Even nine years after my celiac diagnosis, I am still discovering hidden glutens or — as I prefer to call them —  gluten bombs. My most recent discovery involved flavoring syrups, which I have in my coffee every morning. There is a cup of eggnog-flavored coffee sitting on my desk at this very moment. Almost everything produced under the DaVinci brand is gluten free. I won’t name the brand I had been using, since I am not totally sure that it was the offender, but I certainly felt better after I switched to DaVinci.

I have decided to incorporate everything I know into "The Successful Celiac’s Guide to Hidden Glutens”. Send me information about what needs to be added to the guide. I need this information and so do you. Leave a comment at the end of this article or send me an e-mail at gfceliac@gmail.com.

published 03/06/08