Variety important part of a nutritious gluten-free diet

01/25/2009 | Taunton Daily Gazette (Mass.)

Baking gluten-free is difficult, but cooks need to remember any grain or legume can be made into flour, says Melinda Dennis, nutrition coordinator for the Celiac Center at Beth Israel Deaconess Medical Center in Boston. Dennis, who has had celiac disease for 17 years, says people need to try a variety of gluten-free foods and ingredients to ensure they have a nutritious and interesting diet.

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Taunton Daily Gazette (Mass.)

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