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 freelance writer and cooking consultant. She graduated with an MA in medical geography from the University of Toronto and established her writing company WordLink Communications in 1999. 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.

Jodi and Jenny continue to educate the public about the SCD by teaching grain-free cooking classes that help people with limited food choices rediscover the joy of eating and speaking to support groups across North America.