Here I am. Newly gluten-free. It's May and I'm all geared up to experience what so many readers have been living with as far as food choices, meal planning and a whole new way of cooking are concerned.

Of course, I have had a few years under my belt cooking mostly gluten-free for my family so as not to isolate my son. I'm used to looking for chicken nuggets, pizzas and lunch meats for school lunches. I am also used to planning dinners that will suit everyone's needs and have posted many recipes I have discovered in the process. But what about breakfast for me? Lunches? Snacks? In this area, I feel I will have most of my work cut out for me.

I have cleaned out my cupboards and stocked my shelves, fridge and freezer with gluten-free versions of the food that hopefully can get me from dinner to dinner. Aunt Mid's salad dressings will help, and I love a good salad for lunch. Eggs and some toasted Kinnikinnick bread will do the trick for breakfast, and I'm sure I will be eating lots of yogurt, veggies, peanut butter and fresh fruit until I get more comfortable finding snack recipes.

I found bags of pasta, bread mixes and a variety of "regular" brands that were labeled gluten-free at the Commerce Township Hiller's -- a big plus when planning snacks and quick lunches. One meal I tried out and froze for the coming month was pulled chicken sandwiches (recipe below). I simply cut up some chicken, cooked in a skillet with olive oil, and simmered in Hot Rod Bob's barbecue sauce in a slow cooker. When it was all done, I rolled a small pile of the chicken into a Food for Life Brown Rice Tortilla (found at Hiller's). It was healthful and tangy and delicious. Click here for an exclusive coupon to Hiller's during the first week of May.

So, here's to trying new things, reading more labels and becoming more aware of the variety of foods available to those with special diets. This is probably a good time to raise a glass and toast the upcoming month. And what better way to do that than with a cold, frosty beer, the thing people lament giving up most when going gluten-free. I have received request after request to sample and write about gluten-free beer.
So, first thing's first. Let's talk beer.

It should be made known that my husband and I enjoy a good beer. Some of my favorites are Blue Moon, Samuel Adam's Cherry Wheat and Bell's Oberon. These are "sweet wheat" varieties and definitely LOADED with gluten. My husband likes a deep amber brew or stout. Some of his favorites are Bell's Porter and Edmund Fitzgerald Porter (Great Lakes Brewing Co.) We like our beer. Beer with gluten. I felt we would be good judges of the gluten-free varieties. And as May brings backyard picnics and barbecues, boy was I hoping we wouldn't be disappointed.

Surprisingly, we weren't. We found three varieties, one at a corner store and two at Hiller's, so they were readily available. Here is what we thought of each:

1. Bard's/found at Mug and Jug at 12 Mile and Greenfield, Berkley/Also can be found at Beverage Warehouse in Beverly Hills, Sylvan Quality Market in Sylvan Lake, Snooker's Pub in Royal Oak or type in your zip code at link for nearest store/caramel color with little foam.

What we thought: I was more of a fan of this beer than my husband was. It was sweet, smooth and had a hint of cherry, similar to my beloved Cherry Wheat but without the heaviness. It was almost a little too light for my taste, but a nutty smell and complex flavors gave it a little more fullness. It was too light for my husband's taste, but he drank a good ice cold gulp or two from a frosted mug with no complaints. For someone who likes stouts, I think this was a plus. There was absolutely no bitterness.

2. New Grist/Found at all Hiller's stores except Berkley store/Golden color with lots of foam.

What we thought: We were not fond of this one. The lemony undertones were not complex enough to mask the heavy rice taste. It was extremely light and golden, much like a very sweet pilsner. It would be good for a lover of this kind of beer, but we could really taste the rice. It had a good foam on it when we poured it, however, and there was absolutely no aftertaste or bitterness.

3. Red Bridge/Found at all Hiller's stores except Berkley store/Check out other locations on link/Light amber color/Medium foam.

What we thought: This was my husband's favorite. His exact reaction to it was: "that tastes like an actual beer." It was definitely the fullest of the three beers, with a rich nutty flavor and smooth, carmel finish. As with all the beers we tried, there was no bitterness. But this one stood out as being both a little sweet and more full than the other two. It fit the bill for both of us and we gave it two adamant thumbs up.

The good news for those who must live gluten-free is there are good, readily available options out there. I bet no one would suspect either Bard's or Red Bridge were gluten-free at a barbecue. A real coup for those who love their beer and want to drink it, too.

Pulled Chicken Sandwiches
2-3 whole chicken breasts, cut into large chunks
1 jar Hot Rod Bob's barbecue sauce (original or thick and spicy)
1/2 onion, cut into thin strips
2 teaspoons olive oil

Drizzle olive oil in large skillet. Cook chicken in oil, then transfer to large slow cooker. Coat with jar of sauce, adding water if necessary so chicken is all exposed to sauce (I put a little in the jar and shook it up, then poured into cooker). Add onions, cover and cook on low for 4-5 hours. About 30 minutes before finished, take chicken out of sauce and pull apart with two forks. Simmer until pulled chicken soaks up more sauce. Let cool and spoon onto desired bread or tortillas.

It's nearly May, Gluten Awareness Month, and I'm taking a trip down memory lane. Looking at my little boy as he eats a plate full of steamed broccoli, spaghetti and toasted bread, I breathe a sigh of relief nearly three years in the making.

In 2007, my son's blood work came back positive for celiac. A GI test confirmed it, my little picky eater would have to give up eating gluten to heal the damage done to his intestines and treat the digestive disease that interferes with absorption of nutrients from food. This was the beginning of a dietary journey for my whole family. But one we were willing to take.

In retrospect, we had known all along that there was something upsetting our picky eater's tummy. He was always bloated and even with his very thin frame, his belly would stick out. He would sweat and sweat at night and never seemed comfortable. His behavior was affected by this, and it was obvious. We often would see him become agitated and stressed after meals and he never seemed to gain weight no matter how much he ate. At 3 years old, this was bothersome. Already dealing with a recent autism diagnosis, we were doing our best to get a full medical picture so we could do all we could to help our son grow, learn and catch up developmentally.

Before long, we also had a celiac diagnosis, something I was unfamiliar with. Indeed, my family had become Suddenly Gluten Free.

I began scouring the stores for anything resembling what my son used to eat. He was very picky about the temperature, texture and flavor (or lack thereof) of his food. I was hitting lots of dead ends. I tried product after product, and watched as my son cried at his first bite of a "chicken nugget" I found at the grocery store. I won't mention the brand, but the shape, texture and taste of the thing was nothing resembling a chicken nugget. Our bank account had a HUGE dent in it, and it took months before we found products that our son would eat. As the economy got worse, so did our selections, it seemed. Little stores were going out of business and I was giving up on finding anything convenient at all.

Today, things are much better. I'm not sure if I'm more aware or if the world is more aware, but more seems to be out there. From restaurants and bakeries to pizza places and grocery chains, delicious gluten-free alternatives now seem to be all around us. I am proud of how my son slowly began to try new things and began adding many simple meat-and-veggie meals into his reportoire. I am also very pleased to see that many stores are jumping on the gluten-free bandwagon. More is offered to us than I could have imagined just a few short years ago.

I was blown away by the selection I found at Hiller's, for instance. The Commerce Township store carries more than 1,000 gluten-free products, each marked with an easy-to-spot gluten-free tag. A few areas in the store are exclusively gluten-free, such as cookies and bread/flour mixes, but items generally were sprinkled throughout.

The deli carried Boar's Head lunch meat, which is gluten-free. If you're worried about cross-contamination, as I am, Vice President Justin Hiller said a good idea is to stop at the deli at the beginning of your shopping trip. Someone behind the meat counter will be happy to disassemble the cutter and clean it before cutting your order and have it ready for you by the end of your trip.

He added that if the store doesn't have an item you are looking for, you can request it.
"The customers are the ones who really know the products," Hiller said.

Hiller's first started stocking its shelves with gluten-free products in 2000. With the help of the Tri-County Celiac Support Group, the Ann Arbor store began adding gluten-free items some 10 years ago. Today, Hiller's has the largest selection in the country, Hiller said. I believe it.

I saw things at that store that I haven't seen since the Good Food Co. went out of business. The freezer section was full of all the Bell and Evans and Dr. Praeger's varieties. I haven't seen the Praeger's Fishies in about a year. My son was so happy when I came home with those!

And here we are. In just a few years, I have a pile of go-to recipes, am confident to go to a handful of restaurants and am happy to report that my son is gaining weight, color in his cheeks and displays less of the irritable behavior we saw before taking gluten out of his diet. He is clearly feeling a million times better.

And so am I.

Coming up...
Look for new recipes and products as I begin my own gluten-free journey. Also look for coupons and check out Hiller's website for store locations and more information about my gluten-free challenge. Next week, the big beer taste test!

The countdown is on.

May 1 is fast approaching and I am busy preparing things for my gluten-free month. I have meetings planned and people to see so that I can give it my all and get some perspective on what readers -- and my son -- may be going through. I already know I will have much more to offer you. I am finding myself shopping around for new recipes and products every day. Is it strange that I'm starting to think this will be more fun then sacrificial?

As a non-celiac, I have the luxury of just playing the role for a month. But in the end, it may be that this will feel more like a lifestyle switch and give me more skills to fill my family's plates with delicious and healthful meals.

Here is a list of some of my recent findings and plans:

1. I have discovered the best muffins ever. And they were dairy free, full of fresh blueberries and moist (photo above). My son and I both couldn't stop eating them right out of the pan. And this is a kid that has stayed as far away from as many fruits, especially blueberries, as humanly possible. Gluten-Free Pantry's Muffin and Scone Mix took the cake on muffin mixes. I found it at Whole Foods and added 1 cup fresh blueberries and 1/2 cup chopped almonds. The dairy-free recipe calls for the use of oil to replace butter and fruit juice to replace milk. I was surprised at how moist and soft the muffins were and without using rice or soy milk. It also calls for 2 eggs and vanilla, and the box says "may contain traces of soy" for those who are intolerant. These will be a definite staple in May.

2. I ordered a big old box of Sandwich Petals a few weeks ago. The sandwich wraps are made of 10 grains: corn, flax, sesame, buckwheat, brown rice, sorghum, millet, quinoa, teff and Amaranth. They can be stored without refrigeration and each wrap contains 3 grams of fiber. The wraps are free of gluten, dairy, egg, peanuts, tree nuts, shellfish and soy. They have arrived and I'm already thinking of the many ways I can utilize this convenient finding. The box I bought came with three dozen wraps in three flavors: Spinach and Garlic Pesto, Red Chile and Agave Grain. Check out this recipe for Enchiladas. Yum.

3. I was shopping for spices at Penzey's today and noticed a new pie store that just opened across the street. Achatz Pie Co. might not be a place someone with celiac would venture into, but I was happy to find a few rows of frozen homemade soup both gluten and dairy free! I picked up a container of Chicken Chili and put it in my freezer for a later meal. It had simple, fresh ingredients and I was surprised to find gluten-free offerings at a pie place! The store just opened in Beverly Hills (13 Mile and Southfield), but stores can also be found in Troy, Oxford, Shelby and Sterling Heights. The Beverly Hills store will have a grand opening event May 2 and the first 50 customers will receive a free slice of pie a week for the entire year (for those who don't have celiac, I guess.) But there also will be raffles, samples and merchandise. If you shop at Penzey's at all , and I recommend it, it may be worth a visit to try the gf soup and support a company that includes these products.

4. I am meeting with the very supportive staff at Hiller's this week for a full tour of the Commerce Township store, which I am told has the biggest gluten-free selection of all the metro Detroit stores. I have been there before to buy food for my son and am excited to see what they have for me, too. I can't wait to report back and let you know what they have to say!

5. I'm planning a gluten-free beer tasting. I have heard from a variety of readers that are interested in this topic and I am fully prepared to take on the challenge. It's a tough job sometimes... I have to admit, I really like beer, so I can only imagine the anxiety people who are actually diagnosed with celiac must feel at the thought of giving up their gluten-laden frosty mug of beer. I am brewing up a taste test and plan to be brutally honest about the taste.

Just a few weeks left, and I'm all geared up. I'm not at all afraid of the things I won't be able to eat. I'm more excited about the new things I will experience and taste. And share with others.

Sometimes you can act quickly and get dinner on the table, pulling the proverbial rabbit out of the hat. Other times, you think and plan and take your time and find yourself scratching your head.

The former happened to me today, which was quite a thrill since the latter occurred just yesterday. Today, as two hungry kids were in the back yard playing with their father, I had precious little time to get a meal together, I grilled up some cod in a frying pan with a bevy of peppers and onions (photos above). Sweet potato fries were whipped up and in less than a half hour, dinner was on the outside table. A coup.

Yesterday, I spent all day shopping for ingredients to cook up some new delights I discovered in a cookbook I received that is full of gluten-free, dairy-free recipes. "The Autism Cookbook" by Susan K. Delaine begins with an author's note explaining that Delaine's "intention is for you to experience joy and ease in your gluten free/casein free journey with your loved one." I'm hoping that will come as I try more recipes. But so far, the few I tried failed miserably.

I was inspired by Delaine's simple, family friendly recipes. The instructions were short, as were the ingredients lists. The sweet potato fries, for example, were from the book and cooked up with no problem. However, the other two recipes I attempted included a list of things I haven't cooked with, such as coconut milk, buckwheat, pumpkin seeds and evaporated cane juice. When I was finished making the Rocky Trail Mix Bars, they tasted alright, but they were dark, dark brown and looked nothing like the photo in the book. The kids were turned off by the color of the bars, unfortunately.

Next up, I tried the Thai Noodles with Sesame Butter Sauce. The sauce is to be cooked separately, blending pumpkin seeds, agave and oil. Then, you take 2 tablespoons of that and blend coconut milk, curry powder and cumin. Sounded good to me. But I hate to admit, it was not. It was bright yellow and not the nutty brown it appears in the photo. I don't know what I'm doing wrong, but I'm sure I can eventually make these recipes work as I become more familiar with the ingredients.

I would recommend this cookbook, however. Just leafing through the recipes, I am inspired by a slew of new ingredients and ideas. And there are two charts in the first 10 or so pages that I know will continue to be valued resources. For example, a chart on page XI reveals healthy alternatives for sugar, soy sauce and wheat/barley/oats. Some examples are using honey, agave or evaporated cane juice to replace sugar. A chart on pages XII and XIII includes a guide to reading food labels I know I will bookmark. It includes a list of words on labels that contain gluten, such as caramel color (contains barley) and hydrolyzed vegetable protein (hvp).

So, all in all, a good read. I have much more to attempt in "The Autism Cookbook: 101 Gluten Free and Dairy Free Recipes." I can't wait.

Here is one from the book. Get it at your local bookstore or here.

Sweet Potato Fries
1 large sweet potato, peeled if desired
1 tablespoon olive oil
1 teaspoon each of nutmeg, garlic powder and salt
Pinch of ground clove

Wash and pat dry the sweet potato. cut into slices and place in a medium mixing bowl. Add oil and seasonings. Stir until blended. Place the slices in a single layer on a non-stick baking dish. Bake 30-40 minutes (I used a 350F oven, no temp was listed in the recipe) until potatoes are light brown on the edges.

And here's one I lucked out on:

Mexican Cod
4-5 pieces cod
1 red bell pepper
1 cup fresh or frozen corn
1/2 red onion
1 clove garlic
2 vine ripe tomatoes
2 tablespoons olive oil
1 tablespoon buttery spread
3 tablespoon Adobo Seasoning (Penzey's) --or a mix of cumin, tellicherry, black pepper, oregano and cayenne

Heat olive oil over medium heat in large skillet. Add garlic, 1 clove garlic whole, sliced red bell pepper, sliced red onion, corn and 1 tablespoon seasonings. Saute 2-3 minutes or until desired doneness (we like our veggies still a little crispy.) Remove from pan and place on serving platter. Remove garlic clove. Melt butter in pan. Add cod to pan and top with remaining seasonings. Dice tomatoes and add to pan. Cook cod about 10 minutes on each side, or until middle is cooked through. Place on top of veggies and serve immediately.

I love to cook for my family.

When I watch my little ones bring their forks to their mouths, knowing that I did my best to create a healthful and nutritious dish that will provide them with what they need to grow, be nourished and feel comfort, I feel at once accomplished and triumphant. They may not always eat entire platefuls of food, but I am confident that throughout the day, they are getting exposure to real food that will give them what they need to keep them healthy.

Not too long ago, I wondered if I could ever provide the variety of food needed to help them grow and stay strong. When my son was diagnosed with celiac, I thought what many parents feel when they must put their kids on special diets: What in the world is he going to eat?

At the time, his favorite foods were macaroni and cheese, grilled cheese sandwiches and just plain bread. He spit out slice after slice of gluten-free bread and screamed and cried in frustration that he could no longer have some of his favorite things.

Already very thin and picky about eating, I wasn't about to give up on feeding him the best possible foods. The only thing that would make him feel better, the GI doctor revealed, would be a gluten-free diet. The gluten he had been eating in abundance was damaging his small intestines, blocking the villi from delivering the much-needed nutrients he needed to thrive. If this was his treatment, I was on it. After scrubbing out all my pots and pans, doing a full-scale sweep of the kitchen and spending a small fortune on gluten free products, I started building an arsenal of recipes. I began with macaroni and cheese. I loved it, my husband loved it. He wouldn't bite.

I moved on to baking bread. Armed with a new bread maker, I filled the house with the aroma of fresh-baked bread. It was as soft as the store-bought loaves of yesterday, but still he stood his ground. I have no idea what he went through the first week or so gluten-free, because he was also not verbalizing much to me at the time. He ate little nibbles here and there of the latest product I discovered. But his eyes told me he longed for the foods he was used to. The new foods weren't any worse, I am certain. In fact, they were much better on a lot of levels. They just weren't the SAME. We are all creatures of habit, and when you mix in autism, you get a more intense need of keeping things at the status quo.

But, eventually, I learned to feed him better. And he ate. MUCH more. Now, the pride I feel with every bite is bigger than I would have ever imagined. And after two years without gluten, along with lots of hard work and dedication dietary and otherwise, he tells me what he wants to eat and rejects the things he shouldn't. He helps me in the kitchen and thanks me when I come up with a new concoction. He has gained weight and his pallor has changed. I can see a big difference in his health. And he hasn't asked for macaroni and cheese in years.

Still, I wonder what he was experiencing in the early days. The trial and error of it all took months to perfect. I feel I stumbled through it with little feedback and very narrow options.
Next month is gluten-free awareness month. Pamela's Products and the Gluten Intolerance Group are teaming up and offering a challenge: Can you go gluten free for one weekend? I accepted the challenge and raised them an extra few dozen days. I will go gluten free for the entire month of May. You can sign up or learn more here.

Starting May 1, I will pretend my celiac panel came back positive, and will retrace the steps I took with my son. I will go through the three folders of literature I have collected from doctors and professionals, re-evaluate and clean my cupboards and live as if I suddenly can not eat the foods I once ate daily. The good news is I am more informed now and eat mostly gluten free in my home. However, I'm already dreading the planning it will take when I'm running around, am visiting friends or go out to eat. I hope it will give me some perspective into the lives of many of my readers and, of course, my son.

And I'm hoping it will get my creative juices flowing for new recipes and products!
Here's one I recently discovered:
McCormick spices offers a product that has saved the day a few times at our house. Recipe Inspirations are little pre-measured spices and easy recipe ideas combined so you can whip up a meal without thinking too much about it. The company told me all the spices are pure and gluten-free. However, some of the recipes call for an addition of flour. I used Bob's Red Mill's flour blend on the Apple and Sage Pork Chops recipe with no problems.

My favorite (photo at top of page) was this one:

Rosemary Roasted Chicken with Potatoes
Spices: Paprika, crushed rosemary leaves, minced garlic, black pepper
2 tablespoons olive oil
1 teaspoon salt
6 bone-in chicken thighs (I used tenderloins)
1 1/2 pounds small red skin potatoes, cut into cubes (I used 1/2 pound potatoes, 1 pound carrots)

Mix oil, salt and spices in large bowl. Toss in chicken and potatoes and coat. Arrange in a tin-foil lined baking dish and roast in a 425 F preheated oven 30 minutes or until chicken is cooked and potatoes are tender.

Find Recipe Sensations in the spice aisle of the supermarket.