For some people, eating wheat (and rye and barley) is not a choice.  Their bodies can’t handle it. And this condition, whether it’s gluten intolerance or full-blown celiac disease, seems to be increasing in prevalence.

Let’s just stop and think about that for a minute.  No hot bread, straight from the oven, slathered with butter, the real stuff.  No warm cookies, bagels with cream cheese, cake, or pasta.  And that’s not even including those hidden places where wheat can lurk: soups, sauces, beer, frozen entrees.

If you are one of the ever-growing population that needs or wants to reduce your gluten (wheat, rye and barley) intake, this book makes it simple by first explaining what the heck gluten is, where it’s found and how you can eat delicious foods and still avoid it.  Recipes are included, and are guaranteed to make your gluten-free world a little easier than you thought!

Living Gluten-Free for Dummies – $14