I recently subscribed to Eating Well magazine, and in the October issue I just received, there is an article about food allergies. Although it is focused on actual allergies, it does briefly explain the difference between an allergy and an intolerance, and includes a whole paragraph about celiac disease, correctly highlighting that celiacs must avoid barley and rye in addition to wheat and that even trace amounts can cause problems.

The article also includes three allergen-free and gluten-free recipes: Jicama-Apple Slaw, Roasted Vegetable Enchiladas (on corn tortillas), and Dairy-Free Banana Rice Pudding. The recipes even point out that gluten can be hiding in vegetable broth, spices, beans, and rice milk, and recommends checking labels. I was impressed!

It sounds like a great article. Hope I can find it somewhere. Thanks for posting.

I have seen this magazine at Whole Foods and Borders before (possibly Barnes and Noble as well). Not sure if it is on the newsstand yet though.