Celiac Disease Program

Everyday Gluten-Free Cooking
New York: Henry Holt and Company. Hagman, Bette. (2002).

Gluten-Free 101: Easy, Basic Dishes Without Wheat
Centennial: Savory Palate, Inc. Fenster, Carol. (2003).

Gluten-Free Baking Classics: 100 Recipes for the Breads, Pastries, and Pizzas You Really Love to Eat!
Evanston: Surrey Books. Roberts, Annalise G. & Green, Peter H.R. (2006).

Gluten-Free Baking: More than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights
New York: Simon and Schuster. Reilly, Rebecca. (2002).

Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes
Bethesda: Woodbine House. Sanderson, Sheri L. (2002).

Kid-Friendly Food and Allergy Cookbook: More than 150 Recipes That Are: Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Low in Sugar
Gloucester: Rockport Publishers. Hammond, Leslie & Rominger, Lynne Marie. (2004).

More From The Gluten-Free Gourmet: Delicious Dining Without Wheat
New York: Henry Holt and Company. Hagman, Bette. (2000).

Special Diets for Special Kids: Understanding and Implementing Special Diets to Aid in the Treatment of Autism and Related Developmental Disorders
Arlington: Future Horizons, Inc. Lewis, Lisa. (1998).

Special Diets for Special Kids, Two
Arlington: Future Horizons, Inc. Lewis, Lisa & Seroussi, Karyn. (2001).

The Down Syndrome Nutrition Handbook: A Guide to Promoting Healthy Lifestyles
Bethesda: Woodbine. Medlen, R.D. & Guthrie Medlen, Joan E. (2002).

The Gluten-Free Gourmet Bakes Bread: More than 200 Wheat-Free Recipes
New York: Henry Holt and Company. Hagman, Bette. (2000).

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
New York: Henry Holt and Company.Hagman, Bette. (2004).

The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat
New York: Henry Holt and Company. Hagman, Bette. (2000).

The Gluten-Free Gourmet: Living Well Without Wheat, 2nd Edition
New York: Henry Holt and Company. Hagman, Bette. (2000).

The Gluten-Free Gourmet Makes Dessert: More than 200 Wheat-Free Recipes for Cakes, Cookies, Pies, and Other Sweets
New York: Henry Holt and Company. Hagman, Bette. (2003).

The Kid-Friendly ADHD and Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein Free Diet
Gloucester: Fair Winds Press. Compart, Pamela & Laake, Dana. (2006).

Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults
Columbus: McGraw-Hill Companies. Sarros, Connie. (2003).

Wheat-Free Recipes and Menus
New York: Avery. Fenster, Carol. (2004).

Gluten—Free Friends: An Activity Book For Kids
By Nancy Patin-Falini
www.savorypalate.com

Cooking classes for kids

The Cambridge School Culinary of Arts in Cambridge, Massachusetts, in conjunction with Children's Hospital Boston's Celiac Support Group, held a gluten-free baking/cooking class for 10 students with celiac disease, ages 8-12 years old.

Learning while cooking

Chef Karla Kelley provided the students with a menu and list of gluten-free ingredients. She also had questions for the students to help educate them as they learned to cook and bake gluten-free foods:

1. What is gluten and why was it so important for baking and cooking?
2. Are you familiar with any of the gluten-free ingredients?
3. How do these ingredients take the place of gluten when baking or cooking?

Great food!

The menu included:

• Toll House Chocolate Chip Cookies
• Brownies
• Butter Cake with Chocolate Butter-cream Frosting
• Chocolate Butter Cake with Cream Cheese Frosting
• Blueberry Lemon Muffins
• Pie Crust and Vanilla Pudding for a beautiful tart
• French Bread/Pizza Dough with tomato sauce

Each student chose what they wanted to make from the menu and broke into small groups for team work. They measured, mixed and whisked ingredients, and communicated and coordinated with each other.

The kids then enjoyed eating and sharing their culinary goods. One young chef said, "I would do this class again in a heartbeat!"

Special Thanks!

Special thanks to The Cambridge School of Culinary Arts for dedicating time and kitchen space (free from cross-contamination) for our celiac patients to have fun and learn about how to cook healthy foods. Learning how to bake gluten-free empowers our children to take control of their disease and the life-long diet it requires.

Congratulations!

Children's Celiac Nurse Katie Tawakol, RN, BSN, was selected as the recipient of the APGNN Excellence in Education Award, which is given to a pediatric GI nurse who has designed and implemented an educational activity that addresses an unmet need and is given in recognition of excellence patient/family education programs.

Katie was selected for developing a "Gluten-Free Baking Class" for children with celiac disease at The Cambridge School of Culinary Arts in Cambridge, Mass. The class was extremely well-received by all who attended, and will be continued in the future.

Congratulations Katie!