The 7 Day Challenge: DAY 6 (TUESDAY)

Welcome to the 7 Day Challenge. For 7 days, we are testing our Emergency Preparedness and Food Storage Plans. Each day will bring a NEW mock emergency, or situation that will test at least one of the reasons “WHY” we strive to be prepared! REMEMBER: No going to a store, or spending any money for the entire 7 days! And please feel free to adapt the scenarios to fit your own family and situation.

The stomach aches you have been having have gotten worse. Your doctor just confirmed you can not have gluten. Any gluten makes you very ill and you’re finding out gluten is in EVERYTHING! What are you going to do with your daily cooking, and your Food Storage? This is a very common thing for many of our readers, and we hope that today is mostly a day of sharing ideas and encouragement for those who face this in real life. You never know when you may need to help someone with specific dietary needs.
Today’s Goal: Learn about gluten free cooking and food storage.


Today’s Tasks:

  • Find out what it means to eat a gluten free diet (hint, it probably won’t say “gluten” on your labels)
  • You can’t eat ANY gluten today – READ YOUR LABELS (look it up if you have to)
  • You look at your current food storage and realize it is full of gluten. Brainstorm ideas about how to build a gluten-free food storage
  • Share in comments and on facebook how to make this new life work. If you are currently living this way, PLEASE share for others who are new and haven’t figured out how to make this new diet work for them.
  • Think about other possible food allergies and how you could add to your food storage for those too

Today’s Limitations:

  • For this day, and ALL days of the challenge: no spending money, no going to stores, and no restaurants.
  • You can’t have any gluten today- ask on our Facebook page if you are unsure about a specific item.

Advanced Tasks:

  • Make a list of replacement foods if you have to eliminate gluten from your food storage
  • Print out some gluten free recipes
  • Develop a gluten-free 72 hour kit, just in case
REMEMBER, TOMORROW’S CHALLENGE WILL BE DIFFERENT.


Make sure your fill out today’s Report Card to see how well you did, to keep track of areas you can improve, to remember things you need to do, and things you need to buy. Use the data to make a game plan to take you to the next level of preparedness, whatever that may be.


  • Anonymous

    I learned this lesson the hard way about 2 years ago when I was actually diagnosed as a celiac. I had to completely revamp the entire food storage. It’s not as hard as it sounds!

    Better Batter Gluten Free Flour Blend! The owner deals in food storage quantities! Love her!

  • Heyyou63plus2

    Sorry gang, I tried to post yesterday but in the middle of it all we had a storm and my computer went out !  So here goes today just to stay with everything.   I learned a lot yesterday looking all this up on the computer, and discovered that I may have family members that could have some problems in this area, so I have decided to use up what I have in the gluten foods area and replace them with other things.   For dinner we had left over roast made from scratch and I made gravy from broth with corn starch and we had it over rice.   There was home canned green beans and homemade applesauce.   It was a very good dinner.  Now about reading labels !  I learned a long time ago that we must look at the ingred. on the lable because I have been raising my grandson who is hyper and food additives and dyes , as he would say make him crazy !   Had to pick himup one day from school because he had a head ache and decided to pay some bills all at the same time before I went back home, well the poor little thing was in some real pain and all I had with me was a gel-cap that had red on one end and yellow on the other, so I gave it to him anyway and he drank a goodly amount of water that we keep stored in the van.  I had not moved more than three blocks down the street when it all took hold and grandson went from a very quiet little guy to one that just couldn’t keep his mouth shut !   He was non stop from then till he went to bed !  Which was about 8 or 9 hours !   Grandma learned to read all labels and make most everything from scratch.   There are very few pre-packaged foods that we bought and we still don’t because we now have other grandchildren and great grandchildren with the same problem so granny’s is a safe house for them all !   I’m going to be looking for gluten from now on.   This is a great web site and I am grateful for the tests to see haw and where we need improvement.  Thanks to all.

  • I am lost when it comes to this one…..could do the rice and beans!

    • Rhonnie

      lol  Imagine there being one thing that is processed into most of your diet.  And one day, it becomes poison to you.  You can never eat it again without being painfully ill.  (not trying to be terminal in my sense of humor.  Just keeping with the project).
      Now, don’t eat anything that has that in it.  Like when we used to go through those ‘blind’ and ‘deaf’ exercises in grade school.  Kinda weird when you walk into a grocery store that you’ve always shopped at, and only filling your cart part way.  The small cart.  lol
      ~Rhonnie

      • Amy

        I was like that when I first learned I was *majorly* lactose intolerant – do you know how much stuff has milk, milk-by-products, or whey in them???  There is a LOT.

        Even when we first married, DH had to learn how to read the labels when we went shopping – and he was SO surprised!  Funny thing is that if I make a cake from scratch & use milk – it doesn’t bother me.  So this year, we’ve drastically reduced the amount of preservatives in our diet – everyone in the family has benefited from this.

        • Rhonnie

          Yeah.  Just too many things with all of that in it, and then you have to look at all of the additives that are made with it, too.  I’ve got multiple food allergies, so it really gets to be a pain to read labels all day.  Sometimes I just get lazy and go straight for the whole foods.  I miss the milk and cheese, though.
          ~Rhonnie

  • Melissa RK

    eggs, beans and rice, left over roast.  

  • “Rice & beans”= gluten-free! And, it’s a “complete protein” combo which also avoids dairy, another major allergen. I went gluten free for about 3 weeks (testing whether or not I have a sensitivity)– not easy for somebody who loves bread and pasta. Essentially, you can’t buy any prepared foods– even ones you wouldn’t expect to have gluten often times WILL, such as for a thickener in sauces. Best bet is to have single ingredient storage items and combine them yourself when you cook.
    If you go to a Asian market, or often just a section in a regular mkt with Asian foods, you can get rice noodles of various sizes, and health-food sections have other pasta shapes made with rice or corn. Asian markets also have a variety of rices not found at most supermarkets, and often grains like millet and sorghum which can be cooked much like rice or ground into gluten-free flours. There are also other seed crops used like grains– buckwheat, quinoa– which also can be cooked whole or ground into flours. 
    About half the pasta I have in storage is gluten-free. I have very little wheat stored, but instead have more rice. In shorter term storage, I have other whole grains/seed (not sure how long they can be stored , so treating as brown rice).

  • Ah, now THIS I’m an expert on!  I found out a month ago I can’t have gluten, so I’ve got this one (mostly) figured out.  It’s AMAZING how many different foods gluten is in, foods you’d never think of! 

    I’ve done so terribly on the other challenges this week…what a relief to have one I can accomplish! lol

  • emzwee

    I’m BF and have discovered she has food allergies. Wheat, Eggs, Soy, Milk, Peanut and more. Its been quite a challenge to figure that out. I wouldn’t have ever done it for myself, no matter how sick I got, but for her, the diet has changed. Although I’ve found you can find substitutes for most things, some are too costly and with multiple food allergies the substitute for one often crosses another. In cases like this, I’ve made lists of things I CAN eat. Corn, Potatoes, rice and the more unique grains like quinoa help that department. You learn to just make everything from scratch. Luckily eggs and milk are ok if they are in a baked good. I’m just starting to find things for my food storage that focus on what I can eat. And Dinty Moore Beef Stew is a treat, a unique pre-packaged meal that is ok.

    • Melissa RK

      My little girl was allergic to wheat, soy, eggs, tomatoes, peanuts (still), not milk.  I used a lot of Pamela’s products and had to cook everything.  When we evacuated for one of the hurricanes, we had to buy a camper because we couldn’t just go eat in a restaurant, no sandwiches, no quick foods, nothing.  The only thing she could have from a fast food place was the Sonic shakes, you can’t even have that!  Don’t forget Vegetable oil is soy so if you have a big problem with soy, the vegetable oil knocks out even more food. I did find an egg substitute for cooking for her.  

  • Stephanie

    other things to look for on labels: is where it is manufactured is there awrning lable on it. look for : wheat flour,rye flour flavorings fillers,seasonings,bran,malt ,imitation seafood. for a better list go to      the-gluten-free-chef.com     it has safefood storage,gluten-free food prep,and how to avoid contamination when serving.    simplygluten-free.com  list a way to stock your pantry   52 weeks to food storage they are currently on week 10.

  • Tadkins

    We are a GF family for several years now.  Eating GF does not mean you have to give up anything.  Many companies are now addressing this dietary issue and items are much easier to find. I focus on premade mixes for most of my pantry items.  Bread, cookies, cakes, pizza dough( yes, you can even have pizza), corn bread, etc.can all be found easily.  GF baking from scratch is a challange – there are just so many ingredients.  Gluten Free Girl blog has wonderful advice and recipes.  Her hubby cooks in a GF resturant in our area. Most stores label their  GF items for easy finding.  Chex cereal is one of our favorites, as well as Glutino cookies and pretzels.  Google ‘Gluten Free Snacks and candy list’.  You will find a whole list of yummies that can easily be stored: jello, juice boxes, popcorn.    The GIG, gluten intolerance group is also a great resource.  Hope this helps.

  • April

    today im sitting this one out. i dont want to sit here with nothing to eat all day. (and I done promised the older kids shrimp and noodles for dinner, and cheese pizza for me and the youngest )

    • Rhonnie

      Ever had pizza on a corn tortilla?  You know – kind of like the one they sell at that fast food place.

  • Rhonnie

    Ok…
    Got the ‘finding out’ thing down…
    Not interested in another contamination, although breakfast with my 2-year-old great niece was a joy…
    If the men leave us at home to run the house, this is a perfect opportunity to re-address the pantry.  Especially since they’ve taken a liking to all of the gluten free cookies and muffins…
    Not going to Facebook again, because my comp security doesn’t like it…
    Have allergies to gluten, corn, sulfides, dairy, soy… and we’ve made meals for people with allergies to eggs, nuts, and nightshade plants (tomatoes, eggplant, potatoes, peppers…).  And, yes.  It is possible to make one meal, holiday or not, and feed EVERYBODY.  Just don’t tell them you modified the recipes.
    The allergen-free 72-Hour Kit.  Yes.  Not just for emergencies.  And I’m still working on it.

    You’ve got that right.  Most labels won’t tell you that it’s ‘gluten’.  And most people don’t realize that there are at least 6 different types of wheat used in commercial products.  That’s besides the barley, rye, and oats.  There are gf oats, but there are still some celiacs that can’t use them.  Most additives have a wheat or corn base.  
    But don’t stop there – everything that touches the hands tends to go into the mouth.  Even the adults. (Bare with me, here).  Consider dish soap, cosmetics, cleaning supplies, packaging, etc.
    There are some really good websites on this, but I didn’t know if I should post them.  They don’t sell anything.  Just for general awareness.
    And thank you for reminding me to rotate my bag.

    This site is really cool.
    ~Rhonnie

  • OutdoorsMom

    I am lactose-intolerant and allergic to soy, so well aware of dietary limitations.  We also have friends whose daughter has multiple food allergies and who carries an epi-pen everywhere.  She is allergic to most grains, to peanuts, to soy, and to milk protein.  She can’t eat much but she can have Almond Milk.

    For a gluten-free day we will have rice porridge for breakfast with fruit (home canned peaches).  For school/work lunches we will have home pressure-canned beef stew that I know is gluten-free because it you can’t use thickeners like flour in pressure canning.  For dinner we will have Salmon baked with home-canned Mango Chutney, mashed Potatoes (made with butter, no milk for my own allergy), and Salad from the garden (lettuce, tomatoes, cukes, radishes, green onions).

    Sounds like there are lots of allergies out there, I’d like to caution anyone who is lactose-intolerant like myself to do some research and to try rice or almond milk in lieu of soy because soy is highly processed, is GMO, and also messes severely with hormone levels (estrogen specifically) in the body.  I’m allergic to it, but others who are not can be doing themselves harm by taking too much soy. 

  • Beachy1mom

    Today we are trying only fruits and vegies.  Friend who is gluten alergic will be helping us out learning about gluten free food stuffs.  I am lactose intolerant so keep soy milk in fridge all the time.  Other than that, none of my family have any alergies.  This will be a learning experience for us today.

  • Brchbell

    My family long ago realized how unsafe our food system has become so we grow our own food.  All the products at the grocery store are packed full of unnatural processes that most take for granted.  Our bodies can not process these foods and so now we have people with so many allergies and diseases that use to be so very rare.  Yes I am very aware of these conditions and fix foods they can eat for church pot lucks.  If they would only open their eyes and minds they could cleanse themselves and be free once more.

    • OutdoorsMom

      Allergies don’t just disappear because one eats cleaner.

      I grew up drinking whole raw milk straight from grass-fed cows and I developed lactose-intolerance in my 20s.  My parents were hippies and we ate very clean, grew all our own organic food, baked all our own organic bread, and got our meat from a local organic producer.

      I’m the only one in my large family who has dietary issues, and none of my kids have any allergies either–no one truly knows where these things come from.

  • Paul

    This is a subject i am all to familiar with. Being an ulcerative colitis survivor i know full well how important it is to find out what food alergies you will have. Saw a stat not to long ago that said 1 in 4 americans has a food alergy to some degree. We have moved so far away from our intended diets to the highly processed “foods” of todays convenience markets. Our bodies will slowly become alergic to many things you can’t even pronounce in todays food. I could fill pages on this subject but i’ll leave it with these two things.
    First is if your regular doctor says it’s not food related and tries to give you all kinda of pills, leave.
    Second is to keep a journal. Everything you eat and at what time. Record how you feel 1-2 hours later. If you feel good and energized what you ate you are ok with. If you feel tired and run down or flu like then something you had to eat you are alergic to. Even if you feel just bla meaning not good or bad then your mildly alergic to something. Narrow it down. Have individual items and record the results. Don’t cheat, record everything. You’ll be surprised how much doesn’t agree with you. Once you have narrowed down what you can and can’t  eat, includes drinks too, then you are on the road to recovery.
    Well like i said i could go on and on with this subject but i’ll leave it here. Good luck with finding what works for you.

    • AD94

      Just curious…I had ulcerative colitis but ended up with a jpouch 15  years ago.  Now I am worried about my kids having it (one in particular).  Have you gotten your UC under control with diet?

  • Ellen

    Thank you for addressing this.  It is more common than most people think – 1 in 133 has Celiac Disease in this country.  And the very last thing you need in any emergency is someone with severe tummy trouble.  
     There is one LTS supplier (not one of your advertisers, so I won’t mention the name) who offers gluten free bread, cake and other mixes and meals in #10 cans, and now in smaller sizes as well.  
     Luckily, all vegetables (in their natural state) and meats (unbreaded, of course) are gluten free.  Just have to worry about the additives – breading, seasonings and that sort of thing.

    • Rhonnie

      Thank GOD.  Can you e-mail me that website, please?  And thank you.

      No offense, girls, but I can’t mess with this.  Although I do still have my eye on that grain grinder…
      ~Rhonnie

    • Heather

      I’d love to know that email address, too.  We have allergies to gluten, dairy, egg, soy, nightshades, melon, onion and carrot!  🙂  

    • Heather

      I’d love to know that email address, too.  We have allergies to gluten, dairy, egg, soy, nightshades, melon, onion and carrot!  🙂  

    • Mefabnfrugal

      I would love to know where you get #10 cans that r gluten free products. I have a 3 year old who has to have nom gluten.

  • Stephanie

    Other names for gluten: wheat flour,flavorings,edible or food starch ( Maize starch is fine) binder , bran, wheat protein, thickening, glucose syrup, matzo meal, brownee rice syrup,HVP: Hydrolzed Vegetable Protein, carmel color, rye flour, fillers, seasonings, rusk, wheatgerm, wholegrain, wheat startch, malt, spelt imitation seafood, TVP: Textured Vegetable Protein and dextrin. There are 2 sites I recommend the first is the-gluten-free-chef.com  (contains this list plus food storage for safe gluten-free cooking, gluten-free food prep and how to avoid contamination when serving gluten free meals. the 2nd site is simply gluten-free.com ( it contains an article called 52 weeks to food storage they are now on week 10.

  • This is our everyday life. We are gluten, casein and soy free. In Food Storage, the best hint is to buy single items. Any mixed items will have one or more of your allergies. Single item cans of freeze dried foods are much easier. You can mix them into recipes making whatever substitutions work for yur family. We do this and then seal them in mylar.