I was diagnosed with Celiac at age 46. A month after diagnosis, the grocery store added a "Gluten Free" section, so I managed to be able to eat. The neighborhood bakery has a selection of GF foods. The Gluten free foods and breads now taste great, the bakery staff recommends the brownies as tasting better than regular brownies. But, having been diabetic for 40+ years, the gluten free foods seem to use a lot of sugar or other stuff to make my carb/insulin ratios not work. Is there a guideline to use for GF foods and IDDM?
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