she's been gluten-free for three or four years now and i know there are a ton of sites she goes to. i am sure some of them have the theory and science of it as well as recipes.

That said, I'd encourage you to educate yourself on what does and does not naturally contain gluten SO many companies have gotten on the bandwagon, labeling their product "gluten free" and raised prices of course... The truth is that many of those products would never contain gluten to begin with.

It isn't that hard... Most of the healthiest unprocessed foods do not contain gluten. And even bread can be made gluten free using non-wheat flours.

I was surprised to see my beloved Rice Chex marked "Gluten Free". Chances are they always were, but now you slap a label on and ask for another dollar and you're "gluten free" (nothing against you, Rice Chex, I love you).

At least restaurants and stores are now getting on the bandwagon; it should be much easier than, say, 20 years ago.

Maybe the only silver lining to the "gluten intolerance" fad is that there are many more gluten free products and recipes around.

Celiac can be managed, but this is true gluten intolerance and not to be taken lightly.

and he's into it, so no major problem there, and he's old enough that it's not some mystery to him.

he's probably going to feel a lot better.

I hope all goes well for him.

Meat, veggies, and fruit make up the bulk of my diet. Oatmeal, grits, cornmeal, rice, and quinoa are all gluten free. Desserts are a problem for me as I am also allergic to lactose, but a scratch chocolate pudding made with coconut milk fills the bill (cut up strawberries or chopped nuts make good toppers) and tonight I will drizzle bananas with chocolate shell, made with chocolate and coconut oil, and pile on chopped walnuts and toasted coconut flakes. Be careful of soy sauce. Kikomann which I have used for years is a terrible offender--it seems wheat is a huge component of soy sauce. Tamari works well. Cabot also makes gluten-free and lactose-free cheese. I fry chicken in gluten-free flour, and make pan gravies with it as well. It takes a bit to get used to NEVER tasting bread, but the pain will teach you if you can't control yourself. Good luck. Oh, and since I went on this diet, I've lost about 50 points on my cholesterol while using lard, butter, coconut oil, olive oil prodigiously in my cooking.

Thanks!

yeah, soy is a problem, and of course, he likes chinese food, but so it goes...

and rice noodles. I didn't realize that soy itself was a problem so that would leave tamari sauce out as a soy sauce substitute.

From the fermentation, I guess.

It's the fermented wheat in it that knocks me for a loop. Also, Trader Joe's has gluten-free brownie mixes that are pretty good. I would follow Warpy's advice not to try GF baked goods for a while. The only way I can get GF bread to taste good is to grill it in butter! The Pumpkin GF Pancakes from Trader Joe's are great, but they are seasonal.

Fortunately, there are a lot of silly books out blaming wheat for everything from flat feet to the situation in the Middle East, so gluten free has become a fad. It makes me break out and wheeze, annoying enough to make me avoid it.

Unfortunately, celiac is life threatening, so reading labels very carefully is necessary. Manufacturers like to put wheat flour, wheat bran, wheat germ, and gluten in just about everything, so your son is going to have to be a regular at the health food store where gluten free foods are most available. He's also going to have to learn how to cook since processed foods always stick wheat flour into breading and sauces.

Most health food stores have acceptable bread substitutes. The best thing to do is stay completely away from breads, cakes and other baked items for at least the first month. The substitutes are awful if you clearly remember the real thing. The bread is better toasted, IMO, but it does a good job being a sandwich.

There are some gluten free cookbooks I can recommend as producing decent baked goods, but the array of flours (health food store, again) can be dizzying. The chemistry is also challenging since gluten has to be replaced by something, usually xanthan or guar gums.

http://www.amazon.com/Gluten-Free-Baking-Classics-Annalise-Roberts/dp/1572840994/ref=sr_1_11?s=books&ie=UTF8&qid=1428277587&sr=1-11&keywords=gluten+free+cookbooks

http://www.amazon.com/000-Gluten-Free-Recipes/dp/0470067802/ref=sr_1_13?s=books&ie=UTF8&qid=1428277745&sr=1-13&keywords=gluten+free+cookbooks

The baking book is good for everyday and special items from bread to birthday cake. The other one is a good general cookbook.

I went through this with my MIL and back then it was one hell of an ordeal. Today there are a lot of "gluten free" products. I use quotes because some products are more gluten free than others. Once you get a stable outcome introduce these over the counter breads etc one at a time. Good luck, been there and done that and it ain't easy.