GEORGETOWN, Ky. – Jan Falwell feels better at age 61 than she did at 30.Since she was diagnosed with celiac disease six years ago, Falwell no longer has to fight the side effects of an untreated ailment.”The damage started at 18,” said Falwell, president of the Lexington, Ky., chapter of the Celiac Disease Foundation. That year, she had mononucleosis and pneumonia; later she had thyroid problems and Graves disease; and those problems manifested into osteoporosis and arthritis.“I would go from doctor to doctor, and they would give me pills,” she said.In 2003, tired of not feeling well and suffering from severe fatigue and brain fog, Falwell went to the Mayo Clinic for help.“I knew if they didn’t find out something, there was no hope,” she said.In her second day at the clinic, Falwell was diagnosed with celiac disease.Celiac disease is a digestive condition triggered by consumption of the protein gluten, found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. If you have celiac disease and eat foods containing gluten, an immune reaction occurs in the small intestine, causing damage to the surface of the small intestine and an inability to absorb certain nutrients. (For a list of symptoms, go to www.mayoclinic.com.)Eventually, the decreased absorption of nutrients that occurs with celiac disease can cause vitamin deficiencies that deprive the brain, the peripheral nervous system, bones, the liver and other organs of vital nourishment. This can lead to other illnesses.Once gluten was removed from Falwell’s diet, other allergies surfaced. The former high school anatomy and biology teacher discovered that she is allergic to eggs and a host of other foods. “I can only eat about 16 things,” she said.Falwell’s disease is severe, and it took years for doctors to discover the underlying factor of her illnesses. Many people are diagnosed as gluten intolerant, but 97 percent of people with celiac disease go undiagnosed.The disease might appear at any time in a person’s life. It can be triggered for the first time after surgery, a viral infection, severe emotional stress, pregnancy or childbirth.Falwell thinks her case was triggered after her mother’s death when Falwell was 20.Changing the diet is the first step, and Falwell has learned to create a number of dishes and breads using ingredients that are safe for her to eat. Here are some of her recipes.

ENGLISH MUFFINS/ALL-PURPOSE BREAD-3 cups gluten-free flour blend1 tablespoon baking powder2 teaspoons xanthan gum  (available at health food  stores)1 teaspoon salt2 cups warm water2 tablespoons dry yeast9 teaspoons sugar, divided6 tablespoons melted margarine2 eggs, at room temperature1 teaspoon vinegarProcedure:1. In large bowl, mix flour, baking powder, xanthan gum and salt. Set aside. Put water in a small bowl and stir in yeast and 2 teaspoons sugar. Set aside.2. In another bowl, combine margarine, eggs, vinegar and 7 teaspoons sugar. Whisk in yeast mixture along with flour mixture.• For muffins, pour mixture into clean, empty tuna cans, and let dough rise until doubled, about 30 minutes. Preheat oven to 375 degrees. Bake 15-20 minutes until lightly browned and bread pulls away from edges of pan. Makes 12-14 buns.• For flat bread, pour dough onto sprayed and dusted cookie sheet, getting it as level as possible and about 1/2- to 2/3-inch high. Bake at 350 degrees about 15-18 minutes, or until lightly browned. Flip bread to complete baking if necessary. When cooled, cut edges off and use for little bread sticks. Cut remainder into desired shapes for sandwiches. Refrigerate or freeze it if it’s not used that day. Microwave and/or toast.• For pizza crust, spray cookie sheet or pizza pan with non-stick spray; sprinkle with corn meal. Spread dough in circle about ½-inch thick. Make edges a little thicker, if possible. Sprinkle with herbs, oregano, parsley and garlic, as desired. Let rise. Bake at 400 degrees until crisp enough to hold fillings. Can be frozen. When ready for use, microwave/defrost pizza crust, spread with sauce and toppings. Bake until bottom is crusty enough to cut separately.• For Italian bread sticks, spread dough thicker than for flat bread, and sprinkle with garlic powder, salt and any extra spices. Allow to rise. Bake at 350 degrees for about 10 minutes. Remove from oven and score with pizza cutter. Return to oven for a few more minutes, until slightly browned.• For crackers, use all-purpose bread dough, adding 3/4-1 cup more water to thin the dough until it’s easily pourable. Spray flat plan with nonstick cooking spray and dust with gluten-free flour. Pour thinnest possible layer of dough onto pan. Bake at 325 degrees until browned lightly all the way through. Flip the whole thing out of the pan directly onto the oven rack, turn off oven and allow entire cracker to dry out completely. Break into pieces. Store in airtight container.• For French toast, pour basic dough into loaf pan until half full. Let rise until doubled. Bake at 325 degrees for 40-50 minutes, until done. (To prevent overbrowning, cover top with foil after 20 minutes.) Cool. Slice into 1/2-inch slices. Dip into whisked eggs, then brown both sides in skillet sprayed with nonstick spray. Sprinkle lightly with mixture of cinnamon and sugar. Freeze. To serve, microwave until warm, about 20 seconds. This size bread also makes great cinnamon toast. Top with fruit.

PEANUT BUTTER COOKIES-Yield: 3 dozen cookies

1 cup chunky peanut butter1 1/3 cups sugarMini-chocolate chips (optional)2 medium eggs1 1/2 teaspoons baking sodaChopped nuts, optionalProcedure:1. Mix all ingredients well in large bowl, then place spoonfuls of dough on cookie sheet lightly sprayed with nonstick spray.2. Bake at 350 degrees about 9 minutes, or until brown. Cool slightly before removing from cookie sheet.3. Store in airtight container.

NUTTY BARS-Sunflower seedsChopped cashewsSesame seedsChopped walnutsFlax seedsShredded coconutChopped almondsChopped peanutsRaisinsGolden raisins1/2 cup sunflower oil1/2 cup light brown sugar1/2 cup crunchy peanut butter1 cup honey1 teaspoon baking sodaProcedure:1. In large bowl, combine about 6 to 7 cups total of the first 10 ingredients. Set aside.2. In large saucepan, combine oil, brown sugar, peanut butter and honey. Bring to full boil, then remove from heat. Add baking soda and mix vigorously. (Mixture will foam up.) Pour over dry ingredients and mix well.3. Spread onto 2 large, oiled cookie sheets, spreading evenly and thinly (about 1/3-inch thick), leaving about an inch around the edges for expansion. Bake at 300 degrees for about 15 minutes, until lightly browned. Reshape edges and return to oven until evenly browned throughout. Allow to cool slightly and cut into bars with pizza cutter. Wrap or store in airtight container with clear wrap between layers.• For sesame bars, follow above directions, using only sesame and sunflower seeds, (equal amounts) and flax seeds (1/2-3/4 cup) plus 1 tablespoon cinnamon before adding hot mixture.

Jan Falwell of Georgetown, Ky., uses just one dough recipe to make gluten-free rolls, flat bread, Italian bread sticks and cinnamon sticks. Photo by MCCLATCHY