NORWAY — A seminar will be offered on the complexities of going gluten free from 5:30 to 7:30 p.m. Friday, Oct. 19, at the Fare Share Commons, Main Street.

Cross contamination and hidden sources of gluten will be discussed. With growing awareness about gluten intolerance, celiac disease and other autoimmune diseases that may fare better on a gluten-free diet, there has been an increase in offerings of gluten-free products and menu selections.

Many people who are gluten intolerant are still wary of trying gluten-free dishes that they have not prepared themselves for fear of cross contamination or the use of a hidden source of gluten in an ingredient.

“Living Gluten Free, The Continuing Story” is intended to help reduce the incidence of cross contamination and to share information on hidden sources of wheat, barley and rye, the sources of gluten that make those who have a sensitivity to gluten sick.

The session will also include latest news, a tour of the Fare Share Market and, time permitting, attendees are invited to bring their favorite recipes to convert to gluten-free. A fee of $8 includes handouts and refreshments.

Suzanne Dunham leads the seminar. She has been giving Living Gluten Free seminars and cooking classes since 2005, and recently opened a licensed commercial kitchen that is totally gluten free at the Dunham Farm in Greenwood. She now offers a line of her own gluten-free products including baked goods and mixes for pizza crust, pancakes and tempura batter, which can be found at Fare Share and PieTree Orchard, Sweden.

Preregistration is not required but suggested; call Suzanne at 665-2967 or email dunhamfarm@msn.com.