<?xml version="1.0" encoding="utf-8"?><rss version="2.0">
<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information Since 1995 at Celiac.com - Comments for blog: GREAT GF eating in Toronto]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Sat, 21 Nov 2009 01:18:28 PST</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/blogs/11/GREAT-GF-eating-in-Toronto.html#Comment813</link><description><![CDATA[Pete I am a Torontonian and was a devotee of Il Fornello before becoming celiac but cannot tolerate rice or potato flour so make excellent pizzas at home using almond flour, egg oil and basil and oregano for the crust.

There are a slew of great toppings to choose from
I am on The Specific Carbohydrate Diet which is Gluten Free but does not include much store bought convenience food. 

We are not dairy free but must be sure cheese us aged at least thirty days so it is lactose free. Eight years on SCD has made me a fast and fantastic cook. I gave a cooking course at Loblaws  with the two co-authors of the Cookbook Grain-Free Gourmet<br/><br/>
(Comment posted by Carol Frilegh at 6:22 am, Wed 19th Dec 2007)]]></description><author>no@spam.com (Carol Frilegh)</author><pubDate><![CDATA[Wed, 19 Dec 2007 06:22:18 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/11/GREAT-GF-eating-in-Toronto.html#Comment813</guid></item></channel></rss>