<<Disclaimer: Verify this information before applying it to your situation.>>

GLUTEN-FREE CHEF BAKES TREATS FOR THOSE WHO CAN'T EAT WHEAT

Whole Foods Market Sponsors Chef at Gluten-Free Conference

Celiacs attending the Gluten Intolerance Group (GIG) annual conference in
Denver on June 6-8 can enjoy all the usual American breakfast
foods--biscuits, bagels, muffins, and pancakes--because of a special baker
who knows what it's like to live without gluten, a protein found in wheat and
other grains used in the typical American breakfast.

Lee Tobin, a Chapel Hill, NC baker with Whole Foods Market, will bake the
gluten-free breakfast items--and rolls and dessert--for the conference. As a
celiac, he knows the importance of being able to eat your favorite foods
without the ingredients you don't want.

Often called -- the common disease no one's heard of --, celiac disease
struck Tobin in his Achilles heel. A heavy bread eater with a -- loaf a day
habit --, he was diagnosed a celiac in 1996 and after -- numerous failed
baking experiments -- began baking gluten-free foods at the Whole Foods
Market store in Chapel Hill, NC in 1998.

Today, Tobin manages the gluten-free baking program at the Chapel Hill
location where customers can pick from the usual breakfast fare--biscuits,
bagels, scones, muffins, breads--but also other delights such as cookies,
pizza crusts, and cakes for a total of 50 recipes.

Nicknamed -- Gluten-free Lee --, he enjoys a nationwide reputation for his
healthy and natural gluten-free fare and was invited to the Denver conference
after baking breakfast treats--and a fabulously decadent dessert--for a
similar conference last year in North Carolina. Whole Foods Market is
underwriting the expenses for Tobin and fellow baker, Aggie Stachura, to
travel to Denver and bake for the conference, which will attract attendees
from across the nation.

According to Tobin, -- Interest in the gluten-free diet is rising steadily
due to better detection of celiac disease which afflicts 1:133 Americans, so
we're looking at expanding the gluten-free baking program to include shipping
to other Whole Foods Market stores across the nation.

Whole Foods Market, which operates 143 stores in the United States and
Canada, is the world's largest retailer of organic foods. Its products, free
of artificial ingredients, additives, and preservatives, are well known among
people on restricted diets. Many stores provide celiac customers with lists
of gluten-free foods. These lists and many gluten-free recipes are available
on the Whole Foods Market web site at www.wholefoodsmarket.com.

In addition to dining on gluten-free food, attendees at the conference--which
will be held at the Hyatt Regency Tech Center in Denver--will learn the
latest gluten-free research from nationally recognized medical authorities.
They will learn about avoiding hidden gluten, getting the proper diagnosis,
and helping families adjust to the gluten-free lifestyle.

For more information about the June 6-8, 2003, conference and to see the
brochure on-line, go to www.gluten.net.Or call 206.246.6652 to have a
brochure mailed to you. Register by May 1 to receive the early-bird discount.

I have no affiliation with Whole Foods Market, but I am a very happy fan of
this very special baker that is providing gluten-free breads and pastries,
with his companies total support. Way to go, Lee, to help improve this
previously very limited diet for fabulous breads and pastries.

Nancy
WA

*Support summarization of posts, reply to the SENDER not the CELIAC List*