I think that I face two challenges following a gluten free diet. The first challenge is dealing with the cravings for gluten containing foods. It has only been about a year and half of following this diet, and I can remember CLEARLY what it's like to eat a deep dish pizza, a boston cream donut, a piece of fresh baked Italian bread, a slice of two-layer birthday cake, a soft Philly pretzel and drink an ice cold beer. You might be saying, "But you can still have those things!" Come on... it's not the same, and we all know it. It's VERY close, and every day it's getting closer.... but sometimes I just want to grab other people's food right from their hands and take a huge bite out of it!

The other challenge I face as a young professional is the cost of gluten free food. It's not cheap by any means. I rarely see gluten free foods go on sale at the local grocery stores (and their selections aren't huge to begin with). The natural food stores are great selection-wise, but their prices are very high. I try to find as many gluten free foods as I can at the regular chain grocery stores, and I try to buy them on sale and use coupons if possible. This may take some time at first since you might have to read label after label to see if the food is, in fact, gluten free. Some stores where I live in New Jersey (Wegman's, Trader Joe's and McCaffrey's) have made it easier for shoppers by actually "tagging" gluten free foods so you can grab and go. Again, this saves time, but doesn't necessarily save money. Once you know the brands you can eat, the time factor goes out the window.

Perhaps buying in bulk might be the way to go, or trying to bake/make a lot of your own products from raw ingredients.

As I've mentioned before, my gluten sensitivity is no where near that of my son's. I know what to expect... belly aches, bloat, heartburn, constipation. My son though- not only does he suffer tremendously, but anyone who is around him is affected by his dietary choices. When it comes to diet, I'm pretty disciplined. Having a child with exceptional dietary needs though? Whole different ballgame. I think the biggest challenge by far is social events- parties, barbecues, celebratory dinners.

I realize it's a gesture of kindness and hospitality, but my son being offered treats (that aren't from my kitchen or my cooler) is one of the biggest pet peeves I have. I suppose it's difficult for me to relate to most parents' experiences, as most children aren't on a super-strict diet like my son, but I never EVER offer a child something without first consulting with their parents.

I care for children on a regular basis. Since I left teaching back in February, it's been my only constant source of income. When I am first being introduced to a family and their children, the absolute first things I ask about? Food allergies. If only others would take the same caution.

Also, I've mentioned in other forums exactly how sneaky my son is becoming. Like most kids, he loves treats, and social gatherings are infested with them! He especially likes potato chips, soda and cake. Pretty common at most functions. In other words, my social time is fairly limited as I'm usually chasing my son around making sure he isn't sneaking contraband. If anyone is having a gluten-free, casein-free, soy-free party, PLEASE invite us!

I agree with Andrea and Kimberly that social events can be disastrous if I don’t stand guard by the treat table against my sneaky gluten intolerant 6 year old (…and her father). Also, I share the concern that the cost to feed a gluten free family of 5 takes a significant chunk out of our family budget.

My biggest challenge however would have to be the advance preparation that it requires to stick to a gluten free lifestyle. Our society revolves around quick, easy meals that are ‘pick up and go’ style. The frozen food section is loaded with choices that are already made and can be ready in seconds, or minutes if you have that kind of time. Gluten free is usually not so easy. It takes effort to combine single source ingredients into a meal that is both nutritious and delicious. Plus, there is the grocery list that must be thought through to ensure I will have what I need to pull together meals on time, while staying within budget. Yes, planning and prep time would likely be first on my list of challenges.

A close second would have to be the occasions when I take a risk with a new product that would seem to be gluten free based on the ingredient listing on the label … only to be disappointed that it must fall within the ‘allowable gluten limits’ that need not be listed in Canada. For example, ‘spices’ does not say it has wheat, but often does. The knowledge curve of understanding how to truly be gluten free has been a challenge over the past 8 years - and I’m still learning every day!