<<Disclaimer: Verify this information before applying it to your situation.>>

Hi... Im Pam - Janines sis-in-law.  Celiacs no fun - but can be mad
enjoyable.  There are gret web sites with tons of info and veri helpful
people.  Also Krogr has quit a few gluten free items - just ask Janin
for their 800 number.  The above is a great one with mani references.
Also there are product guides from the celiac societies.  I have found
most conversions fairly easy.  Ask Janin for my phone # - its easier to
answer your questions.  The one thing I do knopw - you need to stick to
the diet.  Avoid most premade items - all breads, pasta, pizza, cookies,
cereals. etc.  I use Corn Pops from Kellogg's, puffed rice.  Find the
nearest heath food store or see if Kroger carries rice flour, tapioca
flour and zanthan gum.  Most plain juices are ok Welch, minute maid.
Avoid white vinegar - use apple cider vinegar, red wine or balsamic.
Mani wishbone salad dressings are gluten free.  Pls. get into the celiac
sites - there are mani lists to help you and lots of people with kids
and questions and answers.

You will learn to read labels always.   When your cooking do not use
wooden utensils.  You can use the same utensils if you clean them
thoroughly before touching the GF food.   Always try to keep the gluten
free things away from bread crumbs, spills,   anything which can touch
them.  Gluten can be spread by contamination from other foods.  Always
make sure your hands are clean if you've touched other foods.    What I
can tell you is that most recipes can be converted.  Barnes and Nobles
carries Betty HAgman's Gluten Free Gourmet cookbooks.   She starts with
the basics.    Anyhoo have sent separately copies of other emails ive
kept.  Will pull and send more.  Im here if you need me.  Love Pam
Pls. forgive spelling...