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Elizabeth King Humphrey removed gluten from her diet to improve her thyroid and autoimmune disorders and also influenced her family to become gluten free. Their adventures have included discovery of the perfect sandwich bread, the preparation of countless gluten-free meals, and the exploration of accommodating restaurants. She has written for various publications and contributed to books, including Reader’s Digest‘s Know It All. She teaches online copyediting courses for University of California San Diego Extension and enjoys reading and experimenting with the gluten-free cookbooks she reviews for the San Francisco Book Review.
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