Just the other day a friend asked me, “Is goat milk dairy-free?” Or, more specifically, “Is goat cheese dairy-free?” My first question to this...
My gluten-free refrigerator nightmare. OK, so I admit it. Things have gotten out of hand…gluten-free things…specifically, gluten-free flour. My downstairs refrigerator (yes we have two,...
My son ordered the chicken guacamole melt with a side of hand cut fries. It came with unbelievably good and normal-sized gluten free bread. I had to ask what brand it was it was that good. Thats when I found out that they baked it on the premises and have an entire bakery in their basement that is divided up to avoid cross-contamination. I had a cobb salad and an order of their Disco Fries, hand-cut fries served with a side of brown mushroom gravy and a side of cheese sauce for dipping. DELISH!
In the past there wasnt much gluten-free food available, aside from maybe an Italian ice or kettle corn, so we set out to get either of these. Then my husband saw it: a chalkboard sign that read The Celiac Epicurean, local, farm fresh, 100% gluten-free.
OK, so our house has held at least one celiac/100% gluten-free person for over 12 years now and we still go to gluten-free festivals. Why do we do it? Thats easy. Gluten-free food is darn expensive; some of it is fantastic-tasting, but lets face it - a lot of it is still not very good. So if you are like me, and I suspect a lot of you are, you find a brand of something, say pizza, that you like and you stick with it for years. Its good, so why risk wasting your money on trying something else that is quite possibly subpar? You are content or at least youve accepted your lot in life.
Yesterday my son (gluten-free for the past 12 years) started his first day as a summer camp counselor presiding over 7th and 8th grade kids at a summer camp for inner city kids in Hartford, Connecticut. Yippee!...his first real 5-day-a-week job ever.
Whereas my son and I (both gf) usually have to do with less, or settle for not exactly what we would like when on vacation or out at a restaurant, when at the cabin we eat just as well, if not better, than everyone else (HINT: I do the packing).
Several months earlier, Mike had been diagnosed with celiac disease and I was spending enormous time and effort learning everything I could about the gluten-free diet. Just when I thought I had it figured out, I realized that I’d overlooked the most basic element of our religious practice—the communion wafer, which Mike would be receiving for the first time.