Maybe you or your family members are one of the millions of people who suffer from increasingly common wheat or gluten allergies. Wouldn't it be great to treat yourself or your family to delicious freshly baked bread and buns without introducing those toxins into your home? You can now bake gluten-free food without the strong aftertaste of soy flour or the flatulence of xanthan or guar gum. Author, Lola Workman, is a trained commercial cook who is without allergy or intolerance and so recognises the difference in creating gluten-free food that the whole family not just the person with the intolerance, will enjoy. Much time has been given to developing her four blends to provide low glycaemic highly nutritious products to replace the vitamins, minerals and fibre as well as the flavour of wheat products. After more than twenty years teaching and working with food intolerance both with children and adults, Lola's work is recognised by the Coelic Society of Australia.