“People with irritable bowel syndrome or celiac disease have a harder time tolerating gluten, sugars and dairy and can get sick from cross-contamination very easily—especially since the Food & Drug Administration (FDA) allows 20 milligrams of gluten in products labeled gluten-free,” explains John Griffin, founder of Griffin’s Grain-Free Goods. “I realized the best benefit was to teach people how to make the cookies. It allows those who attend the ability to control their environment and make food with tools they can trust so they don’t have to worry.”