I do not have Celiac disease, but I do have a slight gluten sensitivity. I actually started eating gluten-free because gluten products have added iron and I have high iron so I couldn't eat regular flours for years. Once I went gluten-free I found how healthy I felt and less bloated so I eat that way mostly. I perfected the chemistry of gluten-free flours in baking so I share how to bake gluten-free with others in hopes they can feel better too!