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I as well have gluten sensitivity and PCOS. I don't see any help or relief of the symptoms. (If you do, that's great and I'll be super jealous!)

As for advice, it's not that terribly restrictive of a diet.

I don't like to buy marketed gluten free products. They're expensive and sometimes don't taste that great (Glutino is a fine example). If you need to, or want to, I suggest Annie's products (http://www.annies.com/). Everything I have had tastes great. Is pricey, but a nice alternative when I don't feel like making things from scratch.

Salads are a great option, just be careful, a lot of salad dressing use gluten as a thickening agent.

Lettuce is your best friend. It's a great alternative for bread. Burger lettuce wraps are delicious!! Anything you sandwich between bread tastes great wrapped in lettuce.

Eating out is sometimes a bit of a challenge. Don't be afraid to ask to have something wrapped in lettuce, or served in a different way without flour. A lot of places are understanding, and even incorporating gluten free options into their menus.

Xanthan gum will be your best friend in baking. Gluten free baking often comes out flat and stodgy, but xanthan gum helps your goods rise and be fluffy just like gluten!
This is a really great gluten free cookbook. It has an awesome flour blend that has nice results. I highly recommend you get your hands on it. All the recipes are sooo delicious.
http://www.amazon.com/Artisanal-Gluten-Free-Cooking-Great-Tasting-Scratch/dp/1615190503

I'm sure she has plenty of gluten free books but if she doesn't have these please consider them as a gift! They have been the only ones I've really liked so far.

Some of my favorite gluten free books are the America's Test Kitchen "The How Can It Be Gluten Free Cookbook 1 and 2" and also Russ Crandall's books "Paleo Takeout" and "The Ancestral Table".

These books have helped me so much! I didn't enjoy cooking before but these books helped me and everything I've tried so far has been delicious. My husband doesn't need to eat gluten free and he enjoys these meals so they've made our lives easier lol.

I'm not sure if your mom enjoys cooking or not but even if you buy these for yourself you can surprise her with a delicious and safe home-made meal or even cake! The ATK #2 book has a yummy cupcake recipes in it too! Everything from scratch even the icing! I made some funfetti cupcakes for a friend a week ago and she enjoyed them! She didn't realize they were gluten free lol.

Are you time poor as well as cash poor, meaning you don't have a lot of time for prep/cooking? If that's the case things get a lot tougher, but there are some pretty good GF recipes that can be adapted to fit your needs, especially centered on a "rice and beans" diet.

http://www.budgetbytes.com/2014/02/vegan-red-beans-rice/ - Red beans and rice. The main things you'd really need, at a min, are salt, rice, and beans, oil, and broth - anything extra is for flavoring. People will tell you it's not "real red beans and rice" or whatever, but fuck 'em - you're eating for food and yourself, not for judgement.

Budget bytes in general has a lot of recipes that can be adapted.

You can do a lot as long as you have flour, as well, like make rouxs, thicken soups to be heartier, fry things, or even bake if you have salt, sugar, and a fat like oil or butter.

http://www.walmart.com/ip/25848001?wmlspartner=wlpa&adid=22222222227028239822&wl0=&wl1=g&wl2=c&wl3=47345377232&wl4=&wl5=pla&wl6=57393857440&veh=sem - GF flour from Wal-Mart.

Note - chicken gizzards are usually fairly cheap, $1 - $2 for a pound/pound a half where I live. There are recipes on line for how to cook them, but it's pretty easy to trim silver skin, coat in flour and salt, brown in oil, add water (stock if you have it/make it), wait for two hours, and have a thickened soup base/meat soup.

Chicken livers are also usually fairly cheap and don't require much to fry.

Local butchers will also typically have cheaper meats than chain grocery stores.

If you get extra cash to buy a bulk order of instant noodles, these are a pretty decent and pretty filling if you drop an egg in and microwave it with them: http://www.amazon.com/Thai-Kitchen-Instant-Vegetables-1-6-Ounce/dp/B000GZUFCM/ref=pd_sim_325_1?ie=UTF8&dpID=51kl9XteqEL&dpSrc=sims&preST=_AC_UL160_SR115%2C160_&refRID=1EH48P4HDK6QQA4VAQF2

Also, sites like textbroker.com or http://www.crowdsource.com/workforce/ can provide extra cash if you have the time/write. They take about a week or two to setup, and can be challenging if you're not used to churning out articles regularly, but they're legit and pay regularly.

Hope this helps.

Cheers.

*edit for syntax

I've made many yellow / vanilla cakes over the years, including a couple of multi-tier wedding cakes for GF brides. I'm a guy, and bake very seldomly, but I was determined to give my wife (who has celiacs) a proper birthday cake, so I learned how.

By far the best thing I've found is:

1. This Book - use the recipes, and specifically, the flour mix they recommend in here.
   
2. It comes down to the quality of your rice flour. I highly recommend this particular superfine flour in addition to potato and tapioca starch (the latter two you can get super cheap at Asian markets, but don't skimp on the rice flour)
   
   Edit: Also, never, ever buy frosting. Make your own. Fresh frosting plus the vanilla cake recipe from the book I linked will be the best cake you've ever had, gluten free or not.

Ok. So first of all - you can make hard boiled eggs in an instant pot in 5 minutes! I've been putting them on salads a lot more now.


Baked Tonkatsu:
http://www.justonecookbook.com/baked-tonkatsu/
Panko Crumbs:
https://www.amazon.com/Aleias-Gluten-Panko-Crumbs-Original/dp/B008PA9TUE

Sukiyaki - use tamari or gluten free soy sauce
http://www.justonecookbook.com/sukiyaki/


Trader Joe's Pot Roast + carrots, potatoes, celery, and onions
Steamed green beans + butter, garlic salt, squeeze of lemon

Trader Joe's Lamb Tips (grilled)
Rice Pilaf:
http://www.thekitchn.com/how-to-make-a-simple-rice-pilaf-227729
Tzatziki:
http://www.gimmesomeoven.com/tzatziki-recipe/

Gluten Free Pizza:
http://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/
(whole milk fresh mozzarella + salami + basil + red pepper flakes)
(shredded mozzarella + olives + artichoke hearts + basil)
I liked the fresh mozzarella more. I will definitely reduce the sugar in the recipe next time. Otherwise it was really good! It was fast to make too.

Steamed Crab + Clam Chowder
https://hogislandoysters.com/oysters/recipes/manila-clam-chowder

Hope this inspires you to make something new!

For sure! A product called Chebe has been a lifesaver. It is mostly tapioca ("manioc") flour, I think it has some cream of tartar or something else too.

I use the general mix according to the directions on the box, but I do my own thing once the dough is mixed up.

One batch of dough on one cookie sheet will make a thinner crispier pizza that still won't snap if you fold it, thin but not like a cracker.

One batch on a 14" round pizza pan will give you a more chewy and slightly thicker crust.

Follow the directions on the box, but use a tiny bit less water than they say. Only add it if the dough refuses to pick up residual flour in your mixing bowl. It should be sticky but not "wet" when it goes in the pan.

Once the dough is mixed, oil your pan and press the dough in. It's forgiving, so you can manhandle it and smack it around until it's uniform in thickness with a slight dip at the middle. Just make sure there is dough everywhere and no bare spots and you'll be fine.

Bake the crust at 350 with nothing on it for 7 minutes. Pull it out, and slide the whole thing off the pan back into the oven directly on the rack for 8 more minutes. Then pull it out, set the oven to 450, top the pizza, and pop it in whenever. I never time the next part, watch it after 10 minutes for the right level of cheese-browning that you like. I let mine get brown all over.

Its a great mix of textures, crispy and chewy. And it even reheats well!

Yeah, most store gluten free bread is all kinds of terrible or disappointing. I used to make my own homemade sourdough bread so the change has been hard. I currently have to avoid wheat and am also having to stay yeast free (which makes my option slim to none). So while I don't eat as much bread, I basically make my own gf bread and it's actually decent. So I'd say if you are comfortable making your own that's the way to go. The America's Test Kitchen gf cookbook has some great bread recipes and flour mixes, and I found it to be a great introduction to gf cooking. They have a great baguette recipe. I've been able to convert it to a yeast free baguette recipe and while not as good as the real deal, it's pretty respectable. Soft middle, crusty outside. What I really miss is pizza but I've recently found this recipe for a quick pizza crust that's actually really good. The dough is nice and pliable and I'm planning on using the same dough to make some cinnamon rolls this weekend. So my advice is to start learning to bake your own.

King Arthur brand all purpose gluten free flour has behaved the best for me as a 1:1 substitute for regular flour in recipes.

However, gluten free flour will never behave exactly like regular flour. If you or your friend plan on doing a lot of GF baking, I highly recommend picking up the America's Test Kitchen "How Can It Be Gluten Free" cookbooks.

And here is a reposting of their [recommended GF chocolate chip cookie recipe.]
(https://liagriffith.com/the-best-gluten-free-chocolate-chip-cookies/)

Unfortunately you can't just swap the amount of regular flour for GF in recipes, due to the differences in chemistry created by the lack of gluten. Gums help with this to a point, but sometimes you also need to increase or decrease acid amounts (lemon juice is commonly use) or alter how much moisture.

I suggest picking up a gluten free cookbook. I LOVE this one. http://www.amazon.com/000-Gluten-Free-Recipes/dp/0470067802/ref=cm_cr_pr_product_top

turns out baked goods even better than ones with gluten in them. My family who is not GF adores these recipes.

So I’ve been using chebe cheese bread mix to make pizza. It gives you a much more consistent result.

https://i.imgur.com/X031Llf.jpg

I started using their pizza crust mix and it’s even better as it has some herbs in there to give it an extra Italian flavor.

Pro tips:

• when using either chebe mix don’t overdo the cheese. Sharp cheddar is best.
  
• mix all the ingredients (except for the chebe mix) in a bowl first. Measure exactly. Only use a handful of cheese. Definitely use cheese even though the pizza crust mix says its optional.
  
• add half the mix into the ingredients and mix thoroughly with a fork.
  
• add the rest and get your hands in there and fold it all carefully until most of the mix is incorporated.
  
• fold it and squish it against the bowl to pick up as much of the mix as you can as it’s a very fine powder and gets kinda stuck.
  
• take the lump of dough and kneed it thoroughly. Get it to a nice even consistency.
  
• take a circular pizza pan and grease it completely with a stick of butter.
  
• take your dough ball and flatten it in the middle and slowly work it out towards the edges and try to get it to a nice even flatness
  
• par bake at 425 for 7 minutes
  
• remove, flatten, and add sauce, not too much as it will make the pizza soggy
  
• add toppings
  
• bake for 9 minutes
  
• enjoy

Buy an obsene amount of cornstarch and the cook book 1000 Gluten Free Recipes. I'm not GF, but my best friend is and the recipes in this book are pleasing to all.

My love for Gluten-Free Baking Classics burns hot like a thousand suns. Really, it helped me a lot. Plus collecting all new flours and starches and playing with them was lots of fun :)

I've really liked "You Won't Believe It's Gluten Free!" When I got the book as a present I kind of passed it off as "yay more disgusting recipes", but I find myself going back to it time and time again and liking the results. The nice thing is it also has multiple versions of almost all the recipes depending on the flour types you have on hand, which makes it very convenient.

Link here: http://www.amazon.com/You-Wont-Believe-Its-Gluten-Free/dp/1569242526/ref=cm_cr_pr_pb_t

The First Year: Celiac Disease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed by Jules Shepard is very good. It helped me a lot. http://www.amazon.com/dp/073821227X There is a kindle version.

The author is considered one of the leading gluten free authorities. She has a great site at http://blog.julesglutenfree.com/

Can you afford a bread machine? If so, buy a Zojirushi and then use this box of flour (GF Pantry Favorite Sandwich Bread).

If you get motivated, you can experiment with other bread recipes but I never had really consistent luck.

I use the one from [Americas Test Kitchen] (http://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616/ref=sr_1_1?ie=UTF8&qid=1452011262&sr=8-1&keywords=americas+test+kitchen+gluten+free) It uses their proprietary flour blend with instructions on how to make it, but speaks about some of the other common ones. By far the best GF pancakes I've ever had. I also use super fatty Bulgarian style buttermilk instead of the low fat stuff (if I'm making pancakes damn the calorie count.)

try making your own indian and latin dishes. The ingredients are relatively cheap for the quantity (lentils, chickpeas, beans) and once you have the spices you're set. Also consider different starches - potatoes, sweet potatoes, GF oats, quinoa, cassava.

also, maybe these are celiac friendly https://www.amazon.com/Annies-Gluten-Cheddar-Macaroni-Cheese/dp/B000CQ01NS/ref=sr_1_3?keywords=annie%27s%2Bmac%2Band%2Bcheese%2Bgluten&qid=1565794374&s=gateway&sr=8-3&th=1

Someone asked about this a few months ago, and I seem to remember that the answer was no, none of the actual culinary schools officially offered GF programs; however, I might try The Culinary Institue of America. They have a GF cookbook on Amazon, so they might be open to tailoring a program to someone who is gluten free. It's worth looking into!

Also, have you thought about skipping cooking school entirely and trying to get a job at a gluten free-friendly restaurant in your town? A lot of great chefs never went to school, but just got started cooking in kitchens. If you could find someone near you who did GF cuisine, it might be worth seeing if they would hire you on. Just a thought!

The best flour blend I've found is from the cookbook Artisanal Gluten-Free Cooking. You have to mix it yourself (it's a blend of brown rice flour, sorghum flour, cornstarch, potato starch and potato flour), but it's worth it. I use it in all kinds of recipes and it's never failed.

Her Gluten Free Baking Classics book is amazing. Caveat emptor though, the ingredients you'll need to buy will cost you close to $100 but it's worth it.

You can buy toaster bags! https://www.amazon.com/Toastabags-Reusable-Non-Stick-Sandwich-Grilling/dp/B001UHNMM0

I would think your pans and bakeware would be fine, and would just be careful of the sponge if it looks gross/caked with food... which is pretty much just common sense.

Digestive enzymes might help! There are ones specifically labeled for glutening situations like this one or this one.

Neither. I'd buy this book: http://www.amazon.ca/You-Wont-Believe-Its-Gluten-Free/dp/1569242526 and then buy corn strach, potato starch and rice flour. I've tried all the mixes, but I'm not impressed when comparing them to the stuff from this book. Anyway, I converted to this book because I was near supermarkets that didn't carry a lot of the specialty stuff I needed (especially in the pre-diet fad days). These recipes can mostly be made with stuff from your usual supermarket, and they're mostly quite good.

It's actually a pretty solid read.
http://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking-ebook/dp/B00IPPIETG/ref=sr_1_1?ie=UTF8&qid=1395337779&sr=8-1&keywords=test+kitchen+gluten+free

Amazon lets you read the first few pages. Give it a shot.

Cookbook! http://www.amazon.com/The-How-Gluten-Free-Cookbook/dp/1936493616

The carrot cake is also the best carrot cake I have ever had.

America’s year kitchen flour blend, recipes are great in this book.

https://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking/dp/1936493616

The pie crust recipe in this book is amazing. Omit sugar for a savory recipe.

Gluten-Free Baking Classics:

https://www.amazon.com/dp/1572840994/ref=cm_sw_r_sms_c_api_24CTybTKSM3P3

If you want to bake from scratch, I highly recommend America's Test Kitchen book: https://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616 You have to make your own flour blend, but the results are worth it.

I have it too, it's called Gluten Free Baking with the Culinary Institute of America

I keep this on hand at all times:

http://www.amazon.com/Foods-Gluten-Digest-Enzymes-Vcaps/dp/B003O1TZHQ/ref=sr_1_1?ie=UTF8&qid=1377888368&sr=8-1&keywords=gluten+pills

or this works well too

http://www.amazon.com/Enzymedica-GlutenEase-120-caps/dp/B001PKRGME/ref=sr_1_1?ie=UTF8&qid=1377888430&sr=8-1&keywords=glutenease

I have a severe reaction to beer so it doesn't work for me in that sense. But with food it works awesome!

Orgain Organic Plant Based Protein Powder, Sweet Vanilla Bean, 2.03 Pound, Packaging May Vary https://www.amazon.com/dp/B00J074W7Q?ref=yo_pop_ma_swf

I like Aleia's or Ian's. Both are about half of that price locally, just wanted to give pics for reference.

In the Seattle area it definitely exists. Most sushi and chinese restaurant have "tamari".

https://www.amazon.com/Tamari-Sauce-Wheat-Free-Organic/dp/B0046IIXTW

Annie's makes a gf rice mac and cheese that's quite good. Trader Joe's also sells the same product but packaged in their house brand, and it's usually cheaper.

https://www.amazon.com/Annies-Gluten-Cheddar-Macaroni-Cheese/dp/B000CQ01NS/ref=sr_1_4?crid=1Z7W244DAEZJG&keywords=annie%27s+rice+mac+and+cheese&qid=1571474138&sprefix=annie%27s+rice+ma%2Caps%2C204&sr=8-4

I have been having amazing results with the flour blend in this book:
https://www.amazon.com/gp/product/1615190503

It's kind of expensive and a pain to start up with, but once you get all the different flours it's not so expensive to just buy the ones that run out. The blend has a different amount of each kind of flour, so they don't all run out at the same time. I think it's 6 different kinds of GF flour blended.

I think you mean these Thai Kitchen

https://www.amazon.com/Lotus-Foods-Gourmet-Organic-Noodles/dp/B00HKIBEEG

Go read wheat belly sheds light on the changes in wheat over the last 100 years
http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543

The GF ramen noodles others are talking about are these, by Lotus Foods : https://www.amazon.com/gp/product/B00HKIBEEG/ref=s9_dcacsd_dcoop_bw_c_x_3_w

They are much less expensive at Costco. It's a 6-pack of plain ramen noodles. Lotus sells them in individual packs with the salty flavors also.

Toast-a-bags. This is reusable bag/pouch that you put your bread in before putting into the toaster. It protects your toast from all the nasties, while allowing it to toast. I know that is just one little part of your problem, but it does work for that.

http://www.amazon.com/Toastabags-Reusable-Non-Stick-Sandwich-Grilling/dp/B001UHNMM0

Soy sauce is so evil!!!!! I love Asian food and had to search and finally ask my local grocery store if they would stock some of San J GF soy sauce. Its not perfect, but it'll do

I think that might be the one I just started reading yesterday. By Jules E. Dowler Shepard. So far it's been invaluable. It has great scare tactics to make you want to stay on the strict diet unless you basically want cancer.

Edit: Added link

I'm GF and have bad reactions to pure whey, so this is what I use post lifting and in smoothies in the morning. Orgain Organic Protein Plant-Based Powder, Vanilla Bean, 2.03 Pound https://www.amazon.com/dp/B00J074W7Q/ref=cm_sw_r_other_awd_H4-EwbF1STEY3

The only book I have is a cookbook. You Won't Believe It's Gluten-Free Other than that, I only have my Prescription for Nutritional Healing, but that covers a wide variety of illnesses, and how to use medicinal herbs and vitamins for healing.

The problems are coming back, just slowly. Your gut healed and you may only be symptomatic when things are really bad.

Even asymptomatic celiacs must not cheat because of the associated risks. Besides all the GI issues, untreated CD comes with a 1 in 3 risk of developing another autoimmune disease.

You could be cutting years, even decades, off your life, even if the overt symptoms never return in full.

After many years gf, I now have little to no reaction to accidental exposure. The full blown autoimmune response requires repeated exposure over time. This isn't like a histamine related allergy where you have an immediate response. Your now healthy gut is just taking time to be damaged again.

Read up on CD, once you understand the mechanisms more deeply you will see why you aren't feeling too bad (yet), and why this is a terrible idea. This is a great book
http://www.amazon.com/Celiac-Disease-Revised-Updated-Edition/dp/0061728160