Interview with Food Allergy Expert, Susan Engle, MOE, RD, LD

The question I am asked most often is "do you know any medical professionals that actually 'get it' (food allergies, celiac, etc)???" They are a rare find, aren't they? So I asked my colleague, Susan Engle of Nutrition Matters, to answer a few key questions. I've gotten to know Susan quite well. She was a guest speaker at the Going Gluten Free series put on by Food Sensitivity Resources. Susan is a wealth of knowledge when it comes to food allergies, intolerance, and sensitivities and enjoys helping this special population.

1. How did you become interested in the field of nutrition? I was always interested in health promotion and disease prevention. I started my professional career as a dental hygienist and took a nutrition course during my training for that. As soon as I graduated and started working I took another course in human nutrition. Eventually I went back to school to earn my degree in nutritional sciences and become a registered dietitian. I love food and eating and enjoy helping others discover delicious foods that nourish them and keep them healthy. (You can read more about Susan's background here.)

2. What has been your experience treating patients with food allergies, intolerance, sensitivities, and celiac disease? This is one of the most rewarding aspects of my practice as a registered dietitian and nutritionist. Often when I work with these patients and help them discover the foods they are reacting to they come back to me with big smiles and gifts of thanks. They are so thankful to be able to eat without painful consequences. People with food allergies/sensitivities/intolerances need to search for dietitians/nutritionists who specialize in this area so they can get good help. Unfortunately many traditionally trained medical personnel are not specialists in this area and don't know how to help.

3. What services to you offer to help people who have dietary restrictions? It depends on what is going on for them. For people who come to me with a new diagnosis of Celiac disease or single or even multiple food allergies, I can help them with meal planning to ensure a nutritionally adequate diet. I enjoy taking people through their local grocery store and helping them find foods they can eat safely. For people who come to me sure that something they eat is causing them health problems but they can't figure out what food or foods is causing the problem - I can help sleuth this out. If it is just one ingredient in foods, fructose or lectins for example, these are found in multiple foods. Most people are not aware of the foods that contain fructose or lectins. Because I am familiar with this, I can look at a 2 week food and symptom diary and identify the food(s) that are causing the problem. My specialty is food and nutrition so I can help people find tasty foods that meet their food allergy/sensitivity needs. For example, we will talk about how to choose foods when out of the home, either on the run or at a restaurant. We talk about how to choose a variety of foods in order to provide the most nutrition for the diet. I make suggestions for what kind of vitamin and mineral supplements to take. For people who are still experiencing symptoms after a few months on the diet, I can help them problem solve what else might be going on - small bowel bacterial overgrowth? or other food allergies/sensitivities? lactose or fructose intolerance? inadvertent gluten exposure? Some people need help gaining healthy weight back, I can help with this. Reducing cross-contamination in the kitchen if there are other family members who consume gluten. These are a few of the services I can provide to people with food allergies/sensitivities.

4. How do you keep up with the latest research regarding food allergies/intolerance/sensitivities/celiac? I attend national conferences provided by nationally and internationally recognized experts on a regular basis. I teach continuing education courses to health professionals on these topics and so it is essential that I keep up to date with new research.

5. What are your thoughts about the current research going on in this field? It is very exciting. They are working on "curing" anaphylactic allergies, finding ways for people with celiac disease to tolerate small to moderate amounts of gluten, and learning more about food sensitivities and how to diagnose and treat them. I believe they will accomplish these goals and more given time.

6. What is the most useful advice you have for people new to dietary restrictions due to food allergy, intolerance, and/or sensitivities? Find out about the foods you CAN eat safely, search them out and enjoy them. Pay more attention to these foods than to the ones you need to avoid. Eating should be pleasurable even if you need to avoid some foods. Meet with a registered dietitian to ensure you are meeting your nutrient needs whenever you have to cut out a whole food group or a major source of an important nutrient (ex: milk products are our best source of calcium and Vitamin D).

To contact Susan, please click here.

Interview with Allergy Author, Nicolette Dumke, Part 2

I just receive a copy of Nicolette's latest book, I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... and I am so excited to try out some of the recipes! Over the next couple of weeks, I will be trying recipes out of this book and posting about them, so stay tuned! To wet your appetite, Nicolette agreed to share 3 of her favorite recipes from the book during part 2 of our interview - please click here to read it.

If you missed Part 1, click here.

Two other things of note:
1. Be sure to check out gluten free recipe ideas at "What Can I Eat That's Gluten Free" over at the Gluten Free Homemaker today.

2. Katrina at Gluten Free Gidget has posted this month's edition of Go Ahead Honey, It's Gluten Free. The theme is Dinner with Disney and it is definitely worth checking out!

Interview with Allergy Author, Nicolette Dumke, Part 1

While doing some research about the rotation diet for a client, I came across the work of Nicolette Dumke and quickly learned that she is an amazing source of information. I simply emailed her a question, and she promptly responded and provide help, which began our ongoing email correspondence.

Through many years of experience coping with her own food allergies, as well as those of her family, Nicolette has produced multiple books on the subject. I hope you enjoy part one of my interview with her (part 2 will be up tomorrow). Also, keep an eye out for my review of her latest book I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat...

Preventing Gluten Cross Contamination Away from Home

This is the second article that Shelley Case, author of Gluten-Free Diet: A Comprehensive Resource Guide, collaborated with me to write. If you missed it, the first one is about Preventing Gluten Cross Contamination at Home.

In this article, we address Preventing Gluten Cross Contamination While Away from Home.

Shelley is a registered dietitian and an absolute wealth of knowledge. Check it out!

Also, today is Monday, so be sure to check out delicious slightly indulgent recipes over at Simply Sugar & Gluten Free.

Preventing Gluten Cross Contamination at Home

Shelley Case, author of Gluten-Free Diet: A Comprehensive Resource Guide collaborated with me on this article about Preventing Gluten Cross Contamination at Home for The Examiner. Shelley is a registered dietitian and an absolute wealth of knowledge. Check it out!

glutenScan from Zeer is now available!

Today, Zeer announced that their new iPhone application, glutenScan, is now available. A few weeks ago, I had the pleasure of talking with Mark Sutton of Zeer - he gave me a virtual tour of the new application, and swore me to secrecy about it's release until today! He let me know that they are working on adding safety status keys for all of the top 8 allergens! Click here to read all about it.

Restaurant.com Deal

For those of you who like to go out to eat and save some cash while you are doing it, Restaurant.com is running a 90% off sale. Beginning at midnight on 9/9/09, enter the code NINETY at checkout and receive 90% off of your purchase. The sale is going on for 99 hours.

I went on there and ordered some gift certificates to some favorite spots - I got four $10 gift certificates and one $25 gift certificate for $2.60! Just be sure to read the restrictions, as some restaurants will not accept the certificates on weekends, or they might be valid only at dinner time, etc. The certificates are available immediately - you just print them out.

Happy dining out!

The Power of Our Questions

Part of the coaching work I do is to help people with the emotional and cognitive obstacles to making positive changes. This usually begins with a focus on adapting to dietary restrictions, but often it morphs into examining other areas of life that might be out of balance.

Often our perception of a situation (be it dealing with a celiac disease diagnosis, anxiety over food allergies, our personal relationships, career goals...) is actually not helping us to reach our goals. One tool that I find helpful in beginning to understand perceptions about a situation is "Question Thinking." This has helped me and several of my clients to more fully understand the connection between our thoughts, feelings, and behaviors...and ultimately to make changes in our thoughts leading to more productive behaviors.

If you would like to explore question thinking and how it may be helpful to you, join me on September 22nd & 29th from 6:30 - 8:30PM for a two-part workshop called "The Power of Our Questions" at the Women Supporting Women Center in Exeter. Click on the flyer image for full details.

Ask the Coach: Teleconference Workshops?

I've started to let people know about the four-part series, "Going Gluten Free," that I am putting on along with my colleagues, Susan Engle and Dr. Amanda Tracy. The question that I've been getting asked subsequently is...

Q: What about coming to my area? We need workshops about food allergies, celiac disease, etc. in ___________ [fill in the blank with name of town, state]!

A: I would love to travel to all corners of the world, but something tells me this isn't going to happen in the immediate future, so something that has been on my mind is to offer workshops on a variety of topics via teleconference. This means that, where ever you are, you would be provided with a phone number to call in to and an access code. We could all chat live! I have many colleagues in the medical field in addition to parents and other folks who have lived with dietary restrictions for a long time. The teleconferences would bring formal and informal experts on the topic together with people who need information. Perhaps your specific questions can be submitted beforehand upon registering?

I could see doing these both as individual workshops and as a part of an ongoing "coaching" group that meets regularly.

So, what do you think? Interested? What kinds of topics?

Food Allergy Blog Carnival & Amazon August Specials

Don't forget to head over to see Rational Jenn today for the latest edition of the Living with Food Allergies Blog Carnival for lots of helpful recipes, tips, information, and stories about life with food allergies.

Also, for those of you that are fans of Nature's Path Products, Amazon is offering an extra 20% of most Nature's Path Products during the month of August. If you use subscribe and save, then you save an additional 15% on top of that.

Don't know about subscribe and save yet? Check out my post about it. Buying local is always best, but sometimes you just gotta save a little cash on some items...know what I mean?

"Going Gluten Free" Workshop!

Food Sensitivity Resources is pleased to announce a 4-part workshop series for individuals and families adjusting to being wheat and/or gluten free. Guest speakers will include registered dietitian, Susan Engle, of Nutrition Matters and Dr. Amanda Tracy of Advanced Health & Wellness.

Sponsored by our friends at CK Cookies, bakers of delicious gluten free cookies delivered right to your door!

In partnership with the Partridge House and Genesis Healthcare.

Click on the flier to see a larger picture for all the details!
Join us at the first session for FREE!
Registration is required, as space is limited.

Interview with Dr. Amanda Tracy, of Advanced Health & Wellness

Recently, I had the pleasure of talking with Dr. Amanda Tracy of Advanced Health & Wellness in Andover, MA. Dr. Tracy has had a tremendous amount of experience helping patients with food allergies, intolerance, and sensitivities.

1. How did you become interested in the field of naturopathic medicine?

Growing up as a dancer, I was always interested in nutrition and a healthy lifestyle. I first became interested in science as a career path in 9^th grade while researching a project on Genetics, I enjoyed the investigation work and problem-solving that science involves. As a Biochemistry major at BC and preparing for a career in medicine, I became more intrigued by the process of health rather than disease. Conventional medical thought has such an emphasis on disease that I was temporarily disinterested in medicine until I found Naturopathic Medicine: a field that combines scientific medical diagnosis with natural treatments to achieve optimal health.

2. What has been your experience treating patients with food allergies, intolerance, and sensitivities?

In my experience, there is a strong connection between adverse food reactions and the development of many chronic illnesses such as MSG with migraines, synthetic food dyes with ADHD, cow’s dairy with sinus infections, sulfites with asthma and gluten with depression and anxiety. My naturopathic approach for many chronic illnesses includes identifying and treating adverse food reactions.

I have also found that many individuals have been tested for adverse food reactions in the past and even though they have been avoiding those foods, are still experiencing some digestive symptoms. Often, to really heal the damage done by these foods in the digestive tract and elsewhere in the body, a treatment regimen including nutritional supplements and herbal medicines is needed in addition to avoiding the offending foods. Avoiding food allergens does prevent new damage from being done but in most cases does not repair the damage done in the past. This is why it is important to approach your food allergies with a qualified medical professional.

3. What special training do you have regarding the role of nutrition and our health?

All licensed Naturopathic Doctors have an undergraduate degree in pre-med and graduated from a four -year naturopathic medical school which includes over 3,000 hours of coursework and 1,000 hours clinical training and passed national licensing exams called the NPLEX. As part of the naturopathic medical school curriculum, we have over 180 hours of training specifically in nutrition versus conventional medical school where nutrition training may be only one course or an elective.

Our food is our medicine and nature has provided for us well. The farther we stray from nature, the more likely we are to develop a chronic health issue. Naturopathic Doctors learn not only what vitamins are essential for life, but how to optimize the function of the body and prevent disease with non-toxic foods, phytochemicals, vitamins and minerals.

4. I notice that you have a page on your website dedicated to educating people about candida. What is important for people to know about candida? Who should be concerned with this? Do you use tests to make the candida diagnosis?

With the increasing presence of refined flour and sugars in our food supply, chronic stress depleting our immune systems and the over-prescription of antibiotics and oral contraceptives (birth control pills), more and more people are susceptible to developing chronic Candidiasis. Candida is often implicated in many common health conditions such as Fibromyalgia, Chronic Fatigue Syndrome, food allergies, constipation, Irritable Bowel Syndrome and Autism. Candida can also contribute to the development of acne, skin rashes, PMS, memory problems, and frequent urinary tract infections.

If I suspect Candida may be a problem for a patient, I often start with a “Candida Questionnaire” to discuss their symptoms and other health conditions. The presence of the yeast Candida albicans and others can be cultured for in stool and in a throat or vaginal swab. Anti-bodies to Candida can also be tested for in blood to identify and past or current overgrowth. While testing for Candida is not absolutely necessary, it is extremely helpful for me to track a patient’s progress and helping me decide on a treatment regimen.

5.How do you keep up with the latest research?

To keep up on the latest research I subscribe to medical journals such as Alternative Medicine Review, complete continuing medical education exercises in the New England Journal of Medicine, and attend conferences such as the Integrative Medicine Conference. I am an avid reader and I try to read at least six scholarly books in the alternative medicine field per year in addition to any research I may do for workshops or classes that I teach.

6. What are your thoughts on some of the most recent studies being conducted concerning food allergies, intolerance, and sensitivities?

I am particularly interested in the field of Psycho-neuro-endocrine-immunology (PNEI) which looks at the communications between our brains, hormones, gut and immune system and how our bodies perceive the outside world (i.e. food). Dairy and wheat in particular create compounds called caseomorphins and gliadomorphins that can later brain function. I am interested to learn further how these compounds are implicated in conditions like anxiety, depression, Alzheimer’s, dementia, Autism and ADHD to help me approach my patients with these health issues.

7. What is the most useful advice you have for people new to dietary restrictions due to food allergy, intolerance, and/or sensitivities?

My advice for those facing new food restrictions is to view it as an opportunity to heal and experience a level of wellness you may have never felt before, as well as try new foods. For practicality, it’s best to have some “old standby” recipes for dishes you can bring to social events and holiday gatherings so that you can enjoy each occasion. Also become really familiar with your local restaurants that offer gluten-free, vegan, and other special menu items.

Dr. Tracy will be one of the guest speakers at the workshop series "Going Gluten Free" beginning on September 21, 2009 presented by Food Sensitivity Resources.

Ask the Coach: What exactly is personal coaching?

Being that I am a personal coach, I get this one a lot...in emails, when I meet people, at speaking engagements:

Q: What exactly is a personal coach?

A: Coaching is a powerful, ongoing relationship which focuses on clients making important changes in their lives. Coaching uses a process of inquiry and personal discovery to build a client’s level of awareness and responsibility, and provides the client with structure, support, and feedback. The coaching process helps clients to both define and achieve personal and professional goals faster and with more ease than would be possible otherwise. In coaching, the focus is on designing the future, not getting over the past.

The field of coaching is booming and there are many coaching niche areas. Business coaching for executives and teams has become quite popular. Coaching children and teens to help them excel with academics is on the rise, as is parenting coaching. Many small business owners higher coaches to help them increase revenue.

Coaching usually occurs in the context of a long-term relationship, where the client’s goals, dreams, and vision drive the action. The belief is that there are multiple paths to reach a goal, and that the client knows the way (though they might not realize it at the time). The coach assists the client to become a “change master.” To this end, coaching and adjustment to dietary changes go hand-in-hand.

How does coaching work?

Generally, most coaches have a structure that includes three to four sessions each month, with quick check-ins by phone and email in between. Coaching sessions can be either one-on-one, in small groups, or a combination of both. They can be in-person, via phone, or a combination of both throughout the month, which allows for financial and logistical flexibility. In-person sessions can include shopping, practice with advocating, and cooking.

A coach will encourage clients to set goals that they truly want, ask them to do more than they have done on their own, help them focus in order to produce results more quickly, and provide the tools, information, support, and structure to help them accomplish more. It’s like having a personal trainer to assist you with making adjustments to improve your life.

Who should consider hiring a personal coach that specializes in dietary restrictions?

Since coaching is all about helping others to make big life changes, it marries well with the niche of food allergies, intolerance, and sensitivities. You may want to consider hiring a coach if:

• If you are feeling unsure as to how to adjust your lifestyle around your food challenges
• If you are feeling limited by food allergies/intolerance/sensitivities
• If you are not sure where to go for information or are overwhelmed by all the information you are finding
• If you are restricting yourself from enjoying going out to restaurants, parties, etc.
• If you are having difficulty sticking to your intolerance- or sensitivity-specific diet
• If you are having difficulty getting your child's school to "get it"
  

It’s important to find someone that you “click” with. Most coaches offer a free initial session to help get to know them, and to answer any questions you might have about the coaching process.

Thai Kitchen

I'm always searching online and calling companies about allergy information for different products. As you know, some manufacturers are real clear about ingredients and common allergens and some, well, just aren't - to put it mildly.

Recently, I came across the Thai Kitchen website - I use some of their sauces in my cooking along with their coconut milk. For some of my recipes, see Triple Crusted Coconut Chicken, Coconut Chocolate Ice Cream, and Coconut Yogurt.

Usually, I have to hunt around for allergy info - maybe it's in a frequently asked question? Maybe it's on the ingredients page? Who knows? On the Thai Kitchen website, they have a page dedicated to allergy information...and you can access it right from the HOME page! Imagine that!

Thai Kitchen's allergy page consists of a chart with their products listed down the left-hand side and the following labels across the top:

• Gluten Free
  
• Dairy Free
• Vegan
• Organic
• Eggs
• Fish
• Shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Milk

In the case of fish, shellfish, and tree nuts, they not only say "yes," they indicate which it is specifically. They recognize that some people cannot tolerate coconut and list it under tree nuts.

I called the customer service number to ask about cross contamination. I had a very nice conversation with the representative, who seemed to know her stuff when it comes to allergy information. I was told that Thai Kitchen is a small manufacturer, so they do not have separate, dedicated production facilities. Their products that contain common allergens are produced on the same lines as those that don't, however, their equipment is cleaned and washed in between runs. The rep said they take all the precautions, but cannot guarantee that no contamination has occurred.

Thai Kitchen is a sponsor for the Celiac Disease Foundation. They do test their products for the presence of gluten and consistently test at less than 10 parts per million. They also have a page dedicated to gluten free recipes.

I'm impressed with the clarity of information, the transparency with which it's presented, and the knowledge of the customer service rep. I feel as though Thai Kitchen provides us folks with food allergies, intolerance, and sensitivities with the necessary information to make the choice about whether or not to consume their products.

Bravo, Thai Kitchen!

Go Ahead Honey, It's Gluten Free: CHILL OUT!

Go Ahead Honey, It's Gluten Free is a blogging event that rounds up GF recipes from all corners of the globe. It started in February 2008 and has been going strong ever since! A different blogger hosts each month. You don't have to be gluten free to participate - just make sure your entry is! You also don't have to be a blogger - GF recipes are welcomed from anyone and everyone!

The creator of Go Ahead Honey, It's Gluten Free, Naomi Devlin - of Straight Into Bed Cakefree and Dried, has just announced the hosts for the coming year. I'm proud to say that August's edition will be hosted right here at The Food Allergy Coach! Let's all beat the summer heat together with the theme "Chill Out!" I don't know about you, but here in the Northeast, putting the oven on is the last thing I'm about to do when it's in the 90's with 90% humidity! Join me as we head to the beach down the street from my house in search of some refreshment! It's so close by that we can pop back here for some snacks if we want to. Oh! - I've got extra towels and chairs...

You don't have to be a gluten free blogger to submit your recipes for no-cook dishes and/or dishes served cold...just email me your recipes along with a picture at thefoodallergycoach@yahoo.com. If you are a blogger, just email me the link to your recipe along with a photo. It would be great if I could have all submissions by Friday, August 28th so I can post them by Monday, August 31st. Thanks!

I only recently got hooked up with this crew of unbelievably creative cooks by participating in June's theme of "Manly Food" hosted at Simply Gluten Free and July's theme of "Make Me a Happy Camper" at Gluten Free Easily. Check out these incredible recipes as they are woven into an entertaining tail with grace and humor! Some of my other favorite past themes are "Food From Your Childhood" (November 2008) at For the Love of Food and "One Pot Meals" (June 2008) at Ginger Lemon Girl. Scroll down the homepage of Naomi's blog to see all the fun themes on the right - you'll never be without culinary inspiration!

So join us for this incredible feast that will cool us down from the inside - out! Looking forward to it!

The Gluten Free Lifestyle Blog Carnival, 1st Edition

Welcome to the August 1, 2009 edition of the gluten free lifestyle blog carnival! We hope you enjoy this compilation of product & restaurant reviews, tips, recipes, and support/advice!

PRODUCT & RESTAURANT REVIEWS

Michelle Ouellette presents FINALLY...GF, DF, SF Yogurt!! posted at Celiac and Us

Ginger Carter Miller presents Oh my, Cod! posted at Gluten Free in Georgia (and Florida).

Paul Wright presents A Free From Food Update posted at Free From Food.Check out various product reviews for gluten free goodies.

Stephen presents Fresh Brothers Gluten Free Pizza posted at Gluten Freeways, saying, "Fresh Brothers offers awesome gluten free pizza in the South Bay and is opening up a Marina Del Rey location in October."

Shannon Sweetser presents 5 Ice Cream Bars & Pops that Could Save Your Gluten Free Summer posted at Zeer Blog, saying, "It's tough when you have Celiac Disease and you miss out on the things that we used to look forward to in childhood, like a visit from the Ice Cream man. I tried to create a fun post to offer great alternatives so you don't fill like you're missing out when living gluten free."

RECIPES

Kim, The Food Allergy Coach presents Coconut-Berry Muffins posted at The Food Allergy Coach, saying, "coconut flour is becoming my favorite flour to bake with - you don't need to mix it with other flours, and recipes usually call for very little of it because it soaks up liquids like champ. It's also high in protein and fiber."

Amelia - Another Gluten Free Casualty presents Thanksgiving At G-ma's: Definitely Gluten-Free posted at No Such Thing As a Gluten Freebie.

Michele presents Mini Chocolate Cupcakes with Coconut Cream Cheese Frosting (GF/CF/Low Cal) posted at Blue-Eyed Binty [blu-aId bInti], saying, "great for that chocolate craving but not too guilty"

Joi Abraham presents Traveller's Instant Chocolate Cake posted at Just Saying No!!!, saying, "This 5 minute dessert is gluten and sugar free and vegan!"

Tamara Duker presents Teff: 78 Million Ethiopians Can't Be Wrong posted at What I'm Eating Now, saying, "Teff is the incredibly nutritious staple grain in Ethiopia. And it's gluten free. So why aren't more of us eating it? Learn about the nutritional benefits of teff, where to buy it and some ideas for using it."

Dr. Jean McFadden Layton presents Poof! Done! Dinner! posted at Gluten-Free Organics and More!for those busy nights...

Katrina Morales presents I Am So Proud of Myself... posted at Gluten Free Gidget, saying, "There is no limit to what a little creativity can accomplish!" Check out her recipe for gluten free hamburger buns!

Cinde presents Andies Mint Cheesecake - Gluten Free posted at Gluten Free Taste of Home, Here's a delicious gluten free, vegetarian, comfort food recipe from her country kitchen. ..mint cheesecake - YUM!

Christine presents Gluten, Dairy, Egg and Soy Free Happy Day Cake posted at Without Adornment, saying, "This is a recipe for a gluten, dairy, egg and soy cake that tastes great and has a great texture!"

SUPPORT & ADVICE

Nancy Lapid presents Why People With Celiac Disease Should Have Bone Density Tests posted at About.com Celiac Disease


Kim, The Food Allergy Coach presents Allergy Friendly Products on a Budget - Is it Possible? posted at The Food Allergy Coach, saying, "here's one resource for saving money on gluten free goodies!"

TIPS

Manda presents [ Asparagus Thin ] Lean Form, Full Health: Allergen Free & Healthy Cooking Tips posted at [ Asparagus Thin ] Lean Form, Full Health, saying, "There's always a start for everyone. Not everything is instantly successful in substituting for something that's not there. With practice and simple tips from someone whom has been there, achieving flawless products comes naturally."

Kate Chan presents Breading things, Gluten-Free « Gluten Free Gobsmacked posted at Gluten Free Gobsmacked, saying, "Gluten free breading tips for all kinds of foods!"

Nellbe presents Nellbe's Scribblings: Gluten Free Party Food Ideas posted at Nellbe's Scribblings...because, who doesn't love a good party?


That concludes this edition. We hope you enjoyed it! Tune in the first of each month for a new edition. On September 1st, Gluten Freeways will be hosting.

If you are a gluten free blogger, submit your blog article to the next edition of the gluten free lifestyle blog carnival using our carnival submission form. Past posts and future hosts can be found on our blog carnival index page. If you would like to host this carnival, please email thefoodallergycoach@yahoo.com.