We’ve been in the gluten-free world for awhile now, with our now-toddler. When she was tiny, we had horrible problems with her being congested and spitting up. But it wasn’t just normal spitup. This was massive amounts. Like, I didn’t know babies actually got that much milk, let alone stored it enough to yak it all back up on me. At first it was comical, messy spitups. But once we went a whole weekend without her keeping one feeding down, I knew it was time to figure something out. Her brothers had been intolerant of dairy, but that wasn’t it. After some trial, we realized it was wheat.
It wasn’t fun for me to cut out wheat while nursing, but it is proving to be even harder for her little mind to figure out why sometimes the brothers might have a cracker or a burrito and she’s stuck with a chip and a corn-shell taco.
We’ve long appreciated Udi’s for their amazing bread, but they recently reached out to me with a new product (I’ll get to that in a minute). Not long after, I realized that the Udi’s section in our grocery store was expanding. I picked up a couple more goodies, and miss MoJo has been absolutely thrilled.
We’ve made cinnamon toast on Udi’s regular bread before, but this was a special treat. Bagels! In my opinion, this is a no-brainer. The denseness of bagels matches up perfectly with gluten-less baking. Gluten is the part of wheat that stretches and captures air and gas bubbles in bread to make it soft and airy. Moxi and I happily shared a cinnamon raisin bagel with cream cheese the other day – well, she was a bit happier to share than I was.
These were sent to me by Udi’s, and I can’t tell you how glad I am for them! Our household loves burrito night. The boys are a bit picker, but she loves onions and “wakkamowee” (guacamole, for those not fluent in Toddler). And she knows the difference between tortillas, the little foodie. If we are all eating corn, that is one thing. But on nights when everyone else gets flour, she feels the difference. I can’t tell you how excited she was to be part of the group on this night. “I get FLOUR??” (which came out more like FY-OW-YA, but the enthusiasm was understood in any language.) We have had GF tortillas before, but they were basically rubber. Just…thin circles of rubber. Not good. Udi’s hit the nail on the head again, at least for regular burritos (I tried enchiladas, too, and they dried out. To be fair, I overcooked them. But I think they needed more sauce than the wheat counterpart I made). The smaller size made great little quesadillas, and the bigger size was perfect for a burrito “like the brudda’s.”
These are still in my freezer, waiting for a meal worthy of their awesomeness, but I’m pretty excited to be able to sit down as a family with a big spread for dinner and rolls on the side, that we can all share. There aren’t many to a bag – but if I have learned anything from being GF, it has been that bread just isn’t a big part of our lives anymore. It’s a treat. And for a treat that we can all share, without anyone feeling sick afterward, I’m more than happy to splurge a bit.
Disclaimer: Udi’s did provide UntrainedHousewife with products and coupons to try out their goodies, but the opinions are all mine (and Moxi’s is hers!).
Do you have a split-household for food intolerance or allergies? What are your favorite treats for the whole family?