ABOUT THE AUTHOR

What began as a solution to Dr. Carol Fenster’s own wheat intolerance has grown into an internationally recognized business serving people with food allergies, celiac disease, and autism. Today, Dr. Fenster has published six books and is actively involved and recognized as a leader in the area of food sensitivities. Her books are acknowledged by the Gluten Intolerance Group of North America, the Celiac Disease Foundation, and the Celiac Sprue Association as important resources for celiacs. Many autism organizations also support her work.

Dr. Fenster developed a gluten-free product line for a national company, and she consults with manufacturers and teaches cooking classes. Her recipes appear in numerous books, including those published by the American Dietetic Association. She is a member of the International Association of Culinary Professionals. She appears on Food for Life, an allergy-free cooking show on the Health Network. Her articles and recipes and reviews of her books appear in magazines such as Woman’s World, Taste for Life, Vegetarian Times, Veggie Life, Better Nutrition, Gluten-Free Living, and Living Without; professional journals such as Today’s Dietitian; and newsletters from organizations such as the Food Allergy & Anaphylaxis Network (FAAN), the Gluten Intolerance Group, and the Celiac Disease Foundation. She is the former Associate Food Editor of the magazine Living Without.

Dr. Fenster has a degree in home economics from the University of Nebraska. She holds a doctorate in organizational sociology from the University of Denver, where she has also been a faculty member.