Owlmuse

I'm visiting Puerto Rico next month - my first big trip since being diagnosed celiac just over a year ago. I already am prepping a list of all the food I'll bring with me in my suitcase. However, I want to eat at restaurants. I love eating out and I'd love to figure out if I can do it safely in Puerto Rico without being limited to national chains. I know I can find Wendy's, Ruth's Chris, Outback but I'd love to have local food or even just not chains. Not chains always taste better! Besides I could eat at those chains at home. I don't but I could.

So does anyone have experience in Puerto Rico? I know to be worried of cross contamination and even a language barrier (already printed spanish travel cards). Any great restaurants? Any that accommodates gluten-free really well or even (fingers crossed) a gluten free menu? Any experience or recommendations would be greatly appreciated.

Thanks in advance!!

Im visiting my grandma next week and she lives down the street from the best ice cream! So of course I started to really question how safe it is for us celiacs and thought I'd ask! What has others experience been with delicious frozen treats at ice cream parlors. I've been gluten-free for months but have no symptoms (I beleive) when glutened so it's hard for me to know (I was asymptomatic from the start). My mom has a severe nut allergy but if they just use a clean scoop she's good. Can I get hard ice cream (clearly with no gluten add ins) if they just use a clean scoop? Or do I have to ask for it to be from a fresh tub? Or is soft serve the best way to go? I've thought toppings like sprinkles (or jimmies if there is anyone else from New England out there!) are completely out of the question as ice cream is usually rolled in it. Has that been your experience? What have you guys found to be the easiest and safe way to enjoy ice cream?

Hi!
I'm been confirmed Celiac and gluten-free now for almost 7 months now. I also have had Grave's Disease (autoimmune hyERthyroid) for 8 years and have been on meds ever since. All of a sudden 3 months ago I started to feel just really rotten and 6 weeks ago found out my thyroid had become very over active again despite being on meds (the same dose I've had for years). I thought I was doing better but this week I went to the doctor again and my heart rate was still high which most likely indicates my thyroid is still high. I'm afraid they are going to want to nuke my thyroid if it doesn't resolve soon.
Has anyone else had Grave's complications AFTER going gluten free? I'm trying to find out if this is something that will just act up a little and then return to (my) normal or is it just going to get worse until extreme action is taken. Thank you so much in advance for responding!!!

I just got a great baking cookbook from the library (the Blackbird Bakery Gluten Free) but there are several recipes, including muffins and brownies that include almond meal. I'm allergic to nuts but despite lots of Internet searching I haven't found a substitute. I was thinking maybe teff flour as it is a high protein flour. Anyone have suggestions?