Ya - I would suggest mom find out for sure ... it is a PITA way to have to live if you do not NEED to live a gluten free life ... and you want to know for sure because while it is not an 'immediate anaphylaxis' health risk like some food allergies .... prolonged exposure can be deadly due to complications the disease creates - with Celiac the body thinks of gluten as a 'bacteria' instead of a food and the blood cells attack it as they would any other bacteria - the body actually has an auto immune response trying to 'kill' it .... so being consistently exposed to gluten causes damage to the villa in our digestive tracks (villa are little fine 'wirey' like things that slow down our food as it passes by and allows the body to absorb the nutrients out of food) because the gluten 'sticks' to the villa it too is getting damaged as the body attacks the gluten and eventually the villa is just GONE and as long as gluten remains in the diet they cannot grow back because they just die the second they try - the absence of the Villa in our body causes malnutrition - even in someone eating a healthy diet which can lead to other health complications including cancer

A strict gluten free diet is the only 'treatment' to Celiac - and thankfully in Canada if you have a positive 'test' for this you can than claim your 'treatment' as a medical expenses ... aka the difference in cost between 'normal' gluten filled food and 'gluten free food' in your diet ... which is why mama should want a CONFIRMED diagnosis ... cause without one you do not get to write off those expenses.

As GCJ shared it can hide in places you would not even think .... like 'fat free' dairy products will often use 'modified' thickeners to get the texture of full fat ... so your cheeses, yogurts and ice-creams as well as some full fat products that are 'cheap' often have a glutenous filler in them and less 'quality' ingredients that would make they thicker or fuller naturally which is why they are 'cheaper'.

Basically when you are Celiac - you cook from scratch so you can control what 'thickener / filler' are used in them or you buy products 'labelled' gluten free and you read every label and if anything is 'iffy' that you call the manufacturer and ASK ... so things that say 'modified starch' you would have to call and ASK what is it modified with?

Also if you dine out with the kids ever - I would personally bring my own food - but if you want to do a 'treat' you have to watch for things like are 'french fries' which SHOULD be gluten free if they are REAL verses 'dehydrated potato flakes squished into a french fry shape' which could contain gluten and than you have to ask how they are cooked cause if it is in the same fryer as chicken nuggets or other gluten things you've cross contaminated.

I myself can easily accomodate a 'gluten free' child in my program .... because I cook that way for myself and accept that extra expense and loss of income as a result as an investment in my own health ..... however for example of the COST of eating gluten free .... you can get a loaf of multi grain bread for $1.89 ... a loaf of gluten free bread costs between $5.99 - 7.99 a loaf, a bag of no name pasta is $0.99 a bag of gluten free pasta is $3.89 and is much smaller ... basically everything 'processed' is going to cost you a good $2-3 extra to get 'gluten free version' ... so are YOU going to want to absorb that cost for your daycare kid or would it be easier to just ask them to supply food from home that way no cost to you and no 'concern' about cross contamination or accidentally serving gluten to him?