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Friday, September 7, 2012

12 Ways to Eat Gluten-Free on the Road

With millions of Americans dealing with gluten intolerance or celiac disease, Karen Broussard saw a need and started the website Eating gluten-free on the road can be challenging, Broussard says, but strategies she recommends including calling ahead to restaurants, reaching out to local support groups, carrying an informational card explaining your dietary needs and booking a room with a kitchen to allow for eating in.

Thursday, September 6, 2012

Chefs find economical ways to go gluten-free

Chefs around the country are realizing that catering to gluten-free patrons can significantly boost their bottom line. Chef R.L. Boyd of Washington, D.C.,'s Mie N Yu restaurant experiments with gluten-free ingredients and has specific protocol in place to keep consumers safe and food prices in check.

Celiac disease diagnosis sends baker in a new direction

Not long after baker and food magazine editor Nancy Brown began a gluten-free diet to treat her celiac disease, she took on the challenge of finding ways to make gluten-free cookies and pastries light and fluffy without using wheat-based flour. She worked with flours made from ground rice and sorghum, researched how to improve texture and developed four types of gluten-free flours she uses in her bakery goods, which she sells at her new company