It is just under three weeks until Easter, and if your family is like mine, everyone is making plans: treats, church, brunch, etc. It is another one of those times to gather with family – usually around a meal – which always impacts people with celiac disease. Here are some helpful hints for people who might be dealing with Easter for the first time since their diagnosis.
Coloring the eggs:
If you’re a parent with a very young, newly diagnosed child you may be wondering if it’s safe for your little one to color Easter eggs – because of course – everything goes in the mouth. The traditional Paas, and other brands usually require vinegar, so as long as you’re using distilled vinegar, you should be safe with regards to your gluten-free worries. Of course as a parent I don’t think I would want my kid eating any of that food coloring either.
Okay parents you know what I’m talking about. Here is a quick start on some of the seasonal items that candy makers have listed as gluten-free:
Just Born: MARSHMALLOW PEEPS Chicks and Bunnies, Strawberry, Vanilla and Orange Creme Flavored MARSHMALLOW PEEPS Eggs, MARSHMALLOW PEEPS Inside a Milk Chocolate Egg, MIKE AND IKE Easter Treats, JUST BORN Jelly Beans
Wonka/Nestle EASTER: Wonka Gobstopper Eggbreakers; Wonka Runts Freckled Eggs; Wonka Large Golden Egg (Milk Chocolate hollow egg with SweeTARTS candy inside); Wonka SweeTARTS Candy Canes; Nestlé Baby Ruth Crème Eggs; Nestlé Butterfinger Nesteggs and Crème Eggs; Nestlé Caramel Nesteggs; Nestlé Milk Chocolate Nesteggs; Nestlé Turtle Crème Eggs
This came from one of my favorite go-to gluten-free lists: the Delphi Forums Celiac Support Group site. They do a very good job of trying to keep the contents as updated as possible. Of course other go-to sites include the Clan Thompson downloadable lists for your Smart Phones. Those lists are updated several times a year. If you’re really in need of an answer now, you can also Google the candy you’re researching and “gluten-free” and see what comes up. However, you’re running the risk of looking at outdated information.
Staying in: Eating at home nearly always easier than trying to do a brunch out at a restaurant. My mom makes a killer egg bake. The crust? Shredded potatoes! You could be a gracious attendee and offer to bring an egg bake. Not only would you be covering for a guaranteed gluten-free dish for you or the other gluten-free person in your life, but you might score some points with the in-laws.
Going out: Get the planning done now! Restaurants are very busy for Easter brunch so call ahead, discuss with the chef what your options are, so there will no confusion for the wait staff when you’re there. Most places have brunch buffets. And we all know those can get a little dicey when it comes to cross contamination. I have been to a buffet before where the chef asked me what my daughter would eat, we figured out the gluten-free options, and he prepared it for us on her own separate plate, back in the kitchen. It worked out very well.
I hope these ideas are helpful. Feel free to share your ideas in the comment area below. Have a happy Easter!