Lily got glutened last week and then again last night. This is what happened.
Last week she had an impromptu play date after school at a friend’s house. She didn’t eat one of the snacks that I had packed her for school so I sent it along so she would have something to eat. When I picked her up, she told me that she ate the best gluten-free snack and I had to buy it because it was so super yummy. She said she remembers it from before she went gluten free. (I’m thinking that sure is a lasting impression because she was diagnosed with celiac when she was 3!) Now they have a gluten-free version, she said, and we have to get it! I was excited that she was so excited about this new delicious gluten-free snack. She said that the package was in the garbage because all the kids had finished them off. A gluten-free snack scarfed up by all the kids! This must really be good. I asked her friend’s caregiver if I could see the package. Out of the garbage can came a box of Tofutti Cuties. Wow, I thought, they’ve made a gluten-free version?!! It’s not every day you see a gluten-free ice-cream sandwich, even if it isn’t made with real ice cream.
I quickly scanned the box for the “GF” words, those two words that Lily knows so well how to spell and read. Nowhere to be found. I turned the box over and went straight to the ingredient list. The first ingredient of the chocolate wafer: unbleached wheat flour. My heart skipped a beat. I kind of freaked out a bit on the inside but I didn’t want to freak Lily out so I tried to remain calm.
“Honey, those aren’t gluten free. Look at the box. Do you see the words gluten free anywhere?” It was a perfect teaching opportunity. We went home, got out the stickers and markers and reviewed how to spell and read “gluten free.” Then we made a DO NOT EAT list of the most common ingredients that contain gluten. I helped Lily spell the words and we hung the poster in our kitchen and now every day she sees the words and reads them aloud.
That night when we lay in her bed, with a towel by her side in case she threw up (which is how she most commonly reacts a few hours after eating gluten, along with a stomach ache, headache and fatigue), Lily said softly, with a smile: “That ice-cream sandwich tasted really good.” I don’t think she ate it on purpose knowing it contained gluten, but she sure did enjoy it. She didn’t throw up that night but the next day she woke up with a tummy ache and head cold. I kept her home from school and we had a tea party, watched a movie, coloured and just hung out as the gluten worked its way through her body. She drank lots of water, had some probiotics and got a gentle tummy massage from her mama. Every time we passed by the poster hanging in the kitchen, Lily read the words. Usually in our family we focus on all the things that you can eat when you’re gluten free. But sometimes it’s got to be about what you can’t eat.
For Purim we wanted to make hamentaschen. We found this recipe from Elana’s Pantry. The photograph looked so good. We printed it out and who did we call? Who else? Buddy (aka Bubby)! The best baking teacher there is, Buddy guides the girls, giving them tips and encouragement along the way, and then lets them do it themselves. She is always there to lend a helping hand and never minds the mess we make in her kitchen.
Buddy made the dough while the girls were at school and chilled it in the fridge. When we got to her hourse, we rolled it out between two pieces of parchment paper.
Then we cut the dough into circles.
After dropping a dollop of raspberry jam into the centre of each circle, we folded the dough around the jam, pinching the corners to create a triangle-shaped cookie.
Lily points out her masterpiece. And into the oven they go!
Impressionistic hamentaschen! Don’t judge them. They may not look as good as the photo that accompanied the recipe, but they tasted heavenly! And we all had a blast making them.
Stay tuned for more baking with Buddy!
How sweet it is
to be loved by you.
First, Bunner’s Bakeshop made the “fauxstess” cupcake—its own gluten-free vegan version of the iconic Hostess Cupcake. And now, in time for Valentines Day, their newest creation: the gluten-free vegan version of the famous oversized Treats cookie! Nobody does retro or yummy like Bunner’s.
The cookie made Lily’s day, and she made mine.
Guess where we are…
We just got back from a whirlwind trip to Disney World in Orlando, Florida. These adorable Mickey Mouse waffles were definitely one of the highlights! Many people had told me that Disney World is heaven on earth for people with celiac. Of course, I did my own research. Here are some links so that you can do yours too:
Walt Disney World: Special Dietary Requests
The Disney Food Blog: Disney World Treats for Guests with Special Diets
The Disney Food Blog: Dining With a Special Diet in Disney World and Disneyland
Allergy Free Mouse: Your Allergy-Free Guide to Disney World
The Huffington Post: Disney Dining
AllEars.Net: Menus from Around the World (you can check out menus from Disney restaurants)
When it comes to doing your research, don’t procrastinate! Figure out where you want to eat and then make your reservations for table dining well in advance of your trip. We were a little late to the game and so we weren’t able to get dinner reservations at some of the restaurants we wanted to try, like Kouzzina by Cat Cora (on Disney’s BoardWalk), California Grill (in the Contemporary Hotel) and Teppan Edo (in the Japan pavilion in Epcot). When making your reservation, be sure to tell them about your food restriction. Upon arriving at all of the restaurants we had booked in advance, the host was aware of Lily’s “gluten allergy” (people seemed to get it more when we said she had a gluten allergy as opposed to celiac disease) and the chef came to our table to go over the gluten-free options. I can’t tell you how much we appreciated the attention and concern from the chefs and waitstaff about Lily’s gluten allergy.
Pizza night! We all made our own super-yummy and cheesy personal pies. Some had more vegetables than others.
O’Doughs gluten-free flax pizza kit is one of our go-to store-bought crusts. Terrific taste and texture!
Now if only we could get our hands on their new Bagel Thins…we can’t seem to find them anywhere and they sold out in a New York minute at the Gluten Free Garage!