Guest guest Posted August 20, 2010 Report Share Posted August 20, 2010 -----Original Message----- From: Carina C. Zona <cczona@...> < > Sent: Thu, Aug 19, 2010 3:49 pm Subject: Re: [ ] How in the world do you afford it? And whole family vs just celiacs kid?? First, for support organizations for children, try www.enabling.org/ia/celiac/groups/groupsus.html. ROCK is one well-known children's group. Where is your doctor located? Can he or she direct you to a local support group for CD children and their parents? Also, I suspect there are a lot of on-line support groups specifically for pediatric CD families. <<I skip the GF bakery goods unless it's from a local bakery making them fresh daily. >> Many bakeries have items they label as GF, but which are made with no idea of cross-contamination (XC). My very nice, well-intentioned bakery has been making GF muffins -- and putting them in the same basket as regular muffins, touching them and served with the same implement. Be very cautious about bakeries. <<With a GF flour mix + xanthan gum, as 1:1 substitute for wheat flour, you can keep on using so many favorite recipes without any trouble. (She says, having not yet delved into making GF levened bread...)>> And, remember that a breadmaker (which isn't essential), it must be new, never used for gluten. They don't clean well. << Hasselbeck's book, The G-Free Diet, has some controversial or incorrect claims that make it questionable as a source of medicalinfo. However, she does offer useful practical advice for keeping a mixed kitchen. Rules like "no double-dipping" and using squirt bottles rather than in jars, help a lot to keep contaminants out.>> I sometimes live in a house shared with non-GF family. There, we take special steps to avoid illness: Every GF container (peanut butter, honey, mustard, etc.) is labeled with green tape. The non-GF ones have red tape, if there is any chance of confusion. Butter, pasta, and cereal are kept in separate plastic boxes, with green tape marking them as GF. Crumbs in the flatware drawer accumulate fast and can cause problems.Toaster oven: either keep a separate wire rack or wash the rack after each gluten use.Toaster and breadmaker must be new and dedicated to GF use, I'm sad to say. Toasta-Bags, which allow you to use a non-GF toaster. This kind of bag is really helpful when traveling. Other foods, such as scrambled eggs and melted cheese sandwiches, can be prepared in this bag with a toaster. Teflon and cast iron pans and wooden spoons retain gluten; old ones must be discarded or used only for gluten. Counter tops, cutting boards and knives must always be cleaned after sandwich-making.Dairy intolerances often develop in people with CD. However, they may go away after a time of abstinence and healing. CD is permanent, but dairy intolerances may not be. In the meantime, they can make a person who's unaware of the problem quite sick. All this really will come to seem much, much easier very soon. Set-up is hard, but cooking at home for CD becomes second-nature. Best wishes. Harper Recent Activity: New Members 3 Visit Your Group Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2010 Report Share Posted August 20, 2010 We are all gluten free.I gave myself 2 months to buy items marked gluten free.It is expensive but will make your life easier while you get the hang of it.Call Safeway's 1-800 number. They will send you aq gf grocery list...many items are generic. We rarely buy items marked gf now.We do all of the Booty snacks.fruit leatherfruitnutsmeatscheesehard boiled eggsturkey baconTrader Joe's gf mac and cheesebuy bread at Trader Joe's- it is much cheaperLots of Asian, Indian, and Mexican food.It gets easier, cheaper, and it is way more healthy!Good luck.Feel free to call me.408-568-5624Kate LaBarberaCeliac mom and 8 year old daughterBob, Kate and FaithFrom: Harper <flatcat9@...>Subject: Re: [ ] Celiac child Date: Thursday, August 19, 2010, 8:35 PM -----Original Message----- From: Carina C. Zona <cczona@...> < > Sent: Thu, Aug 19, 2010 3:49 pm Subject: Re: [ ] How in the world do you afford it? And whole family vs just celiacs kid?? First, for support organizations for children, try www.enabling.org/ia/celiac/groups/groupsus.html. ROCK is one well-known children's group. Where is your doctor located? Can he or she direct you to a local support group for CD children and their parents? Also, I suspect there are a lot of on-line support groups specifically for pediatric CD families. <<I skip the GF bakery goods unless it's from a local bakery making them fresh daily. >> Many bakeries have items they label as GF, but which are made with no idea of cross-contamination (XC). My very nice, well-intentioned bakery has been making GF muffins -- and putting them in the same basket as regular muffins, touching them and served with the same implement. Be very cautious about bakeries. <<With a GF flour mix + xanthan gum, as 1:1 substitute for wheat flour, you can keep on using so many favorite recipes without any trouble. (She says, having not yet delved into making GF levened bread...)>> And, remember that a breadmaker (which isn't essential), it must be new, never used for gluten. They don't clean well. << Hasselbeck's book, The G-Free Diet, has some controversial or incorrect claims that make it questionable as a source of medicalinfo. However, she does offer useful practical advice for keeping a mixed kitchen. Rules like "no double-dipping" and using squirt bottles rather than in jars, help a lot to keep contaminants out.>> I sometimes live in a house shared with non-GF family. There, we take special steps to avoid illness: Every GF container (peanut butter, honey, mustard, etc.) is labeled with green tape. The non-GF ones have red tape, if there is any chance of confusion. Butter, pasta, and cereal are kept in separate plastic boxes, with green tape marking them as GF. Crumbs in the flatware drawer accumulate fast and can cause problems.Toaster oven: either keep a separate wire rack or wash the rack after each gluten use.Toaster and breadmaker must be new and dedicated to GF use, I'm sad to say. Toasta-Bags, which allow you to use a non-GF toaster. This kind of bag is really helpful when traveling. Other foods, such as scrambled eggs and melted cheese sandwiches, can be prepared in this bag with a toaster. Teflon and cast iron pans and wooden spoons retain gluten; old ones must be discarded or used only for gluten. Counter tops, cutting boards and knives must always be cleaned after sandwich-making.Dairy intolerances often develop in people with CD. However, they may go away after a time of abstinence and healing. CD is permanent, but dairy intolerances may not be. In the meantime, they can make a person who's unaware of the problem quite sick. All this really will come to seem much, much easier very soon. Set-up is hard, but cooking at home for CD becomes second-nature. Best wishes. Harper Recent Activity: New Members 3 Visit Your Group Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2010 Report Share Posted August 20, 2010 I skip the GF bakery goods unless it's from a local bakery making them fresh daily. Many bakeries have items they label as GF, but which are made with no idea of cross-contamination (XC).Yes, thanks for making that important clarification! I intended that to refer to dedicated local GF bakeries, such as Mariposa in Oakland, not just any ol' place that makes baked goods. I agree that standard bakeries have too little understanding. It's not enough to just use a recipe that lacks glutenous ingredients. If nothing else, a dusting of wheat flour is probably being continually thrown into the air by their mixers and a fine layer settling on every surface. In those circumstances it takes serious effort to avoid contamination. I'm skeptical that they can do it effectively. Though people have different levels of tolerance, so maybe some are quite okay with that. On Thu, Aug 19, 2010 at 8:35 PM, Harper <flatcat9@...> wrote: -----Original Message----- From: Carina C. Zona <cczona@...> < > Sent: Thu, Aug 19, 2010 3:49 pm Subject: Re: [ ] How in the world do you afford it? And whole family vs just celiacs kid?? First, for support organizations for children, try www.enabling.org/ia/celiac/groups/groupsus.html. ROCK is one well-known children's group. Where is your doctor located? Can he or she direct you to a local support group for CD children and their parents? Also, I suspect there are a lot of on-line support groups specifically for pediatric CD families. <<I skip the GF bakery goods unless it's from a local bakery making them fresh daily. >> Many bakeries have items they label as GF, but which are made with no idea of cross-contamination (XC). My very nice, well-intentioned bakery has been making GF muffins -- and putting them in the same basket as regular muffins, touching them and served with the same implement. Be very cautious about bakeries. <<With a GF flour mix + xanthan gum, as 1:1 substitute for wheat flour, you can keep on using so many favorite recipes without any trouble. (She says, having not yet delved into making GF levened bread...)>> And, remember that a breadmaker (which isn't essential), it must be new, never used for gluten. They don't clean well. << Hasselbeck's book, The G-Free Diet, has some controversial or incorrect claims that make it questionable as a source of medicalinfo. However, she does offer useful practical advice for keeping a mixed kitchen. Rules like " no double-dipping " and using squirt bottles rather than in jars, help a lot to keep contaminants out.>> I sometimes live in a house shared with non-GF family. There, we take special steps to avoid illness: Every GF container (peanut butter, honey, mustard, etc.) is labeled with green tape. The non-GF ones have red tape, if there is any chance of confusion. Butter, pasta, and cereal are kept in separate plastic boxes, with green tape marking them as GF. Crumbs in the flatware drawer accumulate fast and can cause problems.Toaster oven: either keep a separate wire rack or wash the rack after each gluten use. Toaster and breadmaker must be new and dedicated to GF use, I'm sad to say. Toasta-Bags, which allow you to use a non-GF toaster. This kind of bag is really helpful when traveling. Other foods, such as scrambled eggs and melted cheese sandwiches, can be prepared in this bag with a toaster. Teflon and cast iron pans and wooden spoons retain gluten; old ones must be discarded or used only for gluten. Counter tops, cutting boards and knives must always be cleaned after sandwich-making.Dairy intolerances often develop in people with CD. However, they may go away after a time of abstinence and healing. CD is permanent, but dairy intolerances may not be. In the meantime, they can make a person who's unaware of the problem quite sick. All this really will come to seem much, much easier very soon. Set-up is hard, but cooking at home for CD becomes second-nature. Best wishes. Harper Recent Activity: New Members 3 Visit Your Group Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2010 Report Share Posted August 20, 2010 Maybe one day no one will be able to call something gluten free without proving it via testing. That would be so terrific, wouldn't it! And would help us avoid places like Flourchylde, which sell items labeled gluten free but which are made without any regard for cross contamination issues... Sent from my tin can and string. Please excuse mumbling and static. -----Original Message----- From: Carina C. Zona <cczona@...> Sent: Thu, Aug 19, 2010 10:35 pm Subject: Re: [ ] Celiac child I skip the GF bakery goods unless it's from a local bakery making them fresh daily. Many bakeries have items they label as GF, but which are made with no idea of cross-contamination (XC). Yes, thanks for making that important clarification! I intended that to refer to dedicated local GF bakeries, such as Mariposa in Oakland, not just any ol' place that makes baked goods. I agree that standard bakeries have too little understanding. It's not enough to just use a recipe that lacks glutenous ingredients. If nothing else, a dusting of wheat flour is probably being continually thrown into the air by their mixers and a fine layer settling on every surface. In those circumstances it takes serious effort to avoid contamination. I'm skeptical that they can do it effectively. Though people have different levels of tolerance, so maybe some are quite okay with that. On Thu, Aug 19, 2010 at 8:35 PM, Harper <flatcat9@...> wrote: -----Original Message----- From: Carina C. Zona <cczona@...> < > Sent: Thu, Aug 19, 2010 3:49 pm Subject: Re: [ ] How in the world do you afford it? And whole family vs just celiacs kid?? First, for support organizations for children, try www.enabling.org/ia/celiac/groups/groupsus.html. ROCK is one well-known children's group. Where is your doctor located? Can he or she direct you to a local support group for CD children and their parents? Also, I suspect there are a lot of on-line support groups specifically for pediatric CD families. <<I skip the GF bakery goods unless it's from a local bakery making them fresh daily. >> Many bakeries have items they label as GF, but which are made with no idea of cross-contamination (XC). My very nice, well-intentioned bakery has been making GF muffins -- and putting them in the same basket as regular muffins, touching them and served with the same implement. Be very cautious about bakeries. <<With a GF flour mix + xanthan gum, as 1:1 substitute for wheat flour, you can keep on using so many favorite recipes without any trouble. (She says, having not yet delved into making GF levened bread...)>> And, remember that a breadmaker (which isn't essential), it must be new, never used for gluten. They don't clean well. << Hasselbeck's book, The G-Free Diet, has some controversial or incorrect claims that make it questionable as a source of medicalinfo. However, she does offer useful practical advice for keeping a mixed kitchen. Rules like "no double-dipping" and using squirt bottles rather than in jars, help a lot to keep contaminants out.>> I sometimes live in a house shared with non-GF family. There, we take special steps to avoid illness: Every GF container (peanut butter, honey, mustard, etc.) is labeled with green tape. The non-GF ones have red tape, if there is any chance of confusion. Butter, pasta, and cereal are kept in separate plastic boxes, with green tape marking them as GF. Crumbs in the flatware drawer accumulate fast and can cause problems.Toaster oven: either keep a separate wire rack or wash the rack after each gluten use. Toaster and breadmaker must be new and dedicated to GF use, I'm sad to say. Toasta-Bags, which allow you to use a non-GF toaster. This kind of bag is really helpful when traveling. Other foods, such as scrambled eggs and melted cheese sandwiches, can be prepared in this bag with a toaster. Teflon and cast iron pans and wooden spoons retain gluten; old ones must be discarded or used only for gluten. Counter tops, cutting boards and knives must always be cleaned after sandwich-making.Dairy intolerances often develop in people with CD. However, they may go away after a time of abstinence and healing. CD is permanent, but dairy intolerances may not be. In the meantime, they can make a person who's unaware of the problem quite sick. All this really will come to seem much, much easier very soon. Set-up is hard, but cooking at home for CD becomes second-nature. Best wishes. Harper Recent Activity: New Members 3 Visit Your Group Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
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