Living “Gluten free” (avoiding wheat and products containing wheat) comes with different degrees of severity.

Some folks experience years of multiple, debilitating issues. It is vital to ask your doctor for a clear diagnosis, and to be sure you find a doctor who supports this particular issue. For me, it manifested in my body as arthritis and since eliminating wheat, I am 95 percent better.

The issue of eating wheat free can be as simple as you wish to make it. I choose to view what I can have versus what I shouldn’t have. I have a long list of “food sensitivities” and a longer list of “can haves.”

There are volumes online of information on Celiac disease, gluten free and millions of recipes using alternative flours. Rice, white and brown, tapioca, arrowroot, potato, buckwheat, cornstarch, and the list goes on. I also add ground quinoa, and other seeds. I have made many “doorstops” that not even the seagulls will eat, but I keep working and educating myself.

There is a Gluten Free Support Group meeting on Lopez, for times and location, call 468-3048.

Here is just one of thousands of recipes.

8 tbsp. unsalted butter

4 oz. bittersweet chocolate, darker the better

1 c. sugar ( I use less and brown)

2 eggs

1 tsp vanilla

¼ tsp salt

¼ c. brown rice flour

¼ c. tapioca flour

Pre heat oven to 400 degrees, grease an 8”pan. Chop chocolate into small slivers, slice butter, combine the two and melt over hot water.

In bowl combine sugar and eggs and whisk until they are creamed. Add vanilla and salt, stir well, add gluten free flours, and stir.

Add melted chocolate and butter and stir until well mixed. Pour into pan, here is where I add walnuts and top with ¼ c. chocolate chips, bake 25 min., serves 12. Recipe by Shauna James Ahern