Hi, I’m Jill Chodak. I’m a Registered Dietitian at the URMC Center for Community Health & Prevention and I’m here with Jennifer Johnson from 13Wham and also fellow mom. Yes, goddess over here because I do not know what I’m doing in the kitchen. So I’m really glad to be here today. Also, with my daughter Lucy. Can you say hi? Hi! She’s gonna help us out. How old are you Lou? Four and a half. Four and a half. And we’re going to honor Celiac Awareness Month. And so we’re doing a little gluten-free cooking in my home kitchen. Thank you for joining me. Well, thank you because this is new for us. New for Lucy, about a month now, and so we’re trying to learn as much as we can and it is a big steep learning curve, so to have someone to take my hand and say “make this” I’m like, “alright, let’s do it! I’m game!” And I’m happy! So, what I did to prepare for you guys to come over is I washed everything down and made sure, because sometimes there’s cross-contamination and I know you have other people in the house. So, made sure everything was washed. Trying to find a gluten-free soap is helpful, especially for her when washing hands. Something that you might discuss with school. I also left all the packages out. I’m not, I just want to be clear, I’m not promoting any one product, but it’s a cool way to kind of show folks what’s out there to look for. So, what I like with Wegmans is they have Wellness Keys. Yeah, so it’s easy. So, the learning curve is steep when you’re avoiding gluten. And so looking for this little G on the Wegmans products in particular will help guide you when you’re kind of not sure if something has gluten. And let’s be clear, gluten is in wheat, barley and rye. And what happens when you have Celiac Disease is that your body kind of attacks itself when you eat gluten, which kind of stinks, but what’s good is that we have a lot of options now as opposed to before. Lucy, does your body like gluten? Lucy in background: “No!” No! Well, we’re going to make something tasty though, that your body’s going to love, okay? So we’re going to do a recipe that I have done for a long time that’s gluten-free. And so one of the things that we use is oats and the thing about oats that I always like to point out for folks who are avoiding gluten is you want to get gluten-free oats. Jennifer: Oh! Because, if you don’t, they can be processed in a plant with wheat products, – Jennifer: Right! – and you can have residual gluten (Lucy sneezes in background – bless you!) Bless you! Good cover! – residual gluten on the products. OK! Oh, I’m like looking for the Key and it’s right there! Yeah, and so Bob’s Red Mill is a great product. They have a whole gluten-free section at Wegmans. But these are great for everything and so I do a lot of baking with these and they have a lot of fiber, so it’s really good and they can taste like whatever you want them to. So we use these, and then I have some options for adding stuff and thinking about Lucy, I thought maybe we could do some chocolate chips. And chocolate chips you would think would be gluten-free, but they add a lot of stuff to make them tasty. So, I like this brand because this is called Enjoy Life, Wegmans has it. It’s like allergen friendly. So, it’s not only gluten-free, but on the back, it’s wheat-free, peanut-free, tree nut-free, dairy, like it’s got like a million… So this is, so all their products in Wegmans are like allergy, top eight allergy free. Lou, you can eat these chocolate chips. Jill: Yeah, you want to snack on one right now, or are you good? Lucy: I’m good. Okay. Jennifer: She just turned down chocolate? I got that on camera! She’s like “I got Hatchimals!” Jennifer: Wow! The other thing where gluten hides is in like sprays and stuff. So again, looking at the Wellness Keys, we’ve got the gluten-free G here. I chose organic and olive oil because we’re cooking at 350 or below so it won’t burn or taste gross. But you could use whatever kind you wanted, but make sure it’s gluten-free. I hadn’t even thought about that part. Right, I know so. Jennifer: So much! Yes, we’re waiting for all of our test stuff to get back and then I’m like, alright we’re going to have to redo the kitchen. You know, from top to bottom of everything. So this is well timed. Jill: So having support is so important. Jennifer: Yes! Yes, and then I use coconut, and it’s unsweetened, a lot for flavoring. I don’t know how she feels about coconut. I didn’t add them into the already made ones, but it’s a good way to do it. Again, look on the package – G. Jennifer: Okay! Jennifer: Lou, you want to try a little bit of this while we’re cooking? Jill: It’s like sprinkles! Jennifer: Let us know what you think. Jill: And then we can add it or not add it. If you don’t like it, it’s okay. If you like it, it’s okay. Jill and Jennifer: No? No? Okay. Jennifer: Good job for trying, though. Jill: Yeah. Jennifer: High five! Okay, so I also tried to incorporate things that are naturally gluten-free because things that are not like wheat, barley or rye, they are naturally gluten-free. So, you know just a chicken breast would be great to eat or potatoes or anything that doesn’t come in a package, other than the actual meat, would be naturally gluten-free. So we have some bananas and everything like that. So, do you want to help? Do you want to do this? Do you want to get started or do you want us to dump some stuff in a bowl? We’re going to dump some stuff in a bowl. Jennifer: You want to help pour? She’s good at pouring and stirring. Jill: Okay Jennifer: She’s good at that. Jennifer: She rolls up her sleeves. Jill: I love it, baby! Jennifer: She knows what to do! Jill: Okay, do you want to be my dumper? So I am going to pour, this is going to end up being two cups of oats. So, can you take this and dump it in the bowl, please? Jennifer: Good job! Jill: Awesome. Okay, we’re going to do three more. Is that okay? Can you hold that? Okay. Jennifer: This is two. Jill: And you can make this ahead of time too. It lasts in the fridge for a week. So, I like these for me, but also for the kids. Okay, one more. Okay? Lucy: That’s four! Jill: Was that four? I thought that was three? Jennifer: This is going to be four. This is four, I think. Jennifer: Good counting, though! Jill: Awesome! Do you want to unwrap bananas or you want me to take that out and give it to you? Jennifer: Want one? Lucy: I want to get it out. Jennifer: How about I start and you can finish? Jill: This is great, too. They should be ripe bananas. If they’re green then they don’t work. So these are a good binder in all bases. Jennifer: So, just mash it all up?Jill: Yup. So you can peel that and put that right in there. And if you want to use your hands and squish it together, you can. Jill: It’s like my favorite. Go ahead. You can’t mess this up. Jennifer: Uh, except that part, love! Jill: Yep, so these are good binding. You could add egg. Okay, one more. Jill: Nice! Jennifer: She’s after it. Yeah, she splits a banana every morning with her daddy, right? Lucy: And my sissy! Jennifer: And your sister. Jennifer: It’s their thing. I get in on it on the weekend when I’m home because I leave the house early. Jill: Thank you! Okay, put it in. And then can you mix this together with your hands? You can get them dirty and I’ll get you a napkin after. Do you want to squish it? So mix it all – yes! That’s it, baby! Get in there! It’s going to be all smushed. Yes, get it mixed up and now, so depending on – keep going. Do you want help? My hands are clean. Can I help you? So watch this here, I got this – that’s if you don’t like your hands dirty. Yeah, let’s get it all So the goal is to get it all mixed. Jen, do you want to grab that, the measuring cup right to your left. On the counter, right down, down, you got it, right there. You got it! Jen: This one? The big giant one? Jill: Can you fill it with a 1/4 cup of water? Jennifer: Yeah. Jill: So, if your bananas are not quite cutting it for the binder, you could add applesauce, gluten-free applesauce, in here would be tasty. Or you can just add a little bit of water, or if you have a gluten-free like almond milk or regular milk, you can add it. You just want this to be a consistency where it’s like doughy. Jennifer: A 1/4 cup? Jill: And Murphy will get – Yup! Jennifer: I’m guessing Yeah, it’s not exact. We’re just going to put a little bit in there. Yeah, so can you dump me just a tiny, tiny bit of that? Thank you. Okay. Jennifer: Mush, mush, mush, mush, mush. We usually do our cooking on a yacht, so that’s why we have this here, right? Murphy’s going to get anything that falls on the floor, so we’re good. Okay, you did a really good job. Jill: Do you like chunky banana or do you want to make it really smooth? (Murphy snorts) Yes, that’s going to be next. Will you use that to stir some stuff in? Okay, so what should we put in here? So you said you didn’t like coconut. Do you want to add a scoop of this for me? I’m going to rinse. Jennifer: So what’s this? Jill: Oh, flax. Yup, so flax seed is a seed that is naturally gluten-free Lucy: How many scoops? Jill: One please! Good job. Okay, and it has omega-3 fatty acids, which are good for brain development in kids. Jennifer: Okay. Jill: And they’re tasty. Jill: So next, I figured you could use your hands. We’re going to skip the walnuts, but those are always an option for folks who likes nuts in there. How about putting in some of these? You can take a little sample, if you want. As many of those as you want. And they’re nice because they’re small. So the cool thing about this is you can you can eat them warm, or you can eat them cool. Jennifer: Oh, once they’re all done? Jill: Mm-hmm Jill: So this can be like a crisp, you can make this like a pumpkin pie, you can do so much stuff with this. Jennifer: I like that it can stay good for a week because leftovers are life to me. I know some people are anti-leftovers, but not me! All day, every day. Jill: Same. Okay, good! Are we good with that? Okay, do you want to use the Star Wars spatula and stir this around for me? Now do you like cinnamon? Do you want to add any cinnamon to it? Make it taste good? Can I sprinkle it in for you? Okay, you tell me when alright? Good? Lucy: Yeah! Nice. Okay, give that a big stir. I like how you’re holding the bowl there. Also, this is like my secret, I love pumpkin pie spice, so if you’re thinking about making an oatmeal in the morning and you don’t know how to flavor it you can put pumpkin and the pumpkin pie spice tastes like pumpkin pie. Lucy: I want to put it in! Jill: You want put that in? Oh, yeah, you want to smell it first? Jennifer: Oh, Lou, it smells so good! Jill: Like a big pumpkin pie Jennifer: Maybe a little bit, just a little bit. Jill: Nice! Okay. And we’ll move this. Jennifer: That was a good choice. Jill: yeah. Okay. Lastly, you’d want to spray a pan. Do you want to spray the pan? Jennifer: Sure! I’m just so excited about this being gluten-free I didn’t even know this existed! I didn’t either, honestly. And it was in the baking aisle, but I’m sure they have like – Lucy: (inaudible) Jill: It’s for you! It tells about your crown. We’re going to cut it out. So, the cool thing is you could do whatever you want with these. You can cut them in squares, you could eat them like a pie. I got her a little crown, in case she wants to do that. Jennifer: Ah, you can do that, Lou. Jill: Do you want to scoop? Jennifer: Does this look familiar to you? You want to do it? Great! I was hoping you would. Okay ready, I’ll hold the bowl. It’s okay. Murphy will get it, no problem. Jennifer: It’s your lucky day, Murphy! Oh she’s got it. Jill: Nice job, babe! Jennifer: Nothing goes unused in our house. Jill: That’s fantastic. Good job. You’re doing a great job, babe. And the cool thing about this too, because you know how people eat cookie batter and then they get sick from the eggs? No, I never ever heard of that. I’ve never done it before, ever. Guess what you can do with this batter because it doesn’t have egg? Yes you can! You can put this on top of yogurt. Yogurt is naturally gluten-free, unless they’re adding stuff to it. So you could mix yogurt in here. What I’m hoping to (inaudible) to you is this is a base recipe you can do anything with. So you can make it to your family’s needs. Can you pat it down flat for me? Now this is a bigger pan because I wanted it to go with you, home, then you would need. But you could do a small pan, like I have over here. Jennifer: Oh, okay, sure. Or you could make huge ones. Jill: Exactly. Jill: They freeze, too. Jennifer: Oh, so would you freeze it before you cook it? Or cook it and then freeze it? I have cooked it first and then frozen it, but I am not sure about the other way. I bet you could probably cook it, or freeze before you cook it. You could also scoop it. This might be good for ice cream. Good job! And you can use your hands, always. I’m a big hands user, but it sounds like, yeah, you like your clean hands. Nice! Jennifer: She likes the Star Wars. Note to self: Buy a Star Wars bed. Jill: Can you pat this area down? The other thing you can do is… Okay. Are we good? With nuts with kids you can get a little smasher and they smash the nuts in a Ziploc. Jennifer: Oh, Lou, that’s good! Jill: You can if you want to, hunny. But yeah, you can crush them in your hands if you’d like to. And you can actually – Lucy: Can I put them in? Jill: Of course you can! Yeah And so – Jennifer: Oh, Lou, it’s really good! Jill: Mmm, and they’ll get nice and toasty. Is that, is that good? Lucy: Yup. Jill: Okay So now what we’re going to do with this puppy is we’re going – the oven is preheated. Lucy: And this too. You want to do that too? Sprinkles on the top? Oh, I love how adventurous you are! Jennifer: Now she’s feeling it. She’s into it now. Jill: Yeah, it looks like a painting that you’ve made – huh? Totally, and so you preheat the oven to 350 and you put it in for 20 to 30 minutes. However crispy you like it. Jennifer: Okay! Jill: And that’s it. Jill: And that’s it, we’re done. Lucy: Can I? Jennifer: Easy peasy. Jill: Yeah, we’re going to do that next. Hold on. This is going to go in the oven, but we’re going to do it for this one. Jennifer: She made one. It’s similar. Jill: Yup, let it go in. Jennifer: And then we say, thanks to the magic of television… Okay, so this is the part where, well, there’s no, there’s no egg in it. So it gets a little fun to try and get it out of here. It’s not the prettiest, not the prettiest. Okay, but we’re going to work with it. Jennifer: Okay. Alright, so you want to shove that down in here? Jennifer: Push, Lou, push! Good job! Okay, maybe we take it out and – oh, you got it. Wait. Because this is supposed to make cookies. So, oh here we go. We got it. We got it. Nice teamwork. Jennifer: Good job! Jill: Okay, I think we got it. Let’s wiggle it. Jennifer: Ooh, fit for a queen! Jill: Yay! You did it! And this is your gluten-free, healthy. You can have those just like that. Yep. You can put them on top. You could sprinkle this on top. Whatever (inaudible). You want to take a bite and see? Lucy: I want to bring it home. Jill: You can. I made it for you to bring home. Jennifer: We’ll try a little bit. I’ll try this little chunk right here. Jill: Cheers. Jennifer: Cheers! Lou, want to take a little bit and try it? Cheers. Jill: Pretty good, right? Jennifer: Mmhmm. Jill: So you can make it with chips… Jennifer: A little sweet tooth, the chocolate… Lucy: Done! Jennifer: We can do this! Jill: Tada! Can we get a little shot of her beautiful crown? Jill and Jennifer: Yay!! Jill: Thank you for coming into my kitchen. High five! Thank you! So that’s it. So there are going to be a ton of other recipes out there for Celiac Awareness Month, so make sure you look out for them and thanks for joining us! Thank you guys for coming. Jennifer: I’m going to steal more. Do you want to try yours, baby? Lucy: I want to do another one. Jennifer: You want to do another one? Jill: You can cook any time you want.