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Gluten-Free Living magazine's Fall issue is about to hit newsstands and
subscribers' mailboxes. Here's a sample of what you will find.

 

From our Guide to Gluten-Free Food Testing:

 

"Boom in Food Testing"

By Amy Ratner

A variety of foods are being tested for gluten in commercial laboratories,
food processing plants and home kitchens across the US every day.For those
who follow the gluten-free diet, the increase in testing results in more
information about how much gluten is in many of the foods they eat.

 

"Taking the Test"

By Amy Ratner

The last time I was so nervous about using an at-home test I was trying to
find if I was pregnant with my first child. Admittedly, this time the
results were less consequential, but I still wanted them to be accurate. I
was testing two foods to determine if they were gluten free.

 

In "Gluten-Free Disaster Planning"

By Eesha Dave

More to the point, we cannot rely on the government or agencies like the
Salvation Army or Red Cross to provide us with gluten-free food.  It is
essential that we are prepared mentally, physically and practically to cope
and survive in the worst situations.

 

In "Contemporary Italian Cuisine"

By Jackie Mallorca

Gluten-Free Italian doesn't pretend to be an all-encompassing volume of
regional Italian cuisine. Instead, my main focus is on contemporary dishes
that anyone who must avoid gluten would otherwise have to pass up: Savory
crostini and bruschetta, Mediterranean veggies with wonderful stuffing or
toppings that involve bread crumbs.

 

In "Do You Need a Daily Vitamin?"

By Anne Lee

When you follow the gluten-free diet, deciding whether to take vitamins is a
lot more complicated than simply finding out whether they are gluten free.

 

For these stories and more go to www.glutenfreeliving.com to subscribe. You
can also read our blog on the website and follow us on Facebook or on
Twitter as gfliving. 

 

Ann Whelan

Editor/Publisher

Gluten-Free Living

www.glutenfreeliving.com

 

 

 

 


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