A couple of months ago, I overheard a young lady and her colleague on the elevator, in a conversation that went something like this:
“Are you going to the pizza lunch?”
“Yes, I guess we have to. It’s mandatory.”
“Except for those people who asked for gluten-free.” She started shaking her head and continued, “Come on, it’s a free lunch.”
Ever since that conversation I still find myself shaking my head in disbelief that anyone could say something so unenlightened. Whether a person has an allergy, an intolerance, a medical condition, a dietary restriction or a preference, people’s food choices need to be respected. Period!
I suspect that the young lady in question probably does not have a family member with a food allergy or intolerance, for her to say that a lunch being free is a good reason to eat something that could pose an allergy risk.
In my case, wheat can turn my world completely upside down for about 24 hours. Imagine if you will, your absolute worst stomach flu, resulting in frequent, persistent, urgent and (please excuse the vulgarity) “explosive” trips to the washroom. Then add the sensation of something sharp painfully working its way through the digestive system. Continue reading
Regular readers probably know that I have my moments where I might be considered a bit of an oddball, especially when it comes to my borderline-obsessive love of fruit cake. It hasn’t always been that way though.
When I was younger I would have a couple of pieces from the overflowing tray of treats passed around the table at Christmas, and I’d be set for the year.
But it was in my body’s rejection of gluten a decade ago, that I had to stop all foods involving wheat flour including fruit cake.
For something that I only ate once per year, it wasn’t a catastrophic loss, but with each passing Christmas after that, I grew to miss the tradition that much more. I also grew to appreciate it as one of life’s simple pleasures at the most wonderful, most festive time of the year.
A few years ago, I even wrote a poem about my hunt for the perfect gluten-free fruit cake. It wasn’t easy. The hunt, not the poem.
Around here, not a lot of stores sell gluten-free fruit cake and for the ones that do, I found the experience to be a very pricey one and sometimes a disappointing one. I remember one in particular that lived up to all of the hype and negative connotations about heavy and dry fruit cakes, and added a few more.
Then inspiration hit. How hard can it be to make gluten-free fruit cake for myself? Continue reading
As a sequel to my post “Ten Years Gluten Free“, as much as it took solid organization skills and a spirit of adventure to continuously try new recipes, I think I adapted pretty well with my gluten intolerance. Through batch cooking and chasing after sales on roast chickens, I have been able to keep my freezer well-stocked with home-made meals that I can enjoy at home and at the office.
Also, over that decade, restaurants have come a long way too, several of which are getting better and better at tasty gluten-free offerings and in ensuring safety in the careful preparation of meals.
I am surprised that with the prevalence of the gluten-free diet, even among people who are not intolerant, fast food outlets have not been in a race to see who can offer gluten-free bread or buns to welcome a new segment of the audience.
For me, fast food restaurants have been regarded as an occasional treat for a fast meal on the run. In the cases where I had an insatiable burger fix but was short on time, I have been known to buy burger and fries at a fast food outlet, come home, throw out the bun, toast a couple of slices of gluten free bread, and meticulously reassemble the ingredients with the same attention to detail as an IKEA furniture assembly project. Continue reading