The question put forward in the title of this post is simply to stimulate and encourage the enquiring mind oriented around a gluten free diet to follow up on the sources of information provided in this post

Due to the time-sensitive nature of the current Australian tour schedule (May 19 – June 6)^th by Sally Fallon, this is of particular relevance to our Australian readers. However, for those in other countries, or those who are reading this sometime into the future, we’ve also included relevant reference links for further information.

Sally Fallon is a journalist, nutrition researcher, chef, homemaker and community activist, perhaps best known for her book Nourishing Traditions – Cookbook That Challenges Politically Correct Nutrition & The Diet Dictocrats, Revised Second Edition., which she co-authored with Mary Enig, PhD, who is world-renowned for her expertise in the field of lipids and human nutrition (Mary Enig, PhD is lovingly and respectfully referred to as the “fat guru”). She was also one of the first to raise the alarm about the dangers of trans-fats. …… To read the rest of this entry CLICK HERE »

If you’re already familiar with these basics please bear with us as we start to build the solid foundation needed for the budding new gluten-free cooks out there. Also, if you have some constructive input please feel free to post your contribution at the end of this article.

Background: Rice is the more obvious and most popular choice of gluten free grains to work with. Like most of the other grains, books can be written (and have been) on this one subject alone.

There are over 100,000 rice cultivars currently registered, each with distinct characteristics. This offers an enormous variety of flavors, textures, aromas and colors. If you live in the west, then those most familiar to you would most likely include varieties that range from the wild rice, black rice through red rice, brown rice and basmati, through to the more processed common white rice we all know so well.

The Possibilities Are Endless: No matter where you live, it is likely that you will have several (or many) of these varieties available in your local area. Combine each of these with the many different ways of cooking, preparing and serving the grain, then, right there, you have a rich resource of tasty possibilities at your fingertips. Your only limit is your imagination and creativity. …… To read the rest of this entry CLICK HERE »

As I read through this book I thought, “Wow ! What a perfect compliment to this website.” There is a lot written about what a person NEEDS to do when living day-to-day on a gluten-free diet, but very little is written on exactly HOW to do it.

There are two main areas relating to the “How to’s” of gluten-free living.

1. Those relating to the cooking-kitchen-lifestyle side of things (which this website aims to address).

2. Those relating to the day-to-day, challenging realities of living the gluten-free life (especially if you have a super sensitive condition).

It is this second part that Peter Tremayne’s book The Essential Gluten Free Guide, addresses so effectively.

Written by a person who has walked the path himself and interacted with many other fellow celiac sufferers, this 73-page Ebook is jam-packed with practical, helpful advice. It is an excellent guidebook both for the person new to the “gluten-free path” and also for those who already have gained some experience on the journey , but who have gotten frustrated because they attempted the journey in a “hit and miss” sort of way.

Check your own preparedness:

If you have just become aware that gluten is an issue for you, how can you hope to lead a normal life ? Can it done ? …… To read the rest of this entry CLICK HERE »

This “Roadmap” is a multipart series of reports providing an essential, practically-oriented, “big picture” guide for those of you who are embarking on your gluten-free journey. It is a guide that empowers one to a richer, healthier and more fulfilling way of living.

To begin with, it is important to come to grips with the idea that successfully adjusting to a gluten-free way of life requires a long-term vision, commitment, diligence and assuming an attitude of staying open to new ideas and new ways of doing things.

As with anything in life, staying stuck in a mindset of always having to have things as they once were (i.e. resisting change) is a sure way to impede positive, forward movement. So relax and do the best you can to stay open, because there’s a whole, exciting world just waiting to be discovered. …… To read the rest of this entry CLICK HERE »

We thought this short video would be helpful for those who are still struggling with coming to terms with the Celiac condition and trying to explain it to others. It also provides another resource easily passed on to friends or family for better understanding. Just refer them to this post.

This interview with Dr. Peter Green M.D.*, author of Celiac Disease: A Hidden Epidemic, although brief, covers a lot of ground and raises awareness of this condition to the general public. As was pointed out during the interview, because the treatment of this condition does not involve drugs (and the related large advertising budget allotted to such drugs), this condition therefore gets very little public exposure.

…… To read the rest of this entry CLICK HERE »