Going Gluten-Free without Going Crazy

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Wednesday, October 14  •  6-8 pm

There’s a lot of buzz about going gluten-free, but that doesn’t mean it's easy. The wealth of conflicting information and the explosion of products with gluten-free claims can make it overwhelming.

A lover of wheat bread, cereal, and pasta, Rachel Druckenmiller, MS, never thought her favorite “healthy” foods were contributing to her physical discomfort—or that she’d be able to live without them.

Along her journey to going gluten-free she became an integrative health coach and culinary nutrition expert, left her health problems behind, and further fueled her mission: To offer a refreshing approach about what to eat and how to live in a way that makes us feel energized, inspired and alive.

In this workshop, Rachel will cover the essentials for eliminating gluten from your diet, so you can make the transition as easily as possible.

She’ll demonstrate how to make delicious dishes, snacks, and desserts that get rave reviews from everyone. You’ll get to enjoy generous samples and take home the recipes in her guide to going gluten-free.

You’ll learn:

  • Discoveries from Rachel’s journey—the things she wished someone had told her in the beginning
  • Which foods are naturally free of gluten, and which are the healthiest gluten-free grains
  • How to adapt recipes to cut out the gluten
  • Tips for dining in restaurants and ordering out
  • Common missteps in eliminating dietary gluten and how to avoid them

Plus, nutrition researcher Chris D'Adamo, PhD, will provide scientific insight about gluten sensitivity and nutrition. He'll be happy to take your questions. 

Register now

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When:
Wednesday, October 14
6-8 pm 

Location:
The Institute for
Integrative Health
1407 Fleet St.
Baltimore, MD 21231

Tuition:
$35 until October 3 
$40 after October 3

Register now>

Workshop Leader:
Rachel Druckenmiller, MS
Chris D'Adamo, PhD
Read bios>

Questions:
events [at] tiih.org
443.681.7600

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