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You could also take shortcuts - big box of Swanson chicken broth, can of carrots as is or diced smaller, chopped cooked chicken. For noodles I use Glutano Tagilatelle in place of egg noodles, or Mrs. Leeper's Rice Alphabet noodles, although the latest version of these has been reshaped and fall apart pretty easily.

Regarding a gluten-free lifestyle as a fad or a choice: when I was first diagnosed the first thing I did was go to a bookstore to find every cookbook and guide I could find. As I was standing in line, a lady looked over my shoulder and said, "Gluten-free diet - maybe I should try that". I just had to stare for a few minutes, then decided ignorace of celiac was to be expected and told her that I was sick and this was a drastic diet to cure me. She didn't say anything else, but kept eyeing my books while we waited in line. I'll bet if she did try it it didn't last long!

A co-worker sent me a link to an article in some paper about celiac disease because he had heard me talk about it. The article was fine, the usual brief discussion, but what floored me was the one comment that had been posted to it online. The commenter claimed that it if you followed that diet for a few years you could go back to eating gluten, and I thought well, either this person has celiac and is in for a big surprise, or is just plain ignorant. There's a lot of it out there.

Well, in a perfect world it would work that way, but in a perfect world we wouldn't need it. Think of it more like a subscription to a magazine. They do put a lot of work into updating the database, so I don't begrudge it. They do the work so I don't have to.

Here are some places in central Jersey to shop for gluten-free stuff. All are accessible from Rt 1 as you go north from the Trenton area. On Quakerbridge Road there is a little shop called DeLiteful Foods. They have all kinds of gluten-free stuff, whole freezers full of breads, pastry, etc. Further up Rt 1 are a Whole Foods and a Wegman's - you can see Whole Foods from the road, and at the moment I can't think of the name of the shopping complex where the Wegman's is, but it's in with Kohl's, Target, etc. On Nassau St in Princeton is Olive May, a health food store with some gluten-free brands I have never seen anywhere else. The only restaurant around with a gluten-free menu is PF Chang's in the Marketfair Mall on Rt 1. If you're in the Pennington area up rt 31 the Pennington Market has an unusually high number of gluten-free items. If you want an Asian grocery store for buying rice flour cheap, there is a big one in Plainsboro on Plainsboro Rd. Hope this gets you started. If you're traveling, in Philadelphia you can visit Mr. Ritt's bakery (all gluten-free) and in Doylestown Jules Thin Crust Pizza has gluten-free pizza, although the thin crust is a little weird.

Forgive me if this is a silly question, but what happens after the first year? Do you have to make a new, full purchase every year?

Yes, from Clan Thompson it's like a subscription. You pay a yearly fee and then several times a year you can download an updated version. So after a year if you don't want to renew you still have the old version - it just won't get updated.

I haven't seen any commercially available, but it's pretty easy to make your own. You may have to experiment to get exactly the texture and flavors you like, but you could use cornmeal, gluten-free bread crumbs, gluten-free flour, and any mix of spices. Probably nothing will be exactly the same, but we all go through the stage of trying to reproduce what we can't have exactly, then finding something that's a reasonable substitute or going without. I like to use crushed cereal (gluten-free rice krispies equivalent or Rice Chex in the new gluten-free version) - dunk the chicken pieces in melted butter or margarine, then toss in a bag with whatever coating you have. Pour the leftover melted butter and crumbs over the top once the pieces are on the pan for even more crunch.

For the first couple of years after diagnosis I used it a lot - it covers grocery store foods and restaurants. I bought the cheapest PDA (Palm Z22, $99), which is also useful for games when I'm bored waiting in line or stuck in a meeting. I noticed that over time (2 -3 years) I didn't use the Clan Thompson list as much as I got used to which grocery store foods I bought and didn't buy. Now I mostly use it for restaurants, on the rare occasions I go out. It was helpful in the beginning for things like finding out which chain restaurant at the food court had something I could eat when I was out with the family, or for finding soups and brands in grocery stores. I would recommend getting a year's subscription (download new info 4 times a year) and get to know what it says about various products and restaurants, then decide whether it's worth keeping. I still use my PDA more than I thought I would - I keep addresses and phone numbers, passwords, reminders, calendar, calculator, games, etc. I think the list is helpful for a beginner or someone who must eat out a lot. I still like my PDA, too.

I think I have made both of these with gluten-free flours, probably Bette Hagman's original mix. I might have thrown in xanthan gum, I'm sorry I can't remember. But they are delicious.

1. Coffee cake

grease and flour 8 x 8 pan, heat oven to 350.

Cream 1 c sugar and 1 stick of margarine.

In a bowl mix:

2 c flour

1 t baking powder

1 t baking soda

1/4 t salt

To the creamed mix add:

2 eggs

1 t vanilla extract

Add flour mix and 1 c sour cream, adding a little of one, then the other until all mixed.

Spread half of batter in pan and top with half of filling (see below). Top with rest of batter and rest of filling.

Bake 45 minutes or until tester comes out dry.

Filling:

1-1/2 T cinnamon

1/4 c sugar

1/4 c chopped pecans (I always make extra of this mix)

2. Sour cream blueberry cake (makes great cupcakes/muffins)

Preheat oven to 400F.

Cream 1/2 c soft butter or margarine and 1 c sugar. Beat in 3 eggs one at a time. Add 1 t vanilla.

Sift together dry ingredients:

2 c flour

1 t baking powder

1 t baking soda

1/2 t salt

Add flour mix to creamed mix, alternating with addition of 1 c sour cream, ending with flour.

Fold in 1 - 1/2 c blueberries, canned, frozen, or fresh. For frozen or fresh berries mix them with a little flour first to keep them from falling to the bottom of the cake.

I'm not sure what size cake pan, but it's the same amount of ingredients as above so probably 8 x 8. As cupcakes, 15-20 minutes. They freeze well.

Now that I look at them together it's practically the same recipe. It's delicious - I think the sour cream really makes it.

It's hard to say no when they have such good intentions, isn't it? But I always turn it down as nicely as I can and explain that it's such a specialized way of eating that it takes a specially prepared kitchen to avoid hurting you. Explain that even their favorite wooden spoon can hurt you if they stir that gluten-free brownie mix with it, or if they used the same spoon to scoop sugar after using it in flour a long time ago that the tiny bits of flour left in that sugar can hurt you. My sister made potato salad with perfectly gluten-free ingredients, but her mayo jar had been used for family sandwiches and sure enough it got me. Tell them how much you appreciate the thought, and would LOVE to be able to say yes, but your insides have taken a beating and you just can't take that chance. Tell them, if they are determined to treat you somehow, that you'll eat any packaged food that is labeled "gluten-free", or suggest something that you know is gluten-free like a specific type of ice cream or a chocolate bar.

So yes, you might want to give them an info sheet, but don't expect them to fully read/understand/believe it. Be kind to them and accept what you can from them and give them suggestions so that they can continue to feel they are doing something nice for you, even if it isn't home cooking. They mean well, but they don't have to suffer your symptoms.

I read a great reply a few years back from someone whose friends couldn't understand why she couldn't just eat the toppings off the pizza. She took a slice of pizza, sprinkled it with Comet cleanser, then very carefully scraped off all the toppings and cleanser and offered it to her friends, because now it was "okay". They got the message. No, don't eat anything that has touched nasssty filthy wheat. One crumb can make you miserable.

The Rice Chex are gluten-free - I haven't checked the Corn Chex lately, but that would be nice. Chances are that Wheat Chex won't be going gluten-free any time soon....

I've been looking at gluten-free bread recipes for nearly 4 years now and have never seen one that has to be kneaded. Without that stretchy gluten protein, kneading isn't necessary, and with most of our recipes it isn't possible because they are too gooey. You're in a different universe now. I used to make kneaded bread and pizza dough nearly every week, but not any more.

Who says dinner has to be baked in the oven? Save that stuff for cool weather. Have breakfast or lunch for dinner, and only use the stovetop if you have to cook. Announce to the familly that hot steaming-in-your-face meals will go on vacation for a while. Notice also that most of these don't take much time to put together, saving you even more sweat.

Salads - only interesting with lots of toppings. Crumbled bacon, any kind of cheese, leftover meat in bite-size pieces (ham slice or steak from grill or frying pan, thin-sliced chicken marinated in anything interesting and sauteed), hard boiled eggs, nuts, raw veggies (broccoli, peppers, onions, cauliflower, shredded carrots, canned beans, beets).

Peanut butter or cream cheese on celery or on waffles. Serve with fruit.

Gluten-free rice side dishes like risotto or Lundberg's mixes, with cut-up veggies and cooked shrimp or bite-sized meat leftovers, cheese. Mix together like a casserole or keep separate on the plate.

Tuna salad, egg salad, etc. Who needs bread, eat them out of a bowl with a fork or scoop up with carrots or rice crackers.

Deli ham and cheese on a corn tortilla, microwaved just long enough for cheese to soften, then rolled up. Or precooked strips of chicken, beef, or whatever, rolled up with cheese, salsa, lettuce, dressing, or whatever sounds good.

Tyson precooked roast chicken - 7 minutes in the microwave. Serve with lots of veggies or salad.

Scrambled eggs, breakfast sausage, bacon. Omelettes.

Chop small and stir-fry: bok choy or any interesting cabbagy thing (Napa or even regular cabbage would work), onions, garlic, carrot shreds, broccoli florets, peppers, etc with your choice of Chinese-ish seasonings - gluten-free soy sauce, sesame oil, ginger. Throw bean sprouts on for the last minute if you have them, add some peanuts or cashews. Thicken the sauce if you like with a spoonful of cornstarch in a few spoonfuls of water and cook until clear and thick. Add cooked shrimp or meat (or don't), serve with or without rice.

Hummus with carrots, celery, Mary's Gone Crackers for dipping.

Rice pasta with sauce if you can stand the steaming pot of water. Ditto for rice elbow macaroni with melted Velveeta. Add veggies on the side to nutritionify your kids (or yourself).

The Brothers Moon on Main St in Hopewell is very good, and they should be able to make some things gluten-free. I have had some great burgers (without the bun), salads, and risotto there. You can check their menu online. Most of their ingredients are fresh and local. Might be less $$$$ than the Blue Bottle. But PF Chang's is the only place around with a dedicated gluten-free menu, dagnab it.

I missed ravioli too, but when I saw the $11 price tag for 8 ravioli (don't remember the brand) I decided homemade lasagna would satisfy just as well. Yes, I'm gluten-free and cheap.

Don't waste money trying to replace all of your normal baked goods and convenience foods with gluten-free equivalents. Not only are they ridiculously expensive, but most of them are just plain disappointing. Focus on non-grain non-processed foods like meat and veggies and round out the meals with rice and potatoes. Rice Chex and a few sugary kid cereals are now gluten-free (check the box on Rice Chex, old lots are not but the new ones say so on the front) - see this forum to find out which, so you don't have to switch to expensive hippie brands. Do you absolutely need sliced bread for sandwiches and toast or can you eat your peanut butter on celery or apples and your tuna out of a bowl with a fork and your ham and cheese rolled up in a corn tortilla or all by itself? If you do without you won't need $6 a loaf gluten-free bread. Do you absolutely need bread crumbs? Learn to make your own breads with gluten-free flours and check Asian markets and this forum for the best prices and recipes. Find one good brand of gluten-free pasta and serve it infrequently, or serve everyone else regular cheap pasta and have your sauce over rice or zucchini or leftover chicken. It's hard, but if you want to spend less for food, modify your thinking about food so that you don't feel the need for the replacements. And spend money on quality food without a lot of additives. Cook from scratch whenever possible. It's not easy and it might take some time, but after a while you won't even miss what you're doing without and you will be healthier. I realize this might be unrealistic at first with little kids if they are the gluten-free ones, but try small adaptations at a time.

I store all my flours (white, brown, and sweet rice, tapioca, cornstarch, potato starch, sorghum, garfava, buckwheat, cornmeal, corn flour, mixes) except soy, flaxseed, and almond in Tupperware containers at room temperature and I have never noticed any problem with any off taste or smell in any of them, and I've been doing this for 4 years. Maybe I go through them quickly enough, but I haven't seen any problem. There's no way I'd have room for it all in my freezer, and I don't have to wait for it to come to room temp. In fact things in my fridge or freezer are more likely to have a smell or taste they acquired from something else. So if you're a slob like me you can certainly live with room temperature flours and let your nose or taste buds guide you.

King Arthur flour has lots of very sturdy baking pans in all kinds of shapes, but beware, once you're on their mailing list you'll get catalogs full of pictures of wheat-flour baked goods to drool over - I call it celiac porn!

Another member suggested getting small foil pie pans and gently bending the bottom to more of a hamburger roll shape, then washing and reusing them. Using English muffin rings or 4" round cookie cutters also works well. You might be able to bend some of the round cookie cutters to hot dog roll shape. Or do the easiest thing of all, and just eat the hamburger or hot dog with a fork and no bun. It's actually easier to pile on toppings that way. Most gluten-free rolls will fall apart before you're done eating and you'll have to do that anyway.

Keep in mind that shortbread is supposed to be "sandy", that's part of its charm. Here's a recipe I use with a cookie press, but you could probably roll it out thin and cut squares.

1 c butter (two sticks, softened)

3 egg yolks - do not use whole eggs or texture will be completely different

1 t almond or vanilla flavoring

2/3 c sugar

2 c brown rice flour

1/2 c sweet rice flour

1/2 t salt

Cream the butter and sugar. Add egg yolks and flavoring. Gradually add in flours and salt, adding a little more or less flour to get the dough easy to handle - not too wet, not crumbly. It should hold together and not make a mess when you squeeze it into a ball. You could refrigerate it after it is all mixed to make it easier to handle, but usually I just use the cookie press to squeeze out bars or snakes - the little flower shapes never work for me. Sprinkle with colored sugar if desired.

Bake at 400 for 7 - 10 minutes - you want them just lightly brown underneath and dry all the way through. Damn the cholesterol and full speed ahead.

I used millet in a couscous recipe and it was nearly identical, the only difference being the cooking time (couscous is nearly instant, millet is not). Try this salad that I used to make with couscous:

Saute some uncooked millet (1 cup) in hot oil until it turns several mild shades of brown and tan, 2-3 minutes. Cook as usual (see directions on the box).

Add:

1 c chopped celery

1 c chopped scallions

1 c shredded carrots

1/2 c cashews or almonds

Dressing:

1/4 c lemon juice

1/2 c olive oil

1 t cinnamon

pinch of curry powder

salt/pepper to taste

garlic powder

The garlic and cinnamon together is very interesting. You can substitute chopped/shredded veggies of your choice.

I have made both potato and ricotta gnocchi, but they are very fragile, especially the potato ones. I just put the mashed potatoes or ricotta in a bowl, added an egg or two, some salt, then added gluten-free flour (I use Bette Hagman's basic mix) until it made a dough stiff enough to handle. I rolled out a little at a time to make a rope about 1/2" thick, cut it into inch-long pieces, then pressed each piece on the tines of a fork (this makes grooves that hold the sauce) and set it aside on wax paper until they were all done. Flour every surface so they don't stick. You can freeze them on a tray at this point, then bag them up once frozen solid. To cook them you dump them into boiling water and cook gently until they rise to the surface. Unfortunately, overcooking them even a little makes them fall apart, so you have to be on top of them. I didn't add any xanthan gum, which might have helped hold them together. The ricotta ones usually turn out better. I think maybe I needed more flour for the potato ones.

Thanks, but I was hoping for something I could know was safe so I didn't have to stand there reading a label while the ice cream man waits to see if I'm going to buy it before it melts . I guess nobody here buys from the ice cream truck.

As the weather gets warmer and my thoughts turn to the delights of summer, I wish I knew what I could eat from the ice cream truck when it comes through my neighborhood blaring its annoying yet alluring music. I will always miss ice cream sandwiches with soggy chocolate cookie outsides (the cheaper the better) and Nutty Buddy cones, but how about a chocolate covered Dove ice cream bar? An Eskimo pie? Spongebob on a stick? Anybody have suggestions for what's safe? Or should I just stock my freezer with Philly Swirl to calm my cravings?

All of the above plus a few more tips:

Even if your pasta strainer is metal, get a separate one for gluten-free and keep it that way.

I got new wooden spoons, drew a big black ring around their handles with a Sharpie, and put them in a separate crock away from the stove. Those are mine. The non-gluten-free kids can use all the old ones which are right next to the stove. I tried using plastic spoons, but they actually melt if you leave them in the pan while cooking.

I bought some red and green dot labels from the stationery store and spent a little time writing gluten-free on the green ones and NOT gluten-free on the red ones, then I label all of the things which we duplicate: peanut butter, cream cheese, margarine, jelly, etc. The kids are very good about following this and if they accidentally grab the wrong one and use it, they tell me and change the label.

Since I am the gluten-free one, I took over two drawers in the fridge for all my stuff that I don't want them using. If they can't see it they're less likely to grab it. Helps me hide my Greek yogurt, too, hee hee. I also designated a shelf in the freezer for gluten-free stuff.

I'm not the world's best housekeeper, but I focus on kitchen cupboards, especially before I bake, and I put down a paper towel or a plate for holding the measuring cups and spoons while I work for further division between them and any possible crumbs I might have missed.

The dishwasher takes care of most food residue efficiently, but I find after cooking non-gluten-free pasta in a stainless steel pot I scrub out the ring it leaves before I load it in the dishwasher, otherwise I'm left with an otherwise clean pot with a ring. Then I have to wonder, was it potatoes? rice? wheat pasta?

The most effective thing was getting rid of the husband ! I realize this method isn't for everyone, but it sure helped avoid cross-contamination in my house.

For those of you who shop in the Princeton, NJ area, I just checked out Olive May, where Wild Oats used to be on Nassau St. They had gluten-free products that I have never seen in the area, only on this web site. They also had lots of stuff like coconut oil that is also hard to find. Check it out if you're in the area and couldn't find what you want at Whole Foods.