Meet Sharon A. Kane

Meet our Freatured Food Allergy Advocate, Sharon A. Kane.  Sharon is highly sensitive to gluten, as well as to many common foods. Not wanting to give up eating bread, she discovered a way to make her own nourishing and satisfying gluten-free sourdough baked goods using only healthful, non-allergenic ingredients.FantasticallyFreeSharonKane

There was no information available when Sharon began experimenting with gluten-free sourdough bread so she took what she  learned from rye sourdough bread  technique and began working with it using gluten-free flours. After one year of much trial and many errors she succeeded! Her book, The Art of Gluten-Free Sourdough Baking is the result of 5 more years of experimentation and development.

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Garlic Brussel Sprouts

I don’t eat white potatoes so this is one of my “go to” sides when I want some savory vegetables to sink my teeth into.  Garlic Brussel Sprouts are a great source of vitamin C.  They also contain fiber, Vitmin A, Calcium, and and Iron.  This recipe equals about 3 servings. This dish is free from the following: Dairy, Peanut, Tree Nuts, Egg, Soy, Fish, Shellfish, Wheat, and Gluten.FantasticallyFreeBrusselSproutsandGarlic


3 cups of brussel sprouts

1 clove or 1 teaspoon of chopped garlic

2 tbsp of extra light olive

1 tbsp of water

pinch of pepper

pinch of celtic sea salt

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