It took me several years of working here before I took home my first bag of plump, golden Kamut® berries and I’ve been hooked ever since! Did you know “Kamut” is a trademarked term held by Kamut International and it cannot be used as an adjective? Take that little factoid and save it for your next dinner party.

Kamut® berries cook up firm with a delightful chewy texture and almost buttery flavor. Unlike white rice or barley, this ancient relative of wheat, properly known as Kamut® Khorasan Wheat, is perfect when you want a grain to maintain its texture and identity in your dish. It won’t get mushy, which is why you want to drain off any excess liquid when it’s done cooking rather than cooking it until all the liquid has been absorbed.

Earthy mushrooms and savory parmesan complement the fat kernels of Kamut® grain and make this vegetarian main course or side into an unforgettable meal. Pair this with some steamed greens and crusty bread for a hearty dish perfect for chilly winter weather.

Kamut® Grain and Shiitake Risotto with Thyme

If Kamut® berries are hard to come by, you can use wheat berries or even long grian brown rice instead.

• 2 Tbsp Olive Oil, divided
• 1/2 cup Onion, minced
• 1 Tb fresh Thyme, stems removed
• 1 cup Organic Kamut® Berries
• 1/2 cup White Wine, dry
• 2 large Dried Mushrooms, rinsed and drained
• 4 cups Vegetable Stock, divided
• 4 oz fresh Shiitake Mushrooms, stems removed and sliced
• 2 oz Parmesan Cheese, shredded
• 1/4 cup Mascarpone Cheese (optional)
• 2 Tbsp fresh Parsley, chopped

Directions

In a heavy 4-quart pot, sauté onion and thyme in 1 tablespoon of olive oil until the onion are clear and soft. Add Kamut® berries, stir to coat grains thoroughly. Add wine and cook, stirring until absorbed. Add 3 ½ cups of the stock and dried mushrooms, and bring to a boil. Cover, and reduce to a simmer. Set time for an hour.

When the time goes off, check the kamut for doneness. It will probably need another 30 minutes. Take off the lid and stir often until the liquids are very thick. Remove and put it in a food processor bowl. Process until coarsely pureed, then pour in the reserved stock with the machine running. Transfer back to the pan and bring to a simmer again until thick, about 5-10 minutes.

Heat a large sauté pan over high heat. When hot, add the remaining tablespoon of olive oil and swirl pan to coat. Add the shiitakes and stir constantly until seared and shrunken, about 3 minutes. Take off heat and stir in parsley. Stir all but 2 tablespoons of the parmesan and the mascarpone, if using, into the risotto and serve topped with shiitakes and sprinkled with remaining parmesan.  Makes 5 servings.

A single day to celebrate chocolate cake seems 364 days to few, but Happy National Chocolate Cake Day just the same. Chocolate cake is such a staple in our culture for all celebratory occasions- whether it’s a birthday, a retirement party, or just a fancy night out, Americans can’t get enough of chocolate cake.

Decadence does seem to be the qualifying criteria for a good chocolate cake, but we wanted to share a slightly different form of decadence.This cake, from the amazing Christen at Life:Styled was part of our “Bake a Healthier Holiday” promotion with California Olive Ranch in December.  This recipe uses fresh rosemary and Arbosana olive oil to give this chocolate cake a lighter touch and unique flavor. If millet flour is hard to come by, try substituting whole wheat pastry flour or oat flour.  Gluten Free? See our links below for decadent chocolate cakes just for you. Enjoy!

Chocolate Rosemary Olive Oil Cake

•     1 -1/2 cups Unbleached White Flour
•     3/4 cup Millet Flour
•     3/4 cup Sugar
•     3/4 tsp Baking Soda
•     3/4 tsp Sea Salt
•     3 Eggs
•     1 cup California Olive Ranch Arbosana Extra Virgin Olive Oil
•     3/4 cup Milk
•     1-1/2 Tbsp fresh Rosemary, finely chopped
•     4 oz grated Dark Chocolate bar (70% cacao)
•     2 Tbsp Sugar (for top crunch)

Directions

Step 1: Preheat oven to 350°F. Rub a bundt (or loaf) pan with olive oil.

Step 2: Whisk the flours, sugar, baking soda and salt together in a large bowl. Set aside.

Step 3: In another bowl, whisk the eggs together, then add the olive oil and milk to the eggs. Whisk until blended. Then mix in the rosemary.

Step 4: Fold wet ingredients into the dry, mixing until just combined. Next fold in the shaved chocolate until uniformly mixed.

Step 5: Spoon the 2 Tablespoons of sugar into the bottom of your bundt pan. Then pour the batter into your prepared pan.

Step 6: Bake for 40 minutes, or until the top is golden brown and skewer inserted comes clean.

Step 7: Wait until the cake is cooled before inverting the bundt pan to release your beautiful cake!

Other great chocolate cakes:

• Gluten Free Chocolate Cake from Bob’s Red Mill
• Flourless Chocolate Poppyseed Cake from The Recipe Renovator (GF)
• Gluten Free Chocolate Cake with Brown Sugar Frosting from The Spicy RD

We first met Elizabeth Gordon in the early stages of her first book, Allergy-Free Desserts and were immediately impressed with the quality of her recipes that taste amazing and are free from gluten, dairy, soy, nuts and eggs. Her second book, The Complete Allergy-Free Comfort Foods Cookbook launches today and we couldn’t be more pleased for her. Gordon has a background in culinary arts and lives with several food allergies, including wheat and eggs. Tired of the age-old question, “Well then, what DO you eat?”  She embarked upon a mission to create delicious desserts and classic comfort foods that are easy-to-make and can be enjoyed by all.

The Complete Allergy-Free Comfort Foods Cookbook is simply brimming with your childhood favorites including Pigs in a Blanket, Sloppy Joe, Chicken Potpie, Tamale Pie, Crusty White Bread, Onion Rings, Vanilla Pudding and Cherry Pie, to name a few. Each recipe is accompanied by beautiful photography (a huge bonus, in my book) and a personal story about the recipe. I love that this book starts right off with a glossary of allergy-free ingredients. Not just what they are, but why you would need them.

Don’t believe us about how awesome these recipes are? Try one for yourself- here is the recipe for classic Snickerdoodles.

Elizabeth says, My grandmother on my dad’s side rarely baked, but when she did, she made snickerdoodles. I love them. I know that many people prefer chocolate to cinnamon, but I’ll take something sweet and cinnamony over something chocolaty any day of the week. These cookies are just right in their texture and level of cinnamon sweetness. These are sure to be an after-school or lunchbox favorite.

Snickerdoodles

Makes 30 Cookies

• 1⁄3 cup granulated Sugar
• 3⁄4 tsp Cinnamon
• 2-1⁄4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Xanthan Gum
• 1 tsp Salt
• 1 cup organic Palm Fruit Oil Shortening
• 3⁄4 cup Brown Sugar
• 3⁄4 cup granulated Sugar
• 2 Tbsp ground Flaxseed Meal
• 2 Tbsp Water
• 1 tsp Vanilla Extract

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.

2. In a small bowl mix together the 1/3 cup sugar and cinnamon; set aside.

3. In a large bowl, whisk together the all-purpose baking flour, baking soda, baking power, xanthan gum, and salt.

4. In the bowl of a stand mixer, cream together the organic palm fruit oil shortening and the sugars until light and fluffy.

5. While the shortening and sugars are creaming, mix together the flaxseed meal and the water in a small bowl. Stop the mixer and scrape down the bowl. Add the flaxseed meal mixture and vanilla extract. Beat the batter again. Scrape down the sides again and then slowly stir in the dry ingredients.

6. Using a 1-1/2 – inch ice-cream scoop, scoop the dough and then roll it between your hands to form a ball. Roll each dough ball in the sugar and cinnamon mixture until thoroughly coated.

7. Place the coated balls 2 inches apart on the prepared baking sheets. Bake the cookies in the preheated oven for 12 minutes.

8. Remove the trays from the oven and let the cookies cool for 10 minutes on the baking sheets and then remove them to cooling racks to cool completely.

9. These cookies may be stored in airtight containers, at room temperature, for up to 3 days, or they may be frozen in airtight containers for up to 3 months.

Giveaway:

We’re giving away two copies of this fabulous book, but that’s not all. In addition to the book, we’re throwing in a package of our Gluten Free All Purpose Flour and Gluten Free Flaxseed Meal to help you get started on these tasty recipes. Follow the directions below to get yourself entered. We’ll select winners from all who enter by 11:59 pm  on 01/31/12.

a Rafflecopter giveaway

In honor of National Pie Day, our Meatless Mondays recipe is a quiche. Quiche may not truly be a pie in the strictest sense of the word, but it usually comes in a pie crust and that’s close enough for me. I almost gave you pizza today, but even I think that’s stretching the term “pie” a little too far. I am deeply intrigued by this recipe, since my go-to quiche is a basic spinach quiche (sans bacon in my house).  I love the idea of a teff crust and using Gouda as the cheese is almost drool-inducing.

If you can’t come by teff flour, I am sure this quiche would do just fine in a conventional pie crust. Additionally, because teff flour is gluten free, you could substitute oat flour, sorghum flour or even brown rice flour in its place. That’s a nice added bonus to this recipe- it’s gluten free and you wouldn’t know the difference!

Corn Quiche in Teff Crust

•     1/4 cup Water
•     1/4 cup Sesame Oil
•     1 cup Teff Flour
•     1/8 tsp Salt
•     2 cups Fresh Corn Kernels
•     1 cup Milk
•     4 large Eggs
•     1 few dashes Hot Pepper Sauce (Tabasco or your favorite)
•     1/4 tsp Salt
•     4 oz Gouda Cheese
•     1 small Onion, chopped
•     1/2 medium Green Pepper, minced
•     2 Cherry Tomatoes, sliced thin

Directions

1. Preheat oven to 350°F.

2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.

3. Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt, blend just to mix.

4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.

Makes 8 servings – 1 slice each.

photo courtesy of Thyme in Our Kitchen

Boy! Have we been slacking or what around here? Not really. We’ve have all sorts of amazing projects percolating and are gearing up to launch not one, not two, but FOUR brand-new products in March! In the meantime, I wanted to share what our fabulous Virtual Potluck bloggers have been whipping up using our whole grains and California Olive Ranch Olive Oils. I’ve been blown away by the sheer creativity and decadence of these dishes. By decadent, I mean packed with delicious flavors, textures and some pretty fun ingredients. In no particular order, here is the fabulous virtual potluck!

Farmgirl Gourmet:
Week One: Baked Orange Hard White Wheat & Olive Oil Donuts
Week Two: Spicy Sausage, Prune & Grande Grain Stuffing

Miss in the Kitchen:
Week One: Homemade Ricotta Blini with Rosemary and Pine Nuts
Week Two: Sesame-Stir Fry Vegetable Grande Grains Pilaf

Cooking With Books:
Week One: Lemon & Thyme Olive Oil Wheat Crackers
Week Two: Cranberry Whole Grain and Dried Fruit Salad

Cookistry:
Week One: Mini Flatbreads with Hummus and Warm Olive Salad
Week Two: Grande Grain Miller’s Blend Muffins

30A Eats:
Week One: Sundried Tomato, Kalamata Olive and Basil Pesto Focaccia
Week Two: Quinoa Tabouleh With Peppers

Thyme In Our Kitchen:
Week One: Olive Oil and Whole Wheat Flatbread
Week Two: Curried Whole Grain Pilaf with Bacon, Mushroom and Cabbage

Not Rachel Ray:
Week One: Whole Wheat Flatbread and Roasted Garlic White Bean Dip
Week Two: Whole Grain Risotto with Kale and Carrots

Diabetic Foodie:
Week One: Warmed Herbed Goat Cheese with Whole Wheat Pita Bread
Week Two: Onions Stuffed with Grande Grains, Currants and Pine Nuts

Foodie:
Week One: Prime Rib and Shrimp Whole Wheat Fried Ravioli
Week Two: Grande Whole Grains with Spinach and Serrano Ham

Bite and Booze:
Week One: Elk Sausage and Black Bean Soup
Week Two: Toasted Pecan and Parmesan Quinoa

Food Hunter’s Guide to Cuisine:
Week One: Whole Wheat Caprese Bruschetta
Week Two: Mediterranean Whole Grain Salad

Groovy Foody:
Week One: Cheesy Asian-Inspired Sesame Rolls
Week Two: Whole Grain Kheer (India Rice Pudding)

Known for their healthy omega-3 & 6 fatty acids and ample amount of fiber, flax seeds can be a great addition to any recipe. Whether it’s flavor, crunch, texture or health that concerns you, Bob’s Red Mill Flax Seeds provide what you need. For the month of January all of our flax seed products from organic golden flax seed meal to normal brown flax seeds are on sale. That’s right 20% off in our store and on the website.

In the bakery we use flaxseed meal to top our scratch biscuits, to amplify some breads, and mostly as an egg replacer. When added to a recipe, flaxseed meal will often change the texture of the finished product making it chewier and sometimes a bit dry, if extra moisture isn’t added. Whole flaxseeds are also used in many of our breads including our best seller, 10 Grain. Adding whole flaxseeds to a recipe will also permit a chewier texture, and a delicious crunch. If adding flaxseeds to yeasted bread, we recommend soaking them prior to mixing. This can be done by adding the flaxseeds to the allotted amount of water called for in the recipe. 30 minutes before mixing will suffice, but the longer the soak the better. Similar to all of our grains they are best kept in the fridge or freezer.

The following recipe is a vegan banana bread with an addition of flaxseeds. Try both kinds of flaxseeds, brown and golden, same nutritional value, just different color. This delicious bread is also great with blueberries or your favorite nut. Enjoy and Happy Baking!

Banana Flaxseed Quick Bread

• 1-¾ cups Whole Wheat Pastry Flour
• 1 cup Light Brown Sugar (packed)
• 1 Tbsp Baking Powder
• ¼ tsp Salt
• 1 Tbsp Cinnamon
• ¼ cup Flaxseeds
• ½ cup Safflower Oil (or melted butter)
• ½ cup Soy Milk
• 1 cup Banana (mashed)

1. Preheat oven to 350°. Grease 2 mini-loaf pans or one regular sized pan.
2. In a large bowl, combine the dry ingredients.
3. In another bowl mix together the soy milk and oil.
4. Gradually stir into the dry ingredients, just until incorporated.
5. Fold in the mashed banana.
6. Spoon the batter into the pans.
7. For a regular sized loaf, bake for 35-45 minutes, or until a tester comes out clean. Cook the mini-loaves 20-25 minutes.

This delicious dish comes from customer Lindsay McSweeny. It looks like just the thing for Meatless Monday. Hearty enough to stand alone, this dish can also be served alongside steamed broccoli and crusty bread to make a balanced meal.

Lentil Salad with Smoked Mozzarella and Walnuts

Contributed by: Lindsay McSweeney

This salad can be served hot, at room temperature or refrigerated. If serving cold, add the walnuts, mozzarella and thyme just before serving.

•     1 cup Lentils
•     4 cups Vegetable Broth
•     2 Tbsp Lemon Juice
•     1 Tbsp Mustard
•     5 Tbsp Olive Oil
•     1/4 tsp Sea Salt
•     1/8 tsp ground Black Pepper
•     1 large Red Bell Pepper
•     1/2 cup Walnut Halves toasted and chopped
•     1/3 cup chopped Sweet Onion (Vidalia, etc)
•     6 oz Smoked Fresh Mozzarella, diced
•     2 Tbsp chopped fresh Thyme

Directions

Step 1

Bring the broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl.

Step 2

While the lentils are cooking, mix the lemon juice, mustard, olive oil, salt and pepper together in a bowl or jar.

Step 3

Add the vinaigrette to the warm lentils and toss. Set aside.

Step 4

Roast the red bell pepper by holding it over the open flame of a gas burner with a pair of tongs, turning constantly. Alternatively, rub the pepper with a little oil and put it under a broiler, turning constantly. When the pepper has completely charred, put into a small paper bag and allow to steam for 10 minutes. When finished steaming, rub off the charred skin, slice the pepper open and remove the seeds and white ribs. Dice the pepper into 1/2″ pieces. This step can be done ahead of time.

Step 5

When the lentils are warm or at room temperature, add the red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.

Notes

Fresh plain mozzarella also works well if smoked mozzarella is not available.

This tasty recipe comes from the Bob’s Red Mill Cookbook and was contributed by Lori Sobelson, our Director of Corporate Outreach. Lori, who also manages the Bob’s Red Mill Cooking School, says this recipe was inspired by Rebecca Wood’s The Splendid Grain. These tender cakes cook up beautifully on a nonstick griddle or griddle pan. You can also use a large nonstick skillet or lightly oiled cast-iron pan. Tomato Chutney is a must-have savory-sweet condiment that makes this a stand out dish for any occasion. We recommend serving these cakes alongside roasted vegetables and crusty bread for a full meal. If pine nuts are out of your budget, try chopped walnuts or hazelnuts for a slightly different flavor.

Grilled Millet and Butternut Squash Cakes

• 1 tsp Mustard Seeds
• 1 cup Hulled Millet
• 1 tsp Curry Powder
• 1 medium Butternut Squash (about 1-1/2 to 2 pounds), peeled and diced
• 1 tsp minced fresh Ginger
• 1 tsp Sea Salt
• 1 cup Pine Nuts, toasted
• 2 handfuls finely chopped fresh Cilantro
• Tomato Chutney (recipe follows)

To toast the mustard seeds, heat them in a dry saucepan over medium-high heat, stirring constantly, until the fist seed pops about 30 to 45 seconds. Add the millet and continue toasting and stirring for 3 to 4 minutes, just until fragrant. Watch closely, as the grain and seeds burn easily. Add the curry powder and toast, stirring, for 30 seconds more.

Slowly pour 2-1/2 cups water into the millet (careful: it will boil up). Add the squash, ginger, and salt, and bring to a boil. Lower the heat, cover and simmer for 25 minutes, or until the millet has absorbed all of the water. Remove from the heat and cool to room temperature. Then stir in the pine nuts and cilantro.

Preheat the griddle or griddle pan.

Form the millet mixture into about 8 patties and cook about 3 minutes per side or until golden brown.

Top each cake with a generous spoonful of Tomato Chutney and serve immediately.

Tomato Chutney

This recipe comes from chef Leena Ezekiel.

• 1 Tbsp Vegetable Oil
• 1 tsp Panch Phoron
• 1-inch piece of fresh Ginger, sliced very thin and cut into slivers, divided.
• 6 large Roma or other ripe tomatoes, diced
• 1/2 cup packed Brown Sugar
• 1/2 tsp Cumin powder, plus more for garnish
• Pinch Chili Powder (optional)
• 1/4 cup Golden Raisins or Sliced Dates
• Kosher or Sea Salt

Heat the oil in a medium saucepan over medium-high heat and add the panch phoron and half the ginger. Once the seeds begin popping, add the tomatoes and cove over medium heat until they soften, about 5 minutes. Add the sugar, cumin, chili powder (if using), and dried fruit and cook for about 5 to 6 minutes, until the mixture begins to thicken and takes on a glossy sheen.

Season to taste with salt and garnish with the remaining ginger and a sprinkle of cumin, to taste.

Serve warm, at room temperature or cold. Store in a jar in the refrigerator for up to a week.

I bet you didn’t know it was National Shortbread Day, did you? Geez, where have YOU been? I am a sucker for the myriad food holidays that our country has deemed celebratory for each month and today is no exception. I absolutely love shortbread. Good shortbread is buttery and slightly crispy. It crumbles in your mouth when you take a bite. A basic shortbread can be simple and lightly sweet, but these days there are many variations on this classic cookie that take it in new directions from savory to decadently sweet. There are even whole blogs dedicated to different shortbread recipes!

Shortbread originated in ancient Scotland and follows a pretty basic ratio of ingredients- one part sugar, two parts butter and three parts flour (originally oat flour was used, but today white flour is more common). When I had the lucky privilege of traveling to Scotland for the Golden Spurtle, one of our stops was the Walkers estate. It was closed, so we didn’t get to take a tour, but it was really neat to see where some of the best shortbread is made. I can’t honestly say whether I prefer Walkers or McTavish. On the one hand, Walkers is imported from Scotland (it’s their largest food export) on the other- McTavish is baked right here in Portland, Oregon. I’d wager, though, that homemade shortbread would easily rival both brands.

Accolades from the Queen at Walkers Shortbread Factory in Scotland

Here are some of our favorite shortbread recipes to help you celebrate today. If you want to take the semi-easy homemade route, try our Shortbread Cookie Mix.

• Betty’s Honey Spelt Shortbread
• Basic Shortbread
• Hazelnut Shortbread from Jean at Delightful Repast
• Salted Rum Caramel Bars on Macadamia Shortbread from Irvin at Eat the Love
• Rosemary Shortbread from Epicurious
• Lavender Vanilla Shortbread from Betty at Saturday is Shortbread Day
• Savory Parmesan Rosemary Shortbread from Kristen at The Kitchen Sink Recipes
• Thyme Lemon and Sea Salt Shortbread from Epicurious
• Gluten Free Shortbread from Gluten Free Girl
• GF Chocolate Ginger Shortbread from Gluten Free Girl
• Gluten Free Rosemary Shortbread from Avery at Mystery Lovers Kitchen

Yep, it’s officially that time of year. If you, like so many other people this time of year, made a lofty New Year’s resolution, chances are that you could use a little help sticking with it. The first step to keeping with your resolution is to make one that’s actually possible. Since it may already be too late for THAT tip, we’re not putting it on the list. Here are five things you can do to ensure your resolve lives past January.

Since examples are endlessly helpful, I’m going to use this resolution as an example for all five tips.

For 2012, I will commit fully to my gluten free diet.

1. Break it down. Take you big goal and break it down into manageable pieces. Using our example above, it’s a pretty big thing to go cold-turkey on gluten. Like any other diet, baby steps are the key- start with being fully gluten free for one week, taking each day one at a time. When you’ve finished your first week, renew your commitment. Remind yourself why you’re doing this and set yourself another manageable goal. If one week was hard, repeat it. If, instead, you found one week to be a breeze, make it a month gluten free.

2. Set yourself up for success. You’ve picked a lofty goal to aspire to, don’t sabotage yourself right from the get go. Using our example above, start by removing any of your main gluten cravings and replacing them with gluten free alternatives. Remove gluten-filled snack foods from your house and anywhere else you like to snack, like your office or the car, and replace them will some gluten free snacks that taste awesome. If pizza is your go-to Friday meal, take the pizza place off your speed dial, dump their magnets, and stock your cupboards (or freezer) with appropriate pizza crust options, toppings and cheeses. Or do one better and find a local pizza place that offers gluten free pizza and put their number up on the fridge.

3. Plan ahead. On Sunday, think about the week ahead and look for places where you’ll likely get tripped up on your road to success. Then, make a plan for how to deal with them. If you have a work lunch on Wednesday, call the restaurant and discuss gluten free dining options. Write them down and take your list with you. If you know that Thursday will be hard because you’re on the go all day, pack a bag of gluten-free snacks to eat on the run and map out a place on your route to stop for a gluten free lunch.

4. Write it out. If you’re not in the habit already, find a way to journal your feelings every day as you work towards your goal. The prevalence of free blogging software these days makes that a great alternative to your traditional paper-bound journal (after all a blog used to be short hand for a web log). Set up a blog (make sure to password protect it or limit who can view it) and write your feelings out to the internet. Be honest and let it all out. You’re ticked off because you can’t eat the cake at the party? Don’t dump it all on your friends, dump it somewhere you can truly let it all out without judgement. I personally love blogging those feelings because even though in reality no one can see what I write, I feel like I’m yelling at the whole world about something and I almost always feel better about it afterwards. Yell it at the internet, it doesn’t have feelings.

5. Find an ally. Whether you lean on your most intimate partner or an anonymous forum, having someone who can support you when you feel week or comfort you when you feel lost, is critical to success. Chances are, you aren’t the only one who set that resolution and finding folks to share ideas with and cheer you on will help you reach your goal. It’s really no surprise that there are hundreds of online forums for going gluten free, it’s really hard and it’s far easier with support.