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A Guide to Happy, Healthy, and Gluten-Free Holidays By Madison Voorhies
The winter holidays are supposed to be a time for family, fun, and food especially, because let’s be honest, most of us probably dream about pumpkin pie and sugar cookies year-round. However, around 6-7 percent of the U.S. population has a sensitivity to gluten, a protein commonly found in wheat, barley, rye, and pretty much any baked holiday good you can think of. Baking gluten-free (GF) during the holidays may seem like a daunting task, but luckily, Dr. Alice Hoyt, leader and founder of the Hoyt Institute of Food Allergy, is here to share some helpful tips on how to get through it.
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