I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.
Macaroni and cheese is the ultimate comfort food. Whenever nothing else sounds good, macaroni and cheese comes to the rescue. I was so sad when I had to give up gluten and dairy and thought I may never get to eat macaroni and cheese again. However, I modify the following recipe to fit my dietary requirements, and it's yummy! I substitute butter for coconut oil, cow milk for almond milk, and real cheese for Daiya chedder. Macaroni and cheese is very forgiving and it's almost impossible to ruin it, so feel free to experiment with the ingredients and substitute where needed.