We’re heading into 16 months now.

So we’ve had this diagnosis for a year and a half now.  And, since switching to a healthier lifestyle, hubby has not been contaminated!!!  This is the first time that he has gone over a month without contamination.  I guess there is something to be said for cooking fresh, eh?  (Please excuse the Canadianisms.)

Here’s another thing:  the novelty of cooking gluten-free is wearing off.  And the expense is increasing, since we are feeding five on this gluten free diet. 

So, when did YOU decide to cook both gluten AND gluten free?  I’ve recently switched to a dual-mode kitchen, and so far so good.  Also, that’s why I am posting cross-contamination tips.  They are learned the hard way!