Gluten and Dairy-Free eCourse Review and Giveaway

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We started our real food journey in January of 2009 after reading Nourishing Traditions by Sally Fallon and Mary Enig.  I’ve have mentioned several times (so much that I probably sound like a broken record) that we made changes very slowly in order to accommodate our budget and to make lasting changes.

KerryAnn of Cooking Traditional Foods

That first summer after we started on real food I signed up for the Cooking Traditional Foods menu mailer published by KerryAnn Foster in order to help me with recipes and meal ideas. I didn’t follow the mailer completely since we didn’t eat real food at every meal but it was such a help to have ideas and plans. And while these menu mailers where designed to be gluten and dairy-free they still worked wonderfully for my family (we are not gluten or dairy free).  I was always super impressed with the recipes in these meal plans and the amount of work that KerryAnn put into them. Also important to note, every recipe of hers I made was a winner.

Fast forward.  KerryAnn continues with her original menu mailer and has also added a budget menu mailer in response to our current economy. KerryAnn saw a need for a budget menu mailer and met that need still providing the food preparation techniques of traditional food diets.

And on April 30, 2012 KerryAnn met another huge need.  She launched the Gluten and Dairy Free Traditional Foods eCourse.




An eCourse designed specifically for those who need (or want) to eat gluten and dairy-free while adhering to the food preparation techniques of traditional food diets.

This 14 week eCourse is jam-packed with 85 videos, 18 menu mailers (yep, the ones I mentioned above and love), 11 eBooks, a monthly conference call,  members only discussion thread and permanent access allowing you to work through the eCourse at your own pace.  All of this for $119 using my special discount code (retail price is $140, with a 15% discount using my code REALFOOD). Take a look at this sneak peek video, a recipe from Week 5– White Chicken Chili.



Need more details? Click here to see exactly what each week’s lessons include and two additional sneak peek videos.

Enrollment is open at any time -don’t worry about getting behind, this eCourse is designed to work at your pace.  Another great benefit, this eCourse is designed by a mom whose children are also gluten and dairy free meaning all recipes are kid tested.  KerryAnn, her husband Jeff, and children live the gluten and dairy-free life and share with you their years of experience.  Plus, I’ve been getting to know KerryAnn as part of the Nourished Living Network (she is the founder of the network) and she is wonderful. A very real and honest person. I love that!

$119 for a 14 week eCourse (actually longer considering you have continuing access) breaks down to $8.50 each week.  Be sure to use this link and the coupon code REALFOOD at check out. The 15% discount that my code offers is the best discount available.


Gluten and Dairy-Free eCourse Giveaway

KerryAnn is generously offering one permanent membership to the Gluten and Dairy-Free eCourse to a Real Food for Less Money reader.

We’re trying something new for this giveaway. I’ve heard great things about using rafflecopter so we’ll give that a try. Use the widget below to enter this giveaway.  The giveaway is open to everyone. This giveaway closes on Sunday, May 13 at midnight Eastern.  The winner will be announced on Tuesday, May 15.


This giveaway is closed!

I know you can’t wait to get started with this terrific eCourse. Go ahead and sign up today, if you win the drawing your money will be refunded. What a great deal that is!

What is your biggest challenge with cooking gluten and/or dairy free?

Disclosure: KerryAnn gave me a free membership to the eCourse in exchange for this review. All opinions given are my own. My original menu mailer review was based on my own purchase of the menu mailer and my experience using the mailers.  If you make a purchase from Cooking Traditional Foods (Cooking TF) that originates from this post I will receive a commission.  Thank you for supporting both Cooking TF and Real Food for Less Money with your purchase.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


  1. Erin Darling

    My biggest challenge with GF baking is by far trying to come up with “real” breads. None of the recipes produce anything like the hearty, toothy, crusty artisan breads I so love. Thanks for an awesome giveaway, Millie (and KerryAnn!)

  2. Kirstin

    My biggest challenge is a stubborn husband who things that all of the GF stuff is “weird” or “gross” also bread, I am a big sucker for tasty crusty bread and the GF ones just aren’t the same.

  3. Erin

    My biggest challenge with dairy free is simply giving up melty cheese, such a weakness of mine, especially with a crusty, chewy loaf of artisan bread, which I suppose makes that a prime difficulty too…

  4. Megan D

    My biggest challenge is creating meals that all of us will like even though my son is allergic to wheat and dairy!

  5. Pei Lu

    We’re gluten free & dairy free at home. We haven’t been able to find good bread recipe so my family really miss eating bread.

  6. Heather

    My biggest challenge is that I love cheese so much. Although I’m not willing to give it up completely, I’d like to learn more about cooking without it. Gluten is my main problem and it can be challenging to learn to live without the breads I’m so accustomed to. But I know there are healthy alternatives available.

  7. courtney

    Everything right now is my biggest challenge. My baby(10mths) has been having issues and we found out that we need to do a gluten free diet with her (no gluten, dairy and soy)….. I never realized, even if it says gluten free that there could still be gluten in it (I have to read EVERYTHING), and with 7 children it is somewhat time consuming.

  8. elizabeth

    We are trying dairy and gluten free due to suspected allergies and are always on the go. It is hard to have easy quick stuff that is allergen free

  9. Ellen

    We miss having a good sandwich bread. I’ve been learning how to use a bread machine and trying some things out. My daughter really misses participating in birthday parties, although we always bring our own cake to share.

  10. Kristin

    Eating GFCF mitigates the damage autism has done to my son’s digestive, and immune systems. I would love to be educated, and challenged by the ecourse giveaway!!

  11. jenn

    My biggest challenge is the expense of the gluten free flours and pantry items. Also trying to get the same taste from gf.

  12. Justine

    My biggest challenge cooking gluten free is the family. Gluten, to them, is something abstract and they don’t quite understand how damaging it can be to the body. DH is the most frustrating really because he “says” he understand and then a second later could be scarfing down a PB&J sandwich!

    My biggest challenge cooking dairy free is just finding good substitutes and getting used to using those substitutes. Plus, I like dairy! =X

  13. Ashley

    My biggest challenge is time and taste. Nothing seems to be a good fast meal. And I wasn’t much of a cook before we found out my daughter has celiac disease, so trying to learn to cook has had its challenges 🙂

  14. Jennifer

    Kerry-Ann’s menu mailer taught me to cook gluten free when I needed to learn that. Amazing! I am just trying to learn gluten free sour dough now. And tonight’s experience was less than stellar.

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