May is Celiac Awareness Month. Celiac disease is a condition in which people are unable to absorb nutrients such as proteins, fat, carbohydrates, vitamins and minerals because of their inability to accommodate gluten in their diet. Gluten is a protein commonly found in wheat and other related grains. Breads, cereals, crackers, pancake mix, cereal bars and other grain products will likely have gluten in them.
At KES, our mission is to ensure that every school aged child has access to nutritious food; that being said just as we accommodate children who have allergies we also need to accommodate children with celiac disease. If you have a child that attends your KES Club and cannot eat gluten, the next time you shop make sure you pick up some gluten free products. Parents and caregivers can always give you suggestions on items to buy. Most large grocery stores now have a great selection of gluten free products.
Please keep in mind that some people are very sensitive to even the smallest amount of gluten and therefore separate cutting boards, toasters, pans, knives, etc will need to be used when you prepare the child’s meal. Below is a delicious gluten free muffin recipe…try it for your next special KES breakfast!
Gluten Free Blueberry Muffin
– ½ cup rice bran
– 1 ½ tsp baking powder
– 1 egg
– 2 tbsp vegetable oil
– 1 tbsp honey
– ¾ cup orange juice or water
– ½ cup blueberries
Preheat oven to 400 degrees F. Combine flour, bran, baking powder in bowl. Stir to mix. Add rest of the ingredients. Mix well. Spoon into lightly oiled muffin cups. Bake 12 to 15 minutes, or until brown. Makes 9 muffins.
Recipe retrieved from: http://www.celiac.com/articles/22548/1/Blueberry-Muffins-Gluten-Free/Page1.html
Information adapted from: http://www.celiac.ca/
Janel Genge is a registered dietitian with Kids Eat Smart Foundation Newfoundland and Labrador