Cider and beer you autumn know

Maybe it’s just me but when I think of fall, aside from pumpkins and golden leaves, I immediately think of football, sweaters, boots and beer.

For those of us with Celiac, coping with the loss of drinking beer can be quite the challenge, especially in the fall (and the summer. And maybe the winter too).

Don’t get me wrong, I am by no means a big drinker or anything close to a beer connoisseur. I enjoy my fair share of wine and whiskey, but ever since going gluten-free I have come to miss beer.

beer 1Gone are the days of grabbing a Labatt at Thursday at Canalside or sipping on a cold Flying Bison at Thirsty Buffalo while watching the Bills game.

While many a beer lover will say that gluten-free beer just doesn’t taste the same, there’s no doubt that it has come a long way in the past few years.

While the craft beer and hard cider markets have been growing, breweries have been catching on to the prevalence (dare I say trendiness) of the gluten-free diet by brewing kick-ass beverages to suit the varying preferences of the ever-expanding Celiac community.

To kick off the season and help you get through those Buffalo winter blues (aka the Buffalo Bills blues), I have compiled a list of gluten-free beers and ciders that you can enjoy without making your stomach fumble. (see what I did there?)


The first step to drinking gluten-free beer is developing an understanding of the beverage. Beer is made using water, starch (typically derived from malted barley and/or wheat,) fermented sugar and hops.

Since barley and wheat are both gluten-based grains, gluten-free beer can be made in two different ways: the first way is to use a wheat base but remove the gluten through processing. The second way is to skip the wheat all together and use an alternative such as sorghum, millet, buckwheat or rice.

RedbridgeSorghum-based beer is by far the most popular due to its close resemblance to generic, gluten-filled beer. While sorghum-based beer can be delicious, it’s usually hard to forget that you’re drinking a gluten-free alternative. Many people remark that sorghum-based brews have a “slickness” that seems to be a dead giveaway to its gluten-free nature.

To test the theory, I had a guest taster (without Celiac) sample beverages with me to provide both the glutenous and gluten-free perspectives on locally available gluten-free beer and hard cider. We gathered at my stomping grounds, the Hotel Lafayette, and got to work.

Here’s what we tried:

Estrella Damm Daura: The Daura, Estrella Damm’s gluten-free beer, contains the lowest gluten levels of almost any beer with less than 3 ppm, making it compliant with the FDA’s latest standards for gluten-free product labeling.

This light, crisp, non-sorghum lager is made using barley malt and has won numerous awards for its quality taste. In 2011 the Daura won gold medals at both The World Beer Championships and the International Beer Challenge. It also won the World’s Best Gluten-Free Lager Award at the World Beer Awards.

daura beerThe Daura’s non-sorghum base results in a beer that smells and tastes like a regular beer. “It’s light, not too hoppy and tastes just like a wheat beer,” remarked my guest taster.

Verdict: Personally ranked as No. 1, guest-ranked at No. 2 of the seven beers tasted.


Omission: Owned by the Craft Beer Alliance and brewed at Widmer Brothers Brewing in Portland, Ore., Omission beer is specifically crafted using a proprietary process that removes gluten.

While the brand is known for being gluten-free friendly, it is worth noting that the beer is still brewed with malted barley meaning that outside of Oregon, Omission isn’t legally allowed to label its beer as gluten-free since barley is a “prohibited grain.”

Regardless, Omission’s use of a malted-barley base is exactly what makes the beer stand out as being one of the best tasting gluten-free beers.

Both Omission’s Lager and their Pale Ale received awards in the 2012 Great International Beer and Cider Competition in the Gluten-Free Beer category.

For those who are extremely sensitive to gluten, I’d recommend taking caution when trying Omission beer for the first time to ensure it doesn’t cause a negative reaction. You can find where Omission is served locally here.

Verdict: We sampled Omission’s Pale Ale and I ranked it at No. 2, but according to my guest taster, “This one is the best of the bunch. It tastes just like a regular beer. I’d buy this.” He ranked Omission at No. 1


Bard’s Tale Beer Company: Brewed and bottled in Utica, Bard’s is made by creators who felt that the lack of gluten-free beer options was an injustice that must be corrected. Bard’s made it their mission to provide beer for the over 2 million people who are gluten intolerant.

Brewed with malted sorghum, Bard’s has succeeded in producing a medium bodied beer that is rich and similar to Newcastle in its mildly hoppy yet bold flavor. The beer leaves no lingering aftertaste, unlike other gluten-free beer. You can find Bard’s in the following local restaurants or stores.

tweasonaleVerdict: Ranks in at No. 3


Dogfish Head Craft Brewed Ales: In January 2012, Dogfish released its first and only gluten-free ale, Tweason’ale. Tweason’ale is a seasonal sorghum-based beer made with hints of molasses and fruit.

This labor-intensive beer was created to provide a healthy, safe and delicious option for gluten-free lager-lovers. The result is a fruity smelling and tasting beverage. The strawberry flavor is not overwhelming and leaves you with a fruity aftertaste.

Worth noting is that Tweason’ale is only released between seasons. Check out Dogfish’s “Fish Finder” to find Tweason’ale in a store near you.

Verdict: Ranks in at No. 4


Redbridge: One of the more popular when it comes to gluten-free beer, Anheuser-Busch’s Redbridge is a light sorghum-based beer with a slightly fruity aroma, a sweet toasted grain flavor and a moderately hopped finish. The beer is sold year round and is one of the most locally available.

While Redbridge is well-known due to its placement in the Anheuser-Busch family, the beer itself is a little flat when it comes to flavor. “There’s not much going on here,” my guest taster remarked.

redbrige2Verdict: Ranks in at No. 5


Green’s: Imported by Merchant du Vin, Green’s specialty Belgian ales are full-bodied and crisp.

All varieties of Green’s beer have a five-year shelf life and are made with millet, sorghum, buckwheat and rice making them safe for vegan, vegetarian and gluten-free dieters.

Green’s distinct line of beer includes their Endeavor Dubbel Ale, Quest Tripel Ale and the Discovery Amber. The Discovery Amber won the 2011 Foodie Award from Vegetarian Times and is medium bodied and well-balanced.

We sampled Green’s Amber Ale, which was dark in color and had a lot of head or foam at the top of the glass. “It’s okay but I wouldn’t buy or drink it again,” said my guest taster.

Verdict: Ranks in at No. 6greens beer


New Planet: Based in Colorado, New Planet is a family-owned and operated company that was started by fellow Celiac supporter and sufferer Pedro Gonzalez. As stated on its website, New Planet’s purpose is to help everyone “celebrate life with a great tasting beer and to do good things for the planet.”

New Planet is known for producing a variety of sorghum-based beers for those with varying preferences. Their five flagship beers are: Pale Ale, Amber Ale, Blonde Ale, Raspberry Ale and Belgian Ale. We tried the Raspberry Ale and the Blonde Ale, which were both light in color and taste.

While I commend New Planet for donating a portion of its proceeds to helping improve the planet, I personally think they might benefit more from improving the taste of their beer.

“This is kind of nasty. It sort of tastes like furniture polish,” remarked my guest taster. While I can’t confirm that statement, as I’ve never tried furniture polish, I have to admit that New Planet didn’t sit well with either of us.

Verdict: Ranks in at No. 7



gf ciderFor me, fall and cider go hand-in-hand.

Unlike gluten-free beer, which some dieters are wary of due to the processing involved, hard cider is one alcoholic beverage that is naturally made without any gluten ingredients since it is derived from apples.

Seeing how the team weighed in on cider during the Hard Cider Challenge, I decided to focus my efforts on the three most popular and widely available cider brands: Woodchuck, Angry Orchard and McKenzie’s.

Woodchuck Hard Cider: As one of the top-selling hard cider brands in the U.S., Woodchuck is well known for its quality product and commitment to providing the Celiac community with safe beverages.

“We take Celiac Disease seriously, and since Woodchuck has always, and only, been made from apples (not wheat, barley or rye) none of our cider varieties have ever contained gluten.”

In addition to safety, Woodchuck is dedicated to variety; they produce a number of different flavors including core flavors, limited seasonal releases and private reserves. The six core styles are: Amber, Granny Smith, 802 Dark & Dry, Pear, Raspberry and Crisp.

Woodchuck’s limited release collection contains four varieties available by season and the private reserve collection includes: Pumpkin, Belgian White, Barrel Select and Pink.

woodchuck ciderNot only is Woodchuck committed to providing gluten-free dieters with a beverage proven to be safe, but Woodchuck has one of the most expansive lists of cider varieties that I’ve found. Check out Woodchuck’s calendar for cider availability.

Two of their best flavors currently available are Pumpkin and Fall. We sampled Fall and it was one of the best drinks we tried; the hints of nutmeg and cinnamon make it a perfect fall drink.

“This is awesome! It sort of tastes like apple pie or something. I’m going to buy some of this on my way home,” remarked my guest taster.

Verdict: Woodchuck’s Fall cider ties with McKenzie’s Seasonal Reserve for No 1.


Angry Orchard: Hailing from Ohio, Angry Orchard has produced ciders since 2011. The brand gained recognition early on, making them the second best selling hard cider brand in the North East food region after Woodchuck.

Angry Orchard produces four different cider varieties available all year round: Crisp, Traditional, Ginger and Green Apple. They also have a seasonal flavor which currently is Cinnful Apple, a crisp and refreshing cider with a hint of apple tart and cinnamon spice.

Of all the ciders we tried, Angry Orchard definitely has the strongest apple flavor.

We sampled the Crisp flavor and it tasted just like sparkling apple cider. Click here to find the local spots which serve Angry Orchard.

Verdict: Ranks in at No. 3


McKenzie’s Hard Cider: McKenzie’s, my favorite brand of hard cider, was founded in Buffalo in 2011 by husband and wife Lenny and Julie Ciolek.

I had the pleasure of interviewing the Ciolek’s over lunch at MacGregors’ on Sept. 26 and was blown away by their enthusiasm, humility and excitement to share their story with me.

McKenzie’s came to market in 2011 after Lenny, who had been working for Woodchuck, saw an opportunity to get into the hard cider market. Ciolek approached the Mayer Brothers in 2010 (who he credits for producing “the best sweet cider in the world”) to help make the product.

mckenzies tapsThe Mayer brothers joined the team and within a year the product was booming and available on tap at MacGregors’.

“It usually takes a while to notice how one product affects sales, but we saw cider sales skyrocket as soon as we started offering McKenzie’s,” remarked Chris Spillman, general manager of MacGregors’.

By July 2013, the brand had grown so much that McKenzie’s decided to take another partner outside of Mayer Brothers.

While Mayer Brothers still produces McKenzie’s, Lenny Ciolek remarked that at the time, “Mayer Brothers wanted to focus on their core business which is sweet cider and water, whereas we wanted to expand to make a national and even global brand.”

McKenzie’s currently produces five different flavors: Original, Black Cherry, Green Apple, Seasonal Reserve and Lazy Lemon. All are made using local ingredients and Western New York’s apples; the result is a fresh, crisp and very flavorful cider.

McKenzie’s is widely recognized and applauded for their true gluten-free good neighbor status. “We’re very active in the local community,” said Julie Ciolek.

“It’s important to us that people know that we’re made in Western New York,” added Lenny Ciolek.

Not only is their product locally owned and produced, but the Cioleks are extremely friendly, passionate and dedicated to their brand and customers.

“Our hands-on approach is what makes us who we are,” said Lenny Ciolek.

And this isn’t just talk. The Cioleks commitment to the brand can be seen on their website; Lenny’s direct cell number is listed on the site’s ‘contact’ tab.

“We get out there and talk to our customers,” remarked Julie Ciolek.

Now available in 13 states, McKenzie’s is rapidly catching up to the high-profile status of its two main competitors, Angry Orchard and Woodchuck. They have received several awards including Double Gold Medal for Black Cherry and Silver Medals for Original and Green Apple at the 2012 New York Wine & Food Classic.

They also won ‘Best Specialty Beverage’ at the Buffalo Zoo’s Wines in the Wild and Polar Bites events.

CioleksIt’s exciting to see McKenzie’s rapid growth right in our own backyard. Not only have the Cioleks succeeded in creating a quality product, but they have done it using local ingredients.

While all of their flavors are delicious, my personal favorite is the Seasonal Reserve which is available from September until late February and tastes like apple pie in a glass. (Seriously. I don’t joke when it comes to pie.)

McKenzie’s is widely available at local bars and restaurants; click here to find a list of places where you can get it.


There is no doubt that as Celiac disease becomes more prevalent, gluten-free drink options will become increasingly available at local stores and restaurants.

So, treat yourself to a nice fall drink by visiting one of the stores listed below:

Wegmans: While the availability and quantity of gluten-free beer and cider varies by location, Wegmans is usually stocked with almost every variety of hard cider. In terms of beer, they usually have Green’s, Estrella Damm Daura, Omission, New Planet, Redbridge and Tweason’ale. Even better is that Wegmans offers a “craft pack”, allowing shoppers to mix and match by choosing six different beers for $9.99.

Tops: After calling a number of different locations, I was surprised to learn that the only gluten-free beer available is Redbridge. However, Tops does have a number of different hard ciders available including Woodchuck, McKenzie’s and Angry Orchard.

Village Beer Merchant: With locations on Elmwood and Hertel, the Village Beer Merchant is always stocked with at least two brands of gluten-free cider and beer each. They have incredible customer service and let you buy by the bottle, which is great for those of us which like to sample different kinds of beer. When I last visited on Sept. 22, they had Dogfish’s Tweason’ale and multiple varieties of Angry Orchard, Woodchuck and Blackbird. Worth noting is that they usually carry Omission but were sold out due to popularity.

gf beer aisleConsumers Beverages: Consumers has a wide selection of gluten-free beer and hard cider. Although you can’t buy by the bottle, the majority of the gluten-free offerings come in four or six-packs and can be purchased for around $5 to $10 per case. Consumers typically carries New Planet varieties, Tweason’ale, Estrella Damm Daura, Bard’s, Redbridge, and varieties of both Green’s and Omission. Similarly, they always have Woodchuck, Angry Orchard, Crispin and McKenzie’s varieties.

Dash’s Market: While availability varies depending upon the store, Dash’s typically has Redbridge, McKenzie’s, Woodchuck and Angry Orchard.

Premier Gourmet: Located on Maple Rd., this place is fully stocked with virtually any beer or cider you might be looking for. In terms of gluten-free beer, they have New Planet, Bard’s, Redbridge, Tweason’ale, Omission, Estrella Damm Daura and Green’s varieties. Premier Gourmet also carries around 30 different cider brands of which McKenzie’s, Woodchuck and Angry Orchard are the most popular. When I visited for my first time, I was shocked by the enormity of the place. I also appreciated the clearly labeled rack of non-alcoholic and gluten-free beer. Like the Village Beer Merchant, Premier Gourmet sells their gluten-free beverages by the bottle and they are very reasonably priced.


In my experience, the availability of gluten-free beer and hard cider can change quickly depending upon the season and the popularity of the specific brand. I recommend calling places beforehand to see if they have what you’re looking for.

Regardless of what type of beer or cider you like, or where you live in the city, there is something out there for everyone.

Don’t be afraid to sample and try new things. I guarantee there will be at least one beverage that you’ll fall for this season.

[Green’s beer photo courtesy of Flickr/allaboutgeorge. Redbridge and Bard’s photo courtesy of Flickr/sanbeji.  Redbridge bottle top photo courtesy of Flickr/rachelpasch. Daura beer bottles photo courtesy of Flickr/dearbarbie. Woodchuck hard cider photo courtesy of Flickr/nikokaps.]

The Archer: comfort and confidence to Buffalo’s gluten-free diners

As someone with Celiac disease, going out to eat has always been challenging.

Not only do you have to do research beforehand to find out if there are gluten-free offerings, but you have to clearly communicate your allergies to the server, cross your fingers and hope they understand what you’re talking about.

However, I recently discovered a restaurant (within walking distance of my apartment; bonus!) that alleviates all of those concerns.

Meet The Archer, one of the most gluten-free and allergy-friendly eateries in Buffalo.

the archer scenaryEstablished in 2013, and located right in between Buffalo’s Theater District and HarborCenter, The Archer is a place for people to come to enjoy downtown and grab a bite to eat.

I had the pleasure of meeting the owners, Gladys and Josh Archer, during my first trip to the restaurant on Friday, July 31.

I walked in and was surprised by the decor and ambiance; soft music filled the room and the hostess was extremely friendly.

Gladys came over to welcome us and immediately made me feel at home, as she detailed the restaurant’s passion and dedication to providing an incredible dining experience for eaters with severe allergies.

Three things I noticed, and loved, upon first glance:

  1. About 90 percent of the menu was naturally gluten-free.
  2. The menu was extremely eclectic; you can order seafood, wild game, pasta, wings or pizza.
  3. Both gluten-free buns and pasta are available.

The Archer’s ability to cater to the classy and the casual is just one of the things that sets it apart from other eateries in downtown Buffalo. Come dressed in jeans and grab some wings and a beer before the game. Or feel just as comfortable in a dress, demanding a filet.

the archer 2It is clear to see that both the menu and ambiance at The Archer were crafted with care.

With 90 percent of the menu being naturally gluten-free, The Archer is known as an eatery where even those with a laundry list of allergies can go and have a normal dining experience.

“We wanted to create a place for friends and families to come together to enjoy a hearty and healthy meal. We wanted people with allergies to feel comfortable and cared for when dining out,” said Gladys Archer.

The Chef, Josh Archer, got his Gluten Free Certification at a program sponsored by a national food distributor at the Chautauqua Institution. He takes great care in catering to a variety of allergies by preparing all meals separately.

gluten-free fish fry

gluten-free fish fry

If you think that’s dedication, you won’t believe this: The Archer has a designated gluten-free frier.

I repeat: The Archer has a frier solely dedicated to gluten-free food!

Why make an investment like that?

Because the Archers wanted their friends and family to be able to enjoy some deep-fried options – including a fish fry during Lent!

Hearing that was music to my ears.

After getting a number of canker sores in recent months (my typical reaction when I ingest gluten,) I have been hesitant to go out to eat recently out of fear of getting immediately sick, or developing a painful sore a few days later.

“Try alum,” suggested Gladys. “It’s a spice and if you just mix it with some water, you can make a paste that you can put on your sore to make it dry up.”


A delicious meal and advice on how to shorten the lifespan of my killer canker sores? I felt like I had died and gone to heaven.

…Then the food came out.

We started with the Venison Sausage (which was featured in Step Out Buffalo’s 21 Favorite Dishes in 2014) and the Black and Bleu Clams Casino.

As someone who prefers fish and vegetables to meat any day, I was nervous to try the venison.

However, Gladys quickly convinced me after informing me of the health benefits that wild game has when compared to regular meat such as beef and chicken (both which are available at the archer as well.)

Venison Sausage

Venison Sausage

Wild game, a huge point of differentiation for The Archer, has incredible health benefits; it is generally lower in fat and cholesterol and, depending on the meat, typically has a greater percentage more protein when compared to beef.

The Venison Sausage (made with free range Axis Venison) was served over a flavorful bed of braised, sweet, red cabbage. It was cooked to perfection and tasted lean and clean.

The Black and Bleu Clams Casino is described on the menu as  a “bleu cheese twist on Cajun dusted classic clams.” It was served with a slice of lemon and scoop of basmati rice, and was rich, creamy and flavorful. I considered licking the plate, but didn’t want to offend Gladys.

We finished with the Scarlett Cupcake which is free of gluten, egg, dairy and nuts, and was created with Josh and Gladys’s daughter in mind.

Black and Bleu clams casino

Black and Bleu clams casino

When you remove all of those ingredients, you’re not usually left with something as flavorful and fluffy as this cupcake; I was pleasantly surprised.

Throughout our meal, I found myself taken aback by Gladys and Josh’s passion and knowledge of food allergies, wild game and the restaurant industry.

The Archers are a couple who have committed their life to creating a safe space for families and friends to eat and enjoy.

The Archers are also a couple that feels strongly about showing the Buffalo community that wild game isn’t something to fear.

“We wanted to make it approachable, so that you can make some indulgence a part of your lifestyle,” said Gladys.

the archer cardThey’ve clearly succeeded, as evidenced by the fact that the elk and venison are the most popular dishes.

“And the antelope burger,” Josh chimed in.

So, if you’re looking for a new and adventurous dining experience, or suffer from severe allergies, make a reservation at The Archer today!

One thing worth noting: you might have to wait a little longer for your food since the Archers take extra precautions to ensure there is no cross contamination.

“With the increase in the number of people who need or prefer this diet, I think a lot of diners need to understand that it changes the dynamics in the restaurant… There are certain steps that are taken in the kitchen,” explained Gladys.

It’s completely worth the wait.

I remember the hunger

Am I the only person who felt hungry, like extremely hungry, for about a year after going gluten-free?

Man, that hunger was the worst.

I will never forget the time, about a month after I started following the diet, I ate an entire bag of gluten-free pasta and still felt legitimately hungry.

top spots2It was like removing gluten removed my stomach’s ability to recognition the sensation of being full.

There are still some days where I feel like my stomach is a bottomless pit; where I can eat all day and still have a craving sensation.

It’s a feeling that I never once experienced before going gluten-free.

I mean, What’s WITH that?

Did you ever have a similar experience when adopting the gluten-free diet?  

Comment below and share!

Kathy Smart, and the importance of vegetables

I recently came across Kathy Smart on Twitter.

after a quick glimpse at her website, I knew I had to speak with her to learn more about her.

As detailed in her Twitter bio, smart is North America’s Gluten-Free Expert.

Smart is a TV host, chef, best-selling author and Owner of “Live The Smart Way” Expo.

I had the opportunity to sit down with Smart to learn more about how she got started in the business, and what her journey has been like.

Q: Kathy, how did you get started with this business? Did you always know that you wanted to be a chef and/or TV host?

kathy1A: At the age of twelve, I was diagnosed with Celiac. As a child, I made the connection that if you change what you eat, you can change your life.

This realization impacted me in such a huge way that it determined my career.

I decided early on that I wanted to become a nutritionist, chef and personal trainer so that I could help as many individuals as possible that suffer from food intolerance and/or allergy issues.

I grew up watching Julia Childs, and always wanted to have my own TV show. I still have cassette tapes (I’m really showing my age here) of me at six years of age pretending to be the host of a TV show.

Q: That is so endearing! I love old home videos. So, where did you start: TV or behind the blender? Can you explain a bit about how you got to be doing everything you are? It sounds like you must be so busy!

A: [chuckle] I first started at four years of age. My mom taught me the style of French Canadian cooking. The way that I got on to TV was almost a total fluke.

kathy6I did a charity calendar cookbook back in 2008 for the City of Ottawa to raise money for the food bank.

CTV and Rogers TV heard about it, and I was asked to go on TV. I kind of “fell in to TV,” as it felt very natural for me.

I feel very comfortable in front of a camera, and my behavior and demeanor doesn’t change when I’m in front or behind it…I’m just myself, and the camera seemed to like it!

Q: That’s great! What is your favorite thing that you do: is it cooking, writing recipes, being on air, running the Expo?

A: My favorite thing to do hands down is writing recipes.

I love putting on classical music, yoga pants and literally creating art with food in the kitchen. It is therapy for me.

Q: I totally agree. Cooking is therapeutic for me as well. What was the first year you did the Expo? How has it changed over the years and what are you most looking forward to seeing at next year’s event?


double fudge brownies

A: The first year of the expo was 2015. Many people think it has been going on longer due to the tremendous success that it has had.

In regards to next year, I am most looking forward to seeing the individuals that own incredible businesses again. They felt like fast-friends when we met at the expo, and I can’t wait to reconnect next year!

Q: When did you publish your first book? How was it received in the market?

A: I published my first cookbook in 2008. It sold out in one month. The next cookbook that I published was in 2010, and I remortgaged our house to do it, as I self-published first.


Smart meets with Prime Minister Stephen Harper and talks to him at 24 Sussex after receiving the Leading Women’s Award for bringing gluten-free awareness across Canada

At the time, I had recently found out that my husband and I were unable to have children, so I decided to give life through a different means on this earth – through the creation of delicious recipes!

Q: Wow, that is so touching. Thank you for sharing that with me. So, what happened after that? 

A: In 2010, I did the first “Live The Smart Way” cookbook and filmed the TV show at the same time with Rogers TV.

The book has sold over 25,000 copies since, and has been the passport for me to travel and teach all over the world, from Bali to Italy, to Aruba and even getting to be on the Dr. Oz Show!

protein pancakes

protein pancakes

Q: Wow. That’s incredible. So, I have to ask – what is your favorite recipe in your cookbook? 

A: Protein Pancakes! I love pancakes.

Q: You are obviously very passionate about living a healthy, well-balanced lifestyle. What is the best piece of advice that you could give people struggling with work-life balance or struggling to adopt a healthy diet?

A: Eat vegetables like it’s your job.

Start with that; it’s a simple and sure-fire way to get you on the path to a healthier lifestyle.

Q: Do you have a favorite brand when it comes to gluten-free products? 

kathy5A: I have many favorite brands, so it is hard to choose! If I had to pick one, I would say my favorite is my own personal brand.

I have a line of gluten-free cereals and flours that are low glycemic, high protein and healthy!

To learn more about Kathy, I encourage you to connect with her on Twitter!