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These 'Salmon Boats' are featured in our "Let's Party" book. Easy and incredibly tasty and economic to serve.	Our individual journeys to a Gluten-Free lifestyle were made out of necessity. Issues related to gluten intolerance were almost unheard of nearly 20 years ago. Few people understood the health issues, and even fewer knew how to shop or prepare healthy and inexpensive meals. We have learned alot and hopefully our travels can make your journey significantly easier! In 2013, No Hassle Gluten-Free was born. The company was born out of a vision for helping others through the transition to a gluten-free lifestyle. Both of our families had made this transition. In the process, we had collected and developed recipes, tips, and techniques that could help others. We have over nearly 30 years of combined experience mastering a healthy gluten-free lifestyle. We began talking and counseling other people who had or were trying to make this same transition. We listened to their challenges and needs and shared our experiences with them. We then created a series of electronic, low-cost 'how-to' cookbooks that showed people how to make the transition, avoid cross-contamination, improve nutrition, and learn how to save money preparing tasty and nutritious foods. We have currently published five electronic cookbooks on Amazon with a new book coming in January 2017.	Available Books: Transitioning to a Gluten-Free Lifestyle with Healthy & Easy Recipes   Healthy & Easy Summer Recipes Wedding Cakes  Healthy & Easy Recipes--Let's Party! Transitioning Kids to a Gluten-Free Lifestyle with Healthy & Easy Recipes
High protein, low sugar pancakes featured in "Transition to a Gluten-Free Lifestyle..." book.	Nadia Pereverzina was born in St. Petersburg, Russia, and immigrated to the United States in 1991. She received her Physical Therapy and Massage degree from Kazakhstan State Medical College in Kazakhstan. She has worked in medical massage for over 20 years (and certified at a master level). Several members of her family are health-related careers. Her interest in gluten-free cooking started 10 years ago in response to her son’s newly diagnosed gluten sensitivity. When not helping clients or working in her gluten-free test kitchen, Nadia enjoys fishing, beekeeping, mushroom picking, and gardening. She lives with her family near Portland, Oregon.		What's Coming? We are working on the following titles: A More Perfect Allergy-Free Pantry/Shopper Tips A Care Providers Guide for Supporting a Gluten-Free Lifestyle Transitioning Teens & Tweens to a Gluten-Free Lifestyle with Healthy & Easy Recipes Maximizing the Performance of Gluten-Free Athletes
This dish is perfect for at home or for potlucks. It is very tasty and is featured in  "Transition to a Gluten-Free Lifestyle..." book.	Kathleen “Kath” Collier is a writer from the Pacific Northwest. She was diagnosed as a Celiac in 1997. Kath was referred to Nadia in 2003 for a  injury which lead to discussions about health and eating right, and eventually to the development of No Hassle Gluten-Free.  Kath graduated with honors from Ellis College, New York Institute of Technology in 2005 with interdisciplinary writing degrees. She has been publishing internationally since 1980 in a number of venues. Interests (and published articles) range from gardening and ethnobotany, cooking, music, to project planning, facilitation/meeting management, communications, and computer information systems. Kath worked as a systems/management analyst and writer for natural resource management agencies over 30 years.
Honey Cake is a special treat at any time. The little cakes will 'keep' for a very long time  (f rom the "Wedding Cakes" book).	Nadia is a fabulous cook and was encouraged for many years by friends and family to create a cookbook. She and her husband previously owned and operated a Russian restaurant where she was able to develop many recipes and techniques. Nadia shared her dream with Kath in 2010 and the process of creating the how-to cookbooks began. We bring years of practical experience and expertise both in working with food preparation and allergies, as well as, the publishing industry, that contribute to the overall business goals. We work colaboratively on producing the publications, testing recipes, tips, and techniques. We also get a little help from our friends and family who provide support not only as evaluators but also with the business end of the process, advice on technology and social media, and medical research. We are very fortunate to be blessed with such help and kind advice. Contact Us

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