Sunday, November 2, 2008
3/4 cup GF pizza sauce (Contadina Pizza Squeeze or Muir Glen Pizza Sauce are GF)
1/2 small red bell pepper cut into thin strips
1/2 small green bell pepper cut into thin strips
1/2 small onion chopped finely
1/4 cup pitted kalamata olives (Peloponnese are GF)
1 cup GF shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 t dried oregano
1 T olive oil
Spread olive oil and then pizza sauce over the top of the cooked crust.
Sprinkle with the cheeses and a little oregano.
Add the peppers, onion and olives.
Return to the oven and cook at 375 degrees F for ten minutes.
For casein free you can use CF GF cheese. Casein free mozzarella does not melt very well.
Sticking it under the broiler for a few minutes helps.
I am not crazy about the CF cheese, so I leave it off and drizzle a little extra olive oil over the pizza after it is cooked.
This Recipe is not Dairy Free
1 cup grated parmesan cheese
1 cup mayonnaise
1 can artichoke hearts, drained and chopped
1 minced garlic clove
3 T diced jalapenos (we use them from a can)
bread crumbs to sprinkle on top (we use Orgran All Purpose Crumbs that I buy at our local health food shop. Parmesan cheese works just as well)
Mix everything together in an 8 x 8 dish. I use a fancy pie pan.
If you want to make this healthier and/or more appealing to adults, you can add 1 small box of frozen spinach that has been warmed in the microwave and drained. I prefer it without spincah though!!
2 tablespoon good quality extra-virgin olive oil
3 - 5 tablespoons balsamic vinegar
2 large vine-ripened tomatoes, cut into 1/4-inch-thick slices (we like Roma tomatoes)
1/4 pound fresh mozzarella cheese cut into 1/4-inch-thick slices (mozzarella balls and disks work great as well)
6 to 8 large fresh basil leaves, sliced thin
salt to taste
Layer the bottom of a plate or bowl with mozzarella cheese and add the tomatoes.
Top with basil leaves
Drizzle with olive oil and balsamic vinegar and add salt to taste.
My grandma would of used a whole chicken, I use 3 large chicken breast
3 - 5 cups chicken broth (Pacific Naturals is gluten free)
1 large onion diced
3 - 5 celery stalks diced
3 - 5 medium carrots diced
3 cloves minced garlic
1 t Thyme
lt and pepper to taste
1 packageTinkyada lasagna noodles (Tinkyada is not one of my favorite brand of noodles, but they hold up excellently in soups)
salt and pepper to taste
Cover the chicken with water in a large soup pot.
Add the chicken broth, celery, onion, carrots, garlic and spices.
Boil until the chicken is cooked through.
If you are using a whole chicken, remove, debone and place the chicken meat back in the pot. If using chicken breast, cut into bite size pieces and return to the pot.
Add equal amounts of water and chicken broth so that you have enough liquid to boil the noodles - I usually add 2 cups water and 2 cups chicken broth.
Return to a boil - add salt to taste.
Break up the Tinkyada noodles into large pieces and add to the pot. Cook until done (around 15 minutes).
Add more salt as needed and pepper to taste and dig in!!
Sunday, October 26, 2008
GLUTEN FREE CANDY
There is honestly so much safe candy out there, that it is hard to list it all (what a blessing). But here are a few of our favorites.
THIS IS JUST A STARTING POINT - ALWAYS DOUBLE CHECK ALL INGREDIENTS YOURSELF. I AM ONLY HUMAN AND THEREFORE PRONE TO ERR, SO RELIEVE MY WORRIES BY USING THIS ONLY AS A STARTING POINT AND CONFIRMING EVERYTHING YOURSELF.
OF COURSE, IF YOU FIND ANY ERRORS PLEASE LET ME KNOW.
Ce De Candy
"Smarties® and our entire line of products are gluten free. If the UPC number on the packaging begins with "0 11206", you can be assured that it is manufactured in a facility that is gluten free and safe to eat if you have Celiac Disease."
Smarties, Smarties Lollies
Jelly Belly 1-800-JB BEANS
"Jelly Belly jelly beans and jelly belly confections pectin, mellocreme and gelatin candies are gluten free . . ."
Fannie Mae Chocolate
Follow link above to website for a complete list which includes:
solid chocolate novelties
apricot bon bon and cream
chocolate and pastel meltaways
Farley and Sather's Source is SureFoodsLiving.com
Super Bubble blast
sour brite crawlers
brach's candy corn (not caramel) and gummi candy corn (packaged on shared equipment)
brach's mellowcream pumpkins (made in a facility that all processes wheat)
Hershey Source is Gluten-Free Grocery Shopping Guide 2008-2009
good and plenty
jolly rancher hard candy and lollipops
kisses (milk chocolate)
milk chocolate bar (original w/ almonds)
reese's peanut butter cup (original)
york peppermint patty
"The modified food starch that we use in our candies in corn starch. We are in the process of updating our package labels to reflect products that are gluten free. Our gluten free brands are:
MIKE AND IKE® Brand Candies,
HOT TAMALES® Brand Candies,
PEEPS® Marshmallow Candies,
PEANUT CHEW® Brand candies,
TEENEE BEANEE® Jelly Beans and
JUST BORN® Jelly Bean.
This information pertains to all Just Born candies that we make and package at our two manufacturing locations (Bethlethem, PA and Philadelphia, PA) and are in their original packaging.
Please be aware that we do sell some of our products in bulk to other manufacturers who may be repackaging them in another facility. We encourage consumers to read the labels carefully for any gluten information on products that might be packaged elsewhere. For further questions, we recommend consumers call our Consumer Relations Team toll-free at 1-888-645-3453."
Mars Source is Gluten-Free Grocery Shopping Guide 2008-2009
M &Ms plain (not extra crispy)
milky way products (but not milky way bar)
skittles and skittle sour
Nestle USA Products Source is Healthyvilli.com
NESTLÉ® NIPS® (Regular and Sugar Free)
R>NESTLÉ® TREASURES® (Including Treasures Bars)
NESTLÉ® BUTTERFINGER® (NOT including Butterfinger Crisp and Butterfinger Stixx)
NESTLÉ® OH HENRY! ®
IV>R>NESTLÉ® MILK CHOCOLATE
WONKA® GOBSTOPPERS® (Chewy and Original)
WONKA® RUNTS® (Chewy and Original)
WONKA® NERDS® (Nerds Rope and Nerds Gumballs)
>mary jane peanut butter kisses
canada mint & wintergreen lozenges
R>haviland thin mints and candy stix
R>haviland peppermint & wintergreen patties
squirrel nut caramels and squirrel nut zippers
banana split and mint julep chews
"All Tootsie products are gluten-, peanut-, and nut product-free. Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their components, either as ingredients or as part of the manufacturing process."
charms blow pops
tootsie rolls and fruit rolls
double bubble bubble gum
"do not contain the gluten protein found in wheat, barley, rye, or oats.We have contacted our suppliers on the ingredients we use, including sugar, corn syrup, citric, malic, lactic acid, ascorbic acid, artificial flavors & colors, starch, release agents, and processing aids. These products do not contain the gluten protein that causes a problem for people with Celiac Sprue."
I hope you enjoy all these candies and have a happy Halloween!!
The Gluten Free Kid
Monday, August 11, 2008
It's called ceceliasmarketplace.com. If you subscribe then on Monday-Friday you will getan e-mail showing you what the gluten free product of the day is.
I find it extremely happy and am very glad my mom found it.
If you have subscribed to Cecelia's Marketplace feel free to post a comment to tell me.
Wednesday, June 18, 2008
Great on a chilly fall night.
Works great in a Dutch oven when you are camping.
6 cups white beans (We use White Navy beans but when short on this kind, I have used whatever is in the pantry. If using dried beans wash, soak and sort before using. This recipe also works with canned beans).
6 cups chicken broth (Pacific Natural is GF and available at Costco)
2 medium onions, chopped
3 minced garlic cloves
2 T olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
1 4 ounce can diced green chilies
2 t ground cumin
1 1/2 t dried oregano
1/4 red pepper flakes
Heat olive oil in a large soup pot over medium-high heat.
Add garlic and one onion and sauté' until tender.
Add chicken and sauté' until thoroughly cooked.
Add green chilies, cumin, Oregano and red pepper flakes. Stir until well combined.
Add beans, chicken broth and one onion.
Bring to a boil. Reduce heat and simmer for one hour. Add salt and pepper to taste.
Serve warm with Tostitos and garnished with sour cream and cheddar cheese then dig in!!!
Monday, May 5, 2008
We went to Maggiano's my used to be favorite restaurant. I had my usual, fettucini alfredo with gluten free pasta and a caesar salad as an apetizer.
When my supposedely gluten-free pasta came out I as usual started scarfing it down. But then I found a noodle that didn't really look like the other and noticed that it was a wheat noodle.
The waiter got us a completely gluten free one but we found out that the IDIOTIC chef cooked my pasta in water that wheat pasta was cooked in first. He thought that I just ordered it because I liked the taste. Not because I had an allergy.
So let this be a lesson to you to never eat at Maggiano's without being in the kitchen while they make your pasta, and to never trust restaurants that don't know what they are talking about, just like stinky Maggiano's!!!!!!! Can you tell I'm mad and sick!!!!!
Tuesday, April 29, 2008
1 t ground turmeric
3 T olive oil
2 cloves of minced garlic
1 red onion, chopped
1 red pepper, deseeded and chopped
3 medium carrots, chopped
1/4 pound snow peas (if you do not have snow peas on hand, frozen green beans work well)
1/2 cup pitted and sliced black olives
3 t GF flour (any blend will work)
salt and pepper to taste
Bring a large saucepan of water to boil and add the GF pasta with the ground turmeric. Cook until tender.
Drain, reserving 2 cups of the cooking liquid.
In a large frying pan, heat the olive oil and saute the garlic and onion until softened, about 3 minutes.
Add the red pepper and carrots and saute for 3 more minutes.
Stir in the snow peas, black olives and cooked pasta, and cook for 3 more minutes.
Sprinkle with the GF flour and stir until combined. Cook for 1 minute, then gradually add a little less than 2 cups of the reserved cooking liquid.
Cook until bubbling and thickened, another 2 - 3 minutes.
Add salt and pepper to taste.
Serve while hot and enjoy!
Saturday, March 15, 2008
PF Changs at Bellevue Square
Very knowledgeable and helpful. It is always a fun family dinner here. The kids like the lettuce wraps, lemon chicken and street noodles. The best comes at the end with the Chocolate Dome for dessert. Afterwards, head over to Lincoln Square for a movie or stroll the aisles of the Container Store.
Maggianos Little Italy, 10455 Ne 8th St, Bellevue
Yet another favorite. Great service and great food. Upon arriving, inform your server that you need a gluten free meal. The chef will come out and help design a meal that meets all of your dietary requirements. They even have gluten free corn pasta! My daughter's favorite is a Caesar salad with fettuccine Alfredo sauce. I usually eat a steak or their spinach salad which is very good. Again, the best part comes at the end with gluten free crème brulee. It really is a special treat to eat here.
Several locations on the Eastside. Very knowledgeable and offers good food in a family friendly atmosphere. My daughter usually sticks with a bun less burger, salad or baked potato. Again, it is worth the trip for the desserts - The Thunder Down Under is a family favorite.
Some Local Favorites:
Cafe Flora, 2901 E Madison St, Seattle (206) 325-9100
A local favorite. The kids may have to be a little more restrained here and a little more adventurous with what they are willing to eat. The restaurant is vegetarian, The food tastes so good you will hardly realize that the restaurant is vegetarian. Items that are gluten free are marked on the menu. Go on a nice afternoon and eat on the inside patio. It is really lovely.
Da Vinci Cafe and Bakery, 10003 Greenwood Ave N, Seattle (206) 782-5735
Da Vinci Bakery & Café is the very first completely gluten free bakery in Seattle. The bakery is completely wheat and gluten free, so there is no room for contamination. Even my non-celiac's love this place. Everything is good. A fun little place to go on a Saturday afternoon. It has really cute decorations and the people that work there are very friendly.
Cinnamon Works, Specialty Bakery, 1536 Pike Place, Seattle (206) 583-0085
The perfect place to grab a gluten free cookie after a stroll through the market. Parents beware, the cookies are monster size. Need help locating it - just look for the man playing the piano on the corner. It is right next to him.
Adults Night Out:
Most of the fine dining restaurants in Seattle are very capable of accommodating a gluten free diet. Just call before you go but I have had wonderful experiences eating at a lot of Seattle restaurants.
Impromtu Wine Bar Cafe, 4235 E. Madison St., Seattle (206) 860-1569
This may not be the type of restaurant to take the kids to only because their pallets may not be mature enough for the food selection. But if you get a night out, or you have older children, do not miss it. It has great atmosphere in the charming neighborhood of Madison Park. The wine and food selection changes seasonally. Executive Chef Dan Ahern's then creates menu items matched to the wines, providing guests with an inspired fine dining experience. The menu is almost completely gluten free and they are more than aptly educated about celiac disease.
Where to Shop:
Most chain grocery stores in Seattle have a gluten free section. In addition to Whole Foods, here are some local stores with great selections of gluten free food:
Fresh Vitamins, 12618 120th Ave NE, Kirkland, WA (425) 821-1819
Great selection of harder to find gluten free items including Chebe Pizza Mix and Kinnikinnick products, in addition to Ener-G and Glutino.
Manna Mills, 21705 66th Ave W, Mountlake Terrace, WA 98043 (425) 775-3479
Manna Mills has the best selection of gluten free food~Glutino, Ener-G, Chebe, Kinnikinnick and many other choices.
Natures Pantry, 10201 NE 10th St, Bellevue (425) 454-0170
A good selection of gluten free food in the heart of Bellevue.
An on-line grocery store with 704 gluten free items.
The service offers daytime delivery, local pick up or pre-dawn delivery that has your groceries waiting on your doorstep in the morning if you place an order by midnight the night before.
Thursday, March 13, 2008
This is what our non-gluten free society has come to.
I saw the article about it in the newspaper and my first thought was of disgust! They say it is to hard to mix up some pancakes real quick so they decided to make Batter Blaster!
How disgusting. Everyone supposedly loves it but I think it is all fake.
If you want to find more out about this "organic" mix then go to their website: http://www.batterblaster.com/index.php.
I am disgusted and am going to send them and e-mail about this disgrace to our society right now!!!!!
1/4 cup plain yogurt or sour cream
1/4 cup good quality olive oil
Zest and juice of 1 lemon
1/2 cup white rice flour
1/4 cup tapioca flour
1/2 cup sugar
1 tsp baking powder
Preheat oven to 350 degrees
First combine the yogurt and olive oil well. Stir in the egg, then the lemon juice and zest, to make a coherent mixture.
Next, combine all the dry ingredients together. Slowly add the wet ingredients into the dry. The dough will be sticky like and might stick all over your fingers.
Form small balls with the sticky dough and roll each ball into sugar. This will make the finished cookies crunchy and shimmery. Place on a baking sheet covered with a Silpat or layer of parchment paper.
Cook for around 12 minutes. The cookies will be soft at this point, but they will fill fully formed. Let them sit on a baking sheet to cool for about 5 minutes.
Carefully move the cookies to a cooling rack and let cool for another 5 minutes. Dig in and enjoy yourself!
½ cup brown rice flour
½ cup sorghum flour
¼ cup amaranth flour
¼ cup millet flour
2 t active dry yeast
¼ tapioca starch
¼ cup cornstarch
2 t xanthan gum
3 t sea salt
3 t ground flax seed
2 egg whites
1 cup water at room temperature
2 T canola oil (or any kind of vegetable oil)
2 T honeys (we use Anna’s Huckleberry Honey)
2 t apple cider vinegar
Preheat oven to 200 degrees
Sift the dry ingredients together in a medium bowl and stir to combine.
Combine the wet ingredients in a separate large bowl by hand or using a hand –mixer on low just until combined.
Slowly add the dry ingredient mixture until fully combined.
Pour into a 9 x 5 inch bread pan that has been greased.
Turn the oven off, place the bread inside and let rise for 90 minutes. Do not open the oven door during this time.
Increase heat to 350 degrees and bake until the crust is golden brown and a knife inserted in the center comes out clean, 30 – 40 minutes.
This is delicious bread with an amazing taste that everybody loves!
She taught a lot about how to accept being Gluten Free and how after a while you get used to it.
One thing that really stuck out to me was when she said that its not the taste of the food you remember but the memories you have making it. You remember your grandma's food not by the taste but how you made the food and memories cooking it with her.
We also learned more about Bob's Red Mill flours and sugars, mixes, and chocolate to use when you cook. Guardedly chocolate is a good thing to use.
With her we made Multi grain Bread, and Lemon Cookies. (I will make a post for them later.)
She has a tattooed "yes" on her wrist.
If you do not already have her book you should get it. It is called the "Gluten Free Girl." You can order it from Amazon.
The Gluten Free Girl was very inspiring and has made me want to write and cook even more!
Wednesday, March 12, 2008
We love New York City. We found it to be very family friendly and we loved all of the gluten free options.
Eating gluten free while in New York City:
What to Pack and Bring Along
When we travel it is much easier and more economical to take our own breakfast food. We pack Kinnikinnick maple dipped donuts and chocolate chip muffins, a box of our favorite cereal, some extra napkins, paper bowls and plastic spoons. There are fruit stands all over New York selling fresh fruit.
The night before, pick up some fresh fruit for breakfast. In the morning, Mom and Dad order coffee from room service with a glass or two of milk and we eat breakfast in the room. Honestly, gluten free or not, this is a really easy way to eat breakfast with kids when you are at a hotel. No one has get to dressed, we get to sip our coffee while we read the paper.
I also packed a loaf of gluten free bread and some peanut butter for lunch in case we could not find a place to eat. New York City has so many wonderful gluten free places to eat that we hardly needed it. But we bought some chips and fruit and packed a lunch the day we rode the Ferry to Staten Island.
Of course, always pack extra snacks. Purefit Nutrition Bars (Pure Fit Nutrition Bar, Peanut Butter Crunch, 15 - 2 oz bars [30 oz (870 g)]) and Organic Food Bar Belgium Chocolate Chip travel well. We also took along Ener-g Pretzels and peanuts. It is not a road trip for us without our Candy Tree Licorice Vines (Candy Tree Organic Cherry Vines, Wheat-Free/Gluten-Free, 2.6-Ounce Bags (Pack of 12)).
Family Friendly Gluten Free Restaurants
Risotteria, 270 Bleecker Street (212) 924 6664
One of our favorite restaurants in NYC. Located on Bleecker Street in the quirky community of West Village. Risotteria is quaint with great service and, most importantly, great gluten free food. It starts the moment you sit down and are served crispy gluten free bread sticks.
The excitement continues through the main course offering pizza, risotto, Panini sandwiches and straight into the GF dessert options. Menu is clearly marked and the wait staff offers outstanding service. Risotteria is small and very popular so go for a late lunch or early dinner. They happily squeezed our group of five in.
Babycakes NYC, 248 Broome Street (212) 677 5047
For dessert, head to Babycakes NYC for the best gluten free cupcakes you have ever eaten. BabyCakes offers all natural, organic and delicious alternatives free from gluten, casein and eggs. Eat some at the bakery and take some back to the hotel for later. The bakery also offers mail-order delivery.
Bloom's Delicatessen Cafe 350 Lexington Avenue (212) 922 3663
Yes, your classic New York deli that offers a gluten free menu. Great for breakfast or lunch. Menu items range from omelet’s to French fries. Burgers were served without a bun but sandwiches come on toasted gluten free bread.
Peter's Restaurant New York 1606 1st Avenue (212) 734 9600
A neighborhood diner located on the upper east side, a short walk from the Met. An extensive gluten free menu including pancakes, sandwiches on gluten free toasted bread, french fries and even chicken fingers. A nice outside seating area as well.
Ruby Foo's 2182 Broadway (212) 724 6700
Asian restaurant with lively decorations. I wondered if this was the inspiration for PF Chang's or visa versa. We enjoyed lettuce wraps in a fun environment. Make reservations in advance.
Sambuca 20 West 72nd Street (212) 787 5656
My Mom and I at our 2nd favorite restaurant called Sambuca.
Another favorite, Sambuca is a family style Italian restaurant that offers a gluten free menu with dinner rolls, pasta dishes including ravioli, main dishes such as chicken scarpariello, salads and even brownies for dessert. Make reservations in advance.
Lilli and Loo 792 Lexington Avenue (212)421-7800
Chinese cuisine and sushi bar. Pretty authentic Chinese food which the adults liked but was a little too real for our kids Americanized Chinese palate. We had chicken lettuce wraps, street noodles and Manchurian beef.
Other Gluten Free Restaurants:
Unfortunately, we did not get around to trying the following restaurants which also offer gluten free food. If you have, let us know what you think and we will add your comments.
Candle Café Third Avenue and 75th St as well as on East 79th Street, near Lexington Avenue (212) 537-7179
Vegetarian cuisine. Click on the link for their gluten free menu.
Gourmet Land 1588 2nd Avenue (82nd & 83rd)(212) 772-8700
Beijing, Sichuan and Malaysian style Chinese restaurant on the Upper East Side.
Lumi’s 963 Lexington Avenue (NE corner of 70th St) (212) 570-2335
Upscale Italian restaurant on the Upper East Side featuring Mediterranean Tuscan cuisine.
Tini’s Restorante Italiano 2nd Ave and 81st Street (212)628-3131
Southern-italian cuisine with an emphasis on seafood. The Gluten Free Restaurant Awareness Program suggests that you “ask for Enzo when requesting the gluten free menu.”
We actually did more than just eat in New York. On our first trip with the a family of five, we only had a couple of days, but the following itinerary worked great for us. We tried to make cab rides as short as possible so our sightseeing was coordinated with our gluten free dining options. This takes a little more planning, but takes away a lot of the stress once you reach your destination.
Waldorf Astoria 301 Park Avenue
This is a great old historic hotel that is centrally located for sightseeing up and down Manhattan Island. It was just a few minutes walking distance to the American Girl Doll store. We even walked to Central Park and Times Square. During the week it was flooded with business suits, but more relaxed on the weekend. We all loved it here.
We had to try Risotteria for our first New York City gluten free dining experience and we were not disappointed. We loved this restaurant and enjoyed strolling down Bleecker Avenue after dinner. Since we were here to see the sights, we caught a cab to The Empire State Building. We reached the top just in time to see the sun set and the lights of Manhattan come on. Since we come from the land of mountains, water and pine trees, this sight had an entirely different feel of beauty to us. The kids were in awe.
We were traveling with an eight year old girl, so day two was Rockefeller Plaza and the American Girl Doll Store.
Need I say more??
We dropped off the bags at the hotel and walked to Bloom's Delicatessen Cafe for lunch.
We were heading out early to go to a Broadway Show that night so we ordered extra carry out food for dinner (some green salads and chicken salad) and keep it in the hotel refrigerator. We spent sometime in the afternoon shopping on Fifth Avenue. That night we went to Mary Pippins on Broadway. It was absolutely fabulous. The highlight of the entire trip and we are still singing supercalifragil . ....
We were taking the ferry to Staten Island and the Statute of Liberty so we decided to make some peanut butter sandwiches on gluten free bread, buy some chips and fruit and take our own lunch. It was a good idea because there was really nothing to eat for us on Staten Island and we avoided the long lines at the one food vendor. The ferry ride was wonderful. The view looking back to Manhattan Island is unmatched is its ability to inspire awe. The Statute of Liberty was equally inspiring. We planned on seeing Ellis Island, but my sightseers had seen enough, so next time.
On the way back up to the hotel, we went by Babycakes for a late afternoon snack.
Wow - truly fantastic cupcakes. That night we had dinner at Ruby Foo's.
After a late breakfast/early lunch on the Upper East Side at Peter's Restaurant, we took an easy cab ride across Central Park to American Museum of Natural History.
Of course this is a NYC family classic. We really enjoyed the Cosmic Collisions Space Show. Afterwards, we walked through Central Park and down Fifth Avenue to our hotel. Dinner on our last night in NYC was at Sambuca.
We had a late flight, so time for one more day of sightseeing. We had to go back to Risotteria for another great gluten free meal. Then we headed to Time Square for some last minute shopping.
The M&M store has very cute lunch boxes (great for a celiac kid who has to carry lunch just about everywhere). Of course, we had to ride the giant ferris wheel at Toys R Us.
We were all sad to leave the Big Apple but decided we would definitely make this a yearly excursion.
My mom kept on taking me to the doctor but they always said it was the flu. We figured there was something else wrong because every month I would stay home from school and have the stomach flu for a week.
Towards the end of the school year we saw a doctor who gave me a blood test that said I was positive to celiac disease. We saw a specialist doctor who saved my life. I had 6 blood tests that summer along with a biopsi and a broken arm.
The day I broke my arm I found out that I had Celiac Disease.
I have had it for almost 3 years now and am perfectly healthy. This blog will give you a feel of what being gluten free is like and will give you some great tips and recipes. I thougt having Celiac Disease was the end of the world but it turned out that it was really the start of something new.
- ▼ November (4)