Why Eat Gluten Free?

Melanie Melanie Hohman Saturday, October 22, 2011

Gluten is the protein in wheat.  Everything we typically eat (pizza, bread, crackers, cereal, and even toothpaste) has wheat.  About 1 in a 133 people have celiac disease which is a severe intolerance to gluten.  Many of our customer that have this disease have terrible stomach cramps, bloating, and headaches even when they get a tiny amount of gluten in their food.  This is why it is important to avoid cross contamination.  Several bakeries claim to make Gluten-free products, however this is nearly impossible since flour can remain in the air for almost 24 hours.  We at Sensitive Sweets are proud to be a dedicated gluten free bakery, so you can feel safe and spoiled!

Halloween Candy and Allergies, Trick or Treating with Allergic Children

Melanie Melanie Hohman Tuesday, October 18, 2011

Many people ask me about Halloween, and whether we go trick or treating.  Since our youngest son Bradley, has severe food allergies, we need to be extra careful.  He can NOT eat anything in his bag.  So what's the point?  Well, it's about being a kid, and getting dressed up, and going door to door just like every one else.  As for the "bad candy", we leave all of it for the Halloween Ghost to take.  This ghost has NO teeth, and comes in the middle of the night, to take the "bad candy" and he leaves a gift.  Our boys get excited for the ghost to come, and they have no problems giving up their bad candy for a bag of "safe candy" and a gift.  Trust me, once you start this tradition, they will be hooked.  

Sensitive Sweets interviewed on GFCF Autistic Chef Tom's Radio Show

Melanie Melanie Hohman Wednesday, October 12, 2011

Chef Tom interviewed Sensitive Sweets on his blog radio show yesterday. He is a fantastic GFCF autistic chef, and we will have him in our bakery in June for a book signing. Listen to the interview below:

Listen to internet radio with Autistic People on Blog Talk Radio

The Most Common Food Allergies

Melanie Melanie Hohman Wednesday, October 12, 2011

The most common food allergies are milk, egg, peanut, tree nut, fish, shellfish, wheat and soy.  Milk is the most common, yet most people recognize peanuts as a major issue.  My son Bradley is allergic to 7 of these.  He's anaphylactic to dairy, eggs, peanuts and tree nuts.  We carry an Epi-pen and Benadryl wherever we go.  

If you suspect your child of having a food allergy, I highly recommend the skin test.  Within 15 minutes we were able to find out about his sensitivities.  Although not 100% accurate, its a great guide to start with.  The issue we had is that some of his reactions are delayed.  For instance with tomatoes, a reaction would show up 4 days later.  Keep track of what you feed your child with a food journal.  Every monday, introduce one new food, and wait several days...see if anything happens within the week.  You may need to retry foods in order to see a pattern.  We gave Bradley tomatoes for 6 weeks before realizing that was what was causing his mucous and flu like symptoms.  

Sensitive Sweets Bakery - Grand Opening Video

Melanie Melanie Hohman Monday, October 10, 2011

In case you missed it, here are a few videos from our Grand Opening this past summer. We are now open in Fountain Valley, CA. We also deliver nationwide!

GFCF School Lunches For Kids (Gluten Free, Dairy Free, Soy, Egg and Nut Free

Melanie Melanie Hohman Saturday, September 10, 2011

Many customers ask me what I make for school lunches.  Here are a few of my typical lunches for my kids that are gluten free, dairy free, soy free, egg free, and nut free:

1) Sandwich: made with Sensitive Sweets fresh white bread

Sunbutter and jelly, or turkey, or ham

2) Snack: either a fruit strip or Sensitive Sweet's muffin

Chocolate chip, carrot, healthy, or blueberry

3) Crunchy stuff: either CHEX cereal, Pretzels or Veggie Chips

Pretzels by Ener-G are terrific

4) Fresh veggies and dip

Either fresh organic broccoli, baby carrots, or cucumber. Hummus or vinegar & oil for the dip.

5) Juice Bottle

We dilute our juice with water, typically we use organic apple or grape juice)

Feel free to leave some comments about your lunches.  Be sure that they are gluten-free, dairy/casein-free, and nut-free.

Easy Gluten Free, Egg Free, Dairy Free Recipes

Melanie Melanie Hohman Wednesday, August 17, 2011

Here are some of my favorite EASY recipes...all FREE of gluten, dairy, eggs, soy and nuts!

GFCF Chicken Nuggets (FREE of gluten, dairy, eggs, soy and nuts):

Heat 1 inch of olive oil in a large skillet (medium high heat). Place a cup of tapioca flour/starch in a flat bowl and add a tsp of salt and seasoning if desired.  Cut raw organic chicken into squares or strips, then dip into tapioca flour, coat both sides. Place in hot skillet and fry till golden brown and not pink inside.

GFCF Fish Sticks (FREE of gluten, dairy, eggs, soy and nuts):

Heat 1 inch of olive oil in a large skillet (medium high heat).  Place a cup of tapioca flour/starch in a flat bowl and add a tsp of salt and seasoning if desired. Cut fish into strips and dip into flour, coat both sides. Place in hot skillet and fry until it's golden brown and fully cooked.

GFCF Grilled Turkey Sandwiches (FREE of gluten, dairy, eggs, soy and nuts):

Preheat skillet at medium heat.  Slice Sensitive Sweets fresh gluten-free, vegan bread and spread Earths Balance butter on one side. Place on grill till golden brown.  Add thinly sliced zucchini, grilled onions, green peppers, fresh spinach, tomatoes, sprouts, and sliced turkey or ham.

My son is NOT Autistic - He's Just Different

Melanie Melanie Hohman Saturday, June 11, 2011

I started Sensitive Sweets because my youngest son Bradley (3 years old) has severe food allergies.  About the time we opened our gluten-free (GF) bakery, we received our third and final assessment on our oldest son Luke (5 years old).   He is a high functioning autistic, and now he's enrolled in speech class twice a week.  Wow, I still don't accept the label...however I accept that he is different and he needs extra help.  We immediately put him on a gluten-free diet.  It was easy for us since we already eat that way because of Bradley.  The problem was that Luke has always eaten whatever he wanted.  Within a few days of removing gluten, his behavior COMPLETELY changed.  He had improved focus, better eye contact, went from his typical grumpy attitude to happy, and his tantrums (which were about 3 per week) went to zero!  After about a month I gave him back wheat/gluten to see what would happen.  BIG MISTAKE!

He not only had diarrhea that day, but the next day he had a far worse tantrum than before the diet change.  He kicked and spit at me and we ended up late to school.  I am absolutely convinced that my son can not tolerate gluten.  He was put back on the GF diet that very day, and he had about 4 more grumpy days.  Now he's back to his happy self.  Our next step is to completely remove casein (dairy).  I will let you know what happens.

I do believe that things happen for a reason.  I feel very blessed to be able to bake goodies for my family and others with sensitive diets.  If you have a child with autism, or know someone who does...please take a look at the many websites that talk about the GFCF diet.

TACAnow.org says that there is a 91% improvement with the GFCF diet.
Generationrescue.org states that the GFCF diet is one of the most beneficial dietary interventions for autism.

So why do some say it doesn't work?  I think it does work, but you have to be very strict about it.  There's gluten and casein in almost all packaged foods.  If possible, make everything from scratch.  We eat a lot of organic fruit, vegetables, chicken, turkey, gfcf bread, and beans.  I have spent so much time researching for Bradley's diet, so if you need help, just send me an email and I can help you plan your meals.

Bob's Redmill Flour Produced in Tree Nut Facility

Melanie Melanie Hohman Monday, April 25, 2011

It was brought to my attention by a customer that Bob's Redmill flours are produced in a facility that also manufactures tree nuts. Although Bob's Redmill has assured me that there's no cross contamination on their bulk flours, I've decided to switch to Authentic Foods since they have a better quality assurance program. I haven't had any issues (since I'm anaphylactic to nuts) nor have my customers, however I'm switching to a higher priced flour for additional safety. Please let me know if you have any questions...I strive to create a safe environment for all of you, including my own family.

School and Life Threatening Allergies

Melanie Melanie Hohman Sunday, April 24, 2011

One of my biggest concerns is having my youngest son Bradley start school.  We have seen him go into anaphylactic shock from a small mac and cheese noodle.  Within 5 minutes he was gagging for air, and fortunately we had benadryl, which worked immediately.  What if this happens at school, and no one notices that he's having a reaction.   I really struggle with this one....for now we are going to wait, and possibly skip preschool all together.

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