If you have celiac disease or gluten sensitivity and had the great fortune of eating a basket of gluten-free fish and chips made in a dedicated gluten-free fryer, cheers to you! It’s not often that we get such a treat. But, please,... Read More

The holidays are upon us and ‘tis the season for spreading good cheer and delicious treats. If you’re anything like me, you take pride in your baking, and your first homemade gluten-free holiday goodies might not have lived up to your expectations.... Read More

Almost every person with celiac disease or gluten sensitivity has one or more dining-out disaster stories. From unsafe ingredients to cross contact, there are so many opportunities for confusion and error. A friend once told her server that she had to follow... Read More

You know how hard it was to give up gluten-laden items like bread, those buttery-divine croissants, pizza and pasta. You’ve managed to purge gluten from your diet and embark on the road to recovery. What an accomplishment! Let’s call it: Phase 1.... Read More

In an easy-to-read format, Shelley’s book is jam-packed with practical information about the gluten-free diet. Whether you are a consumer, health professional, chef, food manufacturer or anyone else who needs accurate information about this complex diet... Gluten Free: The Definitive Resource Guide... Read More

Celiac disease is a hereditary autoimmune intestinal disorder that affects both children and adults. When an individual with this disorder consumes gluten (proteins found in the grains wheat, barley and rye), an immune reaction is triggered in the small intestine. Tiny finger-like... Read More

The phenomenon of gluten sensitivity in the absence of celiac disease is not new; it was first described in medical literature in the late 1970s. Since then, clinicians have continued to encounter patients who report adverse reactions to gluten, despite testing negative... Read More

To a baker, “gluten” is the substance in flour that, when combined with a liquid, is responsible for creating the sticky, elastic texture of raw dough. But what exactly is gluten? In simple terms, gluten is the general name for specific protein... Read More

All types of wheat including spelt, kamut, einkorn, emmer, farro and durum, as well as barley, rye and triticale contain gluten. In addition to baked products, cereals and pastas made from these grains, here are some examples of gluten-containing items that must... Read More

Historically, oats were restricted from the gluten-free diet because it was thought that their avenin prolamin caused intestinal damage similar to that caused by the proteins in wheat, rye and barley. However, the main reason for reactions to oats is that they... Read More