Have you recently discovered you’re experiencing gluten intolerance symptoms? Discovering this can create a lot of uncertainty and confusion about how to deal with it. After all we love our carbs, and some of the ones we love the most — like bread, pasta and baked goodies — suddenly become off limits when diagnosed with Celiac Disease (gluten intolerance).

When you’re forced to stop and think about it you realize how many foods we commonly eat that contain gluten… for breakfast, lunch and dinner. Where do you go from here?

Once you know that you need to adapt to a gluten-free diet it becomes a matter of changing your habits and patterns. Luckily more and more information is available about how to cook and live gluten-free. You’ll also find many new gluten-free products and more helpful labeling from manufacturers.

For starters anyone with gluten intolerance symptoms should become familiar with certain gluten-free pantry essentials and keep them on hand. These are ingredients that can be substituted for the common gluten containing flours to create gluten-free goodies.

Some of the common substitute flours include: brown and white rice flour, soy flour and tapioca flour. But there is a good list of flours that can be substituted. Find a growing

lars garrett is working with celiac expert sarah martin to put together an accessible and comprehensive site on gluten intolerance. for more comprehensive solutions to all your gluten-free needs, please visit our new

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