Trying to please everyone in the family, gluten-free or not, is a daunting task. Dinnertime is usually preceded by hours of planning, prepping and praying that someone will enjoy what I've come up with.

Fortunately, we can all agree on one menu item: Pasta.

Gluten-free pasta is typically made of corn, rice, beans or quinoa. Corn pasta cooks well, but the corn taste can be pretty over-powering. Rice pasta soaks up the most sauce, so it's good in things like lasagna and goulash. Bean pasta tastes most like gluten-based noodles, but I find it can be a little rubbery. Pasta made with quinoa (pronounced keen-wah) is the healthiest alternative. It is a good source of magnesium and iron and has a nutty flavor. For more on the health benefits of quinoa, click here.

When cooked correctly, gluten-free pasta is a real crowd-pleaser. Following the directions on the package to the minute is vital. Overcooked gf pasta will be very mushy. Undercooked will be extremely rubbery. Use lots of water and add a little salt to prevent the past from sticking.

GF pastas are also very accessible. I find many varieties of gf noodles at Meijer and other large grocery chains among the organic or health foods. I find everything else at Good Food Co. or the Gluten-Free Mall.

The one complaint I have about gf pasta is that it does not keep well in the refrigerator. Rice pasta in particular gets hard quickly, especially if there isn't a wet sauce to soak into the noodles. But rarely do we have leftovers to keep in the fridge after pasta night. In fact, I like to keep extra pasta sauce in my freezer to pour over gf noodles when I'm pressed for time. It never fails.

Here is a dish my mother-in-law served up for the whole gang. She was glad she made a double recipe:

Papa Dave's Goulash
1 1/2 pounds ground beef
1/2 an onion, diced
1 can tomato sauce
2 cans diced tomatoes
1 teaspoon garlic powder
Salt, pepper to taste
3 cups cooked elbow noodles
2 cups frozen mixed veggies
2 cups shredded cheddar cheese (optional)

Brown beef with onion in large skillet. Drain. Add tomato sauce, diced tomatoes, noodles, spices and veggies. Pour into 9-by-13 pan. Bake 30-35 minutes in 350 F oven. Sprinkle with cheese if using.

Tip: Also good with fresh veggies, frozen spinach or ground turkey, or served with gf corn muffins.

I remember my first experience with gluten-free bread.

I paid nearly $6 for a loaf at the grocery store. It was about one-third the size of a standard loaf of whole wheat bread. I picked the one that felt softest to the touch and looked closest to what we were used to eating.

I got home, took a slice out of the bag and bit down. Then, I immediately spit it out. The texture was dry and crumbly. It tasted like freeze-dried vinegar. It was unacceptable.

Becoming Suddenly Gluten Free has had its challenges, and I have worked hard to find all kinds of replacements. I have replaced pasta, flours and most other standards. But bread is an important menu item for families and sandwich-lovers like us. And it has been the most challenging.

Here are some things we discovered after months tracking down an acceptable bread alternative:

We had to change our thinking
Although there are much better-tasting breads out there than the loaf I first bought at the grocery store, none of them taste like gluten-based bread. A good, soft piece of gluten-free bread still has a different taste. But that doesn't make it bad. Once you adapt to the different texture and taste, you will find it is actually quite delicious.

Baking bread is key
I went online and ordered an array of bread mixes. I also tried a few recipes from scratch via Carol Fenster's "Gluten-free Quick & Easy." The one we liked the best was Gluten-free Pantry's Favorite Sandwich Bread Mix. We got the mix at Meijer, but you can also get it here. Many of the mixes were good when they were made fresh. The loaves are bigger and softer and taste delicious. They do get moldy faster, however, so freeze half the loaf and cut as needed. Do not pre-slice.

Not all pre-made bread is bad
We found a few brands that tasted OK if we needed to get a loaf in a pinch. Check out Whole Food's Gluten Free Bakery bread, located within the store near the other baked goods. They run an entire line of gluten-free bakery items. Warning, though: Nearly all of them have dairy products in them, so those on the gluten-free casein-free diet must beware. Another brand we like is Kinnikinnick. They offer plenty of casein-free and yeast-free varieties. Our favorite is the Tapioca Bread.

Invest in a bread maker if you can
We lucked out and got one for the holidays. The 2-pound Convection Breadmaker from Cuisinart has been invaluable. It has a gluten-free setting for different rising times and temperatures. We simply throw in a bag of mix, a few wet ingredients and poof -- an hour later we have fresh bread. It is an investment that is beyond worth it. I wish we would have thought of it ourselves!

Have fun and be creative
There are actually some recipes that taste better with gluten-free bread. The more crumbly texture makes it a good fit for meatloaves or anything that asks for breadcrumbs. Just grind in food processor with a few of your favorite spices and voila! Breadcrumbs. Also, we like using gluten-free bread for french toast. Its porous surface soaks in a lot of egg and makes a dense, rich version of the breakfast classic.

Baked French Toast
6 slices of gluten-free bread, cut thick
8 eggs
2-3 cups milk or milk substitue
2 teaspoons vanilla
1 teaspoon cinnamon
Pam cooking spray (do not use Pam for Baking)
3/4 cup butter or margarine
1 1/2 cups brown sugar

Spray a 9x13 dish. Arrange slice of bread. In a bowl, beat eggs, milk and spices. Pour over bread, cover and refrigerate overnight. The next morning, prehead oven to 350F. Melt butter and brown sugar together in saucepan and pour over bread and egg mixture. Bake uncovered for 40 minutes. Serve with fresh fruit or syrup and enjoy!

Planning for a trip can be daunting. Add a special diet and the task can seem downright impossible.

My family will be taking a trip into Northern Michigan. We will be staying in a rustic cabin in the woods among several extended family members. We will be pretty far away from a grocery store, and forget about a specialty store. So, planning meals for my son, who is both gluten- and casein-free, is vital.

Here is my game plan:

1. Make a good list. I am writing down every meal I will be preparing and will be going on one big shopping trip a few days before our trip. Breakfast foods are especially important. I will be picking up some cereal (Enviro-Kids and some General Mills varieties are gluten-free). I also will get some storage containers and a Sharpie to mark them with while I'm out.

2. Cook ahead of time. In the days before our trip, I will be baking cookies (I like Red Mills brand), roasting a chicken for lunches, baking a loaf of bread and making some pasta and sauce. Fortunately, the cabins aren't too rustic. They are equipped with refrigerators, where I will be storing pre-made and frozen foods.

3. Bring lots of snacks. Vacations are filled with activity. Having the right fuel to get going and out the door can make things go a lot easier. While others pull out snacks that most likely will contain some kind of milk or wheat ingredient, we will have boxes of raisins, snack-sized baggies of gluten-free pretzels, chips, freeze-dried apples and cookies on hand.

4. Pack everything in single-serving containers. Not only do meals travel better in smaller portions, they are easier to grab and prepare. And every minute I can spend out of my gluten-free kitchen on vacation will be a luxury!

5. Think about what others will be bringing. Other campers in our group are having birthdays, so I plan to bring cupcakes for my son so he will be able to participate in the festivities. If others are having S'mores, we will have gluten-free graham crackers (Jo-Sef brand are gluten-free and casein-free) on hand to soak up the marshmallows (Kraft are gluten-free). If you want a good chocolate bar that is gluten free (such as Newman's), check in the health food section of you grocery store. Hershey's is not gluten-free.

6. Pack simple go-to items. Ballpark hotdogs, Kroger brand frozen french fries, Boar's Head lunch meat and Garden Fresh Gourmet tortilla chips are standard gluten-free fare at our home. I'm packing what I know will be gluten-free so I don't run the risk of not finding them at the store in case we do make the trek for some essentials.

As with any trip, planning ahead is the key to a more relaxed stay. It will be a lot of preparation, but I'm hoping to get a much-needed rest from the daily grind --- and daily meal planning!

Here is a recipe courtesy of Chex that would be a good take-along for any trip. Rice Chex are gluten-free. Check peanut butter and chocolate chip labels for ingredients:

Muddy Buddies

9 cups Rice Chex 1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

.	Into large bowl, measure cereal; set aside.
	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

In the frenzy that followed the diagnosis, I began trepidatiously constructing lists of meals that would be suitable for my whole family. I found the easiest thing to do in the beginning was to make a list of meals for the whole week, shop for the ingredients in one or two big trips and make a few advanced dinners and put them in the freezer. To save time, I doubled up on meals when I could.

Since that beginning period, I have gathered a repertoire of "go-to" meals. With more meals under my belt I spend less time making lists and agonizing over every ingredient and more time searching for more alternatives to gluten-based meals.

Some of my kids' favorites are simple meat, veggie and potato meals. A roasted chicken cut up into squares is good not only on my salad, but in their lunch boxes and dinner plates next to broccoli and sweet potatoes. I save money by making my own chicken broth with the chicken remains. The price of a box of gluten-free broth from the store can be pretty steep. Homemade broth from one chicken fills close to three empty fruit juice containers, two of which I freeze for later use.

So, here is one "triple-duty" meal idea that nets roasted chicken, broth and beef stroganoff. I am lucky enough to get farm chickens from a relative who raises them. Tyson brand and Pilgrim's Pride claim to be gluten-free, although the labeling says they are injected with chicken broth. Check with your local butcher for fresh chicken. Also, Costco offers an already-roasted chicken that is labeled gluten-free if you want to skip the first step altogether!

1. Prepare this recipe in the morning, so you can have it to enjoy at lunch time or stick in the fridge for later use.

Roasted Chicken
1 whole chicken (about 3 pounds), rinsed and patted dry
salt and pepper to taste

Preheat oven to 350 F. Season chicken with salt and pepper (and desired seasonings) to taste. Place chicken in a 9-by-13 baking or roasting dish. Roast for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Chicken should reach 165 F. Cooking time will vary depending on the size of the bird.

2. Cut what meat you can from the roasted chicken and throw everything you didn't use in a pot. You can simmer the broth all afternoon.

Chicken Broth
Chicken carcass, including necks and backs
1 large onion, quartered
3 whole carrots
10-15 sprigs fresh thyme, rosemary or parsley with stems to taste
6 dill seeds (optional)
3 stalks celery
A handful of peppercorns
Salt to taste (optional)
2 gallons cold water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. If you have a steamer basket, you can use it over top ingredients in pot. Otherwise, strain later. Add cold water. Bring to a boil and turn down to simmer. Skim top with a spoon every 20 minutes for the first hour of cooking. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.Remove from heat.

Strain through a fine mesh strainer into heat-proof container. Set aside to cool or place in ice bath. Place cooled broth in refrigerator overnight. Remove solid fat from surface. Will keep in refrigerator for 2 to 3 days or in freezer for up to 3 months.

3. After making a batch of broth, you are ready to try it out in everyday recipes, knowing that it is safely gluten-free. Here is a recipe my mom used to make and I find is simple and pleasing for the whole family!

Beef Stroganoff
1-2 pounds sirloin steak or beef tenderloin, cut into thin, 2-inch strips
1/4 onion, chopped
2 tablespoons olive oil
3 1/2 cups chicken broth
2 tablespoons dried mustard
Pepper to taste
1 teaspoon dried rosemary
1 package mushrooms (optional)
1 can (6 ounces) tomato paste
3 tablespoons (Organic Valley) sour cream (optional)

Heat olive oil in pan and saute onion and beef strips. Add broth, spices and mushrooms if using. Simmer for 20 minutes. Stir in tomato paste and continue simmering 15 minutes. Remove from heat and stir in sour cream. Sauce will thicken as it cools. Serve over rice or gluten-free noodles.

Gluten is a dirty word in our house. It has been since my son was diagnosed with celiac disease nine months ago.

It took weeks to go through every cupboard and cabinet, read every label and call every food manufacturer on the planet. It took months to fully rid gluten from our son's diet. Gluten is a tricky, time-consuming menace. Oats and barley creep into lotions and shampoos. Wheat and rye are in every convenient food imaginable. Phrases such as "modified food starch" and "natural flavorings" make me cringe. If you are one of the millions of Americans with celiac, or have a family member with a gluten intolerance, you know what I'm talking about.

So, take a deep breath, put your cleaning gloves on and arm yourselves with these gluten-fighting tactics:

1. Clean everything.
Bins, reusable containers, cupboards, pantry shelves and oven mitts must be thoroughly cleaned. Whatever could have gotten contaminated probably has. Go through your spices and read every label. When in doubt, throw it out. Think clean sweep, then fill up your cupboards with food you know is gluten-free.

2. Contact the source.
Many products have Web sites or phone numbers right on the label. The more companies I contacted, the easier it became. For instance, after I found out that Kraft does not hide gluten in its ingredients, I was comfortable simply reading the label before purchasing an item. Other products that don't hide gluten sources are McCormick and Kroger. It is important to consider cross-contamination, so be careful to ask manufacturers if the product was produced in a facility that handles gluten.

3. Get a good cookbook.
I strongly recommend "Gluten Free Quick & Easy" by Carol Fenster. Fenster offers good start-up advice, flour mix recipes and ideas for everyday cooking.

4. Shop around.
There will be more on where to shop for gluten-free items in Metro Detroit in a later posting. For now, I recommend just looking around your local supermarket and health food stores just to see what they offer. Pick up a few things here and there and stock up on staples you know are gluten-free, such as Smart Balance butter spread and Bob's Red Mill flour mixes.

5. Join a support group.
The Tri-County Celiac Support Group is a good resource. The group has regular meetings, dieticians and newsletters for its members. The group also sent me a packet of useful information, including a list of gluten-free products.

6. Look through your recipe box.
You may have more gluten-free recipes, or recipes that could be modified, than you think. I found a rice pudding recipe our family really wasn't fond of before the celiac diagnosis because it had a thick, lumpy consistency rather than the creamy dessert you can get at the diner. But after eliminating oatmeal, we found that the rice pudding was a good replacement. We make it with dried fruit and often slice a banana on top for breakfast.

Grammy's Rice Pudding
2/3 cup rice
3 cups milk (whole is best)
1/4 cup raisins or other dried fruit (optional)
2 eggs (beaten)
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/3 cup sugar

Bring rice, milk and fruit to boil. Remove from heat and add remaining ingredients, making sure to stir vigorously while adding eggs. Pour into baking dish. Bake at 370 F about 1 hour. Scrape pan and stir after 20 minutes.
Serve hot or cold with sliced bananas and milk if desired.

Hint: A double recipe will fit in a 9-by-13 Pyrex or standard casserole dish.