<p>In addition to Mexican food, Thai, Indian, and Ethiopian dishes are often gluten-free to begin with, so the recipes need no tweaking.</p>
<p>Fruit crisps topped with gluten-free oats are wonderful. So are cakes made with almond flour – it’s expensive, but the results are luscious. Most good recipes produce more of a pound cake texture than a fluffy, cupcake texture.</p>
<p>I had a lot of success using cornmeal and corn flour to make cobblers and shortcakes. (Cornmeal biscuits soak up berry juice like crazy – I still make shortcake this way, even though I eat gluten now.) Grits or polenta make a delicious sweet custard pudding that will take the place of bread pudding.</p>
<p>Resurrecting an old thread with some new info. I bought a loaf of GF bread made by Udi’s Bakery at TJ’s today since a friend who eats GF might visit us. Tried a slice toasted - yumm-o, I do not think the loaf will last until the weekend! :)</p>
<p>Check out their website - there seems to be some info, even related to college visits:</p>
<p>Checking back in . . . we did have him tested last fall and he is not celiac. Thanks for that suggestion; we were at least able to check one thing off the list.</p>
<p>So glad I found this thread! There are a number of S2’s friends who are attending the wedding and are GF, and we are doing the catering ourselves. This will be useful info to have!</p>
<p>cgpm59, just because your child did not test for celiac does not mean removing the gluten from the diet won’t help. There have been some studies where going gluten-free has helped with other medical conditions. If a doctor suggested it, I don’t see that it will hurt to try it for 2 weeks. Our daughter had the celiac blood test run which was negative but another blood test marker was high. After some research, I kept hearing that this could be due to a gluten sensitivity. On our own (a couple of weeks before returning to the GI doctor), we decided to cut out gluten. Sure enough, she noticed a difference within that 2 week time period. Just a suggestion as I know it is not the answer for everyone.</p>
<p>I have been gluten free for six weeks now to try and reduce my bladder inflamation/pelvic pain and urinary frequency. It has also been shown to reduced the symptoms of Aspergers syndrome which I also have. So far I haven’t noticed a change except that I have lost 10 pounds but that is mainly because I am eating less as well. How long should I keep doing it before I can tell if it is working or not?</p>