Hi everyone,

In addition to the long list I sent in last night, I also need to
be careful with wheat and oats because of gliadin. Gluten is
apparently not an issue for me, just the gliadin. I'm not sure
exactly what the difference is and why I would react to one and
not the other.
As for suggestions on how to avoid gluten/gliadin, you need to
avoid or or strictly limit wheat, rye, spelt, kamut, barley and
for some people oats due to cross-contamination. Of course, I
don't know what your sensitivities are, but that leaves corn,
tapioca, rice, amaranth, buckwheat, quinoa, and millet. I have
not personally used buckwheat, quinoa, millet, and amaranth, but
I will be learning to do so now. After some of you have
suggestions on using these, I would appreciate it. Thanks.

Mindy