Hello everyone - I have missed you-all, but enjoyed keeping in touch by email this summer.
We have in fact been home from Ireland for a long time, but every time I turned to my computer this summer, I had to turn away.
It is mostly the kid's fault - but in a good way. They just are at such fun ages that I decided to spend the summer with them - I mean more than just carting them here and there. I just wanted to enjoy them while I could - while they are still young, around and like to "play" with Mom.
So we spent our summer making a doll house, hiking, boating in the San Juans, playing tennis and badminton, bike riding . . ..
Okay, this is not a fairy tale - I am exhausted!! And, yes, summer was great, but about a week ago I have to admit that I started day dreaming of having a cup of coffee alone at my computer in the morning.
I will do a post on Ireland soon (absolutely fabulous and very gluten free friendly), but since school is on most everyone's mind right now, thought we should talk school lunches first.
The Gluten Free Kid is off to middle school this year, so I had to leave behind my well-trained elementary teachers and start all over again. The biggest problem I am having is getting them to pay attention to how important this is. With Middle School comes a natural separation from the parents and more independence on the students part. That is well and fine, but I feel like I have had to stand on my head to get them to pay attention to the Gluten Free Kid's food needs.
Anyway, if you have not already done so, here is a sample letter for Teachers, Nurses, Parents of Other Classmates - anyone who may have anything to do with feeding your student
Sample School Letter Dear School: This letter is to inform you that our daughter, ------------, has a special medical condition. Alex has been diagnosed with Celiac Disease. Celiac disease is an autoimmune disorder that prevents Alex from being able to eat any gluten. Gluten is a protein found in wheat, rye, and barley, and derivatives of these grains. Thus it appears in all foods made with any of those products, including most types of cookies, snack foods, breads and cereals. Even when a product has not been made with wheat, rye or barley, hidden gluten could be and often is in one of the other ingredients such as flavorings (natural or artificial) or seasonings. Gluten is found in food items as well as medicines (such as pain relievers and cold medicine) and even arts and crafts supplies. Every time Alex mistakenly ingests gluten, it puts her at risk for severe stomach pain and many other serious conditions such as diabetes, anemia and even certain cancers. Alex needs to avoid all gluten completely. Even a little bit could be harmful for her. If she eats it, she could feel very ill, and even if she does not feel ill, she will sustain serious damage to her small intestine. For that reason, she needs to be very careful that nothing with gluten in it enters her mouth, during meals, snacks and arts and crafts. Alex is well aware of her condition and the need to avoid gluten, but we do need your help and cooperation to ensure that she always stays safe at school. We have sent a supply of snacks with Alex to store at school for her to eat anytime that the class is eating a snack. If there is a special occasion such as a birthday, I would appreciate your letting me know in advance, so that I could supply her with a gluten-free treat similar to the one the other children are getting so that she can feel included in the celebration. Please make sure that she does not eat anything that I do not supply, and if other parents or staff are helping out in the classroom, that they know not to give her anything that’s not from her snack supply. The only exception to this rule is fresh fruit and vegetables that are cut on a clean surface; fresh fruits and vegetables do not contain any gluten. Alex knows not to trade or accept food from other children, although I would appreciate your keeping an eye on this as well. If Alex’s snack supply runs low, please give me a call to let me know that I need to replenish it. I will periodically send more food throughout the year, but you can always call me to let me know that she needs more, or that she needs something specific. Alex should avoid using play dough, finger paints and pasta, or flour for art projects. If you are planning to use any of these products, please let me know and I will supply gluten-free versions, for her to use on a clean surface. Even glue can contain gluten, although Elmer’s and Rose Art glues do not contain gluten. Just call me if you need something specific and I will do my best to supply a gluten-free version of the art supply. Another great risk for Alex is cross-contamination from foods and other products that other children are using. I would appreciate it if the others children could wash their hands after eating and after art projects that involve using products with gluten in them. If Alex does play with or eat the wrong food, please do not panic. Because celiac disease is not an allergy, she will not be in immediate danger, although she will likely experience discomfort or pain later on and may sustain intestinal damage that could cause her to miss several days of school for recovery. Please take the food or product away, assure Alex that she will be okay, and let me know so that I can monitor her later that day for symptoms, and can speak to her about the mistake. Here are a few websites where you can learn more about celiac disease: http://www.csaceliacs.org/celiac_defined.php http://www.celiac.com/celiacdisease.html http://www.celiac.org/cd-main.php Please call me anytime with questions or concerns you may have, or let me know what I can bring into school to help Alex have a positive experience at TBCS. Thank you very much for all of your consideration. Best regards, The Parents
I have also found that it is very helpful to have a list of ready-made gluten free snacks on hand. This list when come in handy when someone emails you in the morning and is bringing in birthday snacks and wants to know what they can bring for your child.
This is just the beginning of my list for this year, please post any additional ideas in the comment section and I will make a master list for everyone to use.
GF Snacks as of Aug 2008 – Items must be brand specific Smoothies – Cascade Fresh, Lucerne, Tillamook, Tropicana Fruit (mixed berry, strawberry banana, tropical fruit) Yogurt – Cascade fresh, Yo plait, Lucerne, Tillamook Chips – Cheeto's, Pirate’s Booty, Smart Puffs, Tings, Most Lay’s chips ( including original, cheddar & sour cream, Sour cream & onion), cool ranch Doritos, Frito Lay Original Trail Mix Kellogg’s Fruit Flavored Snacks, Yogos Cracker Jacks Noodles – Thai Kitchen Instant Noodle bowls – garlic & vegetable, Roasted garlic, spring onion, Lundberg Rice Xpress (chicken herb) Jif Peanut Butter Nuts – Fisher almonds, cashews, Frito lay cashews, smoked almonds Candy – Hershey’s chocolate bars, Snickers, most of the Willy Wonka candy including Gob stoppers, nerds, nerd ropes etc.
We go to a private school, so I have never tried to institute a 504 lunch plan. For more information on this, check out Gluten Free School Lunches or the NFCA Guideline to Gluten Free School Lunches.
I have been working with the Chef at our school to try and get the Gluten Free Kid some hot lunch items. I gave her the snack list above for some ideas for easy to prepare hot items like the Thai noodles and for easy packed items like Yogurt. Since we are working on some made-ahead salads and other hot menu items, I also gave her instructions for dining out gluten free since these apply equally to the school lunch room situation.
Sample Guidelines for School Lunch Room:
I have an illness called Celiac Disease and have to follow a strict Gluten Free Diet. I will become very ill if I eat even a crumb of gluten, so please read the following carefully. Gluten is found in many food items, but most commonly in flours and grains of wheat (durum, semolina, kamut, spelt), rye, barley and some oats. Foods that may contain gluten include soy sauce, blue cheese, breading, imitation bacon, marinades, processed meats, soup bases, thickeners, broth, croutons, gravies, imitation seafood, pastas, stuffings, salad preservatives etc. Foods that are safe include unseasoned meats, fruit, veggies, eggs, cheese, milk, rice, corn, soy, potato, bean, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff and nut flours, In addition to being aware of the above ingredients, please take care to make sure my food is not contaminated by other food containing gluten by doing the following: 1. Prepare my food in a clean area on a clean surface. 2. Wash your hands and wear clean gloves while preparing my food. 3. Use only clean utensils including strainers, tongs, knifes, spoons. 4. Use only clean water and oil in clean dishes when preparing my food – do not use water that has cooked wheat pasta and do not use oil that has had wheat food fried in it such as breaded chicken fingers. 5. Do not cut my food on a cutting board that has had bread on it. 6. Do not wash my fruit or drain my pasta in a strainer that has been used to drain pasta. 7. If grilling food, thoroughly clean the grill with a metal brush before placing my food on the grill. Marinades often contain gluten. 8. If you accidentally add croutons to my salad, please do not just remove them from the salad. I can still get sick from the contamination of the salad by the croutons. Please prepare me a new salad. 9. Only use new clean tubs of condiments such as butter, mayo, mustard and ice cream. Previously used tubs may have been contaminated by a utensil that had gluten on it – such as a butter knife or ice cream scooper that was used for a flavor containing a gluten ingredient. 10. Do not season my food unless we have discussed the seasonings – use only salt and pepper and no garnish on my plate unless it is fresh and has no sauce. Most importantly, when in doubt go without!! If you are unsure about something, please do not serve it to me without asking. Still don't have enough information, you can find on my website at Gluten Free Mom.com.
