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Been gluten free for about 13 months now and I am also a "pescatarian" (new Websters Dictionary word for a vegetarioan who also eats fish) As you can imagine my diet is pretty limited. Used to haul a whjole librbary of books with me to the supermarket when I first got diagnosed and now after a successful year under my belt I am trying to expand my culinary horizons. I miss Thai food for example and wondered if the rice noodles they claim to use are gluten free? If so how safe do you think dishes like shrimp pad se eiu or the shripm cuury are? Lastly vegetarian chili used to be a winter staple in my house. Can anybody think of any contents (i.e chili powder) that would be potentially an issue??

Thanks to all my gluten free brothers and sisters out there for their continuing, help, guidance, and support.

Jim Kelleher

 





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