I have Celiac disease. It is a genetic intolerance to the gluten protein in wheat, rye and barley. I was just recently diagnosed with it and am learning how to read the labels, cook new things, and am taking this as an opportunity to really stretch and explore the culinary arts. Unless otherwise stated, my recipes are gluten free. Note: I also have high blood pressure and am cutting out the sodium. Check out new creations as I come up with them, I think you'll be pleased.