Cappuccino Ice Cream
Sesame-Dijon Crackers and Dip Crispy Southern Chicken
Crepes with Brie Cheese and Caramalized Apple
Two-Minute Tuna Salad Sandwich Wrap

Jenny Lass
Jodi Bager

Jodi Bager and Jenny Lass are living proof of the healing powers of the food they create. Both diagnosed with debilitating diseases, they turned to the Specific Carbohydrate Diet (SCD) to control their symptoms. After meeting at an SCD potluck, they began experimenting in the kitchen together and developed a vast repertoire of mouth-watering recipes.

Jodi Bager is the president of Grain-Free JK Gourmet, a Canadian baked goods manufacturing company, and a baking services consultant. In 2000, after the birth of her second child, Jodi was diagnosed with ulcerative colitis, a life-destroying intestinal disease. In her search for alternatives to heavy doses of steroid drugs, she tried the SCD. Accepting the challenge of cooking without grains, refined sugars, or gluten, she began baking with the foods she was allowed: nuts, seeds, honey, most animal protein, fruit, and some vegetables. From these efforts, both her company and the Grain-Free Gourmet books were born.

Born and raised in Toronto, Jenny Lass is a medical writer and holistic nutritionist. She graduated with an MA in medical geography from the
University of Toronto in 1998 and earned a diploma from the Canadian School of Natural Nutrition in 2010. In 2001, she was diagnosed with celiac disease and was inspired to combine her love of writing, science, and cooking for the Grain-Free Gourmet books. She also co-authored The Canadian Guide to Psoriasis (John Wiley & Sons Canada, 2011).

TacosCappuccino Ice CreamLemon-cranberry TartsSesame-Dijon Crackers and Dip© Copyright 2012 Grain-Free Gourmet