Sorry to hear that you are so uncomfortable, and that you must wait such a ridiculously long time for care.

I am sure others with more experience in gluten-free diets will have good advice, but I have a few ideas. I knew a woman who's son was allergic to wheat. One thing she did was make him pancakes and waffles from a combination of buckwheat (which isn't a wheat at all) and whole flax seeds. She used equal amounts as I recall, soaked them overnight in water to generously cover, and blended it to a slurry with a little salt or whatever other flavorings you want. That was the batter. The flax gets gelatinous and acts like a binder.

Another thing she did was make steamed breads from other grains, even brown rice, which has no gluten to speak of. She made a stiff, unyeasted dough, put it in a bread pan or bowl, covered it with foil, then steamed it over simmering water for an good amount of time. It was dense, but it was bread. You could add whatever seasonings you'd want to a dough made from barley flour, spelt flour, quinoa flour, or other gluten-free grains.

Have you looked at what's available ready made, or in the way of flours in natural or whole foods stores?

Thank you pink for the information.

The only thing I really miss is bread!!

I am even O.K. with corn pasta (it's not bad at all).

Sue

Sue, I've been going gluten free too..but not because I have any medical reason..just was suggested to go this route.
I've been living it since October..I've got a few good recipes..and the library is your friend!

Do you want just a sandwich bread recipe?

Okay and not to scare you but the latest book I picked up from Bette Hagman (foremost leader in GF baking..suggests that anyone diagnosed with DH does have Celiacs.) Just read it last night in a bread book I picked up from the library yesterday. There are little stories in the front of the book about "other" peoples realization they too have Celiacs.
Here's the excerpt~Finally, thirty years after the first bouts of diarrhea, he was referred to a dermatologist who diagnosed dermatitis herpetiformis (DH) and put him on dapsone. In two weeks most of the blisters had all but disappeared, and the dermatologist suggested that some people with DH also have celiac disease and that a gluten-free diet was required in addition to the dapsone. Steve says, "I have since learned that he was not current and that everyone who has DH is a celiac."

So please email me at kittyfr1 @ hotmail.com, and I will pass on all the links I have online. And I'll be happy to share authors and books to look into, and I'll be back in a few minutes to type up a couple of recipes that have made there way into my household every week.
Even my family eats them, and actually prefers them over the "old way".
Terri

Okay here's a few that are made weekly or more here.

Buttermilk Waffles
1 c white or brown rice flour
1/2 c potato starch flour
1/4 c tapioca flour
2 t baking powder (make sure it states gluten free)
1 T sugar
1/2 t salt
1 1/2c buttermilk (I make soured milk with vinegar.)
2 eggs beaten
Mix dry well, add wet and blend until smooth. Put in your waffle iron and "bake". (will look like white liquid when it goes in..comes out a beautiful fluffed crisp waffle)

Very Tasty Pie Crust~okay not weekly but I used it for Thanksgiving
1 c white or brown rice flour
1/2 c sorghum flour
1/2 c potato starch flour
3T sweet rice flour (asian market)
3t sugar
1/4 t salt
1 t cinnamon
stick of butter
1 egg, beaten
2 T cider vinegar
1/4 c cold water
Mix dry ingredients well. cut in butter until pea size. Stir in beaten egg, cider vinegar and enough water to form a ball. Roll out between rice flour dusted parchment. Makes 2 9" crusts.

Okay the bread...

From 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt ~Highly recommend all their books!

White Bread
9x5 inch loaf pan, lightly greased
1 3/4 c rice flour (use brown, white or blend)
1/2 c potato starch
1/4 c tapioca starch
1/4 c nonfat dry milk powder or skim milk powder (I omit and use milk for the water below.)
2 T granulated sugar
2 1/2 t xanthan gum (a must for gluten free baking, bit pricey but a little goes along way)
2 t granulated yeast
1 1/4 t salt (I found the first time I made it was a bit "bland", so the next time I didn't level the 1 1/4 t, and much better.)
1 c water
2 t cider vinegar
2 T vegetable oil
2 eggs
2 egg whites

In a large bowl, combine the dry ingredients well. In a mixer with regular paddle attachment combine liquids and beat until well blended.
With mixer on lowest setting, add in dry ingredients. Stop machine and scrape bottom and sides. Turn up mixer to med speed and let go for 4 minutes. Spoon prepared dough (looks like thick cake mix) into loaf pan, let rise in warm, draft free place for 60-75 minutes or until the dough has risen to the top of the pan. Preheat oven to 350F and bake 35-45 minutes or until when the loaf sounds hollow when tapped from the bottom.
~I have bread machine instructions too, if you'd like those.

Here's the newest recipe I tried from this book..And we loved it! (picture is on the WFD thread under the BBQ pork sandwich.~
Hamburger/Mini-Sub Buns

1 3/4c rice flour (browm, white or blend)
2/3 c potato starch
1/3 c tapioca starch
1/4 c non-fat milk powder or skim powder (again didn't use since I subbed milk for the water below)
1/4 c granulated sugar
2 1/2 t xanthan gum
1 T yeast
1 1/2 t salt
1 1/4 c water, minus 2 T
1 t cider vinegar
1/4 veggie oil
2 eggs
2 egg whites

Make as above in the bread recipe.

Drop by 2/3 c for buns and 1/2 cup for mini subs on lighty greased cookie sheet.
Smooth tops with wet rubber spatula.
Let rise for 30-45 minutes or until almost double, bake in preheated 350F oven for 15-20 minutes. Remove immediately from pan to a cooling rack.

Hi Terri:

I really appreciate these recipes.

I too am on Dapsone. This drug is very hard on the body.
This is the cause for my severe anemia. I go for regular bloodwork as it is also hard on the liver. It makes you wonder.

Now I shall e-mail you.

Thanks again.
Sue

email sent.

Here's some books.

Any book by Donna Washburn & Heather Butt
Gluten Free Baking by Rebecca Reilly
Bette Hagman~the book I like the most is The Gluten Free Gourmet Bakes Bread

to the top of Sharon...

where the heck is the typo police..
and why is it..that you only see the mistake as the submit button is already pushed!!!!!!!!

FOR Sharon....LOL