Maggie, I think you are on to something..and as FG states, the rate of those diagnosed with Celiac is climbing..Funny that she put the numbers in..very close to the rate of Autism too (and there are some studies on going about the correlation of food related allergies and different degrees and oddities of Autism in children)..I have known for a long time that foods can cause amazing "problems" in an allergic body. Many kids that sport ADD, ADHD symptoms/problems have food allergies and the culprits in many ways are wheat, corn and dairy. The problem I see is, that this wonderful country we live in likes to play with our food supply. Things are tainted that shouldn't be tainted...And next year I will enjoy things that I can't eat right now..because I can grow heirloom varieties organically! and Maggie, I do eat pasta..and serve it to my family. I use brown rice and spelt(spelt is the "ancient" wheat grain) I'm not going gluten free, so I can eat Spelt, because it's a "whole" uncompromised grain.I also eat Oats. I just had a piece of Spelt Toast from TJ's with my homemade Tayberry jam for breakfast. Lastnight I was up alone, hubby was out with the "fellas" and the boys were asleep..I spent hours reading all the Gluten Free Blogs, looking at Gluten Free recipes and sites..There is sooooooo much information! Again, I don't want anyone confused on this subject and as it pertains to me, I'm just learning too...But I can see that in one months time, it's made a considerable difference removing wheat, corn, soy and red meat from my diet (as hard as it is to leave some of those things behind! BEEF!) The pay off is way worth it. I've never felt so commited in my life about something. I've always had the desire to feed my family better, to use as much whole foods as possible, to prepare good foods and treats using the best I could afford. I just never really implemented it as far as I knew I should..Until now..I've made a drastic change, and intend to slowly slip the changes into my families diet as well..They are already sharing in some things with no loss!

I've been following a GF diet for over 11 years now. I remember how daunting the transition into this new world was. It does get easier as time goes by and we adjust to a new way of doing things! It's only been my husband and I in the house, but Mom just moved in. My rules are: colander for GF first, then regular pasta, then to the DW, on the days I don't drag out two colanders. I am the only one who can use the wooden spoons (for my GF cooking). I also keep separate spoon rests set up when I'm cooking "both ways". I've adapted many recipes to be GF, so unless it's pasta, all meals are GF. I generally roast poultry unstuffed now, and bake separate stuffings. We have separate toasters; I keep a separate shelf in the pantry for my pastas, flours, etc, but that's only because I can't find things unless they're organized. LOL We use the same pots and pans and cutting boards and just wash them well with hot water and soap or the DW. I've always been conscientious (ok, a bit excessive) about wiping down countertops, so crumbs aren't usually a problem. My husband has been wonderful about no "double dipping" butter, jelly, PB and the like, but now we're going to have to keep containers of "mine" and "theirs". Having more people in the house does make things a bit more complicated. I love the color coding idea. I follow it at work and will have to move it home. My husband also suggested using a label maker to mark things. I have a Zojirushi bread machine, bought in the "early days" that is working fine. I love the Bread from Anna mix. It tastes good, has some whole grains, holds up well, and acts like wheated bread in sandwiches. Welcome to the club! You're going to feel better and gain a new lease on life. :-)

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina

Yeah, that's tricky. Normally vegan bread is a no-brainer, since most breads are traditionally vegan (french bread, for instance). However, when it comes to gluten free breads the protein in egg whites is a common substitute for the gluten proteins to help the bread have the proper texture. Unfortunately I've no help to give. I've had to do both vegan and gluten free cooking, but usually not at the same time (i.e. for different people). A google search certainly brings up plenty of results, but I couldn't say how good they are.