by Mandy Oaklander @mandyoaklander
This is your gut on gluten
Two new studies in the New England Journal of Medicine rocked the world of celiac research, both proving that scientists have a ways to go in their understanding of celiac disease, which affects about 1% of the population, whether they know it or not. Continue reading The Rise of Celiac Disease Still Stumps Scientists | TIME
Gluten-free bread can be tasty. It is our experience that gluten-free bread is best enjoyed when one does away with the expectation of duplicating the taste and texture of wheat. It’s very difficult, when all you’ve ever known are gluten breads, to suddenly find satisfaction in something that isn’t gluten. But satisfaction can be achieved.
This is a heavily modified version of Bette Hagman’s recipe for gluten-free challah bread. It is modified to exclude high-carb flours and dairy. Continue reading My gluten-free, low-carb challah bread recipe