Maybe it's because she's part Irish. Teri considers herself very lucky to have gluten intolerance.

For people diagnosed with Celiac disease, dermatitis herpetiformis and gluten intolerance, a diet without wheat, barley and rye (and foods cross-contaminated with these gluten-containing grains) means avoiding a plethora of gluten-containing foods including processed foods, fast foods and junk foods.

Teri's focus is to bring better nutritional balance to gluten-free diets. She is concerned that many people are swapping a gluten-based junkie diet with a gluten-free junkie diet that doesn't provide the nutrients needed for good health.

Teri's family of foodies include her husband, the author of a non-profit wetlands habitat conservation cookbook, her oldest son is a recent graduate of the New England Culinary Institute and is cooking in New York City. Her youngest son has multiple food intolerances and is her most ardent gluten-free food critic.

Experience:

Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. She was elated with the diagnosis and turned her love of baking French breads and artisan pizzas to learning how to cook gluten-free foods that her family would enthusiastically enjoy eating. Anyone who has attempted to recreate the qualities of French-style breads without gluten flours understands the challenges that gluten-free cooks, particularly bakers face.

Teri has written numerous health and nutrition articles for the popular website naturalnews.com. and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.

Education:

Teri earned a MS degree in Human Nutrition from the University of Bridgeport in Connecticut and a BS degree in Home Economics with minors in journalism and business administration from Minnesota State University, graduating with Magna Cum Laude honors.

From Teri Gruss, MS:

My goal as the About.com Guide to Gluten-Free Cooking is to help readers adapt to a gluten-free diet with reliable information, lots of resources and healthy, appealing gluten-free recipes. I want your transition to gluten-free cooking to be informed and enjoyable- not traumatic.

If you're a fledgling novice, you will find lots of gluten-free basics and easy recipes to help you get started. If you're an experienced gluten-free cook, looking for the out-of-ordinary, you will find a collection of new recipes, improved techniques, product reviews and lots of resources.

Please join our forum group, ask questions, leave comments and share your own gluten-free cooking experiences and tips.