About a month ago, I shared a post about the new Gluten and Dairy-Free Traditional Foods eCourse from KerryAnn Foster of Cooking Traditional Foods (CTF) fame. She poured herself into what I consider to be a much needed eCourse for anyone or any family trying to go gluten or dairy free! I speak from experience when I say the going “gluten free” is really, really extraordinary difficult. Going it alone is honestly not easy or practical. You really do need support along the way.
This eCourse is the BEST support you could ever invest in as you make your way through a gluten free and/or dairy free transition OR as you continue on a journey that you have already started.
The Gluten and Dairy-Free Traditional Foods eCourse covers how to go on a gluten free diet and a dairy free diet while staying on a traditional or whole foods, nutrient-dense diet as outlined by Nourishing Traditions by Sally Fallon, Nutrition and Physical Degeneration by Weston A Price, The Maker’s Diet by Jordan Rubin, and more.
This course is geared towards those new to the gluten and dairy-free diet, but those who have been eating this way a while will find plenty to enjoy as well.
If you’re going gluten and dairy-free and you eat a Traditional or Whole Foods diet or you want to eat healthier, this eCourse will help you get on your feet and give you confidence that you don’t have to spend a lot of time trying to figure out what to cook as the planning and the recipe selection, the shopping lists and more are already done for you! You can enjoy nutrient-dense meals without the stress of finding recipes and writing up shopping lists.
You will have PERMANENT ACCESS TO UPDATED MATERIALS!!! As new information becomes available in the world of gluten and dairy, CTF will update their course materials. Your access to the course material is permanent. CTF will keep the course content updated and notify you any time there’s a new study about celiac or gluten intolerance or new information on certification organizations, products, testing and more that might impact you and your health.
The course includes over 85 videos, fourteen weeks of lessons including eBooks and handouts associated with some lessons, access to the Recipe Archive for 14 weeks, a 14-week subscription to the Classic Menu Mailer, a monthly Q&A conference call, the ability to interact with other eCourse users, discounts on our other products and from partner companies and more! In total, you receive over 85 videos, 11 eBooks and 18 Menu Mailers containing hundreds of recipes along with ample opportunity to interact with the author and other members!
The course outline impressive and you can see it over at my original post!
KerryAnn was kind enough to give me access to this eCourse and I am beyond impressed! The content is rich, informative, but very easy to understand and digest. KerryAnn keeps it real – she isn’t going to tiptoe around anything. After all, this is to help you better your health!
I love the videos. I am not much of a video learner but these videos clearly had a lot of time and planning that went into them and I absorbed a lot. There is also a written transcript available just in case the videos do not really float your boat.
There is a lot of good information in this eCourse that actually was new to me. I thought I had all the hidden sources of gluten and diary dialed in but nope! There were some I actually never knew about.
Right now, I am on week 5 of this course and loving it all! Last week was my favorite week thus far. It was part of the “purge” portion of this eCourse. Let me tell you…I purged the heck out of this house. I had no clue that we had so many hidden sources of gluten around. It really does pay to have someone leading you around your house with your nose to the ground, sniffing out hidden gluten.
KerryAnn has been fielding a lot of questions about this eCourse and I thought it would be helpful to post those here. Below are the questions with KerryAnn’s responses.
Is the eCourse appropriate for those on, paleo, primal, GAPS or SCD?
This class contains gluten-free grains, starches and many other foods that are not allowed on paleo, primal GAPS or SCD diets. While some of the recipes will be suitable, I haven’t yet gone through and classified all of them to be able to give you a percentage.
Is this class low-carb?
No, it is not. There are a mixture of recipes with various levels of carb content. However, there are plenty of recipes that are served over a starch or grain so you could omit those to make the dish lower in carbs.
Is this class free of other allergens such as soy or egg?
No, it’s not totally free of other allergens. For soy, I do have a soy sauce replacement recipe you can use and that would remove all of the soy out of the class. For egg, I have a variety of egg-free recipes listed and I do notate where various egg replacers would or would not work. There are some recipes in the class that can not be made egg-free.
Are you a dietician?
No, I am not. I do not have a degree in medicine, nutrition or dietetics. I am presenting this information solely from the viewpoint of someone who has lived with celiac disease for years and the material is about how to cook gluten and dairy-free foods and practical application. The course does not contain medical information or advice or specifics about diagnosis. I recommend you consult a trusted health care advisor for those questions as I will not be able to give medical or nutritional advice.
What if I get busy and can’t complete the class in 14 weeks?
No worries. The videos, handouts, eBooks and links are never taken down. The course material is permanently accessible to you, so you don’t have to worry about trying to get it done by a cut-off date.
Are the Menu Mailers gluten and dairy-free?
Yes. We have three celiacs in my house and my son is still dairy-free. My daughter and I only consume small amounts of raw dairy now, and we don’t cook with it, just drink it. Everything in my Menu Mailers, print and eBooks and this eCourse and almost everything on my blog is written from the GFCF viewpoint. However, if you do consume gluten or dairy, you can still use the recipes as they’ll work with some minor adjustments.
Will this eCourse work for me if I am gluten-free but not dairy-free?
Absolutely. Instead of using the suggested alternative milks, you can just use cow milk. And you can use butter instead of coconut oil in most of the dishes, too. If cheese would work with a meal, I do list it as optional, in case you are feeding someone who can have dairy or you are able to go back on dairy at a later time.
KerryAnn is generously giving away ONE spot in this eCourse! That is a $149 value but really, it is invaluable! You would love to win this right?
Mandatory Entry: Head over to the official eCourse page and check out the course outline! Leave a comment letting me know what looks most interesting to you and where you need the most help! Be sure to leave your email address if it is not linked to the profile!
Would you like two more entries? Leave comments for each one you do!
Subscribe to Cooking Traditional Foods’ Newsletter. If you already do this, that counts too! If you are a new subscriber you will get a complimentary copy of a recent Menu Mailer.
Become a fan of Cooking Traditional Foods on Facebook. If you are already a fan that counts too! (You must use your personal FB page NOT your business or blog FB page).
This giveaway opens today, June 3, 2012 and closes June 10, 2012 at 11:59pm PST. Winner will be selected via random.org. I will email you and you will have 48 hours to respond before another winner is selected.
Interested in purchasing this eCourse? If so, head on over to the official eCourse page and make the best investment in your health that you can make! Trust me, you will be glad that you did!