Below letter was sent in to Tina Turbin by Leslie Courier, author of several cookbooks, including Going Wild in the Kitchen and the upcoming Gluten-Free Recipes for the Conscious Cook ,a chef, educator, environmentalist, photographer, and recipe developer.
Tina, There is a wonderful article on ancient grains and the new trend to using gluten-free grains in baking.
I am quoted along with other gluten-free authorities: Carol Fenster, Cynthia Harriman and Beth Hillson. Please feel free to share this with your readers/visitors… All the Best, Leslie Cerier ( read more about Lesie below)
Here is the link to this wonderful article on ancient grains: “Leslie Cerier,
author and food industry consultant, also pointed out these ancient
grains are also generally organic and GMO-free grains.”
Leslie Cerier, “The Organic Gourmet,” is a national authority on gluten-free cooking and baking. She cooks and teaches all over the United States and specializes in whole foods and organic cuisine. She is author of several cookbooks, including Going Wild in the Kitchen. Cerier and the upcoming Gluten-Free Recipes for the Conscious Cook (July 2010)is a chef, educator, environmentalist, photographer, and recipe developer, and is sought after by health professionals and private clients for her expertise in local, seasonal, organic cooking for health and vitality. Visit www.lesliecerier.com for more information.
On June 18-20th you can enjoy Gluten-Free Cooking & Baking with Leslie Cerier
Location of class is Omega Institute, Rhinebeck, NY
Click Here to Register
Tina Turbin www.glutenfreehelp.info
From our home to yours, Miranda Jade.