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Guide to a Gluten-Free Kitchen - New York Times (blog)

Scott Adams

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Scott Adams Grand Master
Scott Adams
Posted

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New York Times (blog)

More Americans — about 6 percent of the population, according to the Center for Celiac Research at the University of Maryland — have found that gluten, in wheat, barley and rye, causes health problems. What had been a niche market has become ...

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Takala
Posted

Oh, mercy. We were almost doing pretty well there (because they interviewed Shauna Ahern) until we got to the advice from the registered dietician.

Before you start custom-designing your flour mix, Pam Cureton, a registered dietitian at the Center for Celiac Research at the University of Maryland, recommends starting with a ready-made blend.

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    • Skg414228
      Does High DGP IGA Typically Mean Celiac?

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      Does High DGP IGA Typically Mean Celiac?

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