Celiac Disease is a disease that affects 1 in every 133 people according to the results of a comprehensive study conducted by the University of Maryland s Center for Celiac Disease Research. Celiac Disease is intolerance to gluten, a protein found in wheat, barley, and rye. It is a genetic disorder; therefore, all of the offspring of a person with CD should be tested. For some, the onset of CD brings severe symptoms and a rapid decline. For others, the symptoms are mild and, therefore, health consequences may go unnoticed for many years. Symptoms vary greatly. Intestinal and digestive disorders are the most common such as diarrhea, constipation, oily stools, cramping, and bloating. But CD can have many other symptoms such as failure to grow, fatigue, anemia, irritability, poor muscle tone, and skin rashes. CD can also have no symptoms whatsoever. CD that goes undiagnosed or untreated can lead to severe consequences. The treatment is a strict adherence to a gluten-free diet. Unlike a wheat allergy, even traces are harmful. Though this treatment is simple, it is not necessarily easy. For most, removing wheat from the diet can be a daunting task. Author Jennifer Cinquepalmi was faced with this task when two of her three children were diagnosed in 2001. I was determined to bake and cook varied, flavorful meals as I had before CD, she explains, "And, I wanted to make one meal that was good enough for my entire family to eat. Perseverance and hard work resulted in great recipes that she now shares through her cookbooks. Jennifer also teaches Gluten-Free 101 classes in the Dallas area, teaches gluten-free cooking classes, and speaks to create celiac disease awareness. Users of her first cookbook, The Complete Book of Gluten-Free Cooking have raved about its delicious, easy recipes and "the best gluten-free yeast breads."