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I have two awesome cookbooks/information books on Celiac.

a.. Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes
by Sheri L. Sanderson

b.. Kids with Celiac Disease : A Family Guide to Raising Happy, Healthy,
Gluten-Free Children by Danna Korn

Also here are some good websites to look at and read up on information:

http://familydoctor.org/handouts/236.html

http://www.enabling.org/ia/celiac/

You can get gluten-free products from The Gluten Free Pantry:
http://www.glutenfreepantry.com/. Hope that helps for now.

Two thoughts from the top of my head. Being gluten free requires the use of
a product called xanthan gum to use as a binder in many recipes. It’s
pricey, $10 for a little bag of it. Another thing I thought of is that many
gluten-free books recommend eating millet as a grain that won’t bother
celiac. Yuck! We bought a whole bunch of it and no one will eat it because
it’s icky.

Bob’s Red Mill carries quite a few gluten-free mixes. They take some
getting used to, but it’s a lot better than what I could come up with on my
own. It’s so much harder to just throw something together (like baked
goods) when you have to use a whole combination of different flours and none
of them are traditional.

We haven’t ever gone totally gluten free. Sometimes we do better than
others. It’s hard! I love to bake and I love wheat, so it’s pretty tough.
My son seems to do pretty good these days, so we aren’t sure what to think.
I also went to my library and was able to find a few gluten-free cookbooks.
If you haven’t already tried that, it’s an extra resource. Some gluten-free
cookbooks are a little frustrating because the recipes are totally
not-normal (they don’t even sound edible)! The books I mentioned above are
both really good because they have recipes that you would actually EAT.
Hope that helps! Marie Greene

Some of you may know that I have been working on cleansing my liver to heal
a Celiac condition that I have struggled with for many years. Last April I
started with a raw food diet and the Rejuvenate Program for about 5 months
(raw food 100% for about 3 months). I am updating you that still after not
taking the Rejuvenate products for about 4 months, I am actually able to eat
organic sprouted rye, kamut, spelt bread and also some organic cheese. The
dairy seems to leave me with mucus but no stomachache, diarrhea or skin
eruption like I used to have. I get small dark circles under my eyes when I
eat the bread but no stomach ache, no cramping, in fact my bowels work
better! I am really starting to believe that Celiac condition is a
condition of a congested liver! I am working slowly to detox my liver a
little at a time every day and will integrate the Rejuvenate products into
my diet again, as we can. I purchased JuvaCleanse this past order and it’s
on its way and ComforTone. I will try working with these and see what
transpires but I want to share this progress with you all because anyone who
has been diagnosed with Celiac condition has most likely been told it is
with them for life. I am doing this very carefully and very slowly, but I
was diagnosed as Celiac at age 10. I am now 35 and it seems to be leaving
me. I have been on a dairy free diet since age 17. I am going to start
experimenting with raw goat milk Kefir and see how that affects me. O types
are not great with dairy and I am an O but I will see how it goes. One
thing that I have also had happen is that 2 days ago I was exposed to “white
flour” by mistake. I had a FULL Celiac response and am still recovering.
BUT I have had no such responses to sprouted organic or organic raw or whole
grains. Here’s to “anything is possible”! Robyn Grant

Just my 2 bits Рmillet saut̩ed in olive oil before adding water and with
garlic and veggies added is yummy! I guess that person never tried that or
she might not have said that about millet! Also – and most importantly -
you can use chickpea (garbanzo) flour to substitute for wheat flour in
almost any recipe with great results. If you want to make a yeast-based
bread like pizza dough or regular bread, you do need the xanthan gum but
otherwise, just use the chickpea flour as if it were wheat. I’ve made
cakes, muffins, brownies and cookies as well as coated things for frying in
coconut oil with GREAT results! Bob’s Red Mill makes the chickpea flour and
for savory items, they make a wonderful chickpea-fava bean flour mix that is
more expensive but worth it for some things. Try coating okra in it and
frying gently in coconut oil – amazing! Julia
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My husband has been living with Celiac for five years. He is
somewhat stubborn about trying YL products. He does however swear
by peppermint oil. He is currently having a reaction to gluten and
used it on the headache and intenstinal problems that accompany it.
I dilute the peppermint in a carrier oil and massage it clockwise on
the abdomen. If there is an area that is intensely painful I will
apply one drop of pure peppermint oil to it. This usually provides
relief. I just prevailed upon him to try NR juice. He was in bed
in agony, drank one ounce of NR, and was up in a half an hour taking
the trash out. He won’t admit it was the NR of course. He also has
clinical hypoglycemia which frequently goes with celiac. Last week
he was having a severe episode. I gave him one Longevity capsule
(the new formula) and he had no blood sugar problems for the next
two days. I highly recommend the book “Breaking the Vicious Cycle:
Intestinal Health Through Diet” by Elaine Gloria Gottschall. My
husband stayed on this diet for a year to heal the damage in his
small intestine. Now he is able to eat a greater variety of foods
with fewer problems.
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(Please read all the information on the proper use of essential oils and read all the normal disclaimers associated with information not evaluated by the FDA. All of this detail is part of your experience of enter The World of Essential Oils

Steve Pohlit, Business Development Consultant who Got Oiled 10 years ago and has been Oiled ever since.