I know what you’re thinking. I’ve succumbed to the ever-present fad that is gluten-free. Let me assure you that I have done no such thing. But for many people, living with a gluten intolerance or sensitivity is serious business.
According to the CDHF, more than 330,000 Canadians are believed to be affected by celiac disease (a condition where people’s immune systems react to gluten found in wheat, rye and barley). In the U.S., that number is a staggering 1 in 133 Americans, or about 1% of the population (according to the NFCA).
With the help of Williams-Sonoma, gluten-free expert and author Kristine Kidd released her eighth book, Gluten-Free Baking, featuring 80 recipes that are naturally gluten-free. Ms. Kidd is a gourmet chef and was the food editor at Bon Appétit magazine for 20 years. After adopting a gluten-free diet due to an intolerance, she set to work developing recipes in her own kitchen, exploring an array of gluten-free whole grains with the goal to create baked goods with great flavour and texture.
