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

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

A wide variety of naturally gluten-free foods such as fruits, vegetables, nuts, seeds, legumes (dried beans, lentils, peas, soybeans), eggs, plain meat, poultry, fish, seafood, yogurt and cheese can be included in a gluten-free diet. In addition, there are many gluten-free flours,... Read More

Due to the complexities of the gluten-free diet, consultation with an expert registered dietitian (RD) is highly recommended. After completing a thorough nutritional assessment, s/he will address any nutritional concerns and will work with the individual to learn how to successfully adapt... Read More

This section includes web links for North American celiac organizations; gluten-free labeling regulations in the U.S. and Canada; articles written by Shelley Case in Allergic Living Magazine and other publications; as well as and additional helpful resources about celiac disease, gluten sensitivity... Read More

Read the latest news about celiac disease, gluten sensitivity and the gluten-free diet. Learn about upcoming conferences, meetings, webinars and other events including Shelley’s presentations, interviews and travels. Articles Allergen Advisory Statements for Wheat… Are they Helpful for Gluten-Free Consumers? Gluten-Free Oats:... Read More