It’s not that bad, because we have a huge variety of foods we, as Celiac’s, can eat. I was never one for “convenience” foods. My veggies are either fresh or frozen. I have to agree with one of the other comments – I do miss cream of chicken soup! Will have to give the recipe here a try.

There are a few gluten free sites that do not use xantham or gar gum for many of their recipes. Google and look through these sites Tarlette, http://www.latartinegourmande.com/2010/01/11/banana-hazelnut-cocoa-muffins/ http://cannelle-vanille.blogspot.com/2010/01/meyer-lemon-lime-and-quinoa-pudding.html

many times you can use sweet potato or pumpkin in place of gums to hold them together.

Here is a great recipe that will give you an example here: http://glutenagogo.blogspot.com/2007/06/sweet-potato-cake-with-maple-glaze.html

With so many allergies, have you tried many stir-fry dishes? We keep a few basic veggies and small cut-up packets of meat frozen, than add sweet potato, peppers and mushrooms each week to whatever other veggies are in the house. The sauce is easy: ginger & garlic cooked at the beginning with the meat, then everything else at the end: fish sauce (fermented fish with salt–sounds icky, but the flavor is unbelievable!), dried peppers for spiciness, a tablespoon of frozen concentrated orange juice, rice wine vinegar, a splash of whatever cooking wine you like, (you can skip the GF soy sauce) and, if you need more sweetness, a dash of sugar or concentrated apple juice. If everything is at hand, it really does not take long and we eat the leftovers all week long. Good luck!