The cooperative company closes 2017 with a 5% increase in turnover, over 13 billion euro. The ad Pugliese: “Things are starting to get better in Italy and we are better off than Italy”. Agreement with Enel for 250 charging points for green mobility Sustainability and electric mobility. The pillars on which the 2018 of Conad, a leading co-operative […]
Cherrybrook Kitchen Vanilla Frosting Mix – 9.4 OZ $ 8.97 Enter the characters you see below Sorry, we just need to make sure you’re not a robot. For best results, please make sure your browser is accepting cookies. Type the characters you see in this image: Try different image Continue shopping Conditions of Use Privacy […]
No salt added. High protein. Heart healthy. Quick, delicious & safe. High protein vegetable kingdom nourishment. More palatable and versatile than yellow soys, Eden Black Soy Beans are high in fiber and perfectly cooked. Organic farmers are society’s brightest hope for positive change. One serving of Eden Black Soybeans provides 11 grams of soy protein. […]
Now you can enjoy a unique mix of Jelly Belly Sour Gummi Santas, Sugar Plums, and Jingle Bell Jells in one convenient set! Enjoy the cherry flavored soft chewy gummy candies of Jelly Belly Sour Gummi Santas. The sweet plum flavors of Sugar Plum jelly candies. The Champagne, green apple and raspberry jelly candies in […]
Peace, love and holiday baubles! It’s a Holiday Checkerboard of festive fun. Makes a thoughtful hostess gift or “Thinking of you this Holiday” gift to a friend or loved one. Popcorn Gift Tin contains fresh and delicious popcorn in 3 flavors (each flavor in a sealed bag to preserve freshness). 1x Caramel Popcorn 1x Cheddar […]
The fun and excitement of a good old-fashioned sleepover never seems to go out of style. Between staying up late, watching movies or playing video games, talking, taking pictures and eating all kinds of food, what’s not to like? Children’s sleepovers are a rite of passage, and the upcoming holiday break is a popular time for youngsters to spend the night away from home.
Usually parents are concerned their child might not make it through the sleepover and come home in the middle of the night. But for parents with a gluten-free child, that first sleepover away from home can lead to a whole new set of worries.
Sometimes parents of gluten-free kids put the first sleepover off as long as possible. We don’t want our kids to get sick from accidental gluten ingestion. We may feel we are burdening the host parent with gluten-free demands, such as worrying about cross-contamination and making sure to buy the right brand and flavor of chips or ice cream.
However, we all know that at some point we need to let go and finally say “yes” when our child asks to spend the night at a friend’s house. Here are some tips to prepare your child, the hosts and yourselves for the big overnight outing.
The first sleepover
“Aurora and her friend came running into the house, as 8-year-olds do, saying ‘Mommy, can I please go to [my friend’s] slumber party [for her birthday] on Saturday,’” Elizabeth Roach of Eagan, Minnesota, recalls about her daughter’s excitement about her first sleepover a few months ago. Aurora was diagnosed with celiac disease three years ago, and Roach had many concerns about the overnight adventure. “They both looked at me with those big, innocent eyes full of excitement. I couldn’t say no,” she explains.
I, too, remember those days and the looks from the kids who desperately want to stay over at a friend’s house. It is hard to say “no.”
Teagan Ott, a 10-year-old from Saint Paul, Minnesota, has both celiac disease and Type 1 diabetes, which adds another layer of complexity. “Teagan has to give herself insulin for any carbohydrates she eats. So knowing exactly how much she eats is super important,” says Michelle Ott, Teagan’s mom. If Teagan doesn’t get enough insulin or gets too much, her blood glucose level could be too high or too low and lead to serious consequences, Ott explains.
Still Teagan had her first sleepover at the age of 9. Concerns about her daughter managing two conditions dependent on diet “have led to sleepless nights for us when she is at a sleepover,” her mom says.
Preparation and communication
Managing expectations of everyone involved in the slumber party is an important first step. “I told Aurora and her friend that I would have to speak to her mom because Aurora has to have special food,” Roach recalls. The two moms discussed Aurora’s celiac disease, gluten-free diet and cross-contamination.
Roach was nervous because she wasn’t sure if the mom would really get the importance of the gluten-free diet. But it turns out, she did. “[The other mom] was just as interested in keeping Aurora safe as I was. It made me a little bit more comfortable with the whole thing,” she says.
After discussing the party, the moms agreed Roach would make gluten-free birthday cupcakes for all of the kids. “I also sent along frosting and a dozen different types of fun gluten-free sprinkles and decorations for each girl to top her cupcake with,” Roach says. “They had a decorating contest, and no one knew the cupcakes were gluten free.”
When Teagan had her sleepover, Ott sent the host parents instructions for dealing with Type 1 diabetes and list of a gluten-free foods. She also asked the parents what they were having for dinner, snack and breakfast.
“I sent the gluten-free equivalent and labeled the number of carbs on the foods when I could,” Ott says. Teagan’s parents also require her to keep in contact with them when she tests her blood glucose, including right before bed. “I don’t like it when I have to text my parents,” Teagan says. But her parents say this is non-negotiable.
Looking back on it, Ott says she didn’t need to be as detailed with instructions for the parents. A text or call from them would have been just fine, she realized. She says labeling the food does seem to help, however.
Whatever you work out with the host parents, fill your child in on the plan. This can help manage expectations at the sleepover and reduce any anxiety, even if your child does not seem to be worried.
Both Aurora and Teagan had their first sleepovers with families they knew pretty well. It’s a little scarier for parents when the child is going to a new friend’s house. In that case, you might need to have a more thorough discussion about your child’s dietary needs. And sending along gluten-free snacks and a breakfast option will make things easier for everyone.
It’s also a good idea to try having sleepovers at your house first. You will get a feel for how they go, what children like to do and what kinds of foods they like. This may better equip you for when you send your child elsewhere for the first time.
Sometimes children head to the friend’s house before dinner, which is often pizza, tacos, burgers or another kid-friendly, but not necessarily gluten-free, choice. If you can’t work out the details for making sure your child can eat dinner safely, you can send him or her over after dinner. But I would only make this choice if it was absolutely necessary, since it could result in your child feeling less a part of the entire sleepover experience.
Even now, my 17-year-old daughter Emma, who has celiac disease, sleeps over at her friends’ houses. By the time she was in middle school, she was deciding what food she was going to take along. She always grabbed some cereal from the pantry for breakfast and packed a bag of chips. As she has gotten older, she has simplified this process even more. Now she just takes a bag of microwave popcorn and comes home in the morning to eat breakfast.
Parents do need to prepare gluten-free children for the possibility that things won’t go as planned.
For example the host parents might have said they would take the children to a pizza place that has gluten-free pizza but end up going somewhere else that’s not as accommodating. The snack the parent thought was gluten free might not be, or another child might have brought an unexpected treat for everyone that’s not gluten free.
“I recommend having a conversation with your son or daughter [so he or she knows] it is OK to say ‘no thank you’ to something they should not eat or are unsure about,” Ott says. You can discuss the risk that if they eat something with gluten they could get sick and have to come home, something no child wants to have to do.
Sometimes a phone call from the host parent can help straighten things out if they are not going as planned, though this is probably best used when a child is young and won’t be embarrassed. You have to trust older children to handle this kind of situation on their own by simply telling a host parent when they can’t have something.
You might run into a parent who is reluctant to invite your child to a sleepover because of the gluten-free diet. The best thing you can do is assure the parent that your child will come prepared with safe food.
If you communicate that you and your child are comfortable with the plan, the parents will likely be more comfortable, too. At the other end of the spectrum are parents who really go out of their way to make your child feel welcome and included, making sure to get gluten-free foods and taking care to prepare them safely. These parents are always appreciated.
Ultimately communication is the key ingredient to making a sleepover successful for your child and the parents playing host. Once all of the food questions are answered, the kids can focus on being up all night and having fun. GF
Amy Leger is the family editor of Gluten-Free Living. She blogs about the gluten-free lifestyle at thesavyceliac.com.
There can never be too many recipes for shortbread, whether for holiday baking or “just because” baking. That “just because” moment could be a for teatime treat, a gift for a friend, or to finish a dinner party.
; Happy holidays! As the year draws to a close, it’s time to showcase one final Year of the Bundt cake. We’ve been celebrating this classic American dessert with recipes throughout the year. Let’s salute the holidays with not-your-grandma’s fruitcake: fruit-studded Orange-Cranberry-Nut Fruit Cake. ; Fruitcake: noun. 1. a rich cake containing dried or candied fruit […]
Plant Based News
'Avant-Garde Vegan' Chef Gaz Oakley Shares Two Amazing Vegan Christmas Recipes You Will Love
Plant Based News
Gaz Oakley, the culinary genius behind Avant-Garde Vegan, is known for his stunning and mouth-watering dishes – and has now outdone himself with two new vegan festive recipes. Feauring a delectable roast Wellington and a gluten–free stuffed squash, the …
Those round little pieces of goodness so tender and so flavorful – they’re not a cookie, not a muffin, but a delicious donut. Whether you sprinkle them with powdered sugar or top them with a glaze, donuts are divine.
Unfortunately, finding a gluten free variety that is equally as tasty as its wheat loaded counterpart is a challenge. From the store bought ones to the homemade ones, they never to taste just right. Dryness, lack of flavor and “just not the same” are often the complaints we hear about gluten free donuts.
So we set out on a mission and searched far and wide for a baked gluten free donut recipe that matched taste with traditional donut texture. With lots of testing and tweaking, we came up with this recipe.
And What about the Taste…
This gluten free double chocolate baked donut is tender and has the taste that is reminiscent of a gluten donut. Actually, you won’t even be able to tell they are gluten free. But more importantly, any guests you share them with won’t either. That is, if there are any left!
Baking these little beauties does cut down on the fat associated with frying, even though the donuts themselves are clearly not low-fat. Although frying does tend to bring out that distinct, fried donut taste a bit more, we’ve found that the trade-off of this ribbon worthy recipe is worth the lack of a frying mess and extra fat.
These baked chocolate donuts are simply yummy.
This recipe makes about 6 regular sized donuts or 12 mini donuts. But they are so tasty that you might find yourself making more of them.
Now that you’re ready to taste these delicious gems, here is the recipe…
Gluten Free Double Chocolate Baked Donuts
2/3 cup gluten free flour mix
2 tablespoons modified tapioca starch
1/4 cup cocoa
1/2 cup sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dry buttermilk powder
Or use a dairy free substitute by adding 1 tsp. lemon juice or white vinegar to a 1/4 cup measuring cup and adding enough dairy free milk to reach the 1/4 cup mark. Let this mixture site for 5 minutes, then use as directed in the recipe.
2 large eggs
3 tablespoons coconut oil, melted
2 -4 tablespoons water, divided
1 1/2 tablespoons melted coconut oil
1 1/2 tablespoons unsweetened cocoa
1 1/2-2 tablespoons hot water, divided
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla
chopped peanuts (optional)
sweetened flaked coconut (optional)
1. Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray (The silicone baking pans are excellent for this – find them here). Set aside.
2. In a large bowl, blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and, if using, buttermilk powder.
3. In a medium bowl, beat together the eggs, oil and 2 tablespoons water.
*If you’re opting for the dairy free version, add the ‘buttermilk’ in the bowl along with the wet ingredients.
4. Pour the wet mixture into the bowl with the dry ingredients and mix until well combined.
Note: If the mixture is too thick add in additional water until a smooth, thick, cake batter consistency is achieved.
5. Spoon the mixture into the prepared donut pan, smoothing each top out with a spatula.
6. Bake for 10 to 12 minutes.
7. Allow the finished donuts to rest in the pan a minute or two and then turn them out onto a wire rack to cool for a few minutes.
While the donuts are cooling, mix the glaze together and get your topping ingredients ready.
1. In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until the mixture is smooth adding in additional water as needed.
2. Place the rack of cooling donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides.
3. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils.
Have you checked out our Gluten-free Spiced Pumpkin Bread? It’s a full flavor bread, full of pumpkin spice.
These delicate little petit fours are just tiny iced almond cakes, covered with a simple icing. If you’ve ever wondered how petit fours are made, or just what that icing is made of, this recipe is for you!
What are petit fours?
The name “petit four” doesn’t mean little cakes in French (which I had long assumed it did). Instead, it means “little oven,” which is apparently the way these delicate little cakes were originally baked. Honestly, that just makes them seem like they were made in an Easy Bake Oven. Moving on…
Petit fours can be made in a million different flavors, but the basic idea is to make thin rectangular cakes and layer them with some jam in between. Then, slice the layered cake into miniature squares, and ice them.
These gluten free petit fours are made with an almond cake that’s very similar in taste and texture to the tricolor rainbow cookies you find in Italian bakeries. They’ve long been a favorite of mine, and I’m not above fighting you over the few rainbow cookies in the pastry box. I’ve done it before, shamelessly!
The cake itself isn’t overly sweet but tastes like heavenly bites of marzipan. For an even more intense almond flavor, try adding 1/2 teaspoon of pure almond extract to the batter. The pourable icing is plenty sweet, which makes it the perfect offset to the rich cake. And speaking of icing…
How do you make the icing for petit fours?
The classic icing for petit fours is a pourable fondant, made from melted white chocolate, confectioners’ sugar and light corn syrup. It’s a thick and very sweet and decadent robe of icing around each delicate almond cake.
Since white chocolate varies significantly in quality from brand to brand, and the pourable fondant works best with the very best quality white chocolate, I decided to make things easier and go with a simpler, yet still beautiful, pourable icing.
The recipe for pourable icing below calls for meringue powder (LorAnn brand is gluten free; Wilton is not reliably GF), but you can leave it out. The icing simply won’t be as hard when it sets. I’ve long been a fan of adding meringue powder to little confections and cookies, as I like to be able to stack and transport them easily.
I much prefer making two rectangular, thin cakes and layering them rather than making one thicker cake and slicing it in half. It’s not easy to slice a cake into multiple layers evenly, and the cake is quite tender and more fragile than a basic white cake.
The first cake, the one on which the jam is spread, should easily stay intact, without any cracking. After you layer the jam and layer the second cake on top, you may find that it cracks here and there. It’s absolutely no problem, and it’s simple to press the cakes into the jam and flip the whole thing over again.
When the bottom becomes the top, all is well. And remember—we’re covering everything with that lovely pourable icing.
Ingredients and Substitutions
This particular recipe is full of dairy, eggs, and almonds, so substitutions are tough. I haven’t tried this recipe with any of them, but as always feel free to experiment with these guidelines in mind:
Dairy-Free: With 1 full cup of butter in this recipe, it’s a risk for sure to substitute it out. But my suggestion remains the usual: butter-flavored Spectrum nonhydrogenated vegetable shortening. I’ve also been using Nutiva brand shortening, which is a nonhydrogenated blend of palm and coconut oils, with good results.
Egg-Free: There are 4 whole eggs in this recipe. I don’t think it can be made egg-free successfully. So sorry!
Nut-Free: There is no substitute for almond paste in this recipe. For an almond-free version, I’d recommend using my gluten free vanilla cake in place of this cake recipe entirely.
The convention with merchants is missing. For the canteens an app is assumed To the celiacs of San Marino a little patience is still required: only the agreement with the traders is missing and the most awaited aspect of the experimentation of the regulation implementing the law 112 of 2016, what will immediately improve the daily life of at least 200 Sammarinese […]
Pacific Foods Organic Chicken with Wild Rice Soup takes a classic recipe and elevates its flavor by using the finest ingredients available. Starting with our award-winning chicken broth, our chefs add tender organic chicken, a combination of wild and brown rice, and a delicate blend of parsley and other seasonings. Have a warm bowl with […]
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When I was a kid, I always looked forward to days when my mother made fried rice for dinner. Like most Asian families, we ate regular plain rice almost every day with dinner, so any time my mother felt inspired to change up our dinner routine felt like a treat to me!