Living Gluten Free workshop offered

NORWAY — A seminar will be offered on the complexities of going gluten free. Specifically, cross contamination and hidden sources of gluten will be discussed. With growing awareness about gluten intolerance, celiac disease and other autoimmune diseases that may fare better on a gluten free diet, there has been an increase in offerings of gluten free products and menu selections.

Many people who are gluten intolerant are still wary of trying gluten free dishes that they have not prepared themselves for fear of cross contamination or the use of a hidden source of gluten in an ingredient.

And whether eating at home or out at friends or restaurants, there is the potential for cross contamination or ingesting an ingredient that may not be so obvious. Knowledge is power.

"Living Gluten Free, the continuing story…" is intended to help reduce the incidence of cross contamination and to share information on hidden sources of wheat, barley and rye, the sources of gluten that make those who have a sensitivity to gluten sick.

The seminar takes place on Friday, October 19 at the Fare Share Commons, Main St., Norway, from 5:30 to 7:30 p.m. The session will also include latest news, a tour of the Fare Share Market and, time permitting, attendees are invited to bring their favorite recipes to convert to gluten free. A fee of $8 includes handouts and refreshments.

Suzanne Dunham leads the seminar. She has been giving Living Gluten Free seminars and cooking classes since 2005, and recently opened a licensed commercial kitchen that is totally gluten free at the Dunham Farm in Greenwood. Suzanne now offers a line of her own gluten free products including baked goods and mixes for pizza crust, pancakes and tempura batter can be found at Fare Share, Norway, and PieTree Orchard, Sweden.

Please register for the seminar by contacting Suzanne at 665-2967 or dunhamfarm@msn.com.