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Beth Hillson

Beth Hillson is Food Editor of Living Without. Beth is President of the American Celiac Disease Alliance as well as the founder of the Gluten Free Pantry line of products. Beth will share her expertise on living with Celiac Disease as well as ideas and advice for cooking in and eating out.


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Recent Stories From this Author

Raspberry Lemon Stuffed French Toast
February 26, 2014 This not-too-sweet gluten-free French toast will make Mom feel like she’s queen for the day. Using Challah bread, the...

Challah Bread
February 26, 2014 Traditionally prepared during Jewish holidays, gluten-free challah bread is delicious any time of year. Ideal for sandwiches...

Watermelon Mint Salad
February 26, 2014 Light and refreshing, this Watermelon Mint salad is a lovely addition to any gluten-free meal. You can cube the watermelon and...

Confetti Sweet Potato-Red Potato Hash
February 26, 2014 Sweet potatoes and onion add a bit of sweetness to this gluten-free hash recipe and sausage delivers spicy notes. Finishing...

Gluten-Free Lemon Poppy Seed Muffins
February 26, 2014 Start your day with a gluten-free lemon poppy seed muffin for breakfast. These muffins are moist and delicious, with a vibrant...

Smoked Turkey and Red Pepper Wraps
February 26, 2014 Make these handheld treats with these ingredients or others of your choice for a special Mother's Day Brunch. Assemble the...

In the Kitchen: Chocolate Allergy, Gluten-Free Baking & More!
February 24, 2014 My gluten-free son is allergic to chocolate. What can I use as a substitute for cocoa powder? Carob powder is a great...

An Ode to All Gluten Avoiders
February 24, 2014 These days, more and more people I know are avoiding gluten. The reasons are as varied as pizza toppings—to reduce joint...

Gluten-Free Mother’s Day Brunch
February 20, 2014 Here’s an elegant breakfast that Mom (and the rest of the family) won’t soon forget. French toast stuffed with a lemon,...

The Gift of My Special Diet
December 26, 2013 Some of my best friendships started over the inability to eat gluten - and they're richer for it.