustrated easily. I don't think I am describing it very well, but it is not a minor melt down, it is major. Not a pleasant thing to experience at home - really not cool in a room with 30 school age kids who wonder why he is acting like such a toddler.
The behavior continued at home all last night. It was too much. I shut him in his room for a period of time trying to get him to calm down and Dan retreated to the basement to try and calm down as well (Andy's episodes get on both of our nerves, but Dan has to remove himself from the situation - and that is OK - once Andy is calm, I take my break and Dan distracts him with a new activity).
So the detective work begins - what could be causing this behavior? I question everything he ate yesterday. I question if anyone shared food with him - he assures me he would not take food from another child. Wednesday is Dairy Queen Day at his daycare - he didn't have Dairy Queen, did he? No, he had his fruit cup that I had sent in. I re-read the labels on all of the foods that he had consumed at home looking for the culprit. Everything appeared to be OK.
Sometimes I never figure it out - but most times I do - it just takes awhile. I figured that I would question the daycare staff in the morning at drop off - his lead teacher is on vacation this week - maybe something slipped by.
Then bingo - the culprit is identified. As I was supervising his bedtime routine, he holds his hands out for inspection and tells me - "I played with play doh today" He goes on to tell me that he washed his hands really good afterward - do I see any play doh left? Yes, I do - under the nails. I determine that he did not use a nail brush and that he played with this play doh before he ate lunch (and he still eats mostly with his fingers). I ask him if a teacher assisted him with his hand washing or inspected his hands afterward. He tells me - No, Tracy isn't there this week and I just did it myself. Upon further questioning he reveals that he didn't tell the staff on purpose because they tend to "worry too much about those things and probably would not let him play with play doh again".
I will talk with the daycare this morning and send another nail brush in. And I guess I will rethink allowing Andy to play with play doh that is not gfcf. I just like him to be normal whenever possible - he has to have his special foods, but he shouldn't have to have special play doh as well. I may have to make up a batch of gfcf play doh tonight.
I will also talk to Andy today about how he acted yesterday and if he likes acting like that - and point out to him that the play doh was probably the culprit. I will let him help me make the decision - do we ban play doh? Make gfcf? or wash his hands better. He always is more likely to follow the rules when he has helped set them.
Life just isnt' fair for our kids.
Wednesday, August 16, 2006
School lunches
Andy takes a bag lunch to school every day and I keep a supply of snack foods at the school that he can have on days when they have a snack that he cannot have (snacks are parent provided at his school - every day a different parent provides the snack for the entire class).
At daycare (during school breaks) - I send in chicken nuggets, fish sticks and mini corn dogs and they keep them in the freezer and prepare his lunch separately. He eats the same veggies and fruits as the other kids - but it is rare that they have an entree that he can have. I have read the labels on the foods at daycare to help the staff determine what he can and cannot have.
I believe I could force the daycare to provide GFCF foods through the ADA act since they do provide lunch free of charge as part of their program. I do not do that for two reasons. 1. No one reads labels as closely as I do and I like to maintain that control. And 2. I do not want to anger or upset the daycare or make anyone's job more difficult. Andy has been attending the same daycare center since he was six weeks old (except for a break last year when I was unemployed). They never once considered disenrolling him (or if they did, I never knew about it), they cooperated with all of the evaluations we needed done when he was getting diagnosed - answering questionnaires themselves, letting therapists come in and observe him, etc. When he was in special ed preschool and his school bus came at a different time than the school age ones, they accomodated us and got him on and off the bus with no complaints (and I know sometimes they had to dress the whole class up in snow suits to wait outside with Andy because someone had called in sick and there was no one to take him out alone - try and dress 8 to 10 three year olds for outside yourself). They treat him like a normal child and as a result, he is much better behaved than he is at school where they seem to anticipate problems based on his diagnosis. We have had our ups and downs with this center over 6 1/2 years, but that is normal. I won't say they have never upset me - but when it comes to his special needs, they have been awesome and there is no way I want to upset that apple cart. I can go to work and not worry about Andy - I can't say the same when he is in school. Anyway, if you are local, the center I am raving about is Children's World in West Saint Paul - I totally recommend it to anyone.
So what do I send in his lunches during the school year - well, I have a wonderful excel spreadsheet with 5 tabs on it. One is a 4 week menu, a list of foods in the menu, a shopping list, recipes and lunch packing ideas. I wish I could post it here but it doesn't appear that I can copy an excel document into this blog. I will gladly e-mail it to anyone who wants it. You can e-mail me at kathifischbach@comcast.net - this is an e-mail address I only use if I am afraid of getting a lot of spam - so please put school lunch menu or something in the subject line.
At daycare (during school breaks) - I send in chicken nuggets, fish sticks and mini corn dogs and they keep them in the freezer and prepare his lunch separately. He eats the same veggies and fruits as the other kids - but it is rare that they have an entree that he can have. I have read the labels on the foods at daycare to help the staff determine what he can and cannot have.
I believe I could force the daycare to provide GFCF foods through the ADA act since they do provide lunch free of charge as part of their program. I do not do that for two reasons. 1. No one reads labels as closely as I do and I like to maintain that control. And 2. I do not want to anger or upset the daycare or make anyone's job more difficult. Andy has been attending the same daycare center since he was six weeks old (except for a break last year when I was unemployed). They never once considered disenrolling him (or if they did, I never knew about it), they cooperated with all of the evaluations we needed done when he was getting diagnosed - answering questionnaires themselves, letting therapists come in and observe him, etc. When he was in special ed preschool and his school bus came at a different time than the school age ones, they accomodated us and got him on and off the bus with no complaints (and I know sometimes they had to dress the whole class up in snow suits to wait outside with Andy because someone had called in sick and there was no one to take him out alone - try and dress 8 to 10 three year olds for outside yourself). They treat him like a normal child and as a result, he is much better behaved than he is at school where they seem to anticipate problems based on his diagnosis. We have had our ups and downs with this center over 6 1/2 years, but that is normal. I won't say they have never upset me - but when it comes to his special needs, they have been awesome and there is no way I want to upset that apple cart. I can go to work and not worry about Andy - I can't say the same when he is in school. Anyway, if you are local, the center I am raving about is Children's World in West Saint Paul - I totally recommend it to anyone.
So what do I send in his lunches during the school year - well, I have a wonderful excel spreadsheet with 5 tabs on it. One is a 4 week menu, a list of foods in the menu, a shopping list, recipes and lunch packing ideas. I wish I could post it here but it doesn't appear that I can copy an excel document into this blog. I will gladly e-mail it to anyone who wants it. You can e-mail me at kathifischbach@comcast.net - this is an e-mail address I only use if I am afraid of getting a lot of spam - so please put school lunch menu or something in the subject line.
How to remind others about the diet
We can't watch our children every minute of every day. We inform family, therapists and school personnel of our child's needs - but is that enough? What about the day that there is a substitute? Or you go to a picnic or some other social occasion where there is food.
I am blessed with a child that will not eat anything without my blessing. If something is put before him at school or daycare that he does not think he can have, he will question the person and ask if they know he is on a special diet and did his mom say it was OK to have that. Even so, my little one feels nervous when he has a substitute - that she may make him eat a snack or something that will make his tummy hurt.
I bought some buttons from Buttons and More. Item B108 says "I'm on a special diet and can only have foods brought from home" One is attached permanently to his lunch bag. He puts one on when we go to social events so others will know not to feed him. He also keeps one in his backpack and any time he has a sub, he goes and puts it on - he controls it - it is what makes him feel safe.
I realize many of you have children that are not so accepting of their diet and try and cheat and steal food. I cannot give you any advice on that - Andy has had enough infractions and is old enough to understand that they came from eating forbidden foods and does not want to ever have an infraction again. It works for us - at least for now. Every now and then Andy will complain that it is not fair, but he really is pretty accepting for the most part.
I am blessed with a child that will not eat anything without my blessing. If something is put before him at school or daycare that he does not think he can have, he will question the person and ask if they know he is on a special diet and did his mom say it was OK to have that. Even so, my little one feels nervous when he has a substitute - that she may make him eat a snack or something that will make his tummy hurt.
I bought some buttons from Buttons and More. Item B108 says "I'm on a special diet and can only have foods brought from home" One is attached permanently to his lunch bag. He puts one on when we go to social events so others will know not to feed him. He also keeps one in his backpack and any time he has a sub, he goes and puts it on - he controls it - it is what makes him feel safe.
I realize many of you have children that are not so accepting of their diet and try and cheat and steal food. I cannot give you any advice on that - Andy has had enough infractions and is old enough to understand that they came from eating forbidden foods and does not want to ever have an infraction again. It works for us - at least for now. Every now and then Andy will complain that it is not fair, but he really is pretty accepting for the most part.
What to tell the school
You need to make sure everyone knows that your child cannot have gluten or casein. I do this by sending a letter to my son's school at the beginning of each school year. I update it every year. I send multiple copies so the teacher, aides, resource teachers, school nurse, principal and anyone else who may be working with Andy can have a copy.
Ideas for your letter can be gotten from a wonderful book (which I suggest you buy for lots of reasons) : Special Diets for Special Kids by Lisa Lewis, Ph.D. Dana also has suggestions for how to approach schools on her website (link in the links section).
I approach it from a celiac point of view. My child is documented to have celiac and a dairy allergy and I have medical documentation so I use that. If you do not have that documentation - you will want to read the sample letters in Lisa Lewis' book for ideas. I have not yet revised my letter for 1st grade which starts in a few weeks - I will have to eliminate some of the candy choices off of the list because Andy got 8 caps on his teeth in the past year (because I would not let them put mercury fillings in and that was our only other choice) and he cannot have any gummy candy that can pull the caps off.
Here is the actual letter I sent to his school at the start of Kindergarten last year:
6/30/2005
Dear Somerset Elementary Staff,
In addition to his autism, Andrew has celiac disease and also a dairy allergy. It is very important that we carefully screen the foods that he eats. Consumption of gluten may make him sick as well as increase his risk of developing cancer and diabetes. Even a little bit is too much; we cannot allow him to have any gluten. If he gets dairy, he will develop a very itchy rash, so we also want to avoid that. We do have medical documentation of these conditions.
I will provide him with snacks and a bag lunch from home. If you would desire, I can provide a couple of bulk snacks to keep on hand for use as edible reinforcers or as needed. Please let me know if you would like me to do that.
I will need advance notice of any school projects involving food so I can OK the use or provide substitutions for him to use. I will also need to know if those projects involve eating the food or simply using them for art projects. I will also provide you a list of acceptable foods so if you have an unexpected treat comes in, you can easily check and see if it is OK.
A lot of school materials such as play dough and finger paints have gluten in them. We would ask that you help Andrew thoroughly wash his hands after he has touched such items so that he doesn’t get gluten from his hands. We do not have a problem with him handling such items, we have them at home – we just ask that you help him wash up after to make sure that all of the gluten is washed off – he washes his hands pretty good, but he needs help using a nail brush – and using a nail brush is necessary to remove the gluten that may be hiding under his fingernails.
I know that you will help us keep Andrew on this strict regimen. Though it seems hard, Andrew is pretty accepting of his diet. We’re counting on your help, and appreciate your support!
I have enclosed multiple copies of this letter and food list so that all appropriate staff can have a copy of it.
Sincerely,
Kathleen and Dan Fischbach
Foods that Andy can eat on the GF/CF Diet:
Fresh fruit
Fresh vegetables
Dried fruit (without sulfites)
Coconut (without sulfites)
Potato chips (READ labels – cannot have flavors that contain dairy products)
Popcorn (not buttered)
Rice cakes
Rice crackers
Fresh meat, poultry, and fish
Corn
Rice and rice products
Potato
Soy
Eggs
Beans
Tapioca
Popsicle (read labels, not if they are creamscicles or have dairy in them)
Jell-O (avoid any red in color that may contain red 40)
Applesauce
Plain corn chips and tortilla chips (none with flavorings)
Soy Yogurt
Soy Milk
Tofutti brand Ice Cream Substitutes – Vanilla
Foods Andy cannot have on a GF/CF Diet:
Dairy Products
Milk (unless it is soy or potato based, Rice Milk contains barley and is a no-no)
Cream
Half and Half
Cottage Cheese
Cream Cheese
Yogurt (unless is it soy yogurt)
Sour Cream
Ice Cream
Any cheeses
Anything with casein or caseinate on the label
Milk chocolate (and anything made with milk chocolate)
Bread, cake and cookies, unless they are marked as GF/CF
Wheat
Oats
Barley
Rye
Regular Wheat Pasta
Baking powder
Soy sauce
Bouillon cubes or powder
Artificial colors (especially Red 40)
Regular Crackers
Pizza
Pretzels (unless they are GF)
Candy that Andy can have:
Skittles
Star Burst (but not the fruit twist ones)
Sweet Tarts
Nerds (avoid the red ones)
Bottle Caps (avoid the red ones)
Laffy Taffy (avoid red if possible)
Fruit Snacks
Fruit Roll Ups
Most Lollipops (not tootsie pops)
Double Bubble Bubble Gum
Junior Mints (although he doesn’t really like chocolate)
Spree Candies
Gob Stoppers
Pixy Stix
Runts
Dots
All Mike & Ike Candies
Smarties
Jolly Rancher Jelly Beans
Jolly Rancher hard candies (although Andy choked on one once and now avoids them)
Charms Pops
Dum Dums
Ideas for your letter can be gotten from a wonderful book (which I suggest you buy for lots of reasons) : Special Diets for Special Kids by Lisa Lewis, Ph.D. Dana also has suggestions for how to approach schools on her website (link in the links section).
I approach it from a celiac point of view. My child is documented to have celiac and a dairy allergy and I have medical documentation so I use that. If you do not have that documentation - you will want to read the sample letters in Lisa Lewis' book for ideas. I have not yet revised my letter for 1st grade which starts in a few weeks - I will have to eliminate some of the candy choices off of the list because Andy got 8 caps on his teeth in the past year (because I would not let them put mercury fillings in and that was our only other choice) and he cannot have any gummy candy that can pull the caps off.
Here is the actual letter I sent to his school at the start of Kindergarten last year:
6/30/2005
Dear Somerset Elementary Staff,
In addition to his autism, Andrew has celiac disease and also a dairy allergy. It is very important that we carefully screen the foods that he eats. Consumption of gluten may make him sick as well as increase his risk of developing cancer and diabetes. Even a little bit is too much; we cannot allow him to have any gluten. If he gets dairy, he will develop a very itchy rash, so we also want to avoid that. We do have medical documentation of these conditions.
I will provide him with snacks and a bag lunch from home. If you would desire, I can provide a couple of bulk snacks to keep on hand for use as edible reinforcers or as needed. Please let me know if you would like me to do that.
I will need advance notice of any school projects involving food so I can OK the use or provide substitutions for him to use. I will also need to know if those projects involve eating the food or simply using them for art projects. I will also provide you a list of acceptable foods so if you have an unexpected treat comes in, you can easily check and see if it is OK.
A lot of school materials such as play dough and finger paints have gluten in them. We would ask that you help Andrew thoroughly wash his hands after he has touched such items so that he doesn’t get gluten from his hands. We do not have a problem with him handling such items, we have them at home – we just ask that you help him wash up after to make sure that all of the gluten is washed off – he washes his hands pretty good, but he needs help using a nail brush – and using a nail brush is necessary to remove the gluten that may be hiding under his fingernails.
I know that you will help us keep Andrew on this strict regimen. Though it seems hard, Andrew is pretty accepting of his diet. We’re counting on your help, and appreciate your support!
I have enclosed multiple copies of this letter and food list so that all appropriate staff can have a copy of it.
Sincerely,
Kathleen and Dan Fischbach
Foods that Andy can eat on the GF/CF Diet:
Fresh fruit
Fresh vegetables
Dried fruit (without sulfites)
Coconut (without sulfites)
Potato chips (READ labels – cannot have flavors that contain dairy products)
Popcorn (not buttered)
Rice cakes
Rice crackers
Fresh meat, poultry, and fish
Corn
Rice and rice products
Potato
Soy
Eggs
Beans
Tapioca
Popsicle (read labels, not if they are creamscicles or have dairy in them)
Jell-O (avoid any red in color that may contain red 40)
Applesauce
Plain corn chips and tortilla chips (none with flavorings)
Soy Yogurt
Soy Milk
Tofutti brand Ice Cream Substitutes – Vanilla
Foods Andy cannot have on a GF/CF Diet:
Dairy Products
Milk (unless it is soy or potato based, Rice Milk contains barley and is a no-no)
Cream
Half and Half
Cottage Cheese
Cream Cheese
Yogurt (unless is it soy yogurt)
Sour Cream
Ice Cream
Any cheeses
Anything with casein or caseinate on the label
Milk chocolate (and anything made with milk chocolate)
Bread, cake and cookies, unless they are marked as GF/CF
Wheat
Oats
Barley
Rye
Regular Wheat Pasta
Baking powder
Soy sauce
Bouillon cubes or powder
Artificial colors (especially Red 40)
Regular Crackers
Pizza
Pretzels (unless they are GF)
Candy that Andy can have:
Skittles
Star Burst (but not the fruit twist ones)
Sweet Tarts
Nerds (avoid the red ones)
Bottle Caps (avoid the red ones)
Laffy Taffy (avoid red if possible)
Fruit Snacks
Fruit Roll Ups
Most Lollipops (not tootsie pops)
Double Bubble Bubble Gum
Junior Mints (although he doesn’t really like chocolate)
Spree Candies
Gob Stoppers
Pixy Stix
Runts
Dots
All Mike & Ike Candies
Smarties
Jolly Rancher Jelly Beans
Jolly Rancher hard candies (although Andy choked on one once and now avoids them)
Charms Pops
Dum Dums
Tuesday, August 15, 2006
My keep it simple theory
Starting the GFCF diet can be overwhelming. This is the advice that I give all of the time to newbies.
First of all, start slow. Introduce new foods one or two at a time. Remove the biggest offenders first. Many people find it easiest to remove dairy first and then gluten. Dairy leaves the system fairly quickly, so you will see results from removing the dairy in a few days. Gluten stays in the system a long time - it can take up to 9 months before you see any results from removing the gluten (most see some improvements sooner). You need to make a commitment to stick with it for at least 9 months - and once you are GFCF - do not cheat - infractions will set you back to day one.
Try and utilize foods that are naturally GFCF - think going back to basics, meat, potatoes and a veggie. It is when you add in breads, pastas, and sauces that you get into trouble - if you stick with the basics it will be easier and cheaper.
Resist the tempation to stock up on foods until you know if your child will eat them. You might have to drive a distance to purchase them or if you are buying them over the internet you want to get the most out of your shipping charge - but what good will it do you if your child rejects the foods? Buy just one of something until you know if it is accepted. Just because I have said that my child loves a certain food, doesn't mean that your child will - everyone, child or adult, has different tastes.
If you like to cook, buy a GF flour blend to start with and substitute in your favorite recipes. If you rely on mixes to get your cooking done, there are a lot of great mixes out there - Miss Roben's and the Gluten Free Pantry make some wonderful ones.
And just remember, this is not the end of the world. There are much worse things that we could be dealing with as parents than having to put our child on a special diet. It is hard and it is costly, but our children are worth it. The diet does get easier in time. You automatically learn which foods are OK and which aren't.
And when infractions happen - don't beat yourself up - just deal with it and get back on the diet.
Remember to keep reading labels - formulas change. The new food allergy laws make it easier to read labels - but wheat is covered as an allergen and not gluten - so if a product has hidden wheat - it must be listed - but if it has hidden rye or barley - it does not. Most manufacturers are going the extra step and listing if it contains gluten, but not all.
First of all, start slow. Introduce new foods one or two at a time. Remove the biggest offenders first. Many people find it easiest to remove dairy first and then gluten. Dairy leaves the system fairly quickly, so you will see results from removing the dairy in a few days. Gluten stays in the system a long time - it can take up to 9 months before you see any results from removing the gluten (most see some improvements sooner). You need to make a commitment to stick with it for at least 9 months - and once you are GFCF - do not cheat - infractions will set you back to day one.
Try and utilize foods that are naturally GFCF - think going back to basics, meat, potatoes and a veggie. It is when you add in breads, pastas, and sauces that you get into trouble - if you stick with the basics it will be easier and cheaper.
Resist the tempation to stock up on foods until you know if your child will eat them. You might have to drive a distance to purchase them or if you are buying them over the internet you want to get the most out of your shipping charge - but what good will it do you if your child rejects the foods? Buy just one of something until you know if it is accepted. Just because I have said that my child loves a certain food, doesn't mean that your child will - everyone, child or adult, has different tastes.
If you like to cook, buy a GF flour blend to start with and substitute in your favorite recipes. If you rely on mixes to get your cooking done, there are a lot of great mixes out there - Miss Roben's and the Gluten Free Pantry make some wonderful ones.
And just remember, this is not the end of the world. There are much worse things that we could be dealing with as parents than having to put our child on a special diet. It is hard and it is costly, but our children are worth it. The diet does get easier in time. You automatically learn which foods are OK and which aren't.
And when infractions happen - don't beat yourself up - just deal with it and get back on the diet.
Remember to keep reading labels - formulas change. The new food allergy laws make it easier to read labels - but wheat is covered as an allergen and not gluten - so if a product has hidden wheat - it must be listed - but if it has hidden rye or barley - it does not. Most manufacturers are going the extra step and listing if it contains gluten, but not all.
Monday, August 14, 2006
GFCF Smoothies and Popscicles - how to make
Smoothies and Popsicles
The ones in the store have so much artificial stuff....or are super expensive. Making them from fruit juice works OK, but they can be thin and watery. This is how I make ours and they are so good, the neighborhood kids all bug Andy to ask me if they can have one also.
Every time I go shopping, I look for fresh fruit that is on sale or marked down because it is really ripe.
I take it home and wash, peel, pit and slice them.
I lay them out on a cookie sheet and put in the freezer. (This allows them to be separate and not clumped together so you can just pour out what you want)
When frozen I transfer to a large freezer bag - I mix lots of different fruits together - and I just dump the new fruit in with whatever is already in there and stir them all up.
I then use the fruit to make smoothies or popsicles -
I pour some OJ (you can use any liquid - we use OJ in our house because my rule is no added sugar) in the bottom of the blender and then pour in frozen fruit (by using frozen fruit, you don't have to add ice for smoothies/the popsicles freeze hard faster) and blend. Then either pour into a glass to enjoy as a smoothie or pour into Popsicle molds and freeze. These are very similar to the expensive real fruit bars that you buy - dh and I love these.
Just to give you an idea of fruits that freeze well - this is what is in our current freezer bag:
Strawberries
Bananas
Peaches
Plums
Cherries
Avoid raspberries and things with lots of little seeds or your kids will be spitting them out.
I also use fresh fruit that doesn't freeze well (it will when mixed with the other fruits) when making the smoothies. Yesterday I added a couple of apples and I have also added fresh watermelon and cantaloupe to the mixture in the blender.
It doesn't take that long to do - the worst part is freezing the fruit, but then it is ready whenever you are.
The ones in the store have so much artificial stuff....or are super expensive. Making them from fruit juice works OK, but they can be thin and watery. This is how I make ours and they are so good, the neighborhood kids all bug Andy to ask me if they can have one also.
Every time I go shopping, I look for fresh fruit that is on sale or marked down because it is really ripe.
I take it home and wash, peel, pit and slice them.
I lay them out on a cookie sheet and put in the freezer. (This allows them to be separate and not clumped together so you can just pour out what you want)
When frozen I transfer to a large freezer bag - I mix lots of different fruits together - and I just dump the new fruit in with whatever is already in there and stir them all up.
I then use the fruit to make smoothies or popsicles -
I pour some OJ (you can use any liquid - we use OJ in our house because my rule is no added sugar) in the bottom of the blender and then pour in frozen fruit (by using frozen fruit, you don't have to add ice for smoothies/the popsicles freeze hard faster) and blend. Then either pour into a glass to enjoy as a smoothie or pour into Popsicle molds and freeze. These are very similar to the expensive real fruit bars that you buy - dh and I love these.
Just to give you an idea of fruits that freeze well - this is what is in our current freezer bag:
Strawberries
Bananas
Peaches
Plums
Cherries
Avoid raspberries and things with lots of little seeds or your kids will be spitting them out.
I also use fresh fruit that doesn't freeze well (it will when mixed with the other fruits) when making the smoothies. Yesterday I added a couple of apples and I have also added fresh watermelon and cantaloupe to the mixture in the blender.
It doesn't take that long to do - the worst part is freezing the fruit, but then it is ready whenever you are.
GFCF Ranch Dressing Recipe
GF/CF Ranch-style Dressing and Dip
3/4 cup gf/cf mayo
1/3 cup minced celery with leaves
2 Tablespoons chopped fresh parsley (or 2 t. dried)
1 Tablespoon minced onion
1 teaspoon lemon juice or cider vinegar
1 clove minced or pressed garlic
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1/8 teaspoon salt (optional)
1/8 teaspoon freshly ground black pepper
Combine ingredients.
3/4 cup gf/cf mayo
1/3 cup minced celery with leaves
2 Tablespoons chopped fresh parsley (or 2 t. dried)
1 Tablespoon minced onion
1 teaspoon lemon juice or cider vinegar
1 clove minced or pressed garlic
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1/8 teaspoon salt (optional)
1/8 teaspoon freshly ground black pepper
Combine ingredients.
GFCF Peanutty Chicken Skewers Recipe
A great child friendly grill recipe!
Peanuty Chicken Skewers
1/3 cup hot water
¼ cup BBQ sauce or Teriyaki Sauce (I use my own homemade BBQ sauce)
¼ cup creamy peanut butter
¼ cup gfcf soy sauce (I use San J Organic Tamari Wheat Free Soy Sauce)
2 tablespoons honey Dijon mustard
1 lb. boneless skinless chicken breast halves cut into 12 thin strips
Place chicken in large Ziploc baggie.
Mix the rest of the ingredients in a bowl with a whisk (or I shake them in a Tupperware Quick Shake Container). Pour half of the sauce in the bag with the chicken. Shake gently to coat chicken. Marinate in fridge 1 to 2 hours. Refrigerator unused marinade – save for the next time or use as a dip for the finished skewers.
Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard the marinade left in the bag.
Grill 5 to 7 minutes or until chicken is cooked through.
Make 4 servings, 3 skewers each.
Peanuty Chicken Skewers
1/3 cup hot water
¼ cup BBQ sauce or Teriyaki Sauce (I use my own homemade BBQ sauce)
¼ cup creamy peanut butter
¼ cup gfcf soy sauce (I use San J Organic Tamari Wheat Free Soy Sauce)
2 tablespoons honey Dijon mustard
1 lb. boneless skinless chicken breast halves cut into 12 thin strips
Place chicken in large Ziploc baggie.
Mix the rest of the ingredients in a bowl with a whisk (or I shake them in a Tupperware Quick Shake Container). Pour half of the sauce in the bag with the chicken. Shake gently to coat chicken. Marinate in fridge 1 to 2 hours. Refrigerator unused marinade – save for the next time or use as a dip for the finished skewers.
Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard the marinade left in the bag.
Grill 5 to 7 minutes or until chicken is cooked through.
Make 4 servings, 3 skewers each.
GFCF Peanut Butter Rice Cereal Treats Recipe
Peanut Butter Rice Cereal Treats
¾ Cup Corn Syrup
¾ Brown Sugar (firmly packed)
¾ Cup Peanut Butter
6 Cups Crispy Rice Cereal
In large saucepan combine corn syrup and brown sugar. Cook over medium heat, stirring frequently until mixture bubbles. Remove from heat.
Add Peanut Butter. Stir until combined. Add Rice Cereal stirring until well coated.
Using a buttered spatula or wax paper, press mixture evenly and firmly into buttered 13x9x2 inch pan. Cut into 24 squares when cool.
¾ Cup Corn Syrup
¾ Brown Sugar (firmly packed)
¾ Cup Peanut Butter
6 Cups Crispy Rice Cereal
In large saucepan combine corn syrup and brown sugar. Cook over medium heat, stirring frequently until mixture bubbles. Remove from heat.
Add Peanut Butter. Stir until combined. Add Rice Cereal stirring until well coated.
Using a buttered spatula or wax paper, press mixture evenly and firmly into buttered 13x9x2 inch pan. Cut into 24 squares when cool.
GFCF Mini Corn Dogs Recipe
I make double batches of these up and keep them in the freezer for a quick lunch.
Mini Corn Dogs
1/2 C garbanzo bean flour
1/2 C white rice flour
1 C yellow cornmeal
1 tsp xanthan gum
1 tbsp sugar
1 tsp baking powder
1 tsp salt
Place exactly half of this mixture in a Ziploc or Tupperwarecontainer for later use.
To half of the mixture add:
1 egg, beaten
1 C milk sub (3/4 cup rice milk)
Cut 2 packaged of hot dogs into four pieces each; dip in batter and deep fry untilgolden brown.
If you want to use four packages ofhot dogs, then use all of the dry mixture, 2 cups of milk and 2 eggs.
Mini Corn Dogs
1/2 C garbanzo bean flour
1/2 C white rice flour
1 C yellow cornmeal
1 tsp xanthan gum
1 tbsp sugar
1 tsp baking powder
1 tsp salt
Place exactly half of this mixture in a Ziploc or Tupperwarecontainer for later use.
To half of the mixture add:
1 egg, beaten
1 C milk sub (3/4 cup rice milk)
Cut 2 packaged of hot dogs into four pieces each; dip in batter and deep fry untilgolden brown.
If you want to use four packages ofhot dogs, then use all of the dry mixture, 2 cups of milk and 2 eggs.
GFCF Mini Meatloaf Recipe
Lemon Barbecued Meat Loaves
1 ½ lbs. ground beef or turkey
4 slices day-old gf bread, cubed
1/3 cup lemon juice
½ cup minced onion
1 egg, slightly beaten
¾ tsp. seasoned salt
½ tsp. thyme
½ tsp. basil
¼ tsp. pepper
½ cup catsup
1 tbsp. brown sugar
1 tsp. dry mustard
¼ tsp. allspice
¼ tsp. ground cloves
1. Preheat oven to 350 degrees.
2. Lightly grease 13 x 9-inch baking pan.
3. Combine ground beef, bread, lemon juice, onion, egg, salt, thyme, basil, and pepper. Blend well and shape into 6 small loaves. Bake in prepared pan, uncovered, 15 minutes.
4. To make sauce, combine catsup, brown sugar, mustard, allspice, and cloves. Pour sauce over loaves and bake 30 minutes longer.
5. Transfer to warm dinner plates. Garnish with lemon slices.
1 ½ lbs. ground beef or turkey
4 slices day-old gf bread, cubed
1/3 cup lemon juice
½ cup minced onion
1 egg, slightly beaten
¾ tsp. seasoned salt
½ tsp. thyme
½ tsp. basil
¼ tsp. pepper
½ cup catsup
1 tbsp. brown sugar
1 tsp. dry mustard
¼ tsp. allspice
¼ tsp. ground cloves
1. Preheat oven to 350 degrees.
2. Lightly grease 13 x 9-inch baking pan.
3. Combine ground beef, bread, lemon juice, onion, egg, salt, thyme, basil, and pepper. Blend well and shape into 6 small loaves. Bake in prepared pan, uncovered, 15 minutes.
4. To make sauce, combine catsup, brown sugar, mustard, allspice, and cloves. Pour sauce over loaves and bake 30 minutes longer.
5. Transfer to warm dinner plates. Garnish with lemon slices.
GFCF Pudding Recipe
Creamy Vanilla Pudding
1/3 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
2 cups milk substitute (any should work, I use Dari Free or Soy Milk if I don't have Dari Free)
2 egg yolks, slightly beaten
2 tablespoons margarine, softened
2 teaspoons vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly; refrigerate. I put plastic wrap directly on the top of the pudding to prevent a "skin" from forming before refrigerating. 4 servings
Butterscotch Pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar and decrease vanilla to 1 teaspoon.
Chocolate Pudding: Increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar mixture. Omit margarine.
1/3 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
2 cups milk substitute (any should work, I use Dari Free or Soy Milk if I don't have Dari Free)
2 egg yolks, slightly beaten
2 tablespoons margarine, softened
2 teaspoons vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly; refrigerate. I put plastic wrap directly on the top of the pudding to prevent a "skin" from forming before refrigerating. 4 servings
Butterscotch Pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar and decrease vanilla to 1 teaspoon.
Chocolate Pudding: Increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar mixture. Omit margarine.
GFCF Condensed Milk Substitute Recipe
From Miss Roben's website (allergygrocery.com)
Condensed Milk Substitute
Ingredients:
1 cup Dari Free powder or equivalent in acceptable substitute
3 Tbsp margarine, melted
2/3 cup sugar
1/2 cup boiling water
Instructions:
1. In a blender, carefully combine ingredients and process until smooth and creamy.
2. Use caution so that hot liquid does not spatter and burn you.
3. Use to replace standard condensed milk in recipes.
Condensed Milk Substitute
Ingredients:
1 cup Dari Free powder or equivalent in acceptable substitute
3 Tbsp margarine, melted
2/3 cup sugar
1/2 cup boiling water
Instructions:
1. In a blender, carefully combine ingredients and process until smooth and creamy.
2. Use caution so that hot liquid does not spatter and burn you.
3. Use to replace standard condensed milk in recipes.
GFCF Caramel Apples Recipe
Caramel Apples
1/4 cup butter or margarine
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp vanilla
1/4 cup water
5 or 6 tart apples (with sticks)
1. In medium saucepan, melt butter or margarine.Stir in sugar, syrup, vanilla and water.
2. Bring mixture to a boil and keep boiling for about several minutesuntil a candy thermometer reads 245 F.
3. Remove caramel from heat. Put a Popsicle stick in the center ofeach apple. When the mixture has stopped bubbling, swirl each applein the caramel syrup to coat.
Place apples on a well greased cookiesheet to harden.
1/4 cup butter or margarine
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp vanilla
1/4 cup water
5 or 6 tart apples (with sticks)
1. In medium saucepan, melt butter or margarine.Stir in sugar, syrup, vanilla and water.
2. Bring mixture to a boil and keep boiling for about several minutesuntil a candy thermometer reads 245 F.
3. Remove caramel from heat. Put a Popsicle stick in the center ofeach apple. When the mixture has stopped bubbling, swirl each applein the caramel syrup to coat.
Place apples on a well greased cookiesheet to harden.
GFCF BBQ Sauce Recipe
BBQ Sauce
1 cup gfcf ketchup (I use Heinz)
¼ white vinegar
½ cup brown sugar, packed
2 teaspoons lemon juice
1 teaspoon gfcf soy sauce (I use San-J Organic Tamari Wheat Free Soy Sauce)
¼ teaspoon black pepper
1/8 teaspoon ground allspice
Pinch celery salt
Pinch mustard powder
Combine all ingredients in a small sauce pan and simmer over medium heat for 5 minutes. Store in a glass jar.
1 cup gfcf ketchup (I use Heinz)
¼ white vinegar
½ cup brown sugar, packed
2 teaspoons lemon juice
1 teaspoon gfcf soy sauce (I use San-J Organic Tamari Wheat Free Soy Sauce)
¼ teaspoon black pepper
1/8 teaspoon ground allspice
Pinch celery salt
Pinch mustard powder
Combine all ingredients in a small sauce pan and simmer over medium heat for 5 minutes. Store in a glass jar.
GFCF Apple Spice Cake Recipe
Apple Spice Cake
4 ½ cups peeled, chopped apples
2 to 3 tablespoons freshly squeezed lemon juice
1 1/2 cups vegetable oil (I used canola)
2 cups sugar
2 eggs
2 ½ cups flour - use any GF blend.
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon cloves
2 teaspoons vanilla extract
Preheat oven to 350 degrees (I cooked it at 325 in a glass dish). Grease and flour 13 x 9 inch pan. Sprinkle apples with lemon juice. Cover and set aside. Beat oil with the sugar and eggs until creamy. Sift flour with salt, baking soda, baking powder and spices. Gradually beat into oil mixture. Beat in vanilla extract (batter will be stiff). Fold in apples. Pour into pan. Bake 50-55 minutes in a metal pan or 1 hour in a glass pan, or until cake tests done with a toothpick in the center.
I cut the apples into little pieces, but I think shredding them like you do carrots for a carrot cake would work also. I think this would also be good with pecans (my son doesn’t like nuts, so I didn’t try it that way.
This makes a very large cake, it filled my pan up totally.
4 ½ cups peeled, chopped apples
2 to 3 tablespoons freshly squeezed lemon juice
1 1/2 cups vegetable oil (I used canola)
2 cups sugar
2 eggs
2 ½ cups flour - use any GF blend.
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon cloves
2 teaspoons vanilla extract
Preheat oven to 350 degrees (I cooked it at 325 in a glass dish). Grease and flour 13 x 9 inch pan. Sprinkle apples with lemon juice. Cover and set aside. Beat oil with the sugar and eggs until creamy. Sift flour with salt, baking soda, baking powder and spices. Gradually beat into oil mixture. Beat in vanilla extract (batter will be stiff). Fold in apples. Pour into pan. Bake 50-55 minutes in a metal pan or 1 hour in a glass pan, or until cake tests done with a toothpick in the center.
I cut the apples into little pieces, but I think shredding them like you do carrots for a carrot cake would work also. I think this would also be good with pecans (my son doesn’t like nuts, so I didn’t try it that way.
This makes a very large cake, it filled my pan up totally.
Sunday, August 13, 2006
Andy's Dinner
Steak, mashed potatoes (made from scratch), a cut up plum, corn and a salad with lettuce and carrots from the garden. I don't know if I gave him too much meat or if he just snacked too much this afternoon too close to dinner, but he wasn't quite able to finsh his meat - he left two pieces, but he ate everything else.
Andy's Lunch
Welshire Farm Chicken Nuggets, Baby Carrots (cooked - he likes them soft), fries, a slice of cantelope and of course no meal is complete without ketchup!
Bob's Red Mill All Purpose GF Baking Flour
I find this works good substituted in most recipes - better than rice flour which tends to get gritty.
I went grocery shopping today
And what did I buy? I went to Super Target and Rainbow - no speciality or health food stores today. I do not shop for just the week - I shop sales and coupons and stock up.
At Super Target I bought:
Corn Starch (some little boy used the last of mine up doing science experiments creating quick sand!) - good to keep on hand for cooking and as a thickener in gravies and sauces.
10 lbs of potatoes
Organic Baby Carrots
Wishbone French Dressing and Thousand Island (while both of these contain high fructose corn syrup which I tend to avoid, they do not contain any artificial colors - most mainstream salad dressings do)
Del Monte Fruit Cups (for his school lunches when school starts in a few weeks, they were on sale today and I had a coupon - hence the reason to buy them now)
2 lbs fresh plums
1.5 lbs apples
2 lbs fresh cherries
2 lbs organic strawberries
6 silk yogurts
At Rainbow I bought:
2 packages of Tostitos Scoops Tortilla Chips (tomatoes are coming in the garden and we need something to eat the fresh salsa with!)
2 bags of Bob's Red Mill GF Flour Mix
3 quarts of Soy Dream Ice Cream (Vanilla, Strawberry and Vanilla Fudge) - today is my birthday and I love the Vanilla Fudge so I am treating myself!
1 Family Pack of Chicken Drumsticks and 1 of Chicken Thighs. I cut the skin off and divided them up into 3 packages for future meals and froze.
4 lbs green grapes
2 cantalopes
2 lbs from the bulk containers of Brown Rice
I buy a lot of fruit and ingredients for making meals - not a lot of processed foods - but that is me and my preference - I like cooking and I have never felt that all of those chemicals are good for us. I do not buy a lot of veggies because I have a large garden and I also have a Farmer's Market near my work on Thursdays.
At Super Target I bought:
Corn Starch (some little boy used the last of mine up doing science experiments creating quick sand!) - good to keep on hand for cooking and as a thickener in gravies and sauces.
10 lbs of potatoes
Organic Baby Carrots
Wishbone French Dressing and Thousand Island (while both of these contain high fructose corn syrup which I tend to avoid, they do not contain any artificial colors - most mainstream salad dressings do)
Del Monte Fruit Cups (for his school lunches when school starts in a few weeks, they were on sale today and I had a coupon - hence the reason to buy them now)
2 lbs fresh plums
1.5 lbs apples
2 lbs fresh cherries
2 lbs organic strawberries
6 silk yogurts
At Rainbow I bought:
2 packages of Tostitos Scoops Tortilla Chips (tomatoes are coming in the garden and we need something to eat the fresh salsa with!)
2 bags of Bob's Red Mill GF Flour Mix
3 quarts of Soy Dream Ice Cream (Vanilla, Strawberry and Vanilla Fudge) - today is my birthday and I love the Vanilla Fudge so I am treating myself!
1 Family Pack of Chicken Drumsticks and 1 of Chicken Thighs. I cut the skin off and divided them up into 3 packages for future meals and froze.
4 lbs green grapes
2 cantalopes
2 lbs from the bulk containers of Brown Rice
I buy a lot of fruit and ingredients for making meals - not a lot of processed foods - but that is me and my preference - I like cooking and I have never felt that all of those chemicals are good for us. I do not buy a lot of veggies because I have a large garden and I also have a Farmer's Market near my work on Thursdays.
Bush's Original Baked Beans
This is one of Andy's all time favorite meals when I cut up hotdogs into little pieces and stir them into this. He would eat Hot Dogs and Beans every day if I let him!
Old El Paso Thick N Chunky Salsa
I believe most salsa is GFCF - Andy loves chips and salsa as a snack. I do not buy that much salsa as I make my own - but the batch I canned last year was too hot for Andy, so I do keep some around.
Thai Kitchen Instant Rice Noodle Soup
A great instant lunch - Dan and I tend to eat more of these than Andy does. Comes in a variety of flavors.
Rosarita Traditional Refried Beans
Again, there are more than one variety of this product. I do not know if they are all GFCF - this is what we buy. Read labels and call manufacturers because ingredients do change.
Classico Spaghetti Sauce
I make a lot of my own spaghetti sauce from scratch, but when I am busy working and don't have time (or Dan is making dinner), this is a nice alternative. I do not know if the other varieties are GFCF or not - this is the only one we buy. Read labels and call manufacturers - ingredients change!
San-J Organic Tamari Wheat Free Soy Sauce
Regular soy sauce is not GFCF. I use this in a lot of recipes.
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