Sheryl Goldstein’s common sense and extended network of connections in a variety of walks of life enable her to answer all of those practical questions that snag us every day and prevent us from moving forward. If she can’t provide the information on any particular point, she can always find someone who can.

So go ahead… and ask Sheryl,


  1. Sheryl

    I was recently diagnosed with celiac. I was talking with my coworker Sandi McGee and she recommended your site. I love to bake and feel like I am at a loss. Do you make your own flour mixes? What flours do you recommend? Also do you have any suggestions for pizza crust, my daughter will miss pizza and movie nights.As far as thickening sauces do you use cornstarch or arrowroot? Last question, do you have a favorite brand of bread crumb that you recommend? Thank you adrienne

    • I would love to make suggestions for foods you daughter will love. I do not make a standard flour mix, but prepare different combinations depending on the dessert I am preparing. Pizza crust is a tough one, since I have yet to find or prepare one that gives me the crunchy and greasy texture that I miss. As for thickening agents, I use tapioca starch or a mixture of 2 parts millet flour to 1 part butter. I try not to eat corn or corn products because of the studies regarding how corn is processed and grown and how it is affecting our bodies. Let me know how else I can help.

  2. Sheryl,
    Enjoying your flourless chocolate cake! How you had a wonderful trip home.
    Natasha and Eric

    • Make that HOPE – HOPE you had a wonderful trip home.

  3. Dear Sheryl,
    Thank you so much for contacting me. I, too, love the way you spell your name.

    It would be my pleasure to be a guest on your show and I will let you know when I will be in your part of the country.

    In the meantime, I look forward to following you and your show on-line.


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Gluten-free Recipes

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