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.
This is one recipe to keep in your recipe collection; especially if you love carrot cake as much as I do. The best thing about this recipe is that it is of course gluten-free, but also dairy-free. There is also an option for nut-free if you leave out the walnuts (adapted from Elana’s Pantry recipe).