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Back to school advice

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It’s that time of year, again, when many families are thinking of school uniforms, stationery lists, bus rides, after-school care, and children connecting with friends and adjusting to a new routine.

It is also when parents of a coeliac child are wondering if their child’s new teacher knows what coeliac disease is and understands what this means for your child and how it impacts life at school for your child. Will the teacher know or educate other children about coeliac disease and tips for keeping their friends safe? Will the teacher know the signs of a child who has been glutened and allow them to use the toilet anytime in the middle of class? Will they be caring when this happens?

The reality is that a new teacher and classmates are unlikely to know about coeliac disease unless you or your child educate them.

It is all of our responsibility to raise awareness about coeliac disease so that our school communities have more understanding of the condition and can adapt to the learning environment so that your child does not feel left out. Schools must know that there are other times beyond lunchtime when a child can encounter gluten and risk becoming ill due to cross-contamination, including during

• Art Class (play dough, pasta & cereal)
• Class treats, birthday parties, school trips
• Food technology, baking/bake sales (flour)
• Breakfast club or tuck shop

The ‘Living Coeliac Safe Toolkit’ prepared by Coeliac NZ includes pages you can use with the homeroom and food technology teacher, class or tuck shop manager, or the school nurse. If you would like a copy of a Back-to-School Letter for your new teacher and a copy of the Living Coeliac Safe Toolkit for schools in pdf form, contact our Dietary Education Manager Suzanne Aitken at dem@coeliac.org.nz.

If you are looking for a high-nutrient cracker recipe to add to the lunch box try Jenni Fairey's GF Seed Crackers recipe 

Firstly mix the following in a bowl

  • 75g pumpkin seeds
  • 75g sunflower seeds
  • 30g sesame seeds
  • 30g flax seeds
  • 30g chia seeds
  • 1 cup rice flour
  • ¾ tsp salt
  1. Stir in 3 tablespoons of olive oil and add ¾ cup water. Stir until the mixture is like a thick paste (similar to crunchy peanut butter). If it is a bit runny, leave the mixture to sit for 5 minutes (the chia seeds will help thicken it) or add a little more rice flour.
  2. Spoon half the mixture onto a sheet of baking paper the size of your backing tray and place another piece of baking paper on top (the same size).
  3. Smooth out the mixture by pressing on the top sheet of baking paper until it is as flat as possible with your hands or a rolling pin.
  4. Remove the top sheet of baking paper. Lightly grind a small amount of rock salt evenly over the mixture before baking.
  5. Using a large knife mark out the crackers into squares by pressing directly down on the flattened mixture to form a grid pattern (don’t drag the knife along the mixture or separate the crackers).
  6. Repeat the process for any remaining mixture.
  7. Bake at 175 C (fanbake) for 20-25 minutes or until lightly golden in colour. Cool before turning out onto a cutting board to separate the crackers. Store in an airtight container.

 

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