I am an experienced natural health educator and personal chef who specializes in allergen-sensitive cooking and raw food preparation. I am also a prolific writer and world traveler, with plenty of experience and advice in keeping gluten-free on the road, whether traveling for business or for pleasure. Though I do not have celiac disease, I genuinely feel better without glutenous grains and thus keep entirely gluten-free. I am allergic to milk proteins, which is what set me down the path of cooking for allergen-sensitivity. I delight in experimenting with gluten-free ingredients like quinoa, amaranth, teff, and tapioca, and have just started taking pictures of the process so I can share my innovations with others.