Over the past little while, I've been posting some pie crust recipes suitable for a gluten-free diet. It has taken a while, but here at last is my favorite gluten-free pie crust recipe so far.

It is made entirely of nuts and seeds. You can play fast and loose with the ingredients on this one. You can have more of one type of nut and less or none of another. You can use different types of nuts and seeds. The amounts are not critical.

Crushed nuts make an excellent base for a gluten-free pie crust - one of my favorites! It is amazing how you can manage your wheat allergy by avoiding all types of flour, although you should certainly check out the gluten-free Quinoa recipes as well.

If you have a gluten allergy, this recipe is great for eating pie and maintaining a gluten-free diet.

This recipe is about right for a 10' pie plate.

This section contains several different recipes for gluten-free, wheat-free pie crust.

There is nothing like a great pie, and noting as disappointing as a pie that looks good but tastes like cardboard.

Some of these recipes have been tested in the Allergy-Details Gluten-free diet lab, making them wheat-free as well.

Gluten-free pie crusts can be formulated in different ways, and can be made with a variety of different flours.

It is also possible to make pie crusts without flour, for example with crushed nuts.

By Heather Strang

Vacations are good for the soul. But, when you have to eat wheat-free, dairy-free and low sugar, any sort of travel takes on new meaning. Preparation is key, in fact, it's mandatory. Doing a little work ahead of time will save you in big ways, especially when your tummy starts rumbling from hunger. After a recent 7-hour trip down the Oregon Coast (what was I thinking?!), I was so grateful that I planned my menu in advance. It's tough to find foods that you not only feel like eating, but that also meet the wheat-free, dairy-free and low sugar lifestyle. Luckily, I did some of the work for you already. Here are some tips to keep in mind when traveling:

By Heather Strang

Many granola bars that you find in the store contain wheat. Others really have too much sugar.

Heather's energy bar recipe is wheat-free and low on sugar. Although the recipe does call for sugar, you can reduce the about of sugar to suit your taste and low-sugar diet needs.

This recipe is just the thing for a gluten-free diet!

The link between gluten and epilepsy has long been know, but that does not make it widely known.

This is unfortunate because there must be quite a few people out there taking medication to control their seizures, when eliminating gluten may solve the problem.

This does not mean that all seizures are caused by gluten. Still, it is something to watch out for.

If you have celiac disease, you will need to eliminate all gluten in any case, as the health effects of even small amounts of gluten can be serious (cancer for example).

I recently noticed that a surprizing number of people have found this site by googling "mini wheats and intolerance". Actually, almost any number is surprzing, given that this website ranks at 51 in Google for that particular term. That is a lot of websites to explore, none of which provide an answer.

So I guess I owe it to those of you who are searching to write an article specific to this subject. No one should have to sift through that many search results to get an answer to this question!

Here are a few facts about Mini Wheats:

• They contain wheat

A Wheat allergy is specifically an allergy or hypersensitivity to one of several proteins in wheat.

This is different from a gluten allergy, which is an allergy to the specific protein gluten - found in wheat as well as oats, barley and rye.

Do not confuse a wheat allergy with celiac. Although you must avoid wheat in either case, these two health problems are fundamentally different in two ways. One is the underlying problem. Celiac is an autoimmune disorder, not an allergy.

For years I avoided bread because of my allergy to wheat. The gluten-free bread on the market was expensive and not very good. Some of that has changed - it is now possible to get excellent gluten-free bread, although it is still expensive.

A great alternative is rice paper. Traditionally, it is used to make spring rolls (a Vietnamese dish), but you can wrap almost anything in rice paper.

The pros of using rice paper to make a gluten-free meal is that it is versatile and inexpensive.

The cons of using rice paper is that you have to prepare it (easy to do, but this makes it less portable) and it does not keep well, making it hard to pack a lunch.

Does sharing a meal with people who do not understand your gluten-free/wheat-free diet make you nervous?

Since a bread crumb or two could ruin my week, I can't relax when I am at a table that includes bread made from wheat.

I generally deal with this by taking my share of food first and putting it on my plate, and keeping my gluten-free bread well away from regular bread, or anything else made of wheat.

This Christmas though, I took it one step further.

Everyone had the same gluten-free bread as I did.