Since my gluten-free reiegmn began after diagnosis for intolerance ; I’ve sought nutritional direction and assistance with finding a new path for cooking. However, baking has never been high on my list of favorites, mostly because my own consumption of wheat flour-based desserts was never enjoyable and their creation just as unsatisfying. In this book, the ingredients, steps, methods and results are all TOP NOTCH. Great attention and just-enough explanation has helped me create very delectable cakes and pies that I would have never bothered attempting before. As with most recipe books, the paperback version is void of helpful photos. However, it has given my family and friends another glance into the challenges of eating gluten-free; it’s great for sharing recipes with those who’d cook for those with intolerances/allergies.

She joined the Celiac Association. They will give lists of culprits as well as restaurants that are celiac friendly in a particular area. For Ireland, she actually didn’t need her list because pretty much every restaurant had an alternative menu or knew which dishes were safe. 🙂 Even in an Italian restaurant!

Colleen,

OMG! I was completely unaware of this, it’s incredible that we are not safe from ANYTHING these days! How does your sister handle this? I too am celiac yet I still don’t feel 100% good all the time, but I NEVER knew about the lotion, conditioner, shampoo connection! This really gets me thinking! Thank you so much for informing me, seriously, you could have possibly changed my life 🙂

Actually if you don’t feel any better, you might still be a celiac. My sister is so sensitive to gluten that if it’s in suntan lotion, hair conditioner or bandaids she can have a reaction. The reactions can include rashes to her knees buckling. They discovered she was a celiac because she was losing teeth.

And Ireland has the highest number of celiacs in the world, followed by Italy. What do they do with all the pasta?

Completely AGREE! It doesn’t dance around on my plate – EVER! ha ha.