Colette Martin
Food allergy advocate and author
Colette Martin is a food allergy mom and an expert at allergen-free baking. Her son was diagnosed with EoE in 2001, and his triggers include wheat, milk, eggs, soy, and peanuts. She understands first-hand what it means to transform a kitchen to accommodate dietary restrictions. Colette’s first book, Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts was published in 2001. She is a contributor to Living Harvest, When Fridays Were Fridays, Living Without magazine, and Forbes.com.
What does the Food Allergen Labeling and Consumer Protection Act require?
Will my baked goods still taste good, even if I’ve removed wheat, eggs, and dairy? 
How can I make baked goods cost-effective when I’m using specialty replacement ingredients?
What options exist for those with egg allergy?