Internationally Gluten-Free On a Shoestring
Description
Gluten is another name for natural proteins found in wheat, rye, barley and other grains that are commonly found in most boxed, pre-made, or baked items. However, the number of people diagnosed with Celiac's Disease, Non-Celiac Gluten Sensitivity, or Wheat Allergy has risen dramatically over the past few decades. In fact, the Gluten-Free Market is estimated to be worth 6.6 billion dollars by 2017. Therefore, this cookbook was made to provide quick, easy, and diverse recipes for people unable to ingest gluten without hurting their wallets.
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2016-05
Agent
- Author (aut): Das, Surina Maria
- Thesis director: Morse, Lisa
- Committee member: Grgich, Traci
- Contributor (ctb): Department of Psychology
- Contributor (ctb): School of Life Sciences
- Contributor (ctb): Barrett, The Honors College