Replies to This Discussion

Permalink Reply by Michele on October 8, 2007 at 6:27am

I make sandwiches often on Kinnikinnick slightly toasted sesame bagels, they hold together well. My 8 year old likes me to send in rice crackers that he dips in hummus. I also do soup, chili and stew in thermoses.
THere is an email list for parents of kids with type 1 and celiac. Try this link to subscribe:
http://mail.castleweb.com:81/guest/RemoteListSummary/cwd_celiac
otherwise, try emailing celiac@childrenwithdiabets.com

Michele

Permalink Reply by Michelle Curtis on October 14, 2007 at 5:02am

Honestly, we homeschool, thank goodness, as I don't know what we would do about packing lunches. Everytime we are out of the house and I need to bring a lunch, I am always baffled. The "traditional" sack lunch doesn't work anymore.

At home we use Sami's Bakery Millet and Flax bread. It isn't made in a dedicated facility, I will warn. Westin doesn't show symptoms unless he eats something really "glutened" so I can't say if we have had any problems with it. It is the best GF bread we have had.

Permalink Reply by Michelle Curtis on November 10, 2007 at 8:05pm

Sorry it tookso long for me to answer. Just haven't checked back in. :) Sami's Bakery is in Tampa I believe. We get it at our local health food store. I know they have a website. www.samisbakery.com We get teh milet and flax bread.

Permalink Reply by saundra barragan on January 13, 2008 at 3:23pm

Naomi
I am sorry to come into this discussion so late. My daughter is not a celiac, but is teetering on the edge. She is stongly wheat and gluten intolerant and is also fructose intolerant. So we have to keep her on a low carb diet as well. She makes so much insulin that she crashes really badly if she eats too many carbs.
I am diabetic so I cook for the both of us I use the white corn tortillas from Walmart in place of any bread for her. She can roll up any meat or combination on one of those or spread it with some peanut butter for a sandwich. She usually can only eat one, but she can pack a lot on there. I also use a small amount of corn flakes (usually about 1/2 cup) to about 1 and 1/2 pounds of ground beef for a meatloaf instead of any kind of bread crumbs, no matter if they are gluten free. If you use the corn flakes, don't use the name brand kind, buy the store brand. They are usually lower in sugar. My daughter works nights and is extremely active so she needs a lot fo protein. She has three meals a day, but has to supplement with a low carb protein drink in between meals. EAS makes a good one. A lot of others have some form of wheat in them. I have gotten gluten free products from our grocery store and from a whole food s store, but the amount of carbs in a lot of things is prohibitive. We have been working at things for quite awhile here. Do you have any gluten free cookbooks? I found a good one at Barnes and Noble. As with all things though you have to take the recipes and adapt them for the carb content. If I can help in any way, I would be happy to.
Saundra
Saundra

Permalink Reply by Anne on July 28, 2008 at 8:26pm

I don't know if anyone is still reading this thread, but I want to warn you that Sami's bread is not gluten free unless things have changed in the bakery. Jan 2008 samples of Sami's bread were checked for gluten at the Univ of Neb. and it tested over 5000ppm. That is very high. Currently the thinking is 20ppm is "safe". If you check out Sami's website, the only product marked "gluten free" is a cookie. http://www.samisbakery.com/index.asp

A similar problem was found with Delands bakery a few years ago. They were selling their breads as GF, but independent testing found them to be very high in gluten.

I have been GF for 5 years and recently found my blood sugars are way too high. I have brought them under control with cutting carbs.
Anne

Permalink Reply by Molly Henthorne on October 15, 2008 at 4:02pm

I can only imagine how challenging it must be for a kid to be dealing with this. I'm an adult & It makes me nutty sometimes. But, I have to tell you that for baking gluten free the best book yet is Bette Hagman's - the gluten free gourmet bakes bread.
The recipes can be time consuming, but when you bring that loaf of bread out of the oven it's quickly forgotten. It also has nutrition info for each recipe. Sometimes it's not clear what a portion size is, but at least it's a start.
Another option, there's a gluten free bakery near my home that has started to sell their products thru peapod. I don't know if that's feasible, but try doing a local search for gluten free bakeries. I think we're going to see a lot more of them popping up.

Permalink Reply by Trista on November 4, 2008 at 11:37pm

Whole Foods offers Gluten free baked goods. The have their own Gluten free bakery. It's pretty popular out here in the Northwest. I know it's big in NYC as well, but I'm not sure about the rest of the country. It's pricey, but very good for at least 5 days, then it gets a little dry and crumbly. But I've found if you can warm up the bread before eating them they are much more soft, moist and chewy.

Permalink Reply by april on January 3, 2009 at 5:49pm

Wow your story sounds like mine. My daughter was dianosed with T1 in August and celiac in November. I have the same concerns because many gluten free foods are high in carbs. I am luck that my daughter likes this one bread we found but I think it tastes pretty bad. I will continue to read the responses to see if I can get any ideas as well. It has been a pretty frusrating few months and I am sure you can relate.

Permalink Reply by jkbimusa on January 26, 2009 at 6:57pm

Hi! I found out that I was a Type 1 and that I had Celiac Disease within 15 days of each other in 2005! What a month! I found that if I grill white corn tortillas in a frying pan with a little spray of oil- I put a little mayo, cheese and gluten free cold cuts- it tastes delicious! A great sandwich! Or ask a good soul in school to warm up his lunch in the micro! Or even best, follow the law: the cageteria needs to make a gluten free lunch for your son! What a treat! I hope this helps! The only bread I enjoy is the ones I make in the bread maker- there are several brands out that taste okay, and are not gritty! Best of luck- and try to join a local support group! We have one in Philly for those with both Type 1 and Celiac! Jim

Permalink Reply by Amy Carbonneau on July 10, 2009 at 9:23pm

Hi! I just found your post on the Type 1's with Celiac group.
I've had T1 diabetes and Celiac since I was almost 2 years old (going on 21 now) So, I understand your sons frustrations, especially with school lunches! Before GF bread was easily avaliable, I used to take lunch meat sandwiches made from rice cakes and mayo, and boy did they get soggy! Have you tried the Gluten Free Pantry mixes? You can order them online, and some stores are even carrying them now (like Cub Foods, Kroger, and even Walmart!) Their Sandwich bread mix is amazing, and doesn't get crumbly, or dry out very easily. A good tip to keep in mind when dealing with homemade breads is to refrigerate the bread after it's cooled and sliced into. This way it keeps it moist without being too moist, and it doesn't get moldy very fast!
AND! Did you know that betty crocker now has GF cookie and cake mixes?! Too bad they're loaded with carbs :(

Also, how was the switch to the basal bolus? I was on NPH and R until April of this year when I was switched over to lantus. I'm thinking about the pump, and was curious as to how the transition was?

Permalink Reply by MaRIeE on February 11, 2010 at 9:05am

Any book for Diabetic celiac?

Permalink Reply by Michelle Curtis on May 24, 2010 at 3:08pm

Just checking back in and I have to give a huge thumbs up to Udi's bread! It is in a lot of stores now and is based in Denver.

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