Em Elless has been creating recipes "for decades," but did not pursue a low-carb lifestyle until she learned she was borderline diabetic. "After all those years of following the latest expert diet rules - low-fat and six to eleven servings from the starch group each day! - I gained decades of pounds." She needed to make serious lifestyle changes but it was difficult and time consuming finding products that did not have hidden sugars or that relied heavily on refined white flours and other high carb ingredients. "I worked full time as a professional artist and like most people short on time I wanted recipes I could whip up in a minute, ready to eat a minute later." She found a few "minute muffins" online but each recipe was basically the same with little variation. So her quest for creating low-carb breads and muffins began. She happily discovered that the most nutrient-rich foods also contain powerful antioxidants and other health benefits. She also learned that many gluten-free products contain high levels of refined starches which almost immediately convert to insulin - the fat-storing hormone. "Gluten-free dieters can enjoy many low-carb foods, but low-carbers can't eat most gluten-free breads. Up until now, low-carb gluten-free has been an oxymoron." "Somewhere during this educational wake-up, my life's primary focus changed from art to developing low-carb nutrient-rich interpretations - not just substitutes - of their "refined" counterparts, without the bleached, starchy destructive ingredients." After the successful launch of "Muffins to Slim By" in January, 2013, she turned to researching and testing yeast bread recipes, resulting in the breakthrough cookbook, "Low Carb Gluten-Free Yeast Bread Recipes to Slim By." She is currently exploring recipes for Volume 3 of the "To Slim By" series, the title and topic to be announced in mid 2014.