There is a wonderful woman from Seattle called Bette Hagman, who has written 5 or 6 terrific cookbooks for celiacs with lots and lots of wonderful recipes for bread, cookies, cakes, pies, pasta, and of course, all the dinner types of foods. Another woman, Rebecca Reilly has written a cookbook called Gluten-Free Baking which has more great recipes.
I order much of my speciality foods from The Gluten-Free Pantry in Connecticut and from the Gluten-Free Trading Company in St. Paul. You can easily find them on the internet. One of them has gluten free soy sauce. Lea & Perrins Worcestershire Sauce is gluten free also.
There are also wonderful rice pastas that are every bit as good as wheat. I think Tinkyada brand is the best for not falling apart.
Yes, the supplies are a bit more expensive, but I understand that if you have a medical diagnosis, you can deduct some of your food cost off your taxes. Unfortunately, I can’t do that, having discovered on my own about 12 years ago that I couldn’t tolerate all of this gluten. But, there is no way I would go back to eating it just for a positive diagnosis for tax purposes.
Eating out and traveling are sometimes annoying because of the lack of choices. But, I certainly don’t feel like my life is lacking, foodwise. I eat just about everything I used to eat, except for donuts. I have bread, waffles, bagels, English muffins, cookies, cakes, pies, muffins, pancakes, all gluten free, made from scratch at home. But, then, I’ve always made things from scratch.
The only things I really miss are Cheerios and scrapple.