@annabelle1245, last night I tried a half serving of cooked-to-mush-then- mashed cauliflower and tolerated it well (other than some gas a couple of hours later.) Slowly re-introducing certain well-cooked veggies in tiny amounts seems to be the key as long as it is only one new thing at a time; if something doesn't agree with me I will avoid it again and may or may not try it again later.

The vegan "chicken" nuggets I eat are from Morningstar and they do have wheat in the breading. Serving size is 4 but I usually have only one or, at the most, two. If I'm going to make "chikn" salad, I remove the breading but if I eat only 2 with the breading intact it seems to agree with me. I certainly would never suggest someone with a gluten allergy do what I do, however.

I have read that May-Wah makes gluten-free vegan chikn nuggets available for shipping at about $8 per pkg, https://www.fakemeats.com/May-Wah-Vegan-Chicken-Nuggets-Gluten-Free-p/mwi-4-718785-09008-1.htm. I have read that Dr. Praeger's vegan chicken nuggets are gluten free also but have never tried them. So many vegan "meats" have a lot of sodium, more than is good for anyone but especially so for people like me with CKD and for that reason I haven't tried many.

Haven't introduced the celery seed yet, will let you know when I get some from the store and experiment with 35 or 6 tiny seeds at a time.