Cookery classes

Making food in class should present no problems to a child with coeliac disease.  It might be a great chance to educate others about the gluten-free diet - some GCSE modules now include a section on gluten-free food.

In primary school:

• Children may try baking, particularly on special occasions such as for school fairs. Provide gluten-free flour if necessary, but remember to stress the need to avoid contamination with
  ordinary flour.

In secondary school:

• The majority of food technology classes should not cause a problem and there is no reason why gluten-free foods cannot be substituted so that your child can eat the food afterwards.
• Once you know your child will be studying Food Technology, talk to the teacher. If lessons involve baking, there may be wheat flour in the air which could be inhaled and swallowed. This may lead to symptoms but in practice this is unlikely.
• Some parents feel that it is safer for their child to sit out of such classes, whilst other children wear a mask or scarf around their nose and mouth. Alternatively they could work in a separate area of the classroom where gluten-containing flour is not in the air.
• How you deal with this is very individual and depends on your
  child. Talk to the teacher so that whatever option your child chooses, they are not made to feel uncomfortable or different from other class members.