Newbie needs school lunch help!

March 4, 2006

> Hi everyone,

>

> I have two boys on the autism spectrum -- we've been GFCF for five

> years, recently reintroduced milk products with no problems.

> Getting ready to start SCD and see what other improvements we can

> achieve. My boys are 5th and 3rd grade, so they have an awareness

> of their food, and comparisons to other foods they see their friends

> eating.

>

> I have two questions, both related to lunches:

>

> 1) What's your favorite sandwich bread? My sons eat sandwiches

> every day for lunch -- would like to keep this consistent. (I've

> seen tons of bread recipes on scdiet and pecanbread -- would just

> like insight on the best one for sandwiches.)

My daughter prefers the below recipe(from www.scdrecipe.com) ,she also

eats sandwiches everyday for lunch at school. It has a mild taste which

doesn't over power the filling and has a springy texture like white

bread. I usually use double the size of pan and make more of a

flat-bread out of it and also do not bother with the double baking step

in the recipe. We like Lois Lang bread(from BTVC) as well.

JODI'S LIGHT AND FLUFFY SOUFFLE BREAD

[printable version]

Ingredients

6 egg whites

4 egg yolks

pinch salt

1/3 cup (+ 1 tablespoon) dry curd cottage cheese

1 tablespoon water

Instructions

1. Beat the egg whites with salt until firm. Blend together the yolks

and DCCC and water until liquefied. (*If you don't have DCCC, use

dripped yoghurt and eliminate the tablespoon of water)

2. Gently fold the yolks into the whites and spread into a parchment

paper lined and side greased 9 " x13 " glass pyrex. Bake at 300 degrees F.

for 30 minutes. When you remove it from the oven it will be big and

fluffy, like a souffle.

3. It will settle but still remain doughy. While still hot from the

oven, use a flat spatula to remove the bread from the sides of the dish

and turn it out. Separate it from the parchment paper on the bottom and

return it to the dish bottom side up. Bake this side for an additional

10 minutes at 300 degrees F.

4. Remove from the oven. I let it cool and then slice into 8 slices.

This bread must be refrigerated. I learned that the hard way.

>

> 2) Are there any acceptable milk box/juice box options?

>

I think Tropicana has orange juice boxes.

Other things I send for lunches are homemade gelatin, cheese chips,

raisin boxes, pineapple tidbits.

best wishes

March 4, 2006

> 1) What's your favorite sandwich bread?

I am thrilled with the rising and sliceability of the Cashew Butter

Bread recipe posted by Eileen Rice on Jan. 10 in message number

39973. I like it because is slices, holds up well, and does not take

yoghurt in the recipe. It does take 10 eggs. I left out the squash

and reduced the honey to 1/4 cup and it was still great. In my oven I

have to bake it at 250 degrees F for 1.5 hours. Before I made that

modification, it fell. I think this recipe is one that should be added

to the pecanbread site. IMO it should not be something people should

have to search for!

March 4, 2006