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    Kid Food allergies

    mrsbrainiac
    Tue Feb 05, 2013 10:48 pm
    Newbie "Fry Cook" Poster
    Not sure if I am posting in the right place or not, but I need some ideas. My daughter is allergic to corn, wheat, fish mix, eggs, and a host of other allergens pertaining to the outdoors. I am at a loss for what to fix her to eat, especially for school. Does anyone have any ideas????
    Jacqueline in KY
    Wed Feb 06, 2013 7:56 am
    Food.com Groupie
    I know you are in the right forum and we will do out best to help you. I will have to do some searching and see what I can come up with.

    We are also glad you dropped by and please check back because someone may not come up with help today but they might tomorrow or later.

    When you say fish mix what is it in that she is allergic to, do you know? I don't know what fish mix is.
    mrsbrainiac
    Wed Feb 06, 2013 8:04 am
    Newbie "Fry Cook" Poster
    Thanks for the reply. Fish mix basically pertains to anything seafood. This includes fish, shrimp, any kind of seafood.
    **Jubes**
    Wed Feb 06, 2013 2:51 pm
    Forum Host
    wave.gif Hi mrsbrainiac

    I think you will be looking for gluten-free recipes that also meet the other allergy restrictions.

    Gluten is a protein found in wheat - so all gluten-free recipes will be wheat-free. Gluten-free (and therefore wheat free) flours include sorghum, millet, potato flour and starch, tapioca, buckwheat (misleading name as no wheat here), quinoa, almond and other nut flours/ground nuts/nut meals, rice flour, arrowroot

    The problem with buying a ready blended gluten-free flour is that it almost certainly will include cornstarch. I think you will need to blend your own gluten-free flour and there are a heap of recipes on this site for your to look at. ( I can't get the recipe sorter to work today.....but will find you a suitable recipe later)

    You will also need to replace eggs used as a binder in a recipe- so may be able to purchase an egg replacer (but will need to check that it is corn-ree...so no maize, cornstarch, cornflour included in ingredients) or use a home made substitute such as 'flax eggs".

    Most gluten-free purchased baked goods will be out for you.....as they most likely will include eggs or corn . It would be a good idea to do some baking and freeze in individual wrapped serves.

    I think for snacks that are quick to grab that you will need to rely on fruit, vegetables (like carrot sticks, celery sticks, mini tomatoes) and maybe Plain kettle chips could even be suitable. Dried fruit or a trail mix (but loads of schools now are nut-free), gluten-free cookies or gluten-free muesli bars (though again you will need to check that there is no corn present)

    If you find gluten-free and vegan products then you know they will have no wheat or eggs included. You then need to check for corn-based ingredients

    I'm heading off to work now, but will be back later to find some recipes that might be suitable and a flour blend for you to try


    Last edited by **Jubes** on Thu Feb 07, 2013 3:06 pm, edited 1 time in total
    **Jubes**
    Thu Feb 07, 2013 2:22 pm
    Forum Host
    The recipe sifter just isn't working for me and I was locked out last night due to site maintenance....

    Had a look through some cookbooks last night and have found these two flour mixes for you to try

    The first one is from Bette Hagman in "the gluten-free gourmet cooks comfort foods". She suggests making it in a large quantity and storing. For 9 cups of flour she uses 6 cups/2 cups/1 cup measurements

    Rice flour - 2 parts (use a fine rice flour)
    Potato starch - 2/3 parts
    tapioca starch/flour - 1/3 part


    The next is from Carol Fenster in the cookbook "Gluten-free Quick and Easy"

    Carols flour blend
    1.5 cups sorghum flour
    1.5 cups potato starch
    1cup tapioca flour/starch

    I'm sure too that there would be other blended flour recipes for you to try too posted here to the site.

    In gluten-free cooking a blended flour is used to replace wheat flour in recipes. No one gf flour or starch can replace wheat on it's own so a blended flour is generally used for the different qualities found in each of them
    **Jubes**
    Thu Feb 07, 2013 2:45 pm
    Forum Host
    For lunches, I like to take a salad as gf bread for sandwiches just isn't great. I do like gf bread toasted though, or even a cold toasted sandwich is not too bad- my favourite is cheese and tomato.

    If you make a pizza for dinner using a home-made gluten-free base, cold pizza can make a good lunch too.

    You might also be able to find a gf wrap or flat bread that could be a good lunchbox addition too.

    Gluten-free waffles are also make a good dessert or breakfast. I try to cook extra and freeze them (with a small piece of baking paper between each) for later.

    I'm off to work again now, but will look for some recipes for you to try later

    You might like to take a look in the Gluten-free Forum for some baking tips and help on baking without wheat

    http://www.food.com/bb/viewforum.zsp?f=31
    mrsbrainiac
    Thu Feb 07, 2013 3:01 pm
    Newbie "Fry Cook" Poster
    Thank you all so much! It has been hectic making sure she has lunch everyday so I really appreciate the input! Thanks again!
    **Jubes**
    Thu Feb 07, 2013 3:10 pm
    Forum Host
    a yogurt or small pack of canned fruit is good too as an addition to lunchboxes

    Rice cakes (the puffed rice kind) can be OK too instead of bread. I tend to have these most mornings at work with peanut butter or honey. Nice with cream cheese and tomato too
    **Jubes**
    Fri Feb 08, 2013 7:01 am
    Forum Host
    A gluten/corn/egg free flatbread would be worth trying.
    ....this one seems to fit your needs and has some favourable reviews. THe photo posted looks great and shows that you can bend the bread without it snapping - Rice Flour Tortillas
    These ones were good too Gluten Free Tortillas(but you will need to make sure your baking powder does not contain cornstarch)



    I think gluten-free muffins, cupcakes or pancakes would be good for a lunchbox too.

    Also think that you should substitute guar gum for any recipe that uses xanthan gum as it appears xanthan gum may have some residual corn present and not worth taking a risk with an allergy


    Some egg substitute recipes can be found here
    http://www.food.com/recipe-finder/all/egg-substitute
    and http://www.food.com/recipe-finder/all/egg-replacer
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