Friday, January 29, 2010

Lemon Cornmeal Scones for School (gluten free/casein free)

I swore off baking for January after my December bake-a-thon. Not baking meant less dishes and more time for yoga and all the things I have piled on my desk that didn't get done because of the holidays. I still haven't sent out my holiday cards--I am aiming for Valentine's Day now. But today I was invited to my son's preschool to bake with them, so I returned to baking to help a small group of kids make lemon cornmeal scones. I adapted a recipe from Gluten Free Baking Classics--my "go to" gluten free cookbook--to make these gluten-free, casein-free scones.

This afternoon I made another version for our family. For a long time I have struggled with a good challah substitute. Tonight I decided scones were the perfect Friday night treat for our gluten free family. I guess what I like about serving scones on Friday night is they aren't trying to be challah, but they are sweet and eggy and special. My daughter suggested I make some with chocolate chips and my son suggested bacon and cheese scones (I make a delicious gfcf mac n'cheese.) I am sure you will see other scone recipes in the coming weeks. Now I am trying to bake just once a week--on Fridays. I am thinking of making the scones for the bowl-a-thon fundraiser for the NAA-NYC that is coming up in March.

I used to make scones all the time before going gluten free. But now, they seem like the perfect way to transition from not baking to baking. Scones are not as sweet as cupcakes and cookies but equally, if not more, satisfying. And maybe some of my readers who can't eat cupcakes, will be able to enjoy them! The cashews give the scones a buttery feel, but if you can't eat nuts, feel free to substitute 1 cup of gf flour for the cashews.

Lemon Cornmeal Scones Recipe (gluten free/casein free)

1/2 cup coconut milk
1/2 cup seltzer
2 cups raisins or dried cranberries (if you use dried fruit, you can use the 1/2 cup of sugar)2 & 1/2 cups brown rice flour mix
1 cup cashew flour (I grind cashews in a coffee grinder)
2 c. gluten free cornmeal
1/2 or 3/4 cup sugar (depending on how sweet you want them to be)
2 Tablespoons +2 teaspoons baking powder
1&1/2 tsp xanthum gum
1 tsp salt
3/4 cups organic palm shortening (or butter)
2 teaspoons of lemon zest
4 large eggs
4 teaspoons vanilla
1 teaspoon lemon essence

1. Combine seltzer, coconut milk and raisins (or cranberries) to soften the fruit.
2. Combine all dry ingredients in a bowl. Mix together. Add the shortening to the flour mix. Use a fork or a mixer to work the shortening into smaller bits so the flour/shortening looks like coarse meal.
3. Beat the eggs in a mixer until foamy. Add the dry ingredients/shortening mixture, lemon zest, vanilla, lemon flavoring and raisin/coconut milk mixture to the eggs. Mix in mixer or by hand until all the liquid is absorbed into the flour and dough is formed.
4. Divide the dough in two on parchment. Roll the dough 1/2 inch thick. Cut out 2&1/2 inch circles using biscuit cutters. (If you don't have round cookie cutters use a knife to cut dough into three inch squares and then cut the squares diagonal to form triangles.)
5. Bake for 16-18 minutes at 375°.

Tuesday, January 26, 2010

Our Gluten Free Family Vacation: Azul Beach Resort in Riviera Maya, Mexico

Our Gluten Free Family spent the week between Christmas and New Year's in Mexico at Karisma's Azul Beach Resort. Excited about the vacation, but not really sure of what kind of GFCF items would be available to us in Mexico, after multiple correspondences with the resort's general manager, I packed a huge cooler of gluten free and casein free items to take with us, so we'd be assured of having lots of tasty treats (and some basic meals) in the event that the resort couldn't accommodate us. Note that while only my DS is gluten and casein free while the rest of our family is gluten free and "casein light", we usually try to plan meals around the lowest common denominator so everybody can eat together and we limit the risk of cross contamination at our own table. It may sound like a sacrifice, but it's such a joy to all be able to eat together and food is after all, a social activity--it's more fun to eat what other people are eating. And my GFCF food is usually pretty tasty so it's not a big deal. My DH--who hates even checking luggage--was less than excited, but completely supportive about taking the cooler on our trip. I purchased the Coleman 62-Quart Xtreme Wheeled Cooler on Amazon and with my Amazon Prime membership it cost $44.00 and I received the cooler in two days.

I packed a lot of food--packaged and homemade--that my kids like to eat at home--a batch of homemade waffles, Joan's Gluten Free Bagels, two Betty Crocker single layer chocolate cakes, two pans of Gluten Free Pantry Brownies, a jar of homemade chocolate buttercream, three loaves of Kinnikinnick yeast free tapioca bread, a package of Applegate Farms Organic Grass Fed Hot Dogs, several packages of Applegate Farms pepperoni, some english muffins, Kinnikinnick donuts, several pints of So Delicious Coconut Ice Cream and a few packages of Tinkiyada pasta.

Obviously, most of the stuff I packed was more kid-friendly than Mexican. This is the first time we were spending a week at a hotel since we have all been on gluten free diets and I was going to be prepared. Plus, we were traveling with two other families and brownies and chocolate cake were featured prominently on the kid's menu they emailed me in advance and when I showed it to my kids (the kid's menu--that is) that is what they requested. In the past, when I have relied on a hotel for gluten free food for my kids, I have had problems, so I figured I would be prepared.

Customs was okay with our giant cooler of homemade food, but they confiscated the hot dogs and pepperoni. Bringing any beef products into Mexico is forbidden. They didn't seem phased by the cakes and waffles wrapped in plastic.

From the website, we all knew (especially our 8 year old daughter) that kids were given a "special drink" upon check-in. Given her excitement and anticipation, we made sure to request, in advance, that a gluten and casein free drink could be presented, instead of the usual chocolate shake and hoped for the best. We weren't disappointed. They brought us a "crazy mango" drink (a tangy mango smoothy) upon arrival, which I thought was a good sign.

Our first dinner was amazing, Chef Luis, the executive chef of the three restaurants at the resort, had ordered tortilla chip's (labelled gluten free) for our family and had his soux chef prepare fresh dough for soft corn tortillas. We had homemade beef tacos that were out of this world and world at Chill, the Mexican restaurant. It took a while since they prepared everything from scratch for our family, but our table was outside overlooking the water and the kids got to hang out on the beach while we waited for our food. When the several plates of freshly prepared beef tacos with a tasty guacamole and a roasted salsa arrived at our table, our gluten free family enjoyed a delicious Mexican feast. The roasted salsa was the best I have ever tasted.

The chef then advised me to call him personally in advance of each meal to order food we might want so that they could prepare it in advance for our family. Then he or his soux chef, Sergio, would personally make our food. What a treat to have all our food prepared by the chef or soux chef. It was like having our own personal chef for a week! And they managed to make all this food for us in the middle of a preparing for a wedding and a New Year's Eve celebration that would both be taking place during the week of our vacation.

Not only did they make our food, but they often would make the food for the families we were traveling with so we could all eat together. We enjoyed paella for 10 (while the kids enjoyed hamburgers that they ground from fillet and freshly cut cucumbers and carrots!) and lobster tails and gluten free pasta as well as typical Mexican fare. The Mexican tacos from the first night were my favorites. My 8 year old's favorite meal was lobster and pasta and the third night I started ordering it for myself it looked so tasty!

The first morning was hard for the kids, because there were marshmallows and lollipops on the breakfast buffet as well as sugary cereals in little boxes. The chef brought me the marshmallow package and unfortunately it contained wheat starch (a lesson on not making any assumptions about marshmallows.) We were unsure about the lollipops, which turned out to be tootsi pops, but figured it just wasn't worth the risk. If you think your kids might be bummed out upon seeing this spread, you can prepare them in advance by either letting them know they won't be able to have these items and having them bring alternate treats or bringing some Kraft Marshmallows and some equally junky and off limit sugar cereal like Fruit Pebbles in plastic bags.

Azul Beach Hotel is a luxurious resort, but at the same time has a unique charm because it doesn't have that "cookie cutter" feel where you feel like you could be anywhere--you feel like you are in Mexico and your hosts really care about you on a personal level.

But aside from the marshmallows, our first family trip to a hotel (and another country) was a huge success. The only problem was how am I ever going to go anywhere else after spending a week at Azul Beach Hotel?

Here is a picture of us on the beach with Chef Luis when we said goodbye--check out the family friendly swing set on the beach in the background!

Monday, January 25, 2010

Gluten Free Tips: Gluten Free Toasting

Most gluten free bread tastes better when toasted or heated up. If you want to toast some gluten free bread or a gluten free bagel in a toaster that is not gluten free, you can wrap the toast or bagel well in some tin foil before toasting. This won't always work, but it is worth a try if you are really stuck. It works better in a toaster oven or a wide toaster.

Sunday, January 24, 2010

Natural Wax Paper Bags-an Alternative to Ziplocks

I found these natural wax paper bags at Whole Foods a few weeks and they are my new favorite thing. Although I buy products in glass containers when they are available, too often there isn't a non-plastic option. Plastic wrap is everywhere and often unavoidable. The meat I buy at Trader Joe's, the Applegate Farms pepperoni, ketchup, mustard,cereal and cookies are all wrapped in a think coating of plastic. Not only is our over usage of plastic not good for the individual--it is also not good for the planet. And of course, when you have two kids on a gluten free diet, you seem to be taking snacks everywhere. These natural wax paper bags are the perfect solution when you need a snack size bag, but don't want to use a ziplock. I also love their warm, golden color and retro feel. I use them for sliced apples, cereal, chips and pretzels.

Related posts:
For Children Now, Snack Time Never Ends
snackTAXI reusable bags for snacks
Phthalate Exposure and ADD
BPA Was First Used as a Synthetic Estrogen

Friday, January 22, 2010

Temple Grandin on HBO Sat. Feb 6 at 8 pm

Temple Grandin is a new HBO film starring Claire Daines about the life of Temple Grandin. Because of her own determination and her mother's belief in her, Temple Grandin overcame the many obstacles of an early diagnosis of autism and went on to achieve success and create a meaningful fulfilling life for herself.

The film is airing Saturday, February 6th at 8 pm. The flyer says "What made her different made her exceptional." Her life story is particularly inspiring for parents whose children are diagnosed with autism. It is also inspiring for parents of children who just think outside the box.

I heard Temple Grandin speak at a 2009 Channel 13 conference called a Celebration of Teaching and Learning. You can view the 2009 Celebration of Teaching and Learning video of Temple Grandin speaking HERE.

HBO is hosting a book signing and discussion with Temple Grandin on Monday, January 25th at 1 pm at Barnes and Noble at 150 East 86th Street (at Lexington Avenue) in New York. Parents, friends and advocates of individuals with autism are all invited to this free event. Also, Barnes and Noble has A Coloring Book for Children about Autism you can download for FREE HERE.

If you can't make the event, you can also listen to A Conversation with Temple Grandin on NPR or buy her book Thinking in Pictures: My Life with Autism.

Thursday, January 21, 2010

Gluten and Attention Deficit Disorder (ADD) - Part III

This is an update sent to me this fall about Jonathan, who has transformed his life through diet and alternative treatments. Although he has gone back on meds to help him with school, his life has been transformed through changes he has made and it is really the combination of dietary intervention with ritalin that has made all the difference. To see what his life was like on ritalin before the gluten free diet read his amazing story Gluten and Attention Deficit Disorder (ADD).

"I wanted to drop a line and let you know how Johnathan is doing. Due to school he needed to go on a low dose of Ritalin twice a day and I am working very hard to get him off. Once he started school he had a very difficult time sticking to schedule and the structure and was having such a difficult time in school. He is finally going to therapy this coming Monday, so that should help. I also have found a local doctor who has a program called Maximum Potential for children with ADHD and other brain conditions. He advocates no medicine and he works on a ton of different modifications, including behavioral.

The reason why I am writing is that we just received his first quarter report card (which is usually not great). I was SHOCKED to see all A's and B's - the best report card he has had. I can only attribute that to the Gluten Free, which has helped him so much with the hyperactivity and to see the results of that on paper blew me away. It shows me along with everyone else in his life that what he consumes plays a big role in what behaviors come out.

I will keep you informed with the Maximum Potential Program."

Related stories:
Gluten and ADHD (Part I)
Gluten and ADHD (Part II)
Methylation and ADHD Medications

Scientific American MIND Article on PANDAS

There is an article in Scientific American MIND about how strep can cause O.C.D., tics and Tourette's syndrome. It is called "From Throat to Mind: Strep Today, Anxiety Later." Parents have noticed a connection between a strep infection and obsessive symptoms for years and the science is starting to catch up with them. A pediatrician at the National Institute of Health noticed children who became obsessive compulsive overnight in the 1980's and found that after the strep infection had disappeared, they still had high strep antibodies in their blood. Susan Swedo, the pediatrician who noticed the connection, called the illness PANDAS "pediatric autoimmune neuropsychiatric disorders associated with strep." The science is now catching up to Dr. Swedo as they have now found the strep antibodies cause repetitive movements in mice. And with this article in Scientific American MIND, the once alternative diagnosis is gaining some mainstream attention.

Wednesday, January 20, 2010

For Children Now, Snack Time Never Ends in the NYT

I laughed out loud when I read today's New York Times (NYT) article "For Children Now, Snack Time Never Ends" about the constant snacking of today's kids. I really related to the writer, who said:

"I am happy to serve on any refreshment committee there is. I like to bake, and am far more efficient at that than at any other classroom obligation." I am a class parent in my daughter's third grade class and I really shine when it comes to bringing allergy free snacks--but I love to opt out of sending group emails and organizing anything else.

And, although I don't live in LA, I agree with the author, who said "What is especially baffling where I live, in Los Angeles, is how often the kind of parental paranoia that obsesses about school ratings, vaccines and myriad imagined plagues is matched by utter disregard for the nutritional downsides of mowing down Fruit by the Foot every afternoon at 4." I did a post on Fruit by the Foot, and for a few weeks we actually had them in our house, but I do think that it is much easier for people to focus on the dangers out there lurking than the subtle ways that processed food is robbing us of our children bit by bit.

Part of the problem is food is so hard to study and quantify and everyone is different. So while one child will become unglued by the dye in Fruit by the Foot, another is undone by the gluten in bread, and a third goes into anaphylactic shock from the dairy in yogurt.

My son's preschool has a "healthy" snack twice a week. Typical "healthy" snacks range from go-gurt & string cheese to fruit. But this year, because of my son's numerous allergies and intolerances the "healthy" snack had to be a fruit or a vegetable making the healthy snack truly a healthy snack for everybody.

My daughter's third grade class tried to eliminate snacking completely--the teachers were fed up with the junk that kids brought in for snack. But asking 8 year olds to go 5 hours between breakfast and lunch, wasn't the answer and I personally lobbied for some type of snack to be reinstated. They are now very strict about the snack. The children are allowed ONE thing. No chips. Nothing sweet. If you bring more than one thing, you lose snack completely for that day. My daughter, who is gluten free, thinks it is hilarious that you can bring frosted "granola" bars, but not cookies, since she says frosted brightly colored cereal bars and 100 calorie snack packs of mini muffins (which are allowed) are more unhealthy than any cookie she might be able to have. And that in a nutshell is the problem with trying to institute a "healthy" snack policy. There is too much junk masquerading as "healthy" snack food. Even my 8 year old thinks it is ironic what is thought of as "healthy."

I would be thrilled if they eliminated the constant snacking done during activities today. I spend my life bringing gluten free snacks here and there because gluten full snacks are being served at after school activities. The problem is that it is easier said than done.

I try to serve a fresh, whole food with every snack and meal so that at the end of the day my kids have 5 servings of fruits or vegetables--even if it is only a pickle or a piece of apple or carrot. It is easier said than done, but it works. And, I am fortunate, being gluten free eliminates a lot of the typical snack food that kids eat.

Related posts:
Snack Trays
Apple Stackers
My Cat, Diabetes and Gluten a story about constant snacks at synagogue

Friday, January 15, 2010

VOTE for NAA on Facebook's Chase community Giving Program

I serve on the board of a local chapter of the National Autism Association. Our parent, NAA, has a real chance to win $ 1million from Chase's community giving program but they need votes to do it!

Click here and sign in at the top of the page to LOG IN TO FACEBOOK TO VOTE.

Autism is a national health emergency! NAA is the ONLY autism organization in the running to receive $1million from Chase. NAA provides REAL help directly to families. NAA does big things on a small budget. $1million is a lot of money for NAA– it will allow NAA to significantly expand programs and further help the community. Autism is under-funded, and resources -- especially those to provide help to families -- are scarce.

OR vote on NAA's website
OR sign up on Facebook to VOTE

If you are on Facebook -- please vote now. If you are not, join and vote. Every vote counts and every dollar would be valuable to NAA!

Please spread the word to others and feel free to forward this message.


Digestive Enzymes at Nutrition by Natalie

I am a big fan of digestive enzymes and they have been a huge part in our families getting better from digestive problems. Many people are reluctant to try enzymes because they don't understand what they do. Unlike probiotics which are everywhere, enzymes are less commonly advertised and promoted. But, enzymes are enormously important for gut health. I just watched this video by Nutrition by Natalie and thought it was an excellent explanation about the importance of enzymes. It is posted below. For more on enzymes see my post on The Role of Enzymes for Digestive Problems.

Pad Thai Sauce Recipe

I watched this video on youtube How to Make Pad Thai Sauce. Then I made my own recipe, which includes some ingredients (fish sauce, lime juice and spices) that are traditionally added later . In my version, the sauce is ready to go with all the seasonings in it. Make the sauce once, and save it for quick a Pad Thai meal whenever you're in the mood! In my case, that's often several days in a row.

Here it is...

Pad Thai Sauce Recipe

8 shallots minced
8 garlic cloves minced
2 Tablespoons rice wine vinegar
1/2-1 cup tamarind (paste or pulp)
2 Tablespoons tamarind concentrate (optional)
1/4 cup palm sugar, sugar, agave or brown sugar
3 Tablespoons fish sauce
1/4 tsp cayenne
1/4 tsp white pepper
1/4 cup lime juice

To make sauce:

Mince shallots.
Mince garlic.
Heat 4 Tablespoons oil in wok or sauce pan over high heat until hot--not smoking.
Add garlic and shallots.
Cook garlic and shallots in oil until brown. Stir to keep from burning.
Be patient, it takes a while to caramelize because the water from the shallots and garlic have to evaporate.
Add sugar mixed with vinegar.
Add tamarind.
Boil and whisk together.
Add spices and fish sauce and cook for 5 minutes over medium heat, stirring regularly.
Turn off heat and whisk lime juice in.

Reserve sauce.

To make Pad Thai:

Soak pad Thai rice noodles in warm water for 20 minutes.
Heat 1-2 Tablespoons oil in pan.
Fry a handful of chopped peanuts.
Push to sides of wok and add an whisked egg. Cook for a minute. Break apart.
Add 4 ounces thai noodles soaked for 20 minutes in hot water.
Stir together and fry noodles for a few minutes.
Push noodles to the sides of the walk to create a bowl in the center.
Add shrimp (or chicken) and cook until done.
Then add 3 Tablespoons of Pad Thai Sauce.
Stir together with tongs.
Add a handful of chopped scallions and bean sprouts.
Toss together.
Add 1 Tablespoons of water if Pad Thai is too dry.
Taste for seasoning.
Top with small handful of fresh cilantro and peanuts.
Serve with quarter lime.

Friday, January 8, 2010

Back from Bikram--Organic Gluten Free Hot Yoga in NYC*

I have been neglecting my blog recently. I am sure many of you have been waiting to hear what I have been up to (ha, ha.) First I was dealing with a holiday party. Then the actual holidays. Then more holidays. (We celebrate everything here since my son got better!) Then I was packing for Mexico (which included filling a huge cooler full of food just in case.) Then I was on the beach in Mexico--and swimming with the dolphins. And since returning from Mexico I have taken up yoga.

Which is SO NOT ME. I am much more suited to baking and eating cupcakes than yoga, but I got inspired by the heat in Mexico to try hot yoga so I could warm up more locally. Unfortunately, to warm up in a hot yoga room requires attending a 90 minute class. Which easily becomes two hours by the time you get there and back--which is much, much more free time than I have on hand.

I don't know what shifted in me and made me start thinking "Well, what else am I doing every morning from 9:30 to 11:30?" I used to run around like crazy and would be busy doing errands and checking emails or dealing with this or that appointment or task and it was hard to fit in time to do anything for myself. Somehow magically I have managed to carve out 2 hours the last few days to enjoy a way too long yoga class.

Although "enjoy" isn't really the right word for hot yoga. It's pretty hellishly hard. You feel like you are going to pass out from the heat and your muscles are shaking from exhaustion. The thing is, I am really a social person. So if you stick me in a room full of people who are exercising for 90 minutes, I will stick it out. On my own--I would never be able to reach and stretch and "go back...fall back...reach back" for 90 minutes in a 100 degree room full of dripping, sweating mostly model type people. And one man who announced that he had just had a heart attack when the teacher asked if anyone had any health problems. Which put my aching, burning foot pain in perspective.

Actually, the yoga thing is not such a divergence from my blog. What got me interested in hot yoga was a friend, L., an adult who has celiac and has healed herself from this too toxic world. I always ask people how they got themselves better from this or that and what helped them the most. She told me that what really helped her to clear her mind was going to this sauna in Pennsylvania for three months. She told me to buy this book: "The Holistic Handbook of Sauna Therapy." L. suggested I check out the Great Jones Spa which has a River Rock Sauna. I haven't had a chance to get to the Great Jones Spa, and I am in too deep with my DH and DS and DD and dog and cat for a sauna retreat in Pennsylvania. So I ended up in Bikram Hot Yoga.

*It's not really organic gluten free hot yoga. That is a joke. But they do have a new student special for $20 for 10 days of unlimited yoga special for anyone who is in NYC and wants to try Bikram Yoga NYC!


Not really the place for this, but since I am rambling...S&J...I am not very good communicator these days with my kids and my blog and traveling and my cooking and my yoga--but I would love to take my DH (internet lingo for Dear Husband)/your DS to a yoga class some weekend if you ever feel like watching A. and Z!

Monday, January 4, 2010

Gluten Free Cooking Classes in NYC

The Natural Gourmet Institute has some gluten free cooking classes this winter. I am probably going to attend the World Class Gluten-Free Dumpling class on February 12th from 3-7. I am especially interested in learning how to make pot stickers and purses!

Food Rules by Michael Pollan on Huffington Post

"If it came from a plant, eat it: if it was made in a plant, don't."

"Eat all the junk food you want as long as you cook it yourself."

From "Food Rules" by Michael Pollan. To read more about his inspiration for his new book see Michael Pollan's post on Huffington Post: "Food Rules": A Completely Different Way To Fix The Health Care Crisis. He gathered some of his rules by from comments by readers of the New York Times Well Blog post Michael Pollan Wants Your Food Rules.

Why I DON'T Recommend a Gluten Challenge

Q: I was going to do a gluten challenge and get tested, since I have not been formally diagnosed with a gluten allergy. Let me know why you don’t recommend it. I have been gluten free for two years now and have never felt better.

A: The reason I don't recommend a gluten challenge is that it takes YEARS for the antibodies to develop so you won't have an accurate test even if you load up on gluten for 6-8 weeks. It will most likely be negative for celiac and you will most likely feel horrible--if you are sensitive to gluten. Add to that the fact that neurological damage from gluten can be irreversible, a gluten challenge can be pretty dangerous and pointless. My daughter got horribly sick from the gluten challenge. I took to my bed and was depressed eating gluten for 6 weeks. I felt so terrible that I called the doctor and insist that they do the test early. I also knew, no matter what the test said, that was the last time I would ever eat gluten. So many lifelong chronic problems really worsened on the gluten challenge--it became obvious to me that gluten was a factor. Another member of our family went to the emergency room thinking he was having a heart attack while undertaking a gluten challenge. Of course, we might not be so fanatically gluten free if we hadn't done the challenge--so it worked out. But, I later learned the damage can be irreversible. My son is doing the best. He never did the challenge! Of course, this is all anecdotal--but Ron Hoggan's article "Challenging the Gluten Challenge" also explains why a gluten challenge is not recommended...
"Any recommendation of a gluten challenge should be accompanied by a clear warning that the process may overlook many cases of celiac disease...And what about non-celiac gluten sensitivity? The absence of an intestinal lesion does not rule out gluten induced damage to other tissues, organs, and systems."
A doctor at the celiac center told me that even people formally diagnosed with celiac, on a gluten containing diet, can test negative as the antibodies come and go. People who are considering a gluten free diet should be tested before they begin the diet, with the understanding that they might get better, regardless of what the test says. After testing, they can begin the diet and see if their symptoms go away. People already on a gluten free diet can get the celiac genetic test by Prometheus, which will let them know if they have the genes for celiac. The gene test can be done while on a gluten free diet.

Sunday, January 3, 2010

Minnie's Bake Shop Gluten Free Chocolate Chip Cookies at Disneyworld

A friend sent me this picture of Gluten Fee Chocolate Chip Cookies he saw at the Disney Store at Downtown Disney in Orlando. Not to be confused with the sugar free ones on the right. Nice to know that Minnie's Bake Shop is getting on the gluten free bandwagon. I don't know how they taste--but I am thrilled that Disney is creating more gluten free products for kids who are visiting the Magic Kingdom. Which reminds me...What happened to "HAVE A MAGICAL DAY"? The first time I went to Disneyland, a few years ago, everyone who worked at Disney said "Have a magical day!" The last time I visited no one said it. Does anyone know what happened to "Have a magical day"???