Gluten Free Advice for a Newbie

My friends Angela, Dawn, the other Dawn, and Julia are fellow gluten-freeers. Some are veterans, some are newbies. And that isn't counting my sisters, or my dad, or aquaintences I know. Gluten free just ain't as weird as it used to be; there are a lot of us out there. But when you begin the journey into gluten free territory it can feel a little daunting and a lot lonely. It's hard at first; I won't lie. But it does become second nature. Here is my advice in no order whatsoever.

-Shop at Vitamin Cottage. It's cheapest and has the best selection. Buy bulk.

-Xanthum Gum. Guar Gum. Tapioca Starch. Potato Starch. Brown Rice Flour. Sorgum Flour. BUY THESE THINGS - THEY ARE YOUR NEW STAPLES.

-Tinkyada Pasta rocks - as a general rule the other stuff tastes like cardboard.

-Spice mixes are your new enemy (down with taco seasoning packages). You can buy bulk spices at Vit. Cot. that are GF. Also, all McCormick's brand spices are GF. Learn to blend your own spices; its cheaper anyway.

-La Choy Soy sacue is GF.

-Lot's of things are naturally GF. They are a great place to start. Think: chili, baked potatoes, polenta, grits, rice, rice porridge, tacos, corn tortillas, fruit, veggies, chicken, most homeade soup.

-Shop the outside of the grocery store. The inside isles contain most of the gluten.

-Quinoa is good.

-Bean flour is weird; you might aquire a taste for it, but I haven't.

-Visit Katrina's Kitchen, Gluten Free Girl, Celiac.com, a Year of Crockpotting, and Gluten Free Gobsmacked. They are excellent on-line resources.

-Carol Fenster's cook books are good.

-When you are mourning the loss of all comfort foods call me; I have a deliciously unhealthy recipe for homeade gluten free doughnuts.