Ask author and chef Kristine Kidd about cooking and eating gluten-free

Health experts estimate that as many as a third of us have some level of intolerance to gluten -- a protein found mostly in wheat. And gluten shows up in more than bread and cake -- foods you might not guess, such as sauces and herb mixes.

On Thursday, at 11 a.m. Pacific time, we’ll talk with Kristine Kidd, who has been gluten free for years and has written a cookbook called “Weeknight Gluten-Free.” She spent two decades as an editor at Bon Appetit magazine.

We hope you will join us live, or if you can’t, please listen to the archived conversation.

mary.macvean@latimes.com

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