Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 If no other restrictions there are some good boxed cakes and cookie things that fit the bill at Whole Foods or Trader Joes near you. > > We are invited to a friend's house for dinner Sunday. Their child is > allergic to dairy, wheat, and soy. I would like to bring dessert. As > far as I know hte menu consist of salmon, mashed potatoes, and green > beans. Does anyone have a recipe they could share that would work well > for youngs kids (ages 3-8) but also be portable by car. > > Thanks for any suggestions. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 I don't have any recipes -but can share an archive that may have suggestions to help from " old timer " (she'll love me calling her this) Deborah Dore from the UK. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Hi , I really enjoyed your complimenting my cooking but I have to confess that you could not be further from the truth. My husband cooks whenever he can as my cooking is known to be atrotious - eldest son is learning to cook with daddy to try and save himself ! I have become a competent baker because i had to - but only competent and believe me it took some time ! When Charlie started the diet i used a lot of mixes and shop bought biscuits which are pretty much idiot proof. But i found that cooking from scratch myself was cheaper and so I persevered. The best cook book I have found is the AIA cookbook by Marilyn Le Breton. Many of the recipes came from mums I know ( including Marilyn ) and they are designed with the kids in mind so tasty, naughty, chocie type treats feature heavily. Once you have a flour base that works then you can actually use ordinary recipe books. Marilyn uses a blend of rice flour, tapioca starch and potato flour and, with xanthum gum, this make a flour that works as well as ordinary plain flour. Sourcing good quality ingredients is the most important bit and thereafter it is just practice. It IS daunting to try and find unfamiliar ingredients to begin with but i know too many people that cope comfortably to believe that this is beyond most. OF COURSE there are days when i would love to just go to the supermarket and throw things in the trolly without worrying - but then I would like to be blond and have big boobs - we don't always get what we want in life! There is a UK site (www.wholesomehouse.co.uk) where you can find a starter pack that includes the flours and xanthum gum and a detailled recipe book to get you started. You can however get these flours if you have a local chinese/oriental supermarket - they are then much cheaper than via the internet otr mail order. I obviously know less about the USA except that when hubby and i did Disney with the kids in 2004 I ordered suppleies from a US company www.glutensolutions.com who had a fantastic range and were happy to take a UK order for delivery to a hoilday home in Florida. I was not going to cook much on hols and all their items were brilliant. Disney were happy to provide gfcf lists ( including a vendor who did gfcf ice creams yippeeeee) and provided gfcf meals at their resteraunts. I was invited to speak to the chef to check recipes were ok for Charlie - they could not have helped more.My eldest went on a ski trip just before christmas and the hotel provided gfcf without any problem -( apparently some of the other kids tried to claim gluten intolerance when they saw he was getting sausage and bacon, gfcf bagels or envirokids cereal each morning when they had scrambled egg or shreddies ) If you look at the group gfcfkids their files section has SOOOOOOO many suppliers and has recipe sections etc. Companies like Glutano and Glutafin provide taster packs - if you cantactthem and tell them that your child is going to be going gluten and dairy free they will send you samples of their products to try. I confess that some breads taste like warmed up cardboard and bread is absoloutely the hardest thing to get right ( so I use a bread machine to make mine) but all the other carbs we love so are easy to get and very very nice. I even found a truly delicious chocolate spread recently - creamy and 'milky' it is hard to believe it is gfcf (chocoreal). I really do believe that most people , with a bit of adjustemnt time, can do this diet really well. The swopping food thing seems strange to me , although of course i believe the culture is as you describe. Maybe my children's schools are different ? All three have their lunch times monitored to a different degree. Charlies is obviously watched carefully because half of his class are doing gfcf so the teachers watch that. But Madeleines nursey has a strict 'no swopping' policy. The head tells me that that has been LEA advice for the last five years because of the rise in peanut allergy. Louis is 12 and more kids eat school lunch there ( because the lunches are fab) but he assures me that they are not allowed to swop either and he seemed bemused by my question. He said that at his last three schools they have never been allowed to swop and would get in trouble. He did say though that now he is 12 they are able to get snacks at break and obviously share these - although he knows what he can have and can't and would not eat anything outside his diet because it makes him feel 'yackey' ( that apparently is a word). I don't know why it should be so different - and i am not sure how the schools that tolerate swopping would cope with a fatality from shared or swopped food? Is it the responsibility of the parent of a child with peanut allergy to try and teach them from age 5 not to share ? Madeleine obviously does not know yet which foods are ok and which are not but the school she is likely to go to at age 5 have in their literature that food cannot be shared and that pupils are forbiden to bring certain foods on to the premisis, so they take allergy riskes very seriously. It is odd isn't it? Perhaps I have just been very lucky...... Regards Deborah ~~~~~~~~~~end of archive ===== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 Hi juleeff, In addition to Deborah's archive, you may find this website helpful for allergy- free recipes. Mustafa Safe Eats ™ Allergy-Free Recipes Database " Parents of food allergic children have shared hundreds of their favorite recipes that are milk-free, egg-free, soy-free, nut-free, peanut-free, wheat-free, gluten-free, sesame-free, fish-free, and more. Our growing database allows you to search to meet your special dietary needs, or you can browse by category. " http://www.kidswithfoodallergies.org/recipes.html > > I don't have any recipes -but can share an archive that may have > suggestions to help from " old timer " (she'll love me calling her > this) Deborah Dore from the UK. > > ~~~~~~~~~~~~~~~~~~~~~~~~~~ > > Hi , > I really enjoyed your complimenting my cooking but I have to confess > that you could not be further from the truth. My husband cooks > whenever he can as my cooking is known to be atrotious - eldest son > is learning to cook with daddy to try and save himself ! > I have become a competent baker because i had to - but only competent > and believe me it took some time ! > When Charlie started the diet i used a lot of mixes and shop bought > biscuits which are pretty much idiot proof. But i found that cooking > from scratch myself was cheaper and so I persevered. > The best cook book I have found is the AIA cookbook by Marilyn Le > Breton. Many of the recipes came from mums I know ( including > Marilyn ) and they are designed with the kids in mind so tasty, > naughty, chocie type treats feature heavily. > Once you have a flour base that works then you can actually use > ordinary recipe books. Marilyn uses a blend of rice flour, tapioca > starch and potato flour and, with xanthum gum, this make a flour > that works as well as ordinary plain flour. Sourcing good quality > ingredients is the most important bit and thereafter it is just > practice. It IS daunting to try and find unfamiliar ingredients to > begin with but i know too many people that cope comfortably to > believe that this is beyond most. OF COURSE there are days when i > would love to just go to the supermarket and throw things in the > trolly without worrying - but then I would like to be blond and have > big boobs - we don't always get what we want in life! > There is a UK site (www.wholesomehouse.co.uk) where you can find a > starter pack that includes the flours and xanthum gum and a detailled > recipe book to get you started. You can however get these flours if > you have a local chinese/oriental supermarket - they are then much > cheaper than via the internet otr mail order. > I obviously know less about the USA except that when hubby and i did > Disney with the kids in 2004 I ordered suppleies from a US company > www.glutensolutions.com who had a fantastic range and were happy to > take a UK order for delivery to a hoilday home in Florida. I was not > going to cook much on hols and all their items were brilliant. Disney > were happy to provide gfcf lists ( including a vendor who did gfcf > ice creams yippeeeee) and provided gfcf meals at their resteraunts. I > was invited to speak to the chef to check recipes were ok for > Charlie - they could not have helped more.My eldest went on a ski > trip just before christmas and the hotel provided gfcf without any > problem -( apparently some of the other kids tried to claim gluten > intolerance when they saw he was getting sausage and bacon, gfcf > bagels or envirokids cereal each morning when they had scrambled egg > or shreddies ) > If you look at the group gfcfkids their files section has > SOOOOOOO many suppliers and has recipe sections etc. Companies like > Glutano and Glutafin provide taster packs - if you cantactthem and > tell them that your child is going to be going gluten and dairy free > they will send you samples of their products to try. I confess that > some breads taste like warmed up cardboard and bread is absoloutely > the hardest thing to get right ( so I use a bread machine to make > mine) but all the other carbs we love so are easy to get and very > very nice. I even found a truly delicious chocolate spread recently - > creamy and 'milky' it is hard to believe it is gfcf (chocoreal). > I really do believe that most people , with a bit of adjustemnt time, > can do this diet really well. > > The swopping food thing seems strange to me , although of course i > believe the culture is as you describe. Maybe my children's schools > are different ? All three have their lunch times monitored to a > different degree. Charlies is obviously watched carefully because > half of his class are doing gfcf so the teachers watch that. But > Madeleines nursey has a strict 'no swopping' policy. The head tells > me that that has been LEA advice for the last five years because of > the rise in peanut allergy. Louis is 12 and more kids eat school > lunch there ( because the lunches are fab) but he assures me that > they are not allowed to swop either and he seemed bemused by my > question. He said that at his last three schools they have never been > allowed to swop and would get in trouble. He did say though that now > he is 12 they are able to get snacks at break and obviously share > these - although he knows what he can have and can't and would not > eat anything outside his diet because it makes him feel 'yackey' ( > that apparently is a word). > I don't know why it should be so different - and i am not sure how > the schools that tolerate swopping would cope with a fatality from > shared or swopped food? Is it the responsibility of the parent of a > child with peanut allergy to try and teach them from age 5 not to > share ? Madeleine obviously does not know yet which foods are ok and > which are not but the school she is likely to go to at age 5 have in > their literature that food cannot be shared and that pupils are > forbiden to bring certain foods on to the premisis, so they take > allergy riskes very seriously. It is odd isn't it? Perhaps I have > just been very lucky...... > Regards > Deborah > > ~~~~~~~~~~end of archive > ===== > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 I made Grace peanut butter cookies using just peanut butter, sugar and eggs. They come out pretty crispy but they are gfcfsf. Kris The Knitting Wannabe http://www.knittingwannabe.com Sonny & Shear: The I Got Ewe, Babe Yarn Shop http://www.sonnyandshear.com On Mar 29, 2008, at 2:19 PM, ilizzy03 wrote: > If no other restrictions there are some good boxed cakes and cookie > things that fit the bill at Whole Foods or Trader Joes near you. > > > > > > We are invited to a friend's house for dinner Sunday. Their child is > > allergic to dairy, wheat, and soy. I would like to bring dessert. As > > far as I know hte menu consist of salmon, mashed potatoes, and green > > beans. Does anyone have a recipe they could share that would work > well > > for youngs kids (ages 3-8) but also be portable by car. > > > > Thanks for any suggestions. > > > > > Quote Link to comment Share on other sites More sharing options...
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