How to Replace GFCF Classroom Contaminants

A gluten-free, casein-free, or GFCF, atmosphere eliminates two common childhood allergens and helps prevent adverse reactions in the classroom. Craft supplies, snacks and special treats may have either ingredient included, but sometimes they are disguised under another name. Read labels to find gluten and casein in any form, discard the contaminants and replace them with GFCF alternatives.

Instructions

1

Read labels to find GFCF contaminants. Any product made with wheat or flour contains gluten, but sometimes it may not be so obvious. Look for "code names" for gluten such as starch, modified food starch, hydrolyzed vegetable or plant protein -- also written as HVP/HPP -- texturized vegetable protein or TVP, binders, fillers, excipients and barley malt. When it comes to casein, anything with the word "milk," like milk powder, solids, condensed and evaporated milk, needs to be discarded of. Casein may also be listed as caseinate, sodium caseinate, caseinogen and hydrolyzed vegetable protein or HVP.

2

Replace regular classroom snacks with snacks that are safe for a GFCF diet. Since contaminants are mostly added during processing, looking for fresh, raw foods offers the best chance that no allergic reactions will occur. Fresh and dried fruit like apples and grapes, all-natural fruit leathers, popcorn and small boxes of raisins can replace conventional treats. Try sorbet or coconut ice cream to replace regular ice cream, or stock up on GFCF snack bars. Replace sweet treats with gluten-free lollipops, and some stores carry gluten-free rice-based cookies.

3

Replace craft supplies that contain gluten. Flour-based modeling materials, glue, lotions and soaps often contain gluten. The Talk About Curing Autism foundation suggests some replacements: try soaps and lotions that have not been artificially colored or are certified gluten-free; replace flour-based modeling compounds with putty; and avoid finger paints that include wheat flour as an ingredient. Do not allow children to bring in contaminated craft supplies.

4

Suggest substitutions to parents for homemade birthday and celebration treats. Fudge can be made gluten- and casein-free by replacing the butter with casein-free substitutes, available at health food stores, and the milk with soymilk. Use xanthan gum to replace gluten. Any non-dairy milks act as a stand-in for their dairy counterparts. Keep food brought from home stored separately inside of backpacks or in another room altogether to protect those who suffer from sensitivities.