Current statistics say 1 in 100 Americans have celiac disease, yet only 3% of those are diagnosed. As more people become aware of this disease in themselves, the demand for gluten free grains is going up. The gluten free market made $1.56 billion in sales in 2008 and is projected to reach $2.77 billion by 2012. As demand continues to increase, suppliers are struggling to keep up. One savvy group of local farmers has decided to meet this demand.

Big River Grains has planted 8 sample crops on their farm just outside of Corvallis. The gluten free grains they have chosen are amaranth, buckwheat, flax, oats, quinoa, sorghum, teff, and millet. Along with growing the grains, they will be milling and packaging them for sale. If you are interested in buying gluten free grains locally for yourself or your business- contact the owners today!

• Explains gluten, gluten sources in food, how gluten triggers harmful reactions in your body and the difference between celiac disease and gluten sensitivity.    Which vitamins/minerals your doctor needs to test you for at diagnosis.
• Describes the human digestive process and how gluten disrupts both organ structure and function.
• Teaches you how to begin and maintain the gluten-free diet.
• Lists foods and ingredients commonly allowed and not allowed on a gluten-free diet.
• Contains charts that detail the nutrient deficiencies gluten causes, symptoms, research study findings & case reports, response to gluten-free diet, and lists of foods with the highest sources of each nutrient so you can build a diet that meets your individual needs.

Recognizing Celiac Disease  is now on sale for only $19.95. Order yours today!

Yep, our mouths were watering too when Mary Eileen Mullen sent over the menu. She arrived at the house early in the afternoon with groceries and recipes. As exotic smells filled the air, the gluten free daughter and husband sat inquisitively asking questions and watching her magic hands work away. A dash of curry there, a splash of coconut milk here. All was plated out and served with wine and spiced tea. The dishes were finished before she left leaving us not only with happy, full stomachs, but a clean kitchen as well.

Mary Eileen, better known as the Gluten Free Chef these days, is a personal chef located in Albany, Oregon. She worked as a pastry chef for 15 years before finding out that she was gluten intolerant herself. Lucky for us, she revised her recipes and pursued a new career.

For a flat fee plus the cost of groceries she will shop, travel and whip up a storm right in the comfort of your own kitchen. Even better, she takes into account all of your personal needs before the meal to make sure that you are left satisfied and healthy at the end. Contact The Gluten Free Chef for more information on having healthy, delicious meals prepared right in your own home.

I think I will be scheduling a trip to Portland in the near future…