I've got to admit it's getting better all the time.

Just like the Fab Four tell us, things DO get easier. I am happy to report that more than a year after our family suddenly became gluten-free --- it has. And in these unsure times, I want to share five reasons gluten-free eaters should be hopeful.

First off, there is a growing selection of gluten-free products every day. I recently attended a food fair at Hiller's market. I was expecting a few tables of food and some samples. To my surprise, I soon realized the store stocks all its aisles with gluten-free options. Clear labels indicate what is gluten free, so I merely shopped the store and found almost every item on my list -- from cookies to barbecue sauce -- right there among the mainstream brands. It was refreshing to do some "regular" shopping, and my son got to sample all the goodies! I threw some chicken and peppers in the slow cooker with the newly purchased barbecue sauce when I got home. That night, we had bbq chicken sandwiches over top the hoagie buns I also purchased at Hiller's. It was like old times, shopping and being able to pick up dinner just like other people. For more information about Hiller's, click here.

Which leads me to my second sign of hope: Support. People with celiac are banding together. Soon after I started this blog, I got an inspiring letter from a reader in Clarkston who started a cooking group. Unfortunately, the group meets on nights that I am in the office working on the paper, but she keeps me updated and even sends me recipes shared at the latest (monthly) meeting. Interested in joining the group? Send me a message! She's looking for a few more members.

Third sign of better days: Restaurants are now jumping on the band wagon. Many carry gluten-free options or are willing to work with those with celiac. Crust Pizza & Wine Bar, with locations in Bloomfield Township and Rochester Hills, announced recently that it has begun serving gluten-free options. I was happy to read that the restaurants are careful to take steps to reduce the possibility of cross-contamination, including using separate pans and utensils and training its staff.

Fourth up: Awareness and education. CNN anchor Heidi Collins, Keith Obermann and Elizabeth Hasselback of "The View" are just a few celebrities that have the disease and are spreading awareness. Check out the National Foundation for Celiac Awareness here. Just a year ago, people looked at me like I was from Mars when I told them my son has celiac. Today, most people at least know that means he can't digest wheat, which is a good sign.

And finally: Time. The task seemed so very daunting at first. I made list after list, shopped at every store and attempted and failed many recipes trying to remake once beloved meals. Today, I have a whole new repertoire of recipes and standbys. I'm always looking for new options, but after some time, cooking gluten-free is just a normal part of our lives.

So, we all can take a collective sigh of relief and link arms as we move forward in a brave new gluten-free tolerant world. I am proud that in such a short time, I again feel I fit in with other kitchen warriors trying to get dinner on the table.

Gluten-Free Food Fair at Hiller's
Sample the largest selection of gluten-free foods in Michigan. Demos, recipes and the Hiller’s Gluten-Free Quarterly Newsletter will be available to shoppers. The event is 11 a.m. to 4 p.m. Feb.21 and Feb. 22 at the Plymouth store (Haggerty and Five Mile Road).

I thought others might be interested in some gluten-free events at Whole Foods locations in Oakland County.

What’s Really Causing Your Digestive Problems?
Class is offered 7 p.m. March 4 at Whole Foods Market, Rochester Hills. Presented by Dr. Christine Kaczmar, Natural Digestive Health Expert, Internal Health Specialist. Do you suffer from the embarrassment or depression that accompanies constipation, diarrhea, IBS, heartburn, gas or bloating? Do you have high cholesterol, and want to avoid medication? Do you eat well, but still feel crummy? Dr. Christine will reveal how to find and resolve the real reasons of your digestive problems, naturally. Please register early on line, space is limited. FREE.

Gluten Free Support Group
Event is 7 p.m. March 25 at Whole Foods Market, Rochester Hills. Join us in the café with copies of your favorite gluten-free recipe to share with others. Familiarize yourself with our ever-growing line of gluten free products, check out available recipes and discuss your allergy with others. Information on gluten allergies will be provided. Contact our Concierge Aimee at 248-371-1400 or aimee.soltis@wholefoods.com, for more information or to register. FREE.

Digestion Issues Resolved
Class is 7 p.m. March 31 at Whole Foods Market, West Bloomfield. Don’t let digestion problems rule your life! Dr. Richard Sowerby D.C. Clinical Nutritionist will help you gain an understanding of some of the hidden causes to this problem. Do you suffer from acid reflux, IBS, Crohn’s, stomach pain? If so, attend this exciting, informative FREE seminar to learn what could be causing your pain! Find out how Nutrition Response Testing effectively addresses these issues. Call 248-879-1900 to reserve your seat. FREE.

As any gluten-free cook knows, a good solid answer is hard to find. Especially in a world that is just starting to recognize the seriousness of food allergies, in my opinion.

Today, whole classes or lunchroom tables are deemed "peanut-free" if there is an allergy. A former educator in Clarkston wrote me about certain Oakland County schools offering gluten-free lunch items! GF Cucina's in Sterling Heights is completely gluten-free, and many other restaurants are catering to people with allergies or intolerances. Celiac is becoming a little less vague to the masses, and doctors are looking at how our diets might be making us sick.

All these things are great strides. And I believe we're well on our way to becoming "mainstream" eaters. An allergy or intolerance to a certain food is taken seriously, and specific foods can be taken out of our diets to make us healthy. However, some things are still a little grainy. The question I recently sought an answer for -- interestingly enough -- is often dubbed "controversial."

What about oats: Are some gluten-free?

The answer is: Sort of.

While oats themselves do not contain gluten, they do contain a protein (avenin) that is relatively similar to a wheat protein (gliadin). Further, current farming techniques could cause cross-contamination, as well. It is not uncommon for a farmer to rotate his oat crops with his wheat, rye or barley crops from year to year, and millers often encounter kernels from wheat when processing the oats. Also, wheat and oat seeds look very similar, so it's often difficult to pick them apart.

There are scientific papers delving into the molecular structure of both grains, farmers' reports on how the grains are milled and doctors' reports of these findings (my favorite is this one at Celiac.com). All of them seem to agree on the fact that some celiacs have an intolerance to the oat protein, some do not. And the wider concern is cross-contamination.

So, although we, as gluten-free cooks, have come a long way in the world of decoding what is and isn't safe to eat, it may be said that oats are on the shady end of the spectrum. I say, if gluten-free oats don't bother you, proceed at your own risk. But with little guys like mine, the line is made even more blurry. I don't know what is making him feel sick.

Maybe one day I will get a clearer view. But for now, I will eliminate oats.