Gluten-Free Information

*Your Culinary Experience was featured in the Spring 2005 issue of Gluten Free Living. Chef Danielle catered a luncheon for fifty members of the Catholic Celiac Society. Gluten-free Corn and Potato Chowder, Chili and Corn Muffins were prepared. Read the article for a copy of the Corn Muffin recipe.

*Chef Danielle helped the Celiac Disease Center at Columbia University in New York by donating her personal chef services and preparing a week of gluten-free meals for a family of four. The proceeds helped raise $38,000 for Celiac Disease research during the annual Halloween Bash.

*Chef Danielle has been working with the Westchester Celiac Sprue Support Group (WCSSG) to create gluten-free cooking classes so that Celiacs can gain back their confidence in the kitchen. For more information about the cooking classes contact Chef Danielle.

*If you have Celiac disease and need support or helpful information visit to learn when the next WCSSG meeting will be held. The WCSSG has also created a 'Gluten-Free Restaurant Awareness Program' to help make the restaurant experience easier for Celiacs.

*If you are looking for a website to talk to people with food allergies, for recipe ideas or to find out about certain ingredients visit

*Need help reading labels or learning which products are gluten-free? Contact Janet Lasky to set up an appointment. Lasky is the Customer Resource Specialist for Whole Foods Market. She can be reached by calling her directly, 201-941-4000, or by emailing her, Lasky will spend time with you at Whole Foods to go over all of the gluten-free products in the store, so that future shopping visits are faster and easier. She will also provide you with allergy free recipes.

To make a 9 cup batch of the Four Flour Bean Mix for the corn muffins, you will need the following:

2 Cups Garfava bean flour
1 Cup Sorghum flour
3 Cups Cornstarch
3 Cups Tapioca flour

Mix well. Keep in an airtight container in your pantry.

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