“…but it is still important, since the best protection you will have for avoiding cross-contamination is to develop good habits for keeping things separate.  When you develop good habits for separating the gluten-y from the gluten-free items, it becomes second nature for you to work that way, and that helps keep the gluten-free person you’re cooking for safer.”

“This old family favorite is made from scratch, even the sauce, so you know that it’s safe for a gluten-free diet.  Since the chicken is boneless and skinless, it’s easier to serve and clean up than the bone-in version. 

“You can use your favorite vegetables in it, but our favorites are either green beans, or peas and carrots, or chopped broccoli.  You’ll have a complete meal in one dish with this gluten-free casserole.  If you want to make it dairy-free, you can use the oil instead of butter or margarine, and also use a dairy-free milk, or mushroom or vegetable stock instead.”

“This sweet, dense cake with apples, cherries and nuts – not to mention the raisins and spices that flavor it – has been a holiday favorite of ours as long as I can remember.  When I started cooking gluten-free, it was among the first….”

“…Gluten Intolerance is a commonly used name for celiac disease.  People who have gluten intolerance will often have a bad reaction when they eat anything containing a substance called gluten.  But, some people with the disease will have no outward reaction to eating gluten, while some will react quite violently.

“A person with an outward reaction to gluten will frequently exhibit significant symptoms like bloating, vomiting, migraine headaches, infertility, rashes, joint pain, constipation or diarrhea, to name just a few.  There are actually around….”