I have neglected this blog terribly. Usually because I’m just too lazy after making something to go and write about it. This is BAD, because I am forgetting experimentations that turned out well.

I was reminded of how useful these can be when I stumbled upon a new Celiac in an unlikely place: The Retro Housewife. She was diagnosed only a month or three ago, is still feeling the frustrations. So I wrote to her.

You ARE lucky to have such obvious symptoms. Mine were subtle–weight gain and clinical depression. My fantastic doctor made the connection, but all my tests were negative or inconclusive until a DNA test was done. My father has it, so it was something we were aware of; his gut also makes LOUD protestations. Do be careful with you daughter, she might have ‘hidden’ symptoms. I wasn’t diagnosed until I was 18, and 4 years later I still feel like I’m ‘detoxing.’

Having two Celiacs in a house of 3 people has improved our lives. We all eat better–more home cooked meals, less garbage. We regularly enjoy stews, chili (with different combos of beans and meats), lentil soup, cottage pie (beef and mashed potato), corned beef hash, and others. Remember, there are a lot of foods out there that only need small modifications! We now use corn starch in place of flour as a thickener, and it works like a charm.

Tinkyada is the best rice pasta, bar none. Better than some of the cheaper wheat pastas. Amy’s Meals are very tasty, organic, and they have a frozen pizza that works like a charm (we add more cheese).

Baking is tricky, even worse so for me because I’m also allergic to soy and egg. (Soy is a GREAT substitute, use it if you can!) For ease, we get baking mixes from the Gluten Free Pantry, Whole Foods 365, and Pamela’s (their brownies are to die for). A lot of people swear by the books by Bette Hagman, who died recently. Her GF flours are legend. I’ve found that cupcakes last quite well, and I make them ever 1-2 weeks, often experimenting with nuts, chocolate, flavors, etc.

After seeing your frustration in this thread, I wanted to pass along the tips I’ve learned since my diagnosis. I have more energy, feel lighter, and know that I never want to go back. Call it a blessing in disguise. I had my diet limited even further by actual allergies, and I just might scream if they ever find another to add to the list. But I’ve reached a point where I’m happy, well fed, and do enjoy cooking. Eating out is often dull (Burger, no bun.) but I’m used to it now. Never write off a whole dish for one sauce–ask if they can hold it. Some places will make, say, a flourless butter sauce for shrimp scampi if you ask.

And, when all seems bleak, enjoy the Celiac’s piece de resistance: Flourless chocolate cake!

And there you have it.