This article stemmed from a cooking workshop/presentation at Warren Hospital in Phillipsburg, N.J. It occurred almost ten years ago. The host was the executive chef of the hospital, Mike DiCenso. At the time, gluten-free cooking, Celiac disease, gluten intolerance and the connection between gluten and autism/sensory disorders was not quite as mainstream a conversation as it is now.

I pulled this article out of deep storage. The information in it remains pertinent, if not more relevant than it was a decade ago.