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.