glu·ten – /ˈglo͞otn/

Noun: Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected (Source: Celiac Disease Foundation).

To Sum It Up:

I never thought I’d be the gluten free grandma. But one day I found myself comforting my daughter as she began to deal with the realities of having a child with gluten sensitivity and I decided to start putting my cooking skills to work. If I could figure out cajun cooking (thanks to a husband from the bayou) then by golly, I could figure out how to live without gluten. Then, after some success (and many a failure) I decided to share my journey with others on the same bumpy road. Navigating a gluten-abundant world with a gluten-free grandchild can be a treat if you know what you’re doing. Add a little sugar and spice, and everything turns out nice… most of the time.