Be Free For Me Blog

Question:
My 6 year old daughter just got diagnosed with celiac disease. She’s such a picky eater, I’m afraid she won’t eat anything! Please help!

Answer:
Over the years I’ve heard this question many times – so rest assured that you are not the only parent with this concern. The key to making your child’s transition from “picky eater” to “gluten-free eater” effortlessly is to give your child a bit of control and decision making in her food choices and meal preparation. Here are a few suggestions on making this transition go from hassle-free to gluten-free in no time at all!

Help them understand the gluten-free diet: Age permitting, make sure that your child understands what the gluten-free diet is all about. Encourage them to ask questions. Introduce them to books that are geared towards children and address the gluten-free diet such as:

“Gluten-Free Friends: An Activity Book for Kids” by Nancy Patin Falini, RD

“Gluten-Free Kids: Raising Happy, Healthy Children with Celiac Disease, and Other Conditions” by Danna Korn

“Mommy, What is Celiac Disease?” by Katie Chalmers

Take your child grocery shopping with you: Letting your child have a say in their gluten-free food choices may take longer while you are in the market, but will avoid bad tempers and problems at mealtime. Get them to select a new fruit or vegetable each week to try, or pick a recipe beforehand and have your child help find the ingredients while in the grocery store with you.

Check out the many kid-friendly prepared gluten-free choices. Some manufacturers that cater to gluten-free kids are: Allergaroo, Enjoy Life Foods,  EnviroKidz, GlutenFreeda,  Glutino, Ian’s Natural Foods, Kinnikinnick , Orgran and Pastariso.

Get them involved! Let your child help you in the kitchen while you are preparing meals with small, age-appropriate jobs. Some ideas are reading recipes and measuring or mixing ingredients. Engage your child!

Serve food that is fun for kids: Get creative with your menu options. Some ideas are:

• Have the kids top it off! Try having your own gluten-free pizza night! Serve gluten-free pizza and let your children top their own personal pizza with a choice of fresh cut vegetables, lean cuts of meat and cheeses. Another idea is to cook-up some gluten-free burgers or hot dogs and serve them on a toasted gluten-free bun.  Let the kids make their own with fun and non-traditional out-of-the box toppings like salsa, chopped veggies, shredded cheeses and sauces.

• Make a meal or snack item in a different shape. Try “Eggs in a Hole” by using a cookie cutter to cut out a small circle in the center of gluten free bread. Butter both sides of the bread, place in heated frying pan, crack an egg into the center, cook on one side and then flip to cook the other side. Or use a cookie cutter to make different shapes in a gluten-free grilled cheese sandwich, French toast or pancakes.

• No bread needed. Breadless sandwich are fun to make! Take a large romaine or other lettuce leaf and place a slice of cheese and gluten-free turkey or ham and roll up secured with a toothpick.

• Get creative! Try making “Ants on a Log” –   Spread peanut, almond or sunflower butter on a celery stick and decorate with raisins.

Encouraging children to build their own creative meals and snacks gives them ability to explore new food options that you may have thought they never would have tried!

Charm with condiments: So many parents tell me that their kids won’t eat vegetables. My solution? Serve them with a side, low-fat gluten-free ranch dressing, yogurt or hummus.  Suddenly broccoli, cauliflower, zucchini, peppers or baby carrots become fun.

Make meal time “family time”: Although schedules can be crazy and family-members can be running here and there, try to make as many meals as possible “family time”.  This will let your child know that you are all in this together. Things as simple as setting the table for the occasion, turning off the TV set and eating as a family can take the focus off the food, and onto the experience.

Travel the world! Try introducing new tastes and foods with a little international flair.  Have a taco night on Cinco de Mayo and serve gluten-free corn tacos with all the fixin’s. Make the dinner even more festive by wearing sombreros from the party store! Cook up some gluten-free Asian influenced foods on Chinese New Year, or traditional Irish foods on Saint Patrick’s Day. Food can be educational, fun and delicious!

Rock & Roll: Look for a “ROCK” (Raising our Celiac Kids) group. These celiac support groups are a great resource for parents and children. And they often have special events such as potlucks, parties or meeting at restaurants where your child can be encouraged to try new foods that other children are eating. For a R.O.C.K. Chapter near you check out this list of gluten-free support groups.

And finally, here is a helpful article from dietitians Mary K. Sharrett and Pam Cureton called “Kids with Celiac Disease” that has some other great ideas.

Ask Shelley Case is a feature of BeFreeForMe.com. It is published the second Tuesday of each month. Shelley Case, RD is a Consulting Dietitian, Speaker and Author of Gluten-Free Diet: A Comprehensive Resource Guide. Visit Shelley and get more gluten-free tips & info at: GlutenFreeDiet.ca

Imagine going into a bagel shop, being able to get a fresh-baked gluten-free bagel and then selecting your cream cheese along with gluten-free “add-ins” (think Cold Stone Creamery style) to make the bagel exclusively your own.

Add-ins that would pack a flavorful punch like basil, bbq sauce, wasabi, roasted red peppers, and cilantro; or add-ins that are fresh and healthy such as carrots, red onions, cucumber, raisins, broccoli, corn and chickpeas; or even add-ins that are on the indulgent side, including sprinkles, chocolate chips and potato chips?

This is not a dream my friends. This is Vic’s Bagel Bar in NYC.

Vic Glazer, the owner of this Bagel Shop (aka: my gluten-free idea of heaven) was diagnosed with celiac disease six months after opening his bagel shop.

But instead of throwing in the towel with the bagel holes and calling it quits, this Harvard pre-med student is no dumbie. He decided to switch grains and developed a gluten-free bagel mix that could only add to his repertoire of customers.

Customers like me that really, really, really appreciate every single gluten-free bagel he bakes.

After stumbling across his website searching for the newest and greatest in the gluten-free culinary world, I am seriously thinking about a Vic-Trip. Yes, a trip to NYC to meet this ingenious gluten-free bagel maker. I seriously think it will be worth the trip.

Until then, I’ll be dreaming up my gluten-free bagel topping combos.

Note: Please feel free to comment and share if there is a bagel shops near you that offers gluten-free bagels and add-ins like Vic’s Bagel Bar!

I am a huge fan of quinoa, but to be truthfully sometimes I don’t have the time, or the energy, to cook up a batch and transform this gluten-free grain into something magnificently delicious.

That is why I was thrilled to discover cocomama Quinoa Cereal.

This creamy, yet slightly crunchy, gluten-free cereal can be served hot… or cold… although I prefer to have my cocomama served piping hot. And besides the delicious taste, another beauty of this product is the packaging – Each serving comes in its own BPA-free microwavable pouch that allows you to have your breakfast ready in just minutes. No water, no mixing, no stirring… no mess. Can you say simple?

And the ingredients are so simple too: coconut milk, banana, organic quinoa, maple syrup, lemon juice, cinnamon, vanilla, sea salt. I love that all the ingredients are ones I have in my own cupboards. What a great way to start the day!

My favorite flavor is the Banana-Cinnamon. Reminiscent of fresh banana bread right out of the oven, this hot cereal tantalizes your senses with notes of pure maple syrup and fresh vanilla. A breakfast keeper!

All the cocomama cereal, including the Banana-Cinnamon, and the two other flavors – Orange Cranberry and Wild Blueberry – are gluten-free, dairy-free, soy-free and vegetarian. They are also made with real fruit, and supply a healthy dose of protein and fiber.

Convenience, health and good taste are all the reasons why this week’s BeFreeForMe’s Friday Favorite goes to cocomama Quinoa Cereal.

coco-gratulations!

Sometimes you gotta shake things up a bit. Go a little crazy in the kitchen, and create a gluten-free dish that gets you saying “Wow!” in replacement of “Why?” This Sweet & Spicy Strawberry Salsa will show you that crossing the culinary-line set in some kitchens is indeed worth the risk.

This recipe is packed with summer fruits and veggies. I dug in and polished off the bowl scooping it up with gluten-free Sea Salt riceworks, the perfect chip for this salsa,   but it is also delicious as a topping for fresh grilled seafood or chicken.

Take all the baby-steps you need – but take the risk to cross the culinary line in your kitchen, and welcome in the Wonderful World of WOW. Enjoy!

Sweet & Spicy Strawberry Salsa

INGREDIENTS:
About one (1) pint of fresh strawberries (hulled and sliced)
1 medium sized mild Italian pepper (or use a hotter variety – such as a jalapeno, poblano, etc. to kick-up the heat a notch)
3 heaping tablespoons chopped cilantro
3 tablespoons red onions, chopped fine
3 scallions, chopped fine
3 garlic cloves, minced
Juice of one lime
2 teaspoons olive oil
Salt and pepper, to taste (I used sea salt and fresh cracked pepper)

PREPARATION:
Prepare all the ingredients and combine in a large bowl. Cover tightly and refrigerate to chill.

Serve scooped with your favorite gluten-free chips or as a topping over grilled seafood/chicken/tofu.

Serves 6-8

This week’s Friday Favorite, Wild Thyme Chili Ginger Honey Marinade, was introduced to me by one of my old college buddies that knows me too well.

I have never been a huge fan of salmon, but my friend convinced me that her gluten-free preparation of a salmon steak would result in a slightly spicy, yet sweet, moist and almost caramelized salmon steak that would melt in my mouth and have me adding the dish to me weekday supper repertoire.

And as with any good friend she knows me better than I sometimes know myself, and she was right.

The Wild Thyme Chili Ginger Honey Marinade is a must have in any busy gluten-free kitchen.  After checking out the Wild Thyme website I discovered that they also have more gluten-free items, including two more marinades: New Orleans Creole and Tropical Mango Lime (can’t wait to try this one with blackened scallops); and also salad refreshers and dipping sauces.

It’s important to note that although this marinade is a bit pricier than others I have bought, a little goes a long, long way… so just one bottle can be used  for many gluten-free meals.

Full of flavor, ease of use and making me a lover of salmon are all the reasons why this week’s BeFreeForMe’s Friday Favorite is awarded to Wild Thyme’s Chili Ginger Honey Marinade. Cheers!

To buy this marinade on Amazon.com, click on this link: Wild Thymes Chili Ginger Honey Marinade

Hey everyone – Happy Wednesday! It’s that time again where everyone hopes that Lady Luck is on their side! This WIN-It-Wednesday contest on BeFreeForMe.com is sponsored by The Simply Bar – one of my latest and greatest finds when it comes to gluten-free bars.

The Simple Bars are simply put…  Simple! Being gluten-free, I need to read labels all the time. And I love it when a product’s ingredient list read like my grocery list: A list that includes ingredients that I am familiar with and usually are in my cabinets. Ingredients like rice, cocoa, cinnamon, coconut, organic agave nectar, raisins and organic canola oil. Ahhhh… Simplicity!

Good easy eating. Simply put.

Other important reasons why I love these gluten-free, dairy-free and vegan bars are that they pack a protein punch (and I mean pack… 16 grams per bar!) and lack the sugar and empty calories that many snacks afford.  These bars are low-glycemic too – a must for anyone looking to steer clear of empty calories.

The Simply Bar has less that 160 calories per bar and fills me up until my next meal. My favorite flavor is the Cocoa & Coffee, but the other tasty flavors they come in are: Cocoa & Raspberry, Peanut Butter & Chocolate, Cinnamon, and Lemon & Coconut (I do like the Lemon & Coconut as a morning snack though).

The Simply Bar has graciously offered four… YES, four! …winners a BOX of their bars (15 bars per box). Each winner can pick the flavor they would like to win.

How can you win?
Easy!

Reply to this blog and tell us what simplicity means to you. Me? Simplicity is less “clutter” in my schedule… using time wisely and making the time to enjoy the little things in my (sometimes crazy) life.  =)

Two (2) winners will be randomly selected from the entries received before Tuesday, August 2, 2011 at 11:59 PM EST, and two (2)  more winner will be randomly selected to win from the entries received between Wednesday, August 3 and Tuesday, August 9, 2011 at 11:59PM. SO – make sure you enter to win two times!

Good luck, Keep it Simple … and as always,
Be Free!

Looking for a quick squeeze that’s gluten & allergen-free – but full of fruity goodness? Look no further than GoGo Squeez Applesauce on the go.

These ingenious little pouches of unsweetened apple sauce are perfect for little tikes (Note: the website states the GoGo squeeZ pack has a small cap that makes it unsuitable for unsupervised children under 36 months. For kids under 3, they recommend that you remove the cap and keep it away from your child) but also are handy-dandy low-cal snacks  for the “big kids” too.

They also come in five yummy flavors: Apple-Apple, Apple-Banana, Apple-Cinnamon, Apple-Strawberry and Apple-Peach.

I threw a couple of these ice cold pouches into my beach cooler last week and was able to enjoy a 100% fruit snack without the fuss of a spoon or mess. All this – plus they are gluten and allergen-free too.

So if you’re looking for a little squeeze in your life, check out this week’s BeFreeForMe Friday Favorite – GoGo squeeZ applesauce on the go!

Want to buy? Check out this link on Amazon.com and take advantage of FREE Super-Saver Shipping too! GoGo Squeez appleapple, Applesauce on the Go, 3.2-Ounce Pouches (Pack of 48)

This week’s Friday Favorite on BeFreeForMe goes to yet another one of my favorite “go-to” items… Lean on Me Baking Company Quiches.

These single-serve crustless quiches are one of my favorite quick & easy, and low-calorie breakfasts. They come in four varieties: Spinach & Swiss, Broccoli & Cheddar, Mushroom & Swiss, and my favorite; Tomato, Basil, Onion & Mozzarella. I like these quiches for my morning meal, but they’d also be perfect for lunch paired with a side tossed salad.

And the best part about these quiches, gals? They are just 3 points in Weight Watchers! (See Calculator Chart to the right).

Lean on Me Baking Company was founded by Steven Leyva, an award-winning baker who has been honored for his high quality cheesecakes, breads, quiches, cakes and other desserts and baked goods.

Over five years ago, Steven recognized the need to offer great tasting alternatives for people with Celiac disease, diabetes, hypertension, gluten allergies and other dietary restrictions. So Steven transformed his proven recipes to create a one of a kind line of reduced fat, sugar free and gluten-free product line.

Lean on Me Baking Company also makes a line of gluten-free cheesecakes (Original, Blueberry, Chocolate Dipped and Marble) and cakes (Carrot and Chocolate Mousse) and, according to their website, will soon be coming out with some new products including Cookies, Brownies, Frozen Cookie Dough and Cupcakes.

Find a store near you that sells Lean On Me Baking Company products by clicking this link.

Thanks Lean On Me Baking Company for making such delicious, quick, easy (and low-calorie) gluten-free quiches! And congratulations on being awarded this week’s Friday Favorite on BeFreeForMe.com

The summer is here, the gardens are giving us plenty and we are all looking for some tasty and delicious gluten-free recipes to use up the excess tomatoes, squashes, peppers and herbs that are bursting out of the garden gates.

That’s why I was so excited when I received a copy of Carol Fenster’s new cookbook, 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook along with 2 extra copies to be awarded to two lucky BeFreeForMe members for this WIN-It-Wednesday.

Before I tell you about the cookbook, let me tell you about Carol Fenster, the author of this and many other gluten-free cookbooks that are a life-line in my kitchen. Carol is one of the foremost experts on gluten-free cooking and the author of several popular gluten-free cookbooks including: Gluten-Free Quick & Easy, 1000 Gluten-Free Recipes, Gluten-Free 101, and 100 Best Gluten-Free Recipes. Carol also consults worldwide and speaks frequently at national conferences. Carol Fenster is one-of-a-kind. I only wish I had her talent and culinary expertise. (Note: Make sure you follow Carol on her blog CarolFensterCooks.com)

Now…let me tell you a little about this cookbook, the prize that two lucky BeFreeForMe winners will claim after this WIN-It-Wednesday contest ends. 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook Cookbook will be a staple for anyone that is following a gluten-free and a vegetarian lifestyles. I personally am not a “full-time” vegetarian, but understand the importance and strive to make vegetables, fruits, gluten-free grains and tofu the “main course” of many of the meals that I make for myself and my family.

I figure if I can make more meals with vegetables without missing meat AND the meals taste delicious… why not? This cookbook has given me tons of ideas and recipes to get me on this track of healthy eating. (Smothered Bean Burrito with Green Chili Salsa or Old-Fashioned Vegetable Pot Pie with Savory Pastry Crust, anyone?)

All these delicious reasons and recipes are why I am thrilled that this week’s WIN-It-Wednesday on BeFreeForMe.com is sponsored by Carol Fenster – the author of “125 Gluten-Free Vegetarian Recipes”.

How can you win?
Easy!

Reply to this blog and tell us what vegetable you’d like to discover more recipes for. (Me? Eggplants. I love them… but sometimes, I’m not sure what to do with them besides the basic Parmesan.)

A total of TWO BeFreeForMe members will be selected to win the “125 Gluten-Free Vegetarian Recipes” Cookbook. One (1) winner will be randomly selected from the entries received before Tuesday, July 19, 2011 at 11:59 PM EST, and one (1) more winner will be randomly selected to win from the entries received between Wednesday, July 20 and Tuesday, July 27, 2011 at 11:59PM. SO – make sure you enter to win two times!

Good luck, remember to eat your veggies… and as always,
Be Free!

Question: I really enjoy the Ask Shelley Case column on BeFreeForMe every month. Can you tell me a little bit more about Shelley?

When this question was asked by a BeFreeForMe member I decided it would be great to put on my best “Barbara Walters-esque reporting cap” and interview Shelley to find out more about her life outside of work; her education and background; and any future plans to help the celiac community. During my conversations with Shelley I was astounded by her enthusiasm, commitment, devotion, but most of all, the passion that she has for the celiac community.

Shelley’s book, Gluten-Free Diet: A Comprehensive Resource Guide, (which I affectionately call “My Gluten-Free Map”) is now in it’s recently released and wildly successful fourth edition, so I was thrilled to find out what Shelley has in store for us with her future endeavors.

Thanks to Shelley for sharing so much with me and I hope you all enjoy the compilation of my conversations with her.  Shelley ended our interview by commenting that she “looks forward to continuing on this gluten-free journey” with each and every one of us.

And with this I replied back, “I and the rest of the gluten-free community are looking forward to the rest of the ride, especially with you leading the way.”

Enjoy!

Be Free!
Kathleen Reale
Founder / BeFreeForMe.com
———-

Where do you live? Can you tell us something about it?

I live in Regina, Saskatchewan, Canada. Our province is north of Montana and North Dakota.  Regina’s population is about 250,000 people. We are the home of the Royal Canadian Mounted Police. Our provincial motto is “Land of the Living Skies”. You can see forever because the southern half of the province is flat and we have the most gorgeous sunsets. Because I love to take pictures, I am always getting great sunset shots right off of our deck. (BeFreeForMe Note: Check out the photograph below that Shelley took of one of these beautiful sunsets!)

Where did you go to school to train to become a dietitian and what degrees did you obtain?

I attended the University of Saskatchewan in Saskatoon, a city 150 miles north of Regina, and received my Bachelor of Science in Nutrition and Dietetics in 1980.  One year before I graduated I received my “Mrs.” degree! (I met my husband the very first day at U of S and 3 years later – between midterms and Christmas exams- got married in Regina. Two days after the wedding it was back to the books).  In the fall of 1980 my husband and I moved to Winnipeg where I did my 1 year dietetic internship at Health Sciences Centre in Winnipeg, Manitoba- the province east of Saskatchewan.

When did you decide / discover you wanted to help the gluten-free community and why?

As a new graduate dietitian in 1981, I was excited to finally enter the workforce after five challenging years of university and internship. My passion, which continues to this day, was to be able to help people eat nutritiously and improve their overall health and well-being. In my first job at a large outpatient diabetes and diet education center I was responsible for counseling children and adults with various conditions such as diabetes, heart disease, high blood pressure, cystic fibrosis, food allergies and gastrointestinal disorders, including celiac disease. I was well prepared to counsel individuals with many different problems, however celiac disease was definitely not one of them! Never having seen anyone with celiac disease during internship, and receiving only minimal information in one nutrition class at university, left me ill-prepared. The day I was to counsel my first patient with celiac disease, I remember scrambling to find any relevant information about the disease itself and especially about the gluten-free diet. The little information I did find was out of date and of little use. Realizing I needed help, I contacted the local celiac support group in Regina, Saskatchewan, which welcomed me and taught me so much about the disease and diet, and provided me with some basic materials for counseling future patients. After attending several meetings, I was asked to be their dietitian adviser. I accepted the position and, over time, my knowledge of the disease and diet grew. Ten years later I was invited to become a member of the Canadian Celiac Association Professional Advisory Board, a position I have held ever since. I find working in the gluten-free world so exciting and rewarding.

How did you come up with the idea of writing a book on the gluten-free diet?

Every patient that I saw with celiac disease always wanted very specific and practical information on food labeling and ingredients; names of  gluten-free companies/products and where to find them; recipes; meal planning suggestions; tips for eating out; how to prevent cross-contamination and other gluten-free diet resources. However, such information was usually only available from many different pamphlets, books, manuals and other sources, which meant that the patient had a pile of loose papers to take home after the counseling sessions! In addition to educating patients, I often got calls from other dietitians around the province, seeking information, as they too felt their knowledge of the disease and diet was inadequate. It soon became apparent that there was a real need for a more comprehensive resource, for both health professionals and patients, on celiac disease. This was the birth of the idea for the Gluten-Free Diet: A Comprehensive Resource Guide.

Tell us more about the book saga?

In 1997 I left a very rewarding career at the hospital to pursue a dream of starting nutrition consulting business. In 1999 I decided to get serious about turning this gluten-free resource idea into a reality and dedicated the next two years to researching and writing my first book – Gluten-Free Diet: A Comprehensive Resource Guide. It was self-published in May 2001. The next big hurdle was letting health professionals and individuals with celiac disease know about the resource. Without the backing of a large publishing house, it required creative promotional strategies on a shoestring budget. As the book became better known, positive feedback from individuals with celiac disease and from dietitians was very encouraging. News about the book continued to spread and more of my consulting time was being devoted to celiac disease. Being the marketing representative, shipper and accountant, as well as author and speaker has given me a new appreciation for the role of authors and publishers, and even more for the importance of accurate up-to-date resources for those with celiac disease.

The gluten-free world continues to grow in both the number of individuals being diagnosed and the products and resources available in the  marketplace. These changes have necessitated many revisions to the Gluten-Free Diet to include more information to meet this huge demand. I have now done 4 editions and 9 printings of the book.

On a completely different note, with the recent Royal visit by Will and Kate to Canada and the USA, I understand you have also have had a connection to the  British Royalty. Tell us more.

I received the Gold Duke of Edinburgh Award in 1976 from Prince Philip (Queen Elizabeth’s husband) at the Royal Military College in Kingston, Ontario. In addition to talking to Prince Philip, his son Andrew was also on the stage to see each of us get our award. The 1976 Olympics in Montreal also had the yachting competition in Kingston so security was very tight. Prior to getting to go to Kingston, my dad and I had to go to the RCMP in Regina and get our fingerprints taken and pass the security check!  One interesting side note- the award ceremony was originally supposed to be on the Royal Yacht but was changed at the last minute to the College because the politicians ending up having a dinner on the Yacht with the Royal couple.

I was also very honored to receive the Queen Elizabeth Golden Jubilee Medal from the Saskatchewan Lieutenant Governor at Government House in Regina. It was given in recognition for my contributions to the celiac community and dedication to educating health professionals and individuals with celiac disease in Canada and the USA.

When you are not busy speaking, writing, consulting, counseling clients and doing media interviews, what do you like to do in your spare time?

I love playing piano and keyboard. When I am not traveling, I play in our worship band at church. Taking photos is another hobby I enjoy, along with scrapbooking when I get a chance.

What final thoughts about your work in the gluten-free community would you like to leave our readers?

Thirty years ago I never would have dreamed that I would be a dietitian specializing in celiac disease and the gluten-free diet, let alone be the author of a national best-seller or being interviewed by Matt Lauer on the NBC Today Show. Rather ironic for a dietitian from Saskatchewan, the province known as the “bread basket of the world.” So, for everyone out there with an idea or dream – pursue it, work hard and never give up. Who knows where you may end up!

I’m amazed and truly blessed to have the opportunity to be involved in such an incredible field, meeting so many wonderful individuals with the  disease, along with health professionals and those in government and food industry from the USA, Canada and around the world, who are working so hard to improve the lives of people with gluten sensitivity. The Canadian Celiac Association’s motto “Together We’re Better” is a worthy ideal. I look forward to working together with you and continuing on this challenging gluten-free journey!

BeFreeForMe Note: Many thanks to Shelley for sharing these thoughts, views and inspiration to all of us in the gluten-free community! ~KR

Ask Shelley Case is a feature of BeFreeForMe.com. It is published the second Tuesday of each month. Shelley Case, RD is a Consulting Dietitian, Speaker and Author of Gluten-Free Diet: A Comprehensive Resource Guide. Visit Shelley and get more gluten-free tips & info at: GlutenFreeDiet.ca