What s the difference between celiac disease, gluten intolerance, non-celiac gluten sensitivity and wheat allergy?

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Tamsin McDowell
5 years ago
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1 SNACKS GIRLS LOVE

or do they need gluten free chocolate chips/oatmeal). Most food items today say GF (Gluten Free) with a symbol on the packaging.

2 A word about gluten It is becoming more common for clubs to have girls with a gluten intolerance, gluten sensitivity, or Celiac Disease. It is important for the Club Coordinator to find out the severity of the child s condition from the parents when providing GF snacks (for example, can the child have regular chocolate chips /oatmeal, or do they need gluten free chocolate chips/oatmeal). Most food items today say GF (Gluten Free) with a symbol on the packaging. You can also look where packaging says Contains and avoid packages that say they contain wheat. For example, the Costco chocolate chip bag and it says that it may be produced on equipment that processes wheat... One girl might be fine with that because she has a gluten sensitivity, but another who has Celiac Disease might not. (These are some examples of Gluten Free symbols on food packaging). If you find out at the beginning of the year what dietary restrictions your girls have, you will be able to work with their parents on any questions you might have. Speaking from experience, these parents are amazing resources and so happy that you are looking out for their daughter too that they easy to work with! A quick summary from a reputable site: What s the difference between celiac disease, gluten intolerance, non-celiac gluten sensitivity and wheat allergy? We use wheat intolerance syndrome when referring to the entire category of gluten issues: celiac disease, non-celiac gluten sensitivity and wheat allergy. Celiac disease is an inherited autoimmune disorder that affects the digestive process of the small intestine. Non-celiac gluten sensitivity (what many call gluten intolerance ) causes the body to mount a stress response (often GI symptoms) different from the immunological response that occurs in those who have celiac disease (which most often causes intestinal tissue damage). As with most allergies, a wheat allergy causes the immune system to respond to a food protein because it considers it dangerous to the body when it actually isn t. This immune response is often time-limited and does not cause lasting harm to body tissues. June, 2016

3 TABLE OF CONTENTS Snacks to make at club 4 Popcorn Bar 5 Nacho Bar 6 Cracker Barrel Prepare Ahead 7 Samoa Chex Mix 8 Apple Cookies 9 S mores Krispie Treats 10 No Bake Energy Bites 11 Frozen Blueberry Bites 12 Peanut butter Chocolate Chip Cookies 13 Dipped Pretzels 14 Low Prep Options

4 Popcorn Bar Ingredient Options At least 1 flavor of popcorn Consider adding kettle corn or white cheddar to be extra fancy! Milk duds Nerds Reese's mini cups Skittles Gobstoppers Rolos M&M s Mini Marshmallows Don t Forget: Cups, cones, or bags to carry mix in (Or teach the girls the napkin trick!) Separate container for each ingredient Label your ingredients Be creative and Have fun!

5 Nacho Bar Ingredient Options In Slow Cookers: Nacho Cheese Sauce Taco Seasoned beef Black Beans Salsa chicken Condiments: Sour Cream Guacamole Salsa Hot sauce Additional Toppings: Tortilla chips Lettuce Avocado Sliced Olives Green onions Cilantro Tomatoes Peppers

6 Cracker Barrel Ingredient Options Crackers Ritz, club, etc Cheese Cheddar, Swiss, Pepper Jack, etc... Fruit Grapes, berries by season, etc... Meat Summer Sausage, Salami, etc...

Samoa Chex Mix by Julie Evink Ingredients 12 oz Corn Chex cereal 4 c. Rice Chex Cereal 2 c. toasted coconut 1 c. chocolate chips 2 c. brown sugar 1/4 tsp salt 1 c. butter 3/4 c.

7 Samoa Chex Mix by Julie Evink Ingredients 12 oz Corn Chex cereal 4 c. Rice Chex Cereal 2 c. toasted coconut 1 c. chocolate chips 2 c. brown sugar 1/4 tsp salt 1 c. butter 3/4 c. light corn syrup 1/2 tsp baking soda Here s How 1 Layout wax paper on counter, spray with non-stick cooking spray. 2 In a brown grocery bag mix together Chex cereals. You can double bad this if you desire. 3 In a medium sized saucepan mix together brown sugar, salt, butter and light corn syrup. Bring to a boil for two minutes. Add baking soda and stir. 4 Pour syrup mixture over dry ingredients. Fold down top of paper bag and place bag in microwave. Microwave for 1 minute, shake bag. Repeat for a total of four times or four minutes. 5 Spread mixture on prepared wax paper. 6 Put chocolate chips in small bowl. Microwave for 30 seconds, stir and microwave and additional 15 seconds. Repeat until melted. Drizzle over cereal. Let cool completely. Break apart when cool. 7 Store in airtight container.

Apple Cookies Serves 8 Ingredients 1 apple 1/4 cup peanut butter 1/4 cup almonds, sliced 1/4 cup walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate

8 Apple Cookies Serves 8 Ingredients 1 apple 1/4 cup peanut butter 1/4 cup almonds, sliced 1/4 cup walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chips Here s How 1 Slice apple into thin rings and remove core. 2 Spread peanut butter over one side of ring. 3 Top with almonds, walnuts, coconut, and chocolate chips

S mores Krispie Treats by Renee P. Yield: 24 servings Ingredients 3 TBS unsalted butter Pinch of salt 5 Cups mini marshmallows, divided 6-7 cups Graham cereal pieces 3 1.55oz.

9 S mores Krispie Treats by Renee P. Yield: 24 servings Ingredients 3 TBS unsalted butter Pinch of salt 5 Cups mini marshmallows, divided 6-7 cups Graham cereal pieces oz. Hershey s Milk chocolate bars, broken into pips Here s How 1 Spray a 9 x13 pan with cooking spray. 2 In a large stock pot, melt the butter and salt over medium heat. Once it is melted, add 4 cups of the mini marshmallows and stir until they are completely melted. 3 Take mixture off heat and a dd in the cereal and stir. Add in the extra cup of mini marshmallows and stir to just combine. 4 Working quickly, pour half the mixture into the prepared pan and press down then top with half the Hershey s pips. Pour the rest of the mixture onto the chocolate and press down then top with the rest of the chocolate. 5 Allow to sit at room temperature for several hours to set up OR place in refrigerator for about an hour. 6 Remove from pan and cut into bars.

No Bake Energy Bites Yield: 20-25 balls Ingredients 1 cup (dry) oatmeal (I used old-fashioned oats) 2/3 cup toasted coconut flakes 1/2 cup peanut butter (Can make with SunButter for people with

10 No Bake Energy Bites Yield: balls Ingredients 1 cup (dry) oatmeal (I used old-fashioned oats) 2/3 cup toasted coconut flakes 1/2 cup peanut butter (Can make with SunButter for people with peanut and tree nut allergies) 1/2 cup ground flax seeds 1/2 cup semisweet chocolate chips (or vegan chocolate chips) Here s How 1 Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour. 2 Once chilled, roll into balls of whatever size you would like. (Mine were about 1 in diameter.) 3 Store in an air tight container and keep refrigerated for up to 1 week. 1/3 cup honey or agave nectar 1 tablespoon chia seeds (optional) 1 teaspoon vanilla extract

11 Frozen Blueberry Bites Yield: 1 cup/ 1 serving Ingredients 1 cup blueberries 1/2 cup vanilla or fruit flavored yogurt or dairy-free alternative A few toothpicks Here s How 1 Place a berry on a toothpick and dip in yogurt. 2 Place single layered on a parchment or max paperlined cookie sheet. 3 Freeze for about an hour 4 Eat immediately or store in an airtight container in the freezer

Simple Gluten Free Peanut Butter Chocolate Chip Cookies By Brenda Liddle Yield: About 30 cookies Ingredients 1 cup peanut butter 1 cup packed brown sugar 1 tsp baking soda 1 egg 3/4 cup semi-sweet

12 Simple Gluten Free Peanut Butter Chocolate Chip Cookies By Brenda Liddle Yield: About 30 cookies Ingredients 1 cup peanut butter 1 cup packed brown sugar 1 tsp baking soda 1 egg 3/4 cup semi-sweet chocolate chips Here s How 1 Combine peanut butter, brown sugar, and baking soda. 2 Add egg to mixture. 3 Stir in chocolate chips. 4 Drop onto parchment paper and roll into 1 1/2 balls. Flatten slightly with the palm of your hand. 5 Bake in a 350 deg. Oven for 9 minutes. 6 Allow to cool a few minutes before trying to remove from parchment.

Quick and Easy Gluten Free Dipped Pretzels By Brenda Liddle Yield: About 30 cookies Ingredients White chocolate almond bark (GF) Milk chocolate almond bark (GF) Mini GF Pretzels Colored Sprinkles

13 Quick and Easy Gluten Free Dipped Pretzels By Brenda Liddle Yield: About 30 cookies Ingredients White chocolate almond bark (GF) Milk chocolate almond bark (GF) Mini GF Pretzels Colored Sprinkles Here s How 1 Melt the almond bark in the microwave following the package instructions. 2 Dip pretzels in the chocolate and lay out on waxed paper. 3 Top with sprinkles, or drizzle contrasting chocolate before first coat hardens 4 Enjoy!

14 Low Prep Options 1. Ring pops Attach a note saying You re a GEM 1. Salsa & Corn Chips 3. Hummus and carrot sticks 1. Fresh fruit, berries grapes, strawberries, etc if it s easy to grab, they will love it! For a cool treat try freezing the grapes.

Coconut Almond Clusters

Coconut Almond Clusters 2 cups chocolate chips 1 cup almonds 1½ cups sweetened, shredded coconut, divided 1. Place ½ cup coconut into TupperWave Stack Cooker ¾-Qt./750 ml Casserole/Cover and microwave,