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I was diagnosed with Celiac Sprue in October of 2000. Celiac is a genetic autoimmune disorder that requires a gluten-free diet. It's actually a HUGE relief to have an illness that is solely regulated by what you eat!

However, staying gluten free means not eating: wheat, rye, barley, kamut, spelt, etc and any of their derivatives. I'm amazed at all the places/foods where you can find wheat even - things like potato chips, shredded cheese, licorice,

Thankfully, I'm not alone in my endeavor to stay gluten-free. Since I had been using flickr to keep in touch with family and friends, it was only natural to start participate in the Gluten-Free Blogging world. It is this community that keeps eating gluten-free fresh and fun for me. If you get a chance, check out the gluten-free blogger world. You'll be as impressed as I am with the delightful baked goods and alternative grain use.

No other community of people has as much experience working with alternative grains. We use: rice, tapioca, teff, buckwheat, coconut flour, sorghum, millet, corn, potato, amaranth, ...... and many more! I love that there is always something new for me to learn or try while cooking gluten-free.