Eat Your Way to Wellness

Jessica DeLuise, a physician assistant and culinary medicine specialist, reviews the difference between celiac disease and gluten intolerance. At a local bakery, she discovers options for gluten free flour and how to use it at home. In the kitchen for gluten free sweet potato gnocchi pasta with kale pesto and carrot cake cupcakes with vegan icing. At the table with the founder of Beyond Celiac.