Jilli - surely there is a "thin mints" clause. . . and if not - you should totally make one.

I mean - it has mint which is good for your digestion. . .right?

If it was just the digestive issue, I would totally make an exception for one or two Thin Mints. Alas, it's looking more and more that gluten makes my skin welt up in horrific blisters. Even the lure of Thin Mints is not enough to compensate for that.

t me me me me I am hoping and praying that this gluten welt thing is because of the swarms of other things going on with my system, will eventually go away, and isn't, oh, Celiac. Because if it IS Celiac, that means no more gluten, ever, including tiny cross-contamination issues like fries being cooked in the same oil as anything breaded. t /me me me whining me

Gluten free thin mint recipe link.

ita, this? [link]

I don't remember what it looked like, or when/where I had it.

Jilli, my sister, one of my nieces and one of my nephews all have Celiac disease severe enough that a few bites of toast once put my nephew in the hospital - it will be easier than you think to avoid it because a lot of people have the same issue and have done a lot of the leg work for you about where and what you can eat. (In some sense, I think it's easier to just say no gluten, ever, than to try and straddle both the gluten and gluten-free worlds).

Gluten free thin mint recipe link.

Ooooh. I'll try that once we're done with the batch of gluten-free brownies.

Seriously, the most annoying part about this gluten-free routine is that I have to be alert/paranoid about cross-contamination. I had a flare up last week, and the only explanation we could find was that I foolishly used the toaster (which, being a toaster, is full of bread crumbs) a few times.

(In some sense, I think it's easier to just say no gluten, ever, than to try and straddle both the gluten and gluten-free worlds).

That's what I'm trying to do, but MAN, the learning curve. I'm avoiding my favorite local Mexican place until I can double-check with them about the possibility of flour in the enchilada sauce.

On the other hand, there's a great GF pizza place in our neighborhood, and Cupcake Royale does make my favorite flavors in GF.

Also, ita, consider: [link] or [link]

I just sent out a bunch of connection requests on LinkedIn, several of them to Buffistas. Must be the springish weather making me restless or something. I like my home, my neighbors, most aspects of my job, etc. But there's something nudging me, going, "Hey, wonder what's thataway?" Odds are nothing will come of it. Maybe. Anyway, if a comms/km person from an international NGO sent you a LinkedIn request today, she's probably me.

Bon, you're precisely on the topic I'm looking for, but none of those are the specific site. I'm a lot closer, now--it's something with a marginally inflammatory title that reminds me of "Everything you know is wrong", but that really doesn't seem to be it. Still, with the correct terminology, maybe I can find it now.

You are clearly the second least wrong person here.

Aha! Found it now! [link]

Thanks!

Seriously, the most annoying part about this gluten-free routine is that I have to be alert/paranoid about cross-contamination. I had a flare up last week, and the only explanation we could find was that I foolishly used the toaster (which, being a toaster, is full of bread crumbs) a few times.

What about your make-up? I read somewhere that a lot of lipsticks have gluten.