Only a few years ago gluten sensitivity and gluten intolerance were unheard of. Today many people not only know about the effects of gluten but are also learning they may suffer from symptoms caused by sensitivity to a prevalent grain. Watch our Living Well Tip for more information. Phoebe Chongchua talks with Deanna Smith, founder of the Escondido bakery, Gluten Not Included, about how to eat gluten-free without losing taste or feeling deprived.
Author Phoebe Chongchua
Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com
