Jean Duane, Alternative Cook Moderates "Gluten Free Goes Mainstream" at the IACP's Convention April 1-4 in Denver, CO

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Once considered a niche, the gluten-free (GF) market has become a mainstream concern. An estimated 15 million Americans follow this diet, and approximately 90 million are genetically pre-disposed to gluten intolerance. Over 3,000 foods bear GF claims, and the market for GF foods will reach $1.7 billion by 2010.

I'm excited that gluten-free is taken seriously by the esteemed chefs of the IACP

an autoimmune form of gluten intolerance -- the only treatment is a lifetime without wheat, rye and barley -- mainstays of the American diet. No pill, vaccine, or surgery cures gluten intolerance, so this concern is not a passing fad and knowledge of GF food is essential. Three gluten-free veterans: Beth Hillson, Founder of the Gluten-Free Pantry, Elise Wiggins, Executive Chef at Panzano Restaurant and cookbook author and DVD producer, Jean Duane, Alternative Cook ( will give the presentation 'Gluten Free Goes Mainstream' on April 2 at 10:30 AM MST at the International Association for Culinary Professional's (IACP) International Convention in the Sheraton Denver downtown hotel.

Following this presentation, attendees will understand:
1. What a GF diet means and some compelling statistics.
2. GF alternatives to wheat and cooking tips and techniques unique to gluten-free baking.
3. How to make GF into a profitable business, serving the millions of consumers who need ready-to-eat 'safe' foods.
4. How to Incorporate ready-made GF foods in your menus.
5. How FDA guidelines impact manufacturers.
6. How to adapt the professional kitchen to accommodate GF customers.
7. See a demonstration on how to make homemade pasta.

"I'm excited that gluten-free is taken seriously by the esteemed chefs of the IACP," says Jean Duane, Alternative Cook. The International Association for Culinary Professionals ( is a not-for-profit professional association which provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink. The worldwide membership of more than 3,000 encompasses 45 countries and is literally a "Who's Who" of the world of food.

'Gluten Free Goes Mainstream' speaker Beth Hillson founded the Gluten Free Pantry in 1993 when the statistics for gluten-intolerance was one in 10,000. Who would believe that just a few years later, the numbers would change so dramatically! Executive Chef, Elise Wiggins offers a variety of delightful gluten-free lunch and dinner entrees at Panzano in Denver.

Jean Duane, Alternative Cook and IACP Entrepreneur Member, loves cooking deliciously "without". Her passion for cooking, combined with her professional training has enabled her to create a series of full-length cooking DVDs, video streams and the Bake Deliciously! Gluten and Dairy Free cookbook. For more information, please visit


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