Shauna, you once again captured the moment with your story. I can't begin to count the number of times that I have had a plate whisked away with an "Ooops".
It got to the point that I was waiting a few extra minutes to see if the waiter needed to scoop up my plate.
I love the depth of flavor of tamari, especially the organic wheat free one I found at Uwajymaya.
Thanks for all the reminders
Sorry I meant to leave my blog address.
I am guessing that your doctor has already explained that if you have Celiac disease, you need to run your blood tests BEFORE you go gluten-free because believe me you won't want to run them after you improve on a gluten-free diet.
That being said, the blogging community has a wealth of knowledge to share about living GF. All meats, vegetables and fruits have no gluten, just watch out for the sauces! That is where the gluten can hide- including Soy sauce- it has wheat.
The simple substitution of Tamari wheat-free is all you need for most things.
Use corn tortillas instead of flour for quesadillas.
Eat rice in all its forms.
As for bread, it is kind of the holy grail of gluten free life. I personally haven't truly missed it once I got off of gluten full bread.
I do have several recipes for bread on my blog, as do lots of other bloggers.
If you can- one or two classes with a gluten-free baker would help immensely for you understanding. The chemistry of GF foods are totally different.
If you live in the Bellingham area, Give my office a call and I can lead you to the best sources. I serve on the board of our local Support group and run the Kids group here.
Check out the support group network as well.
And remember for all of us as we changed over, we just made conscious decisions on a daily basis to feel better.
You can do this, even on a college budget. Here in Bellingham even the food bank understands- they hold GF food for GF folks.
Hope this helps.
Dr. Jean Layton Naturopathic Doctor and GF Chef
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