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An article from www.aboutoliveoil.org that will put all your worries about cooking with olive oil to rest!

The secret behind our gluten free breads is based on the craft of traditional baking, special recipes and the use of natural, carefully selected top-quality ingredients.

Gluten is a protein substance that is present in certain cereals, such as wheat, oats, barley, rye, emmer, kamut, spelt and triticale.    

10 Questions and 10 Answers from Dr. Schar!    1. Am I at risk of nutritional deficiencies with I switch to gluten free?   2. What happens if you eat gluten free when you don't have coeliac disease?    3. Can I make some "gluten-exceptions" as a Celiac?   4. When will I start feeling better after my Coeliac disease diagnosis?   5. Do I need my own kitchen utensils as a Celiac?   6. If I have Celiac disease, is it possible that my children will have it too?   7. Can I drink beer as a Celiac?   8. What about eating chips as a Celiac?   9. How about eating ketchup as a Celiac?   10. Can I eat oats as a Celiac?

There are multiple ways to Use Extra Virgin Olive Oil. Whether you are using it raw for dressing, stir-frying, or grilling Extra Virgin Olive Oil is a great choice.