Jodi Bager is the president of Grain-Free JK Gourmet, a Canadian bakedgoods manufacturing company, and a baking services consultant. In 2000,after the birth of her second child, Jodi was diagnosed with ulcerativecolitis, a life-destroying intestinal disease. In her search foralternatives to heavy doses of steroid drugs, she tried the SpecificCarbohydrate Diet (SCD). Accepting the challenge of cooking withoutgrains, refined sugars, or gluten, she began baking with the foods shewas allowed: nuts, seeds, honey, all animal protein, fruit, somevegetables, and some dairy. From these efforts, both her company andthe Grain-Free Gourmet cookbook series were born.

Born and raised in Toronto, Jenny Lass is a freelance writer andcooking consultant with an MA in medical geography from the Universityof Toronto. In 2001, shortly after she established her writing companyWordLink Communications, she was diagnosed with celiac disease andturned to the SCD when the gluten-free diet didn’t relieve hersymptoms. She was inspired to combine her love of writing, science, andcooking for the Grain-Free Gourmet cookbook series.

Jenny and Jodi met at an SCD support group and began experimenting inthe kitchen together. They decided to write an SCD-friendly cookbookthat would help people with limited food choices rediscover the joy ofeating and in 2005, Whitecap Books published their first foray into theculinary world, the bestselling Grain-Free Gourmet: Delicious Recipesfor Healthy Living. Everyday Grain-Free Gourmet: Breakfast, Lunch andDinner is the second book in this series.