Gluten Free & More Magazine
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Reviewed by 6 customers
Displaying reviews 1-6
Being new to eating gluten free, I found Living Without to be very educational with a lot of variety and recipes which aren't run of the mill. It's sort of like the Bon Appetit of gluten free magazines. I found the ads to be relevant and helpful for me to learn what can be on our market shelves for the gluten free diet.
Living Without magazine answers many questions I have on dealing with all aspects of food needs living with celiac disease, autism and food allergies. It has helpful hints and general information on different food aspects of your life like everyday living, shopping, eating out, traveling and much more
My child suffers from several allergies and the recipes in Living Without address this. I do not have to guess or research replacements and hope the recipe turns out good enough for a child to like.
Living Without magazine has been a lifesaver, the recipes are always great! I hold on to every copy.
Yes, there are some articles that are not essential to me, yet I found them interesting.And tidbits of info that can be shared with friends,co-workers and relatives. But most important... I knew I am allergic to wheat(not gluten sens),but while reading an article that opened my eyes to symptoms that made be realize that I really WAS allergic to corn and soy, just as the doc said.
I have been diagnosed with Celiac Sprue for over 20 years and have found many good recipes and information resources that make cooking and baking excellent. I find the recipes in Living Without magazine inferior as they try to include several allergies in one recipe; the gluten free all-purpose flour blend does not produce nearly as light a product as what I use. I have followed Betty Hagman's recipes in her cookbooks for years as well as other resources from the National Celiac Sprue Foundation and found they are superior to what Living Without magazine is printing. Also, Bob's Red Mills makes excellent flour blends and mixes. I feel Living Without magazine is trying to reinvent the wheel for already excellent products and coming up with inferior products that are heavy in the baked goods. I realize the magazine is trying to cover a lot of bases but I feel it would be better to have a magazine that covered one allergy at a time. I do not feel it is a good magazine for people with just Celiac Sprue. Perhaps it would be helpful if you looked at resources like Betty Hagman's cookbooks and Bob's Red Mill to get better blends of flours.