The newest version of Gluten Free: the Celiac Site was launched last Saturday. I love it already! It’s faster and easier to use (once you get the hang of it), and the site is more attractive and readable. I now have the tools to organize the information into packages that you can use effectively. Here are a few ideas that should help acquaint yourself with the site’s new face:
1. As of today, the comments system is not functioning properly. If you have ideas that you would like to share with me or with our gluten free community, please e-pmail me at gfceliac@gmail.com.
2. The comments section will be a key part of the “new site”. If you read an article of interest to you, click one of the red buttons at the top of the article to locate similar posts.
3. If you are interested in a specific topic, click on it in the categories column in the sidebar. You will be taken to a page that will enable you to read a “preview” of posts that interest you and then click to read the entire article.
4. I will begin posting new articles as soon as I am notified that my posts will be automatically in my newsletter. Hopefully, this will happen tomorrow. Today is Labor Day and apparently even the computers are taking the day off.
My hope that you will find this “new site” useful in meeting all the challenges of living gluten free.
Our son has Celiac Disease. Even though gluten-free foods can be found on some restaurant menus (e.g. Ruby Tuesdays), they don’t necessarily know about using uncontaminated cookware nor do the chefs and waiters know how to avoid contamination. Therefore, as soon as we enter the restaurant, we ask to speak to the Manager and explain the need to avoid contamination. Even then, they can spoil the plating by placing an unwanted garnish. We called over the Manager and asked her to remake the dish. This scenario just took place today and our son had a delicious steak with a baked potato at Ruby Tuesdays. It can be done!