"A sensitive host who is kind enough to try to find out more about this disease will be absolutely cherished," Shelley said. "It's a very common disease, so they might as well learn about it."

Shelley suggests asking the guest to bring a few of his own gluten-free foods. "Don't be offended if they only eat the food they brought with them, because they know it's not cross-contaminated. And don't be offended if they ask to go in your kitchen and read the ingredient labels of what you've cooked."

Holidays can be tough because of the meaning associated with traditional dishes.

"Just the smell of baked bread is tied into so many feelings and connections," said Shelley. "After I was diagnosed, the first time I walked in a grocery store and smelled the bakery, I burst into tears and had to sit in the car until I could get under control. You're challenged with a new way of living and creating memories."

Social support means volumes, said Shelley. "You can become very isolated and discouraged, and, frankly, very hungry, because you can't have that full feeling that you get from eating wheat products. At our Thanksgiving feast, people will eat like they've never eaten."

Baked goods aren't the only things that contain gluten. "Wheat is such as important food, it's everywhere; it's in licorice and jelly beans and soy sauce and gravy, and imitation bacon bits," Shelley said. "We are constantly reading labels, and there are a lot of other words for wheat that we have to look for — durum, spelt, kamut or semolina. We have to avoid breading or coating mixes, and make sure that the broths and marinades and soups aren't thickened with wheat starch."

Gluten is often in hydrolyzed vegetable protein, food starch, meat extenders or binders, and malt. Even some makeup contains wheat products and can irritate the skin.

That's why a store such as Against the Grain is so appreciated.

"People walk in and burst into tears that they don't have to read one label," said Shelley. "It's the most relaxing experience to go in that store."

Shelley said health-food stores and Harmon's also carry a wide selection of gluten-free flours made from rice, tapioca, potato starch, sorghum, garbanzo or fava beans. Some local restaurants, such as Biaggi's, Mazza and Winger's, offer gluten-free menu items.

Since gluten is the gluey substance that makes baked goods and processed foods stick together, it's tricky to get the same results with other flours. Shelley and Bell recommend combining several non-gluten flours and adding either xanthan gum or guar gum to give it some stickiness.

"It will never taste or have the exact texture of wheat goods, but it comes close," said Shelley. "We have some great cooks that can make rolls that are fluffy and yummy and don't fall apart."

PERFECT PIE CRUST

1 cup white rice flour