At around the age of 18 I was diagnosed with Irritable Bowel Syndrome (IBS). It took many years for me to discover that wheat and gluten were causing many of my symptoms. Once I removed them from my diet my bloating significantly reduced and I was able to eat without pain. Fast forward to 2007 when my daughter was born. She entered the world screaming and didn't really stop until she was finally diagnosed with egg and milk protein allergies at the age of 9 months. Being a keen cook and scientist I leapt to the challenge of making food that we could all eat. Then in 2010, she was diagnosed with coeliac disease, a life long autoimmune condition that necessitates a strict gluten free diet. I never wanted her to miss out on anything. I made it my mission to create wholesome food that we would all enjoy together whilst bringing her up to be happy and healthy. I won't lie. It's been hard at times. Understanding what she could eat, how to prevent cross-contamination, how to read food labels, how to manage the kitchen and bake delicious treats...but I've never given up and I'm always learning. Now I'm ready to share everything I've learnt with you.
- 2.1 Introduction
- 2.2 What is gluten and where is it found? FREE TRIAL
- 2.2.1 What is gluten and where is it found checklist - download
- 2.3 What is coeliac/celiac disease and why does it matter?
- 2.4 What is cross contamination and why does it matter?
- Resources - Celiac/Coeliac Societies Around The World
- 3.1 Introduction
- 3.2 Naturally gluten free foods FREE TRIAL
- 3.2.1 Naturally gluten free grains and flours - download
- 3.3 Alcohol and drinks
- 3.4 Understanding food labels
- 3.4.1 Food labels checklist - download
- 3.5 Going shopping
- 3.5.1 Meal planning document
- 3.6 Tricky foods
- Celiac/Coeliac society food directory links
- Other reading - allergen labelling laws
- 4.1 Introduction
- 4.2 Setting up your kitchen FREE TRIAL
- 4.3 Avoiding cross contamination
- 4.3.1 Avoiding cross contamination download
- 4.4 Store cupboard essentials - a tour of my kitchen
- 4.4.1 Store cupboard essentials - download sheet
- 4.5 Cooking gluten free food
- 4.5.1 Example meal plan - download
- 4.6 Gluten Free Baking
- 4.7 Eating on a budget
- Further reading, resources & blogs
“I am currently doing this course and can thoroughly recommended it, even after 8 years living with Coeliac Disease it's taught me things I didn't know, given me ideas on new foods to research and try and it's made me feel thankful that someone else 'gets it'.”Rebecca
“Vicki is a real inspiration when it comes to a wholesome, gluten-free lifestyle. I have loved every single recipe I have tried on Vicki’s site, and she’s helped me many times when I wasn’t sure what I was doing with my daughter’s wheat-free diet. Vicki is a scientist, recipe developer and presenter, and she even created her very own gluten-free flour blend (the best one on the market if you're asking me!). She switched to a gluten-free diet when she was diagnosed with IBS, and her daughter was diagnosed with coeliac disease when she was 3 years old. Vicki helps people every day through her blog, delicious recipes and when she does food demonstrations.”Mel
“One of the first things our consultant said when our 8 year old son was diagnosed with coeliac disease was "Have you heard of the Free From Fairy?!" Her knowledge and support have been nothing short of amazing. ”Paul
“Lovely lady, very friendly and helpful and the flour is brilliant!”Belinda
“Vicki's advice is always welcome and illuminating.”Crystal
How long do I have access to the programme for?
Once you buy the programme you have access to it for a year. You will find that you revisit sections and resources in the course many times. If you are going on holiday you'll find the country specific resources useful to discover how do deal with your diet abroad.
I don't live in the UK...is the course material still relevant to me?
Yes, I have designed the course so that no matter where you live you'll find it useful. There are specific country-related resources included and I've covered food labelling legislation for Australia, Canada, Europe, USA and New Zealand.
How much support will you give me?
When you join the programme you will be given details of a closed Facebook group where I, and others on the course, will be available to help you. Every Friday I will be available to take questions live in the group. In addition to that there is a discussion section in the course where you can ask questions. If you'd like more support then my advanced programme might suit you better. That will include a weekly question and answer session along with monthly cookery webinars. I will be launching that in the coming months and you will be able to upgrade to that from this programme if you wish to do so.
How do I pay for the course if I am in a country that doesn't use British pounds?
When you go to pay for the course you will be charged the equivalent price in your own currency...this will happen automatically.