Held on the 15-16 November 2008 at the Sydney Convention and Exhibition Centre, the 2008 Sydney Gluten Free Food and Allergy Show featured over 100 exhibitors and attracted more than 8000 attendees. The show featured many well known personalities such as: Professor Kerryn Phelps, Dr. Joanna McMillan Price, Dr. Rodney Ford (Dr. Gluten), Judy Davie and Dr. Peter Dingle.
Let’s Eat Out! – The 7-Time Award Winning Book Series by Kim Koeller and Robert La France Lets Eat Out with Celiac / Coeliac and Food Allergies! is a first-of-its-kind how-to book designed to address these considerations by providing an in-depth understanding about eating out and traveling with special dietary requirements for reader audiences such as: 1. Individuals managing celiac / coeliac disease, food allergies and other special diets 2. Family, friends, schoolmates and business colleagues supporting those living gluten & allergen-free lifestyles 3. Industry professionals from restaurants, food service and hospitality serving individuals on special diets 4. Healthcare practitioners advising and counseling individuals impacted by dietary considerations The book facilitates safe eating experiences by empowering individuals and businesses alike with detailed knowledge about common food allergens such as corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat. Focused on ingredients, food preparation techniques, hidden allergens, cross-contamination and travel, this book can be used as a daily resource, a reference guide, an educational tool and/or a training manual depending upon your specific perspective. This award-winning book series provides easy-to-use resources that are succinct and flexible to meet the various readers needs. The scope of the book is the result of years of extensive global market research, consultations, analysis and personal …
arnelsoriginals.com Call me at 805-322-6900 I got used to cooking gluten free meals but the one item I missed was good gluten free bread. The products out there were a sad excuse for bread, usually hard, dense, dry, and crumbly. Some companies got the taste right, but no one had a wholesome loaf with a good texture. And so I baked. Each week I my family gave me helpful suggestions and the next week, I started afresh. FINALLY, after eight years of baking bread, I am happy with the results. I make it with organic whole grains, (buckwheat, tapioca, brown rice,) sweeten it with a small amount of cane sugar, and use only expeller pressed oil. What makes the bread different than anything out there is the texture. It’s is soft, flexible, tasty, and wholesome. It’s been a long haul but the excitement I get from those who try the bread, has made it all worth it. Now that our daughters are older I finally have leisure time to nurture others with Arnel’s Original Good & Gluten Free Bread. gluten free bread gluten cooking gluten
Chef Lisa Colasurdo of “Fruits of Life” has produced a series of video cookbooks demonstrating Gluten Free recipes that all will love. This clip is a 3 minute sample. email Chef Lisa at lisa.colasurdo@yahoo.com to order or visit her website at www.fruitsoflife.net
With allergic reactions to food ranging from the mild to the severe, the only option for many sufferers is to avoid certain foods. But scientists are at last making advances in their understanding of this life-limiting problem.
A “High-School Musical” parody to introduce Rustic Crust’s new gluten-free pizza crust, featuring the talents of Newmarket (NH) High School’s students.
www.allergydiet.co.uk – We don’t call this the finest gluten and dairy free bread recipe available….. our customers do. Try it for yourself and you’ll agree
is also available in Kindle format.