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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
    Troll House Cookies:
    1 cup butter (two sticks)
    ½ cup brown sugar
    1 cup granulated sugar
    2 eggs
    1 teaspoon vanilla (Cooks vanilla powder is great)
    1-½ cup brown rice flour
    ½ cup potato flour (NOT potato starch flour)
    1 teaspoon baking soda
    1 teaspoon salt
    1 pkg. milk or semisweet chocolate chips
    Cream butter (can use dairy-free margarine or Crisco if necessary), sugars, eggs and vanilla. Mix in dry ingredients, then chocolate chips. Drop by rounded teaspoons onto un-greased cookie sheet. Flatten very slightly with fork. Bake between 350-375 degrees for 12 minutes or so (temperature and time vary by individual oven -- if yours bakes hot, use the lower temperature). Remove from oven when lightly browned (they over-brown very quickly). Remove to cooling rack after a few minutes.
    Also good with chopped nuts and/or shredded coconut.

    Scott Adams
    1 cup gluten-free flour mix*
    ¾ teaspoon xanthan gum
    1 cup brown rice flour
    ½ teaspoon baking soda
    ¼ cup soy or quinoa flour
    ½ teaspoon salt
    ½ cup packed brown sugar
    7 tablespoon chilled butter-cut into pieces
    1 ¾ teaspoons cinnamon
    3 to 4 tablespoons cold water
    1 teaspoon baking powder
    3 tablespoons honey
    1 teaspoon vanilla
    Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).
    Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).
    Bake at 325F for 12-15 minutes.
    * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part

    Scott Adams
    This recipe comes to us from Susan Carmack.
    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup butter
    1 teaspoon vanilla
    1 egg
    1 cup white rice flour
    ¼ cup almond flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon guar gum
    1 cup chocolate chips
    Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.

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    I do not have any ideas except to research other autoimmune disorders.  Once you have one,  you can develop more AI issues.  Any possibility of drug side effects?  For example the FDA has a black box warning in a class of antibiotics called fluoroquinilines (e.g. Cipro by Bayer).  These can cause tendon issues.  Here is a list of autoimmune disorders.  Not all are here, but it is a start.   https://www.aarda.org/diseaselist/ Ones associated with vertigo: https://www.hindawi.c
    And he needs to be super strict in his gluten free diet! SUPER strict, not just low gluten. No cross contamination, NONE.  I am so sorry, there are no short cuts with the testing. It flat out sucks but there you have it.  Welcome to the forum!
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