Janet Dalziel, president of the Canadian Celiac Association (CCA), recommends giving a stash of gluten-free treats to your child's teacher to distribute when the class has a celebration that includes treats, or in case your child forgets her lunch. The cafeteria is too risky due to cross-contamination, and because those with CD need to read labels, they can't know if foods from vending machines are safe.
The response to accidentally eating gluten varies dramatically from person to person. Shelley Case, a registered dietitian and member of the advisory board of the CCA, says a reaction to gluten can vary in duration from four to 48 hours. Some people will experience headaches, bloating, cramping and diarrhea, while others may have no symptoms, but either way, the small intestine and other organs are still being damaged. Case recommends educating all caregivers in the family, including grandparents who love to indulge their grandchildren ("They think one cookie can't hurt," she says) and babysitters who may not be as knowledgeable or careful as full-time caregivers.
Other recommendations
• Use squeeze bottles for condiments such as ketchup and mayonnaise to avoid cross-contamination.
• Store all gluten-free products in separate containers clearly labelled with stickers. Keep them in a separate cupboard and certain area of the fridge.
• Avoid buying products from bulk bins as the risk for cross- contamination is high.
• Help your child meet other children with CD so he will realize he's not alone. The CCA is a great way to connect with other celiac kids in your area.
Gluten-free grains and flours
• Amaranth
• Arrowroot flour
• Buckwheat
• Chickpea flour
• Cornmeal
• Flaxseed
• Green pea flour
• Millet
• Oats (pure, uncontaminated)
• Quinoa
• Popcorn
• Potato flour
• Rice
• Rice flour
• Soy flour
Read more:
• Breastfeeding reduces risk of gluten intolerance
• Canadian Living's special diet desserts
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