Ms. W, author of The Joyful Celiac blog and an old friend, stopped by the other night to eat decadent hunks of stinky cheese on Grindstone Bakery's quinoa bread and talk about ways that she finds nourishment, joy, and deliciousness in her strictly gluten-free kitchen and life.
In 2003, Ms. W was diagnosed with celiac disease which is a digestive condition triggered by consumption of gluten. (For more information, see the Mayo Clinic.) There is no cure, but the condition can be managed through a diet free of gluten, which is not easy to accomplish, especially in this era of processed foods and fillers.
At first, Ms. W had to learn to manage her gluten intake on the macro level; in other words, no bagels. Then she eliminated spelt, barley, rye and all other obvious forms of gluten, and finally, she dealt with the micro level in items like vanilla extract and even some teas. "Gluten," sighs Ms. W, "is hiding everywhere. Good thing you can get whole vanilla beans."
So how does she manage? Well, quite healthily and joyfully. Pleasure in shopping, preparing and eating food is not lost to her, despite the fact that she is on a medically-restricted diet. Here are some of her essentials picks for supporting a joyous, gluten-free life.
1) Always have a mason jar of gluten-free mixed grains in the cupboard such as dark quinoa, millet, amaranth, or wild rice. For breakfast, she cooks them up in butter with cinnamon and a vanilla bean, and tops with dates or fresh fruit, and occasional splashes of cashew milk. In the evening, she'll roll them into balls with cooked sushi rice, hijiki, and ginger and bake them in the oven.
2) The Vita-Mix, a super powerful blender that can turn anything into a flour. Once you have one, says Ms. W, you can't go back. She uses her vita-mix for making nut milks, pureed soups, pates and an endless list of alternative flours.
3) A Dehydrator. Lately Ms. W has found this to be a secondary tool as it's a little loud and uses at lot of space and power. But it's really handy for making crackers and homemade Lara Bars, as well as granola.
4) Pamela's Baking and Pancake Mix. Every now and then, after a long, cold, foggy, bike ride, Ms. W will treat herself to a batch of blueberry pancakes made with Pamela's (famous to all celiacs), local eggs and her mom's maple syrup.
5) Never let your kitchen go bare. Having a well-stocked pantry and a refrigerator full of delicious produce is essential to keeping the deprivation blues at bay. Ms. W proudly spends a lot of money on food. "It's a priority," she says. "I don't have cable TV, but I do have organic blueberries and a steady supply of fresh vanilla beans."
6) Big Leafy Vegetables. Lots and lots of kale, cooked or raw, for breakfast, lunch or dinner. Roasted Vegetables. Make in large batches and you will always have delicious and fast food on hand. Fresh Spices. Use whole spices as much as possible for the best flavor.
7) Never leave the house without food you can eat or at least a plan for where you will eat. "It was hard, but I had to learn to ask about every ingredient when I ate out," says Ms. W. "I had to learn to value myself enough to ask. I had to grow up a lot."
8) The tiffin. The tiffin (pictured above) is a stack of metal containers used in many parts of the world to carry food. Besides being practical, the tiffin helps to make food look more beautiful and appealing, and that makes for a more pleasurable eating experience. "It helps you to feel like you're not getting second best, which is important for people on medically-restricted diets."
9) Eat with other people as much as you can. It's hard sometimes to not feel marginalized when you can't participate in a great, groaning feast with your friends. So whenever you can, celebrate with the many foods you can share together. And go ahead and bring your gluten-free dish. You don't have to make a big deal about it being gluten-free: as long as it's yummy and nutritious, it will appeal to everyone.
Describe a recent favorite meal. "A wedge of Mt. Tam triple-cream cheese, a perfect, gorgeous peach and a handful of raw walnuts."
Any final words? "Try to have a bare minimum of three colors on you plate. It's pretty but its also nutritious. Be careful about eating junk food versions of gluten-free foods -- they're just as nasty as the conventional ones. Don't dwell in a place of exclusion and marginalization. Maximize your nutrient-to-joy ratio and create a life of pleasure. "
As an old friend of Ms. W's, I can attest that I have always enjoyed our meals together and have never found them to be less than satisfying. As a matter of fact, there are often great culinary discoveries to be found in her kitchen. That Grindstone bread wasn't half-bad. As a matter of fact, it was really tasty.
Find more gluten-free tips and recipes on Ms. W's blog, A Joyful Celiac.
Related:
Crispy, Chewy, Gluten-Free: Socca (Chickpea Pancake)
What Are Some Wheat-Free Recipes for Gifting?
Can You Recommend Good Gluten-Free Resources?
(Originally published August 13, 2010)
(Image: Dana Velden)
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I've been gluten/soy/corn free for years now and I still LOVE to cook! It's exciting because I get to experiment with making gluten free recipes and most of everything I eat is made from whole foods - so it's usually super healthy. I do find it hard and often frustrating to go out to eat though - but I always have a g-free snack bar on hand. My friends always tell me that they feel bad eating around me - but I honestly don't even notice half the time. Plus I don't think that they understand that I'm not even tempted by food I can't eat because I know what it feels like to be really sick from it! They also think that the food I make will taste bad - but I don't see them complaining when they are stuffing their mouths at dinner time :) I'm so glad that food intolerances are now more widely known about - and researched. People often thought I was making up that I felt sick all the time because they didn't think it was possible. I've been a much happier and healthier person on my new "diet". Keep up the great articles about these issues and people who don't let a silly thing like gluten get in the way of food happiness :)
I grew up with a mom with Celiacs, so to me it's quite normal. (In fact I felt a little weird the first time I made chicken soup and actually added noodles!)
One tiny tip - if you love eating out at Asian places or for sushi, you already know you can't trust any outside soy sauce. What's a gluten free eater to do?
Well, it turns out that they actually make gluten free soy sauce packets! You can buy boxes of them online, and just throw a few in your car glovebox or put them in a bag in your purse when you know you're going out.
And as another tip from my mom - don't become too obsessed with replacement cooking. It's great that there's so many other options for cookie and cake and pretzels and bread these days - but unfortunately due to its very nature often it will have more sugar/fat/etc than regular foods. When you've been forbidden tasty treats it's easy to go overboard and eat an entire box of gluten-free cookies in one go. Give yourself some splurges when you're learning the safe diet, but don't forget that for lifetime eating you have to be *healthy* as well as gluten free. ;)
Both my husband and mother-in-law have celiac. The last few (3-5ish) years have gotten so much better than before, now even chain restaurants like Olive Garden and Eat n' Park (OH, PA, WV) have dedicated gluten free menus. My church offers gluten-free host during communion. Betty Crocker even has a gluten-free line - which is a huge source of amusement for my family considering that having a GF household requires most "boxed" things be nixed.
Totally agree about the Pamela's mixes. With a little tweaking they pancake mix can be substituted for most cake-like recipes (cakes, biscuits, loaf-breads, etc). I tend to buy it in bulk from Amazon - it'll keep for about a year, you can get free shipping, and I tend to go through it pretty frequently.
Many of these challenges are also faced by those with serious food allergies. As a mom to a toddler who is anaphylactic to nuts/peanuts, eggs and milk we've really struggled to regain the joy of cooking after our son's diagnosis.
At home, we've found a way to feel normal with our restricted diet, but the social aspects are still a HUGE challenge.
I hope serious food allergies can get the same respect that Celiac disease has.
Even though it's replacement cooking, I thought I'd add a product plug just because I was so impressed by it. Last night at Trader Joes the sample spot was handing out just-baked chocolate chip cookies that were VERY good - I was shocked to learn they were GF: it looked like a basic cookie recipe, but all the wheat flour was replaced by peanut flour. They're not ready made, you still have to follow the recipe, and I can't vouch for how they are when they're not hot out of the oven, but boy were they good. I bought a bag of peanut flour on the spot.
I agree with kaete about not trying so much to have substitute foods. My family has a range of allergies and dietary issues, and we follow an anti inflammatory diet, excluding all grains and legumes in addition to most dairy. Frankly, it's not that hard. If I was trying to make cupcakes all of the time, I think I might be frustrated, but we just focus on eating meats, eggs, veggies, fruits and nuts. And a lot of coconut products. I don't have to keep a full pantry-- I just need to buy plenty of produce, eggs and meat. I may occasionally make flax seed bread or seed crackers, but it's not considered a staple to have starchy foods. My husband makes special coconut flour pancakes, muffins or breads for breakfast on the weekend, and it's a treat-- but not a necessity.