I’ve known about my problem for two years this December. And, yeah, it’s a struggle. I’m glad that I figured it out, but it would have helped to have known about it sooner, like when I was 12. You know, especially during the holidays, I’m constantly reminded of my issue. And I’m not the only one who deals with this; there are several thousands of people who are experiencing the same kind of inner turmoil as I. It’s just that I can’t seem to get used to the fact that I won’t be enjoying the same stuffing and gravy that my friends and family will be. Why? You might ask. Well, I might as well tell you. I am that person who requires their own, special food. Food that is unlike your typical sandwich bread or dinner rolls; food that is gluten-less. That’s right folks:

I’m gluten intolerant.

Surviving the holiday season means having to continually tell yourself, “Don’t eat that pie!” over and over. Literally, every baked good contains wheat flour, which contains gluten. Not only are desserts an issue, some main dishes and side items are a problem as well. With this intolerance, we cannot eat anything that is made from bread or dough. No pasta, no pizza, no biscuits, no cake, no cookies, no doughnuts, no scones, no pancakes, no waffles, no buns on hot dogs or hamburgers, and no croutons on your salad. Those are just a few examples. There are several foods which contain a gluten-containing preservative or chemical.

So how do we do it? How do we get through the holidays, let alone every day of the year? Well, I believe in miracles and sometimes miracles happen in the food industry. There are companies and brands that are dedicated to making delicious, gluten-free food. There are also individuals with blogs and social media accounts who are passionate about making good food safe for those of us with sensitivities. I am profoundly thankful for all of these people because without them I’d still be trying to figure out what gluten is.

So, I thought I’d write this piece about my gluten-free life just in time for the holidays. This way, I can share some of what I’ve learned about the different options out there. It is really incredible how many things are being made gluten-free these days. Even brand name foods, like Cheerios, are now produced without gluten. Twenty years ago, this was not the case. Once companies realized that gluten-free was a condition, not a diet fad, they started making their items without gluten.

Two of my favorite things to make are cookies and pancakes. I think I’ve mastered the art of making them taste “normal.” Really, there’s no special ingredient or process. It’s just a matter of getting the right gluten-free flour blend.

If you would like to know more about these GF companies, some of my favorite brands are Enjoy Life (@enjoylifefoods), Bob’s Red Mill (@bobsredmill), Sweet Note Bagel (@glutenfreebagel), Glutino (@glutinofoods), Udi’s (@udisglutenfree), and Canyon Bakehouse (@canyonglutenfree).