Outlier Babe

I am always dismayed when I read of yet more "gluten-free" products being released or developed with no thought to the following: There is, most likely, a significant subset of celiacs (and non-celiac gluten-sensitive individuals) who react to corn prolamins in a similar manner as to gluten. Two samples of celiac + corn studies are listed below...

I have travelled, but finding safe foods on my trips has been TERRIBLY difficult: Lost an average of 15 lbs per trip due to literally going without at times--Western Euro. nations. Granted, I am both gluten- and corn- (and corn-products) restricted, adding more challenge. Regarding eating out: Shout-out to Denny's cooks, and those at mom-and-pop diners...

I get identical digestive symptoms from quinoa, teff, chia, and sorghum to the ones caused by wheat. Only rice and buckwheat are safe. I bet I'm not the only one. The only easily-available safe gluten-free bread I could buy previously was Trader Joe's--it had the texture of cardboard, and crumbled apart, but was not bad as buttered toast each morning...