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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!

    Marias Bread Flour Mix (makes 9 cups = 3 loaves).

    2 cups garfava or garbanzo-bean flour
    1 cup sorghum flour
    2 ¼ cups tapioca flour
    2 ¼ cups arrowroot flour (starch)
    1 cup rice flour
    1 tablespoon potato starch
    2 tablespoons potato flour
    2 tablespoons xanthan gum
    2 packages gelatin (unflavored)
    ¼ cup sugar
    1 ½ teaspoon salt
    Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments.
    Marias Real gluten-free Light Wheat Bread:
    Mixing time: 15 minutes
    Rising time: 20 minutes
    Baking time 45 minutes
    Grease an 8 ¼ x 4 ¼ bread pan with lard.
    Preheat oven to 375F

    In a large mixing bowl place:
    2 eggs
    2 Tablespoons canola or olive oil
    1 teaspoon apple cider vinegar

    Dissolve: 1 ½ tablespoons of honey in 1 ¼ cup very warm water and set aside.

    In a bowl stir together:
    3 cups Marias Bread Flour Mix
    2 teaspoons yeast
    1 teaspoon baking powder
    1/8 teaspoon citric acid.
    Beat the egg mixture at high speed until foamy. Add the water and honey mixture to the egg mixture and beat until it becomes foamy again. Turn the speed low and add ½ cup of flour mix at a time (wait for it to be absorbed before you add each ½ cup). After the flour mix is added turn the mixer to high speed and beat for about 3 minutes. The texture should be like cake batter. If it is too thick, add one tablespoon of warm water at a time until it is the right consistency.
    Spoon it immediately into the prepared pan and carefully smooth the top. Cover with a plastic container or large lid to keep the temperature even and put it in a warm place to rise (like on top of your oven). Place it in the oven when the dough reaches to the top of the pan (not higher - approximately 20 minutes). Bake for about 45 minutes at 375F. Brush the top with oil when it comes out of the oven and let it totally cool on the rack. Store it in a plastic bag or an airtight container. If you cannot eat all of it in 4-5 days it freezes well.

    Scott Adams
    This recipe has been modified from Bette Hagemans Butter Basted White Bread (More From the Gluten-Free Gourmet, page 38). Here it is:
    Combine 2 cups white rice flour, ½ cup potato starch flour, ½ cup tapioca flour, 2 ½ teaspoon xanthan gum, 2/3 cup dairy milk powder, 1 ½ teaspoon salt, 2 tablespoons plus 1 teaspoon sugar and 2 ¼ teaspoon saf-instant yeast granules thoroughly. In a separate bowl, combine 4 tablespoons melted butter, 1 cup warm water, 1 teaspoon apple cider vinegar. Slowly add to dry mixture, then add 3 room temperature eggs, one at a time (the mix should feel a little warm). Beat on high for 2 minutes. Cover with plastic wrap and a towel, and rise until doubled (time varies). After the first rise, beat the dough again for 3 minutes on high. Fill a large loaf pan 2/3 full (can use extra dough in muffin tins) Let rise until slightly over top of pan; bake at 350 for 30-45 minutes, covering with alum foil after the first 10 minutes. Delicious, and freezes pretty well.
    This recipe comes to us from Marne L. Platt in New Jersey.

    Scott Adams
    Ingredients:
    1 cup yellow cornmeal
    ½ teaspoon salt
    ½ teaspoon baking soda
    1/3 cup vegetable oil
    1 cup gluten-free sour cream
    1 cup corn
    2 eggs, beaten
    1 cup shredded Cheddar
    Directions:
    Mix together all ingredients except Cheddar. Put half of mixture into a greased 9" square pan. Sprinkle with cheese and cover with remaining mixture. Bake at 375F degrees for 35 - 40 minutes.

    Scott Adams
    Ingredients:
    1 stick margarine or butter, softened
    3 large bananas, very ripe
    2 cups rice flour
    1 cup sugar
    1 cup pecans, finely chopped
    2 eggs
    2 teaspoon gluten-free baking powder
    1 teaspoon gluten-free vanilla
    Directions:
    In large bowl, cream butter and sugar. Beat in eggs, vanilla, and bananas. In separate bowl, stir and mix flour and baking powder. Combine this with the banana mixture until all dry ingredients are moist. Stir in pecans. Turn batter into 5" x 9" loaf pan. Bake @ 325F for about 1 hour and 20 minutes.

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    I was misdiagnosed IBS over 20 plus years. I was diagnosed IBS by symptoms only. My cousin is a gold standard celiac. My story is complicated my medical records now state I am NCGS. Overtime my convoluted story it has come to light I am a DH celiac.  I have always had gi issues My whole life ! Numerous skin rash issues dermatitis etc, and plenty of odd symptoms that I realize now we're celiac. I had your symptoms and many more ataxia etc. No IBS was found on my scopes. It might not be
    Doritos does make a few gluten-free versions.     
    Just wanted to chime in. During my 2 plus years of healing I had joint pain and muscle pain with some of the nightshade mainly peppers and tomato. I stopped them. I can now eat them again. My theory is when my gut gets cc my holey gut dumps some of my food in my blood stream and my already ticked off immune system let's me know what is allowed. Apparently for a time nightshades  of potato, tomatos, and peppers were an issue. I was able to gradually introduce potatoes first and then tomatos, then
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