How Can Parents Feel Less Stress with a Food Allergic Child in School? Interview with Melanie Potock, MA, CCC-SLP

This is a first in a series of posts about how do deal with food allergies in social situations. Over the series, I am reaching out to a few experts to help guide us through the many lifestyle conflicts confronting Tender Foodies as children, teenagers and adults. 

Stress For Parents

School has started, and for parents of young kids with food allergies, this can be an extremely stressful time.  Important questions crop up that seem strange to others, even family members.  Questions like:  Will other kids bring peanut butter sandwiches into the class or lunchrooms?  Will he be teased?  Will she feel left out?  Will my child remember what foods will make him sick?  Does she know to reject any food that is offered?   Will the teacher, nurse or counselor know how deadly one microscopic allergen in the air can be?  Will my child have a life threatening reaction?  Will school staff know how to handle it, if that happens?

School Awareness

Some schools are very aware of the dangers of food allergies and have strict policies to protect allergic kids.  Knowing that your school “gets it” helps a great deal.   On the other hand, there are many schools that have not educated their staff nor have they implemented policies.  In a recent study (released Sept. 8, 2011), The Food Allergy and Anaphylaxis Network and Galaxy Foods addressed the emotional impact of food allergies.  According to their data, the majority of parents surveyed (54%) indicated that teachers had a “good” or “excellent” understanding of food allergies, and 53% of these parents indicated that administrators also had a good understanding.  We can take heart that overall awareness is improving.  But that also means that 47% of schools where food allergic kids are at higher risk.

Whether you are in a highly aware school or not, the question still remains:  how do parents deal with the emotional and social impact of food allergies in a school setting?

Interview with Melanie Potock, MA, CCC-SLP 

Melanie Potock, MA, CCC-SLP of MyMunchbug.comTo start this conversation, I spoke with Melanie Potock, MA, CCC-SLP, of www.mymunchbug.com.  Melanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.

TF: What type of clients do you work with?  Tell me more about the work that you do.

MP: The majority of my clients are referred to me by gastroenterologists because they are having difficulty eating a variety of foods.  At least 50% of the kids that I see have food intolerances or allergies and often, severe GI conditions including FPIES (Food Protein-Induced Enterocolitis Syndrom) or EoE (Eosinophilic esophagitis).  These children have learned over time that food makes them feel uncomfortable, which leads to food selectivity and often, a fear of trying new foods. Delayed oral motor skills and sensory processing difficulties can be part of the big picture. 

TF:  What do you see as the main social dynamic around school lunch?

 MP:  Many kids learn to eat well at home, but need additional support learning to negotiate the hustle and bustle of the school cafeteria, where they are expected to get their lunchbox, find a seat, open the containers, eat and then put it all away in as little as 20 minutes.  My role is to learn the culture of the individual school lunchroom and offer suggestions to parents and school staff on how to set the child up for success so they can focus on what is most important to kids: their friends.  Parents tend to focus on nutrition at lunchtime; kids tend to focus on friendship. 

TF:  What are the top 5 things that mothers and dads tend to worry about when sending a food allergic child off to school?

 MP:  In my experience as a feeding therapist, the most prevalent worry is that...

A)   their child will ingest a food that they are allergic to and

B)    help will not arrive in time. 

Naturally, these issues are troublesome to parents.  Others on the list include “Is he getting proper nutrition?” and “Will other kids tease him if he can’t join in on a special treat at school?” coupled with, most importantly, “…and how will that make my child feel?”

TF:  What can parents do to alleviate those fears? 

 MP:  Communication is always the key.  Here are three steps you can take right away.

1. Have a face-to-face conversation with teachers and administrators and write down your concerns, giving everyone a copy. 
   
2. Include simple bullet points that are easy to refer to, such as list of allergens, symptoms, emergency steps, the specific location of the epi-pen, how and when to administer them and any other medications and contact phone numbers. 
3. Form a school team:  A face-to-face meeting can alleviate fears and it establishes that your child's food allergies is an issue for everyone on the team – you child’s team!  Be sure to periodically thank a staff member, teacher or administrator for their extra efforts.  It not only makes them feel appreciated, but it gently reminds them of your fear and their role in keeping your child safe.

TF:  What if you find that teachers and the school are resistant to forming a team for your child?

MP:  There are so many nuances. 

First of all, just like with any other situation, it is more difficult for someone to understand food allergies if they haven’t experienced it themselves, first hand.  Teachers are overwhelmed, today.  If you keep this in mind, it will help keep the conversation (and food allergy education) going.  It is a delicate dance – being respectful of your child’s teachers and wanting to protect your child.  

Second: it is a temptation to overwhelm the school with a long list of detailed requirements for the school environment itself.  Meet with the teacher and the principal and try to keep your list of requirements short – condensed into most essential action steps.  If you can reduce your child’s needs to say, 3 overall school requirements, it is easier for the teacher to remember and the school to follow. 

Third:  If serious change is needed, you could approach the School Board.  School Boards usually set up budgets and policies one year in advance.  There are groups that will do a formal “in-service” education or policy setting session.  If you can find a local resource to do in-school training for free, food allergy training might be adopted more immediately. 

Another option:   you can research your school district’s disability laws, like Section 504 of the Rehabilitation Act of 1973*.  School districts have an obligation to provide reasonably safe environments for all students.  Some schools include food allergies under Section 504.

TF:  How do parents balance their child’s needs and their own desire for nutrition when packing a lunch?  

MP:  For kids in the school cafeteria, lunchtime is about friendship.  As parents, we are focused on nutrition, but kids just want to fill their bellies and laugh with their friends over lunch!  They need to let off a little steam, just like you and I taking a break for lunch and to get away from the pile of paperwork on our desks.   So, pack nutritious finger foods in easy to open containers.  I always recommend Easy Lunchboxes (www.easylunchboxes.com) to my clients, because the lid is so easy for little fingers to pop off.  Instantly, lunch is served!  When kids have to fumble with a bunch of different containers, food often never gets eaten at all.  If you can pop off one lid and instantly see what Mom and Dad have offered you for lunch, you have more time to socialize and chill-out.  Choose easy to eat foods – simple, fresh, finger foods so your kids can “grab and gab” for the next 20 minutes before the bell rings.

TF:  How can parents best help their kids "remember" all of the things that they are allergic to? 

MP:  There is typically no sharing in the school cafeteria (theoretically!) but other opportunities to eat foods other than those brought from home arise during a school week, which can become more of a problem.  **

1. Laminate a picture list of allergens (or a word list if your child can read) and attach it with a ring to an inside pocket of his or her backpack.  It’s an easy referral source for your child to take a peak if he/she forgets.  
2. Ask the teacher to attach the same list somewhere on her desk and to give your child special permission to check it any time.  That way, it is a quick reference for both of them.
   
3. Make up a silly song or jump rope rhyme that helps kids remember, such as “Oh boy, I can’t eat soy!  Oh Mary, I can’t eat dairy.  BUT, I can eat everything, everything, and everything else!” 
4. At home, play table games that include “I am thinking of something that contains soy and it rhymes with “So new! (Tofu)” to practice what foods contain the allergen.  My friend Marika, who has 4 year old twins with food allergies and/or intolerances, always uses a trip to the zoo to teach about peanuts.  “The elephants can eat peanuts, but they can’t eat hamburgers, because that would make their tummies sick.  You can eat hamburgers, but you can’t eat peanuts, because those make you feel sick.”  She is really great about casually teaching very important facts in a fun way whenever she finds the opportunity to remind the twins of what they can and cannot eat to stay healthy.

TF:  How can parents best help their kids stand up for themselves when faced with other kids, temptations and ignorant teachers/school authorities? 

MP:  Teach them to keep their reply simple and move on.  The less attention given to the situation/person the better – that is true in any situation where someone is trying to convince our children to do something that is not good for them.  For example, “No thanks, I’m allergic.  I have crackers for my snack today” or “No thanks; I’m going out to recess.”  With or without allergies, helping all kids listen to that little voice in their head that tells them “this is not safe” is so important!  In my professional opinion, I think children who learn this skill early on make better choices throughout life.

TF:  Could you recommend a lunch that leaves out all 8 big allergens (seafood, fish, gluten, dairy, soy, tree nuts, peanuts, eggs) + the next big 3 (oats, rice, corn) that kids actually like?  

MP:   I love to send a healthy, frozen home-made smoothie to school, because you can customize it for specific dietary needs and it is quick and easy to eat.  Any container with a lid or flip top will do and kids can add a wide straw or just drink it right out of the container, as it typically thaws just in time for lunch.  Then, a bento box of simple finger foods is always a snap!  Allergen-friendly mini muffins are filling and easily fit into these types of containers and are so quick to eat.  They can be made with vegetable purees to ensure good nutrition.  

TF:  Can you speak a little more toward the social aspect of school lunchtime and how you can help your kids adapt?

MP:  When I visit school cafeterias with my little clients, I sit right at the tables with all the other kids and watch and listen.  Without fail, kids open their lunchboxes and begin to talk about what they have in their lunch that day:   “I have pudding!” or “I have yogurt”, holding it up for their friends to see.  Honestly, the funny thing is it’s not really about the food.  It’s about opening up a conversation with their friends, much like saying “cheers” before we enjoy a beverage together.  So, whether it’s coconut yogurt or milk-based, the kids don’t typically say that.  They just say “yogurt”.  Now, they might say “I love Dora!” and hold up a yogurt with Dora the Explorer on the package, but I’ve observed that they love a Spiderman sticker stuck on their coconut yogurt just as much as a pre-printed package photo of the super hero.  So, add a few stickers here and there for your kids to hold up and show their friends.  Make gluten free sandwiches with dino cookie cutters so they can proudly bite off the head of the T-Rex in front of all their buddies.  Throw in a photo of your family garden (or your kid picking out carrots at the local farmer’s market) so he can show it at the table and say “I bought these with Grandma at the Farmer’s Market!”    Get the conversation started…that’s the key.

Many thanks to Melanie for sharing her time and insights with the Tender Foodie Community.

REFERENCES

* Along with Section 504, other Federal laws such as ADA and FERPA could address food allergies.

**According to the U.S. Peanut and Tree Nut Registry, 79% of recorded allergic reactions to nuts occurred in the classroom, usually as a result of contact with peanut butter during class projects, rather than the cafeteria (12%).   Other studies have shown a similar weighting toward classroom allergic reactions because of birthday parties, shared treats and art projects using molding dough (Playdough, for instance, contains wheat).

Other RESOURCES

The University of Michigan Food Allergy Program:  http://www.med.umich.edu/foodallergy/community.htm

(check universities near you for school programs)

The Food Allergy and Anaphylaxis Network (FAAN)

www.foodallergy.org

American Academy of Allergy, Asthma and Immunology. (AAAAI). http://www.aaaai.org

National Association of School Nurses. http://www.nasn.org

Kids with Food Allergies Foundation:  http://www.kidswithfoodallergies.org/community.html

Update on Wednesday, September 14, 2011 at 10:27AM by Elisabeth Veltman, The Tender Foodie

New Resource

Kids with Food Allergy Foundation:  http://www.kidswithfoodallergies.org/community.html

Remembrance: The Great Walk

This isn't about food, but originally posted on 9/11/2010 on my other blog, Blue Pearl Girl.  Reposted to both blogs on 9/11/2011, the 10 year Anniversay, in dedication to the First Responders who are still experiencing the effects of their courage; and who are still losing their lives today.  I thank you all from the bottom of my heart for what you have done and for all that you do.  May the powers-that-be do the right thing, and give you the healthcare and support you need.

Too Many Stories

 I had never intended to write about it, and I hope no one will ever have to experience anything like it again.  Neither in our nightmares nor in our realities.  But there is something about that day that I always want to remember.

I hesitate, because as far as stories go, there are more than can be accounted for.  And there is no way to do them justice.  They are too surreal, too personal and too emotionally diverse.  But there are many stories that I remember and honor on this day.  From the story of a friend who lost hold of his coworker’s hand as he tried to save him but never saw him again.  To the man who was the last one on the elevator as it left the 84^th floor.  He watched as the door closed on his coworkers who patiently waited for the next car -- each unaware that this elevator car was the last.  When he got outside, he saw the 2^nd plane blow a hole through his workplace.  It is the story of a friend who felt the heat of explosion and without knowing what had happened, left all of her belongings and got onto a ferry.  She didn’t pause to look up as many so fatefully did.  That instinct saved her life.  The story continues with a stranger who pushed a lucky man into the doorway of the neighboring building.  This stranger threw himself on top of my friend as the rubble crashed where they had just been walking.  The two men then ran to in separate directions, my friend to safety, the other, who knows.  It is the story of my coworker who flew in from L.A. on the red eye.  He left less than 2 hours before the high-jacked plane.  He awoke from his nap at 8:51 a.m. thinking he had been buried alive.  He rescued one neighbor's dog; then he and another neighbor huddled in the kitchen as the towers fell around them.  Ironically, he could have lost his life twice that day, but died unexpectedly 6 years later.  It is the story of the firemen who rushed in as others rushed out – many losing more than 100 of their friends.  Families upon families, devasted.  The stories go beyond each person, and beyond New York -- to Washington, Pennsylvania and around the world.  Too many stories to do any of them justice, even in their telling and retelling, even though the stories need to be told and remembered.  One story that I wish to remember here is the one about the millions who walked, including a man who walked 20 or so miles back to his wife who gave birth on September 12, 2001.

The Questions

It seems like you either lost everyone or no one that day.  I was one of the lucky ones.   I had worked in the World Financial Center for seven years before changing jobs a couple of years earlier.  The towers weren't just towers to me, nor were they to most anyone else.  When I walked out of the office around noon, a sea of stunned people filled the streets.  No cabs.  No cars.  No subway nor bus.  No phone service.  All of us wondering where the people we loved might be and if they lived.  Just a sea of every color, creed, religion, character, head covering, political belief, age and marital status – all walking together. 

I walked with my friend Andy.  What a gift he was and is.  By the time we emerged onto the street, survivors from lower Manhattan had made it to our position on 36^th Street and 8^th Ave. Every color, creed, religion, character, political belief, head covering, age and marital status -- they were covered in the ash of the buildings.  They were covered in the ash of their fellow human beings.  Stunned, grey ghosts from every walk of life emerged and walked with us to the Upper West Side or to Queens or to the Bronx.  Some walked all day.   All walked next to someone who could inspire suspicion, and all walked next to someone who had just lost a loved one, but didn't know it yet.  All were walking somewhere.  I walked a mere mile and a half.  Another good friend, J.D. walked 8 miles just to sleep on my couch so I wouldn’t be alone.  Another gift I will never, ever forget.

As we walked, we strangers and friends worked out our feelings toward one another.  We remembered what we had learned about each other when working side by side, by doing business together, by talking daily about politics, prices and the weather.  We remembered who we are.  There was no room for hatred based upon assumptions or misunderstandings.  We knew too many people had died.  Too many people relied upon each other.  We, the strangers who walked, helped each other measure the health of both our trust and mistrust – using experience, behavior and instinct as our guide, not ignorance, fear and pride.  To say there was no evil afoot, no crazy extremism in our neighbors would be foolish.  The weekly bomb threats on our blocks kept reminding us of that.  But we, the strangers, and we the friends, were each other’s support.  I’ll never forget how a co-worker’s Catholic husband insisted that his Muslim wife not wear her scarf – he did not want her to become a target of violence.  He wanted her to be safe.  She wanted to respect her faith and be herself.  They compromised on a baseball cap.  A coworker walked her to work for months until potential danger toward her had quieted.  I’ll also never forget the many faces, accents and cultures who later gathered spontaneously around a radio in a cab or in front of a store window TV – all talking, all sharing information, all measuring our suspicions and all participating in multi-cultural solidarity.  

And I think this happened partly because we couldn’t get into our cars and separate ourselves. 

The Remembrance

I love New York because it is a city where people tell it like it is, no matter what their opinion might be (and they often show it, too).  Though New Yorkers crowd the streets every day, it is usually in equal but opposite directions.  If a brilliant architect or engineer could look at the movement of the city from an aerial perspective, I’m sure they could find some divine pattern that simply seems like chaos on the ground.  But that day, 8 million people from every imaginable demographic not only all walked, we walked together -- unmistakeably -- in the same direction. 

I learned a great life lesson from my fellow New Yorkers that day.  Not a political one.  And not a religious one.  As the shock hit, as the American flags flew up around us, as the military entered the subway, as the food dwindled in the stores and restaurants, and as the black cloud of ash entered our lungs and then circled our lives for months-- there could have been retaliation, violence – but there wasn't.  We simply walked.

It was powerful, it was strange, and it was comforting.  So I find myself writing today.  Because no matter how crazy things get, no matter how many opinions, viewpoints and shouting matches there are, no matter how the facts are gotten right, gotten wrong or are warped …. I want to remember how good people can be, how rationally and intelligently we all can behave.  Amidst the horrible acts that people do and teach each other to do, I want to remember how we can walk together without ego, without hatred and with a humble awareness of what we might not know.  Yes, we need to be smart.  To protect ourselves.  But my hope is that we can walk together toward who and what we love instead of in opposition to what we think we hate. I hope instead of taking a "position", we can look at our humanness and learn.  I hope we can help each other do that, too.  Because in spite of (or because of) our different experiences, we really need each other.  We really do.

In dedication to all who lost their lives and loved ones.

Review: Bistro Bella Vita serves up a "Foodgasm" when dishing for patrons with allergies

Boeuf Bourguinonne. Photo courtesy of Jeff Hage, Green Frog Photo.

Some Background

I’ve dined at Bistro Bella Vita upon several occasions, twice, specifically for this review.  I have always been treated with respect and generosity by the Bistro Staff, even when I push my list of allergies and their accompanying strict instructions at my server; and even before I started writing reviews.

In my experience, Bistro Bella Vita has done their food allergy homework and they make it clear that they welcome special diets of any kind.  I know this because they told me as much, and they have gluten-free, lactose-free and vegan menus.  But it is also evident in the presentation of each meal, the tastes and textures on each plate, and the consistent care in the service I’ve received each time.  

The knowledge of the chefs, kitchen and servers are a fundamental, dining-out requirement for anyone with food allergies.  Personally, I also want my food to be made with whole, quality ingredients.  I want it to taste delicious, even if those ingredients are restricted.  There are several dishes on the menu that bring me back to Bistro.  In the case of one particular dish they serve, and according to my dining companion, it is “foodgasmic”.

The Food

That dish is the bœuf bourguignonne, a dish that I love, but one that I didn’t think a restaurant would serve to someone with dairy allergies.  French dishes are sometimes attached to their butter, and the balance of slow cooked flavors is what makes a this French stew so good.  Its advanced preparation can prohibit on-the-spot customization.  Unexpectedly Bistro said, “no problem” when I first ordered it, and I’ve ordered it several times since.

I was lucky to have Jeff Hage, a professional food photographer, with me during my most recent meal there.  I decided to “let” Jeff have the Boeuf Bourguignonne while I tried the sautéed duck breast for a second time.  As I scrutinized and enjoyed my duck, Jeff would make a few wordless utterances as he experienced his beef.  I asked him what inspired each reverent hum and he, a super foodie, started describing some tastes and flavors to me.  Here are two such verbalized hums:

“The mushrooms are roasted just perfectly.  Absolutely perfectly.”

“Oh, I just had a foodgasm.  A little piece of chard found its way in with a bite of the beef.  Oh.  So good.”

An Aside

ASIDE:  I looked up “foodgasm” – I thought it might have made it into the dictionary by now, but it hasn’t.  I did find a fun looking culinary web site, though (currently under construction).  Its called “Foodgasmic.com.  The Cherry Popping Experience.”   I thought that was hilarious.  And apropos.

 More Food

Duck with Steamed Summer Vegetables. Photo courtesy of Jeff Hage, Green Frog Photo.
My duck was also very good.  It came on a bed of perfectly steamed yellow and green haricot verts and summer squashes.  The balsamic reduction mingled with the duck juices that were seeping onto the plate and under the vegetables.  After watching Jeff photograph my dish, I then proceeded to enjoy that mingling.  The meat was nicely cooked to medium/medium-rare, though a bit chewy both times I had ordered it.  Jeff has more experience with duck than I, so I asked him why this might be.  He said that it usually has to do with the duck itself.  If you put two ducks side by side, one might cook into perfect tenderness, while another might be a little rubbery.  This didn’t stop me from enjoying the dish.  It almost didn’t stop me from literally licking my plate.  But alas, we do live in a civilized world with reputations to protect.

The Staff

I would be remiss if I did not mention Erica, our server.  Erica remembered that I tend to drink sparkling water with lime, made sure to get my food allergy card to the kitchen and then back to my wallet, and made my guests (and me) feel comfortable as we discussed my specialized menu.  Kyle, the special events coordinator worked with the Chef to get a recipe for the duck, including a cassoulet, which will be posted in a few days so you can try the duck for yourself.  He also worked with the manager, Brad, and the Chefs to answer questions about their food allergy practices.  I appreciate the time that each of them offered to help Tender Foodies take a comfortable and delicious space at their table.

Many, many thanks to Jeff Hage of Green Frog Photo for his delish pics.  

Bistro Bella Vita’s Food Allergy Practices

Food Allergy Training:  Developed our own internal process.

 
Menu Options:  Gluten-free, Lactose-free and Vegan Menus available.  

 
Gluten-free Options?   Currently no gluten-free pasta or pizza crusts but might develop one in the future.


Comfortable with Nut-allergic Patrons?
Yes, our staff is very well trained and very passionate about accommodating all guests and their allergies.
 

Dedicated Fryer?  No, we only have one fryer therefore suggest against fried foods that must be gluten free.

 
Dedicated allergen-free prep area?  
All prep areas are washed with health department approved cleaners.
We use freshly washed equipment prior to cooking dishes with specific allergies. We change cutting boards, knives, pans and other dishes.  We make sure that all food is prepped on clean surfaces and is not within distance of foods that contain common allergens.  Staff members change gloves prior to preparing an allergen-free meal.  Our kitchen staff is always aware if there is gluten present in spices, and we don’t use tenderizers, caking agents, or roux’s. We do everything in our power to assure that there are no trace of allergens in dishes that require special attention.


Staff Training?

All employees are well trained and informed of the ingredients of all our products and our food allergy practices.  Our wait staff and management understand the potential for a severe reaction and know what to do if something happens.  If an allergen is mistakenly put on a plate, for example, our staff knows that a clean plate must be used and new dish must be made.  Regular refresher training is given to regular staff and new staff is trained.


How many allergen-free patrons do you see each month?
It would be impossible to give an exact number, but there are easily hundreds of people a month who dine with us who have allergies.


Local Sources?  Yes

 
Organic Sources?  Absolutely.


GMO Products?   We use non-GMO sources whenever possible.

Location

www.bistrobellavita.com

44 Grandville Ave. SW • Grand Rapids, MI 49503 - CLICK HERE FOR OUR GOOGLE MAP

616.222.4600 (voice)
616.222.4601 (fax)

info@bistrobellavita.com

S'mores! Gluten-Free, Dairy-free & Vegan, The Campfire Beckons.

The Real Things are So Much Better Than Rice Cakes

I recently asked this question on The Tender Palate Facebook page:

Since you have been diagnosed with food allergies, what do you miss eating the most? 

I received answers ranging from tomatoes to pizza to just plain bread and butter; to oreos.  For me, I miss S'mores (and pizza and really, really good bread, and cheese...).  For a couple of summers I attempted to make one mamouth S'more using two giant rice cakes.  As I smushed the cakes together, and closed my eyes in anticipation, this genius substitution made the chocolate and marshmallows disappear.  It took about 8 marshmellows and a 1/2 package of chocolate chips to balance the size and texture of the rice cake.  Plus I always wound up with rice in my mouth and chocolate and marshmellow on my face.  I kept this up for the sake of my love of S'mores, until I found S'moreables.  I thought of all Tender Foodies who might be missing S'mores like I did, and came up with a few options for the Labor Day Weekend.

Graham Cracker Options

S'moreables by Kinnickinnick

These are tasty little grahams are like a cross between cookies and graham crackers.  But they do the trick for their namesake.  They are indeed, S'moreable (adorable and devourable).  One nice thing about them is that they are a little tougher than the "real" thing and they don't crumble when you press the hot marshmallow down on the chocolate.  We likey.

Free of gluten/wheat, dairy, eggs, treenuts, peanuts, and yeast.  Made in a dedicated gluten and nut-free facility (since June 15, 2009) that does use soy, eggs and sesame seeds. 

 Jules Gluten-Free Graham Cracker Mix

I have not had the opportunity to try this graham cracker mix (yet), but I have used Jules' all purpose flour in the CEO Maple Cornbread Muffins - and it is fantastic.  Jules Gluten-Free All Purpose Flour works exactly like regular all purpose flour.  The flour has a lighter, starchier feeling when you first use it, but there was no difference whatsoever in the texture, taste or behavior of the flour when baking and tasting.  The many taste testers I employed after many batches agreed with me.  Jules graham cracker mix also got a rave review from Washington Post Food Writer Kim O'Donnel, so I would expect nothing less than success in making Jules grahams.  In fact, Ms. O'Donnel called the mix a "cookie miracle".  You can use this mix to make graham crackers or ginger bread cookies (which was what she raved about). Jules Gluten-free Graham Cracker Mix is  gluten-free, egg-free, soy-free and dairy-free.

Marshmallow Options

Jet Puffed Marshmallows

We all grew up with these tasty, sugary, yummy pillows that morph into a taffy-like substance when you put them in the microwave and that have become an expected campfire companion like no other.  Jet Puffed Marshmalows (the regular kind) are touted on many blogs and being gluten-free and dairy-free.  Though we don't have specific facility, testing or ingredient sourcing information, we do have the ingredient list and this statement sent to me from Kraft on 8/3/2011:

The vast majority of our products clearly identify the eight major food allergens (eggs, fish, shellfish, milk, peanuts, soy, tree nuts and wheat) in common terms familiar to consumers in addition to the more technical terms required by food labeling laws. We've worked hard to implement common terms on all our labels.

 Jet-Puffed does, however, contain gelatin, so for a vegan option, please look at what's next.

Dandies Vegan Marshmallows

Most marshmallows use gelatin, which is an animal product.  So for vegans with food allergies, these marshmallows are a great option.  They are gluten-free, dairy-free, egg-free and nut-free.  Don't use if you have soy allergies, they do contain soy, but it is non-GMO soy, which we love.   Read the ingredients and compare against your allergen-free needs.  Here is their allergy statement:

We operate in our own independent manufacturing facility, giving us ultimate control over what ingredients come into contact with our products. We can say with certainty and conviction that there will never be dairy, eggs, shellfish, tree nuts, or peanuts in our plant.

 Make Your Own:  with Ina Garten's Recipe

I love Ina Garten.  Her recipes always work and they are surprisingly adaptable (more on that later).  If you are concerned with food colorings in commercial marshmallows or are allergic to soy, making your own with Ina is a great option.  Try this marshmallow recipe, but leave out the toasted coconut for a true s'more-worthy marshmallow.  Although a s'more with toasted coconut would be amazing, wouldn't it?

GLUTEN & VEGAN NOTE:  use a gluten-free vanilla extract.  Most extracts are made with gluten-grain alcohol.  Most of the gluten protein is distilled out of the alcohol, but some people can still be sensitive to the traces of gluten that might remain. Also, this recipe uses gelatin, an animal product. Thus it is not the best recipe for vegans.

Chocolate Options

My favorite dairy-free chocolate, bar none (pun intended), is Callebaut Bittersweet.  Callebaut tests for dairy, and currently has a nut-free and gluten-free facility (but does not test for these allergens).  Enjoy Life Foods is a wonderful company who also makes really good chocolate.  They started out serving the Big 8 allergen-free community and doing it right. They have a dedicated facility that is free from soy, dairy, gluten, peanut, treenut, egg, fish, and shellfish.  Although the semi-sweet chocolate chunks tend to be more sweet than the Callebaut, they are very good and make a nice option for s'mores (and all baked goods).  Another nice chocolate is Rice Dream.  Although this is quite sweet (a little too much for me, so I prefer the bar wtih crisps) it is creamy and smooth.  It is also dairy-free and gluten-free.

S'mores Recipe

If you have never made a s'more... seriously, I've actually met people who haven't ,.. the recipe is simple. 

1.  Remove the graham crakers from the package and separate into sections that are 3 inches (or so) square. 

2. Place 4 (for example) grahams on a plate and place the chocolate on top of two of the grahams. Have the other two at the ready.

3.  Put 2 marshmallows on a stick and roast the marshmallows over a campfire, turning until they are golden brown... or burnt, however you like them.

4.  Put 1 hot, toasty marshmallow onto the chocolate covered graham and quickly cover with the awaitng graham.

Devour. 

S'mores in the Oven (oh yes you can)

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet (you can line with parchment).  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

*If you want your mallow super toasty, ou can do the same thing under the broiler.  Just watch closely, it only takes about 30 seconds. *

Remove from the oven and place another graham cracker on top, or simply enjoy open-faced (and on your face).

As always, this is a guide.  Please regularly check the websites of all suggested products since ingredients, facility practices and sources for ingredients could change the allergen information.

Update on Friday, September 23, 2011 at 1:44PM by Elisabeth Veltman, The Tender Foodie

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet.  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

You can also use the broiler, if you want to super toast your mallow.  But watch closely, this only takes 30 seconds.

Grilled Peaches with Brown Sugar & Tofutti

While lucky California and Georgia can harvest their peaches as early as May, Michigan has to wait until mid-July.  Now that August is saying bye-bye, we still have September to take advantage of this favorite fruit.  Straight from the tree, they are tasty and juicy.  Another way to eat them is on the grill as a fabulous dessert. 

Ingredients

6 peaches

Safflower, Sunflower, or Organic Canola Oil for brushing

6 TBS of brown sugar

6-8 TBS of Tofutti Non-Hydronenated Plain "Better than Cream Cheese" - Optional. 

(Tofutti is a brand name for non-GMO, dairy-free, vegan cream cheese made from soy.   If you are allergic to soy, do not use this product.  For gluten allergies, please read the statement below.  This peach recipe is just a good without the Tofutti!)

Perhaps a sprinkle of cinnamon to finish it off.

Recipe

Cut each peach in half and remove the stones.  Brush the entire peach with a light coating of oil.  Grill, cut side down for 1-2 minutes on a hot grill so there are beautiful grill marks.  Turn the peach over, sprinkle with brown sugar, then grill the other side, covered for 1 more minute until the sugar melts and is bubbly.

Place each hot peach in a bowl with a dollup of Tofutti on top.  We want the "cheese" to "just" melt.  If you are not allergic to dairy, you can use Creme Fraiche (lucky dogs, although Tofutti is a really, really good subsitute).  Add a sprinkle of cinnamon if you like.  Then enjoy.

Other Allergen Notes

If you have found a dairy-free, soy-free cream cheese, let me know!  We are always looking for great tasting products that serve multiple allergies.

Kosher?  Read more.

Please click this link to see Tofutti's (USA) statement on gluten.

Here is Tofutti's (Canada, no USA statement found) statement on peanuts as pulled from their website on 8/31/11:

Question: Does TOFUTTI® use peanuts in any of their products? If so, how do you make sure that there is no cross contamination?

Answer: Prior to running our products each day, the equipment is specially cleaned under the supervision of a Rabbi to ensure that there is no possibility of dairy contamination. This special cleaning will also take care of any other type of contamination. Our products are made in an ice cream plant where other peanut products are present. We therefore cannot guarantee that there will not be any peanut contamination, no matter how unlikely the possibility. If you feel that the preceding information raises your concerns about the safety of our products regarding peanut contamination, please do not use our products. Safety of our consumers is always our number one priority. If you require further clarification, please do not hesitate to contact us.

Please contact the company directly for any allergen concerns that are unique to you.