Product Review
| Special Eats will provide reviews of various gluten- and dairy-free products. If you are looking for a review of a particular food, send us an email request and we will happily do the research. | |
| Pretzels! Wylde Pretzels - Ener-G Foods has introduced a new, delicious pretzel that is wheat-free, gluten-free, soy-free, milk/lactose/casein-free. It is also free of hydrogenated oils and is low in sodium. It has a crisp crunchy bite that will surely satisfy snackers. It is available in 4-ounce and 8-ounce sized bags.Ingredients: Potato Flour, Corn Starch, Rice Flour, Palm Oil, Corn Glucose, Modified Corn Starch, Ener-G Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Potato Starch, Monocalcium Phosphate), Cellulose Gum, Bamboo Fiber, Sea Salt, Yeast. |
Welcome to Special Eats. I’m Sueson Vess and healthy gluten free/allergen-free living is my passion. Being diagnosed with celiac disease, multiple foods intolerances and even ovarian cancer changed my life for the better. As chef and lifelong foodie, I love great tasting food; as the mother of 4 boys I spent a lot of time cooking meals my family would enjoy. But was the food healthy? I was unaware of beneficial and harmful foods – how to pack the most nutrition into every bite of food and still have it taste good.
In 2001 everything changed. Saying good-bye to gluten, dairy and sugar was a challenge however the renewed energy and restored health motivated me to learn more and help others on a similar journey.
“Foods with Benefits” Everything we eat has the power to build-up or tear-down our health. Join me in the kitchen as I guide you to better health by eating foods with benefits, staying away from empty calories learn how to cook with LOVE and PASSION.
I use my skills and experiences to write delicious, healthy recipes free of allergens including gluten, dairy, soy and more. Look for my articles in “Living Without” and "The Autism File” magazines and my cookbook, “Special Eats: Simple Delicious Solutions for Gluten-Free & Dairy-Free Cooking”.
I welcome any questions or comment at 
Facebook
Twitter