I would like to say I was surprised when I pulled up to my favorite health food store and saw this sign.

Unfortunately, this isn't the first time I have seen a small business such as the Good Food Co. in Troy become the victim of an unforgiving economic climate.

Last month, I got an email from the former Celiac Products in Southgate. In it, I was thanked for my patronage, but was told that the shop could no longer compete with grocery stores, which are now carrying more gluten-free items. And today, the clerk at Good Food reiterated that claim.

"We just can't compete with their prices," she said.

It's too bad. I was willing to shell out a few extra dollars for the convenience of a one-stop shop. I often could find things, such as gluten- and dairy-free cheeses and a slew of gluten-free breads, at Good Food Co. that are never at grocery stores, and I appreciated a store that would supply all of my son's favorites. It is a big loss for us. And for all celiacs in the area.

But times are tight for everyone, and it's understandable that people have to cut costs. The smaller shops have to charge more, so people with celiac must find a way to cope.

Here is my plan:

1. Order foods I can't get at the grocery store online.
Celiac Specialties offers free shipping to members for purchases over $50. The Gluten-free Mall offers specials and will email coupons and special offers.

2. Take advantage of gluten-free fairs.
Hiller's recently had a fair at its Plymouth store. As I have mentioned before, Hiller's keeps all its shelves stocked with gluten-free food items, so it is a good store to visit (it's a hike for me) from time to time. But gluten-free fairs can be found nearby.

The Tri-County Celiac Gluten Free Food Fair is slated for 10 a.m. to 2 p.m. Saturday, April 25 at First Presbyterian Church, 26165 Farmington Road, Farmington. For more information, contact Mary at mcguerr@hotmail.com.

3. Support the small businesses that offer gluten-free food.
Pick up a pizza from GF Cucina's, get a sandwich at Saint George's Cafe and support Sugar Kisses Bakery, which claims it is making a move from Royal Oak to Berkley on its Web site.

4. Keep on cooking!
I'm sticking to basic meals that have always been gluten-free, and am going to try harder to bake from scratch. It will be easier on my wallet and easier to track down supplies.

My heart is heavy as I see the "everything must go" signs posted. Stores that opened their doors to gluten-free diners first have fallen to the rising demand of cheap food, and it's a shame because the need for these items is vast.

I hope things will be better one day soon, and more specialty shops will find their way back into our communities.

As much as I read, write and live gluten-free, some things still puzzle me. At the top of my list is vinegar.

When my son was diagnosed with celiac, the doctor warned us that vinegar could contain gluten. It seemed to be a taboo ingredient, and I was cautious of every product that contained it. Even a jar of pickles became, well, a pickle. Almost every product, especially condiments, contains "vinegar" among the ingredients, which had me asking myself a series of questions:

1. What is vinegar?

According to the Vinegar Institute: "Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. ... The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Vinegar can be made from any fruit, or from any material containing sugar."

2. What can vinegar be made from?

Vinegar can be made from anything that can produce sugar. In the United States, it is most often derived from potatoes, corn and apples, but can also be made from malt or grapes. U.S. vinegar typically is not derived from wheat. The USDA lists what each kind of vinegar is derived from here. It looks like malt vinegar is the biggest no-no for those with celiac, not surprisingly. But I am also wary of rice vinegar, since it is not on the USDA list and may have "flavors" added to it.

3. What kind of vinegar is the "vinegar" on the label?

If the ingredient lists vinegar on the label, the USDA says it is apple cider vinegar, which is made from apples.

4. What is "distilled" vinegar?

Distillation is a separation process that consists of vigorous boiling. Some claim that even vinegar made from wheat is gluten-free if it's been distilled. White distilled vinegar has many uses, such as cleaning, killing weeds and disinfecting. White distilled vinegar is typically made from corn.

5. So, what can we eat?

After getting into the nitty-gritty of vinegar, I have come to the conclusion that most vinegars made in the United States are gluten-free. I know to avoid "flavored" vinegars and malt vinegar and that "vinegar" on the label is apple vinegar. I have bottles of apple cider, red wine and white distilled vinegar in my cupboard and stick to gluten-free brands I trust, such as Heinz and Kraft (they don't hide gluten in their products).

It still puzzles me whether "vinegar" can contain gluten, and I still have some questions, such as: Why is vinegar so taboo if most of it appears to be gluten-free? For now, I will stick to the brands I know are gluten-free.

Here is a yummy recipe that uses vinegar. I revamped it from a recipe I received via a Door-to-Door Organics email. I find it is crisp and delicious, and a good spring side dish.

Bok Choy Salad
3 stalks bok choy, stem and leaves, cut into bite-sized pieces
3 crisp apples, cut into bite-size pieces
1/4 cup walnuts, coarsely chopped
2 stalks celery, chopped
1 cup raisins

Dressing:
1/4 cup olive oil mayonnaise (Hellman's is gluten-free)
2 tablespoons sugar
3 tablespoons red wine vinegar (Heinz is gluten-free)
A splash of lemon juice
salt and pepper to taste

Chop veggies, walnuts and apples and place in large bowl. Whisk together dressing and toss with salad. It doesn't seem like a lot of dressing for the big bowl of veggies, but it will coat it all. Enjoy!

* Tip: In a large squirt bottle, pour 1/2 cup white distilled vinegar and 2 drops of your favorite dish soap and fill with water for a greener cleaning solution. Use on counter tops and cooking surfaces to disinfect and deodorize.

Another birthday has come and went, and I am happy to report that a family gathering for my deserving 3-year-old was a sweet successs. I'm still getting comments on the food, and I'm being truthful when I say it really was a piece of cake.

At first, I was a little worried about what I would serve. Not only is my older and pickier eater unable to eat gluten or dairy, but my niece has a peanut allergy. Many of the cake mixes for the gluten-free variety either contain nuts or were "made in a facility that also produces food that may contain nuts."

As a yearlong gluten-free baker, I wanted to cater to my other guests with food allergies. Cherrybrook Kitchen cake mix is yummy and free of all allergens, but I didn't really have the budget to make that brand for all of my guests (not to mention for No. 2's preschool class). So, I scoured the grocery store shelves and came up with a sweet alternative: cupcakes. I looked online and read that a lot of cheaper cake brands are peanut-free, so I read the labels two or three times and double checked with my wise and cautious siblings-in-law and decided on a Pillsbury cake mix and frosting (many Pillsbury frostings are also gluten free). Click here for a handy list of "peanut safe" treats.

And I happened to have a box of gluten-free ice cream cones I bought on sale months ago from Kroger, so I simply picked up a really cheap box that contained gluten (after checking the label for nuts) and made two varieties: A small batch for picky eater No. 1 and a large "peanut-free" batch for the rest of the crew, making sure to label, wash and separate everything.

Next up, the main course. I finally decided on taco salad. It has wide appeal and can easily be made allergy-friendly, diet-friendly and in large doses. So, I cooked up the meat in advance, threw it in the slow cooker and simply plugged it in the morning of the party. I made the cupcake cones a few days in advance, as well. I chopped up everything the night before.

The day of, a few thoughtful guests brought a veggie tray for snacking, a bottle of wine and some gluten-free corn bread. Besides wrapping presents and cleaning the house before the guests arrived, I was a good to go. Time to celebrate!

Taco Salad for Everyone
Meat
1 tablespoon olive oil
1 large onion, chopped
Ground beef or turkey (about 1 pound per 4 people)
3 tablespoons taco seasoning (recipe follows) for each pound of beef
3/4 cup of water per pound of meat

Heat oil and cook onion for about 5 minutes. Add beef and fully cook. Drain fat. Add seasoning, water and mix. Either simmer in skillet for 20-30 minutes or put in slow cooker. Turn cooker on low about 4 hours before serving.

Taco seasoning (makes enough for about 3 pounds meat)
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon salt
2 tablespoons chili powder
1 teaspoon red pepper flakes
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons cornstarch

*Penzy's makes a few yummy gluten-free taco seasoning mixes, but they contain dairy.

Topping suggestions:
2 bags of your favorite gluten-free tortilla chips (ours is Garden Fresh)
4 tomatoes, diced
hot peppers, sliced
Sour cream (Organic Valley is gluten-free)
3-4 romaine hearts washed and chopped into small bite-sized pieces
2-3 bags Kraft shredded cheese of your choice (read the label - Kraft doesn't hide gluten or other allergens in the ingredients)
Your favorite soy cheese if dairy-free (we like Vegan Gourmet)
5 ripe avocados, diced
1 bunch green onions, chopped
A few varieties of your favorite salsa (again, read the labels)

Set out toppings in bowls. If all your food is allergen-free, you don't have to worry about contamination. But to be safe, put a different serving spoon in each dish. Invite guests to dig in and create their own "salad."

Ice Cream Cone Cupcakes
1 box of your favorite gluten-free cake mix
2 boxes (12 in each -- cake mix will make 24) Let's Do Gluten-free Ice Cream Cones (contains nuts!)

Prepare cake mix. Fill cupcakes 3/4 full and place inside cupcake pan. Bake 25 minutes at 350 F or per baking instructions. Cool and frost. Package and label: "Gluten-free, contains nuts."

Frosting: You can use whatever gluten-free frosting you are comfortable with. I like to use the recipe on the back of the Hershey's Cocoa, which can easily be made casein-free.

Some people love recipes. They scrutinize over every measurement and make sure they have every ingredient on hand. They collect their favorites and pin up recipe cards to read while creating their masterpieces.

I am not one of those people.

I wish I were, for I am often tinkering with a meal from start to finish. Sometimes, it ends in disaster. Other times, I am happy with my "creation." Over the years as the OP food editor, I have come to the conclusion that there are two types of cooks: ones like me and meticulous recipe-followers. I apologize to the latter if the recipes I post here aren't detailed enough, or if I just mention how I "threw together" a meal. I will try to get all the stats as much as I can.

See, for me, a recipe is just the foundation. I like to build and develop it until it fits my needs and my family's tastes. I like to throw in vegetables whenever I can and improvise on the measurements --- a pinch of this, a dab of that. It feels good to be creative, but sometimes I kick myself for not writing things down.

Today, I played around with a recipe found in recent article that was about the use of cinnamon to add an exotic taste to savory dishes. I thought about following it exactly for a change, but I only had about half the ingredients and wanted to add veggies. So, I carried on as I usually do, gathering and concocting my own "version."

Here is what I did:

Curried Beef Stew My Way
In a large bowl, I mixed a generous amount of curry powder, 1 cup rice milk, 1 teaspoon powdered ginger and a pinch of cinnamon. I then cubed about 3 pounds of flank steak and tossed in the dressing and then covered the bowl and put it in the fridge. About 20 minutes later, I sliced some carrots at an angle as well as a medium onion. I heated a small amount of canola oil in my large saute pan and tossed in some garlic and two cinnamon sticks. I added the veggies a few minutes later, then the meat mixture. I stir-fryed until the meat was brown then added a can of diced tomatoes. I added some salt, brought to a boil, then covered and simmered for about 40 minutes. While it was cooking, I made some white rice. It came out aromatic and lovely.

Here is the original version, for you recipe-followers. I'm curious to find out how it would taste with all the components. I'm sure the yogurt alone is an improvement. I opted for rice milk because my little one is dairy-free.

Cinnamon Beef Stew
(Makes 4-6 servings)
1 cup plain yogurt
1 tablespoon smoked paprika
1 teaspoon curry powder
2 teaspoons garam masala
1 tablespoon soy sauce (be careful to use a gluten-free brand)
2 teaspoons powdered ginger
3 pounds flank steak, cut into 3/4-inch cubes
2 tablespoons ghee (clarified butter) or extra-virgin olive oil
1 large yellow onion, finely chopped
1 tablespoon minced garlic
2 cinnamon sticks, about 2 inches each
3 bay leaves
2 small tomatoes, peeled, seeded and diced
Salt, to taste

In a large bowl, combine yogurt, paprika, curry powder, garam masala, soy sauce and ginger. Add the beef and turn to coat. Cover the bowl and refrigerate to marinate several hours or overnight.

When ready to cook, in a Dutch oven over medium-high, heat the ghee or oil. Add the onion and garlic, then saute until translucent, about 5 minutes. Add the cinnamon sticks and bay leaves, and continue to cook until the onions brown, about another 5 minutes.

Add the beef, marinade and tomatoes. Increase head to high and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally for 20 minutes. Remove the cinnamon sticks and bay leaves, then season with salt.

Recipe comes from The Associated Press. It was adapted from Nirmala Narine's "In Nirmala's Kitchen," Lake Isle press (2006).