Hi Cyndi,

You might like to subscribe to clanthompson.com    It is a newsletter with a lot of good information.  Also celiac.com has useful information on the website. 

I suggest you take a look at the cookbook,  Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson.  I am sure Barnes & Noble could bring it in for you if they don't already have a copy in their store.   Here is a recipe from the book:

Chicken Nuggets

3 tablespoons margarine, melted

2 teaspoons gluten free Worcestershire sauce

2 whole chicken breasts, skinned, boned and cut into 1 inch pieces

1 cup gf corn flakes, crushed to 1/2 cup  (I use Nature's Path Corn Flakes.  I think they are better then some other brands.)

(It calls for Parmesan cheese (1 ounce) but I don't use cheese and especially if you are Kosher you would not want to add it)

Directions:  PREHEAT OVEN TO 450 DEGREES

1.  Stir together margarine and Worcestershire sauce in a small flat bowl or pie pan.  Add a few pieces of the chicken to coat.

2.  In a plastic bag combine crushed chips with margarine and Worcestershire sauce.  Shake well. 

3.  Place the pieces in a single layer on a lightly greased cookie sheet with a 1/2 inch lip or on a shallow baking pan.  Repeat with the remaining pieces.

4.  Bake in 450 degree oven for 9-10 minutes or until the chicken is no longer pink.

Here is a couple replacements for an egg.

1.  3 tablespoons prepared unflavored gelatin (mix 1 package of unflavored gelatin with 1 cup boiling water until dissolved--keep in refrigerator and microwave to a liquid before using.)

2.  1-1/2 packed teaspoons Ener-G Foods' Egg Replaer plus 2 tablespoons water.

In the back of the above book is a list of substitutions.

I also suggest you use arrowroot instead of cornstarch.   That way you are not using so much corn.  The replacement for cornstarch is 1 cup for 1 cup.
Sandy

-----Original Message-----
From: "cyndi526@..."
Sent: Jun 17, 2009 9:40 PM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] new to group

I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA