The Gluten-Free Cooking School Introduces...
A Life of Fabulous Foods
Have you noticed how words like wheat-free, gluten-free, lactose intolerant, soy allergies or yeast intolerant are popping up in conversations, in the news and on food labels?
It's primarily because Food allergies are on the rise and may aggravate and/or be linked to many medical conditions: diabetes, arthritis, fibromyalgia, asthma and hyperactivity.
Medical experts are informing the public that more people than thought before could have a sensitivity, allergy or intolerance to wheat or gluten, or have celiac sprue.
Some parents of autistic children belong to support groups that follow a well-monitored gluten-free and/or casein free diet.
The Gluten-Free Cooking School has helped people learn how to bake and cook free of offending foods in a fun and relaxed manner for many years.
This book follows LynnRae's "learn the notes" style of cooking that goes way beyond most cookbooks and teaches the reader how to be self sufficient in reading and altering recipes for personalization and to fit special lifestyle needs.
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