Guest Post: Eat Sunscreen

OK people, once again my lovely, generous, talented wife has dug herself a hole with all the people she’s promised to help at once, so I’m picking up the slack and doing a blog post for her. I’M BACK, BABY!

*crickets*

(I knew I shouldn’t have written “Wait 30 seconds for applause to die down.”)
*Ahem* And here we go!

Ladies and Gentlemen: Eat Sunscreen

By a show of hands, who remembers the late 90’s song “Everybody’s Free (to Wear Sunscreen)”? *OK, now put your hands down. I can’t see you.

I’ve been thinking about that song a lot lately, especially the lyric “Understand that friends come and go, but a precious few you should hold onto.” That’s been going through my head every time this winter that I’ve cooked what could charitably be called “comfort food.” Why would I be thinking about Baz Luhrmann and Rozella while cooking? Because the next words of the song are “Work hard…”

For nearly a decade and a half since I learned to cook (don’t do the math!), there have been few dishes that have been quite as quick, easy, tasty, and just gosh-darned comforting as a meal that we just know by the simplistic sobriquet “chicken and rice.” That name encompasses fully half of the ingredients (not counting basic spices) of this dish, which takes all of 30 minutes to cook, serve and eat. There are few things as hearty, warming and filling on a cold winter’s eve that get me out of the kitchen in time to actually enjoy the meal with Audrey and whoever else we might have over.

I’m not going to waste your time sharing the recipe; that’s not the kind of blog this is (the recipe for The Perfect Roux(tm) notwithstanding). Besides, if you really want it, you can find it on the back of the Minute Rice box like I did. Yeah, that’s right. I’m not too proud to admit it. I’ve tweaked the recipe a bit over the years, added and subtracted things as the mood strikes. But we’ve always wound up going back to the original when we’re in a pinch and we just need food that tastes and feels good.

Or at least we did, until Audrey’s diagnosis. Suddenly we started reading cans (or running them through an app, or reading company websites, or etc. etc.), and we found out that most Cream of Chicken soups (yes, you now have 3 of the 4 ingredients, go nuts) are thickened with good old wheat gluten.

We went nearly a year without our go-to winter comfort food before Then one day I looked in the crisper drawer of our refrigerator at some fortuitously abandoned carrots, celery and onion (Quick! Who can tell me what those ingredients are called in cooking? Answer at the end of the blog.)** and thought aloud “Well, how hard can it be?” A quick internet search and a flurry of chopping, sauteing and simmering later, and I was staring down at a beautiful homemade cream of chicken soup…

…OK, I’m lying. It wasn’t quick. It wasn’t quick at all. I stood over that stove at the end of a long day at work, wondering what possessed me to even attempt this. I measured flour mixes and figured out what would thicken my soup without making it grainy (and didn’t entirely succeed, at least that time). I simmered, thickened, whisked out lumps, added cream and simmered some more. But at the end of all of that…I had one of my four ingredients. And no meal yet.

I seriously considered telling Audrey that I had made cream of chicken soup for dinner that night. I really did. But that wasn’t what I wanted for dinner. I wanted comfort food. And so I chopped and cooked more veggies, shredded chicken, cooked rice (because after all of this, I’m gonna just use Minute Rice?), simmered some more, dipped in a spoon and…

Heaven. Comfort. Bliss. I glopped it into bowls and brought it out to the living room where Aud was too engrossed in another project for another friend in need to notice what I was handing her. She put down her crocheting and eyed the bowl suspiciously before she tentatively dipped her spoon in.

And that’s when I saw it. The look on her face. Heaven. Comfort. Bliss. Pure, unadulterated joy at getting back something that she had just assumed she would never have again. And a long day at work and a long evening over the stove just melted away. It was all worth it for just that moment of comfort.

Since then I’ve dug out several more comfort food recipes that we’d written off and figured out how to make them GF. I’ve also figured out shortcuts so that I’m not spending hours at something that used to just take minutes, but the truth is that these recipes are going to take more work than they used to. But it’s worth the work. Because recipes come and go, but a precious few you should hold onto.

“Work hard…”
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* Fun fact: One of Audrey’s first jobs was at the radio station that made that song popular (right around the same time too-don’t do the math)
**The quiz answer is “mirepoix”
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Does paranoia annoy ya?

Please be aware that this post includes a lot of alternative facts. I found that the alternative facts support my argument a lot better than the real facts. You have been warned.

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I might have mentioned before that I got diagnosed with Celiac’s about one year after the best South Park Season that ever happened. The first episode of that season was about gluten making your dick fly off. I decided to get tested because, well, I have never had a dick so I must have been born with Celiac Disease. I mean that makes sense, right? And it has to be true because I saw it on TV.

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Anyway, that episode made one really amazing point, because being gluten free was healthier for everyone, than everyone in the town had to be gluten free. This seems like s perfect solution. If everyone was gluten free, then none of us actual glutards out there would have to worry about anything. We could eat anything at the grocery store. We could go to every restaurant and there would be no problems!

As it stands, every time I leave the house right now I have that paranoia in the back of my head. Every time my husband doesn’t kiss me on the lips I think he snuck out to McDonald’543603_366901693356394_865130391_ns behind my back (and totally didn’t apologize for it.) I’m worried that everywhere I look, there are hidden gluten crumbs that are waiting to poison me. Every door knob I touch is spread with gluten. Gluten gets in the air if someone is eating a sandwich near me. Every person that comes to my house or by my desk is out to get me. I have suspected that people that don’t like me are poisoning me with gluten.
I mean that’s what people do right?

And I know from looking at like everything on the internet gluten free people are universally hated. It out there on the internet, you can find it everywhere.hipster-gluten-free-life And if it’s on the internet it totally has to be true. Or you can ask anyone who works in a restaurant that if someone mentions that they are gluten free, they totally roll their eyes and don’t take it seriously. We all know this because it happened to us. And then they just roll your food in gluten, straight up gluten not just flour, because everyone knows that there’s no such thing as a need to eat gluten free. It’s just something that trendy people make up to feel special. They so don’t even know about the dick thing. I mean not everyone watched South Park,but I think they mentioned it in Wheat Belly too, and that’s written down so it has to be doubly true.

So, yeah, that is all of the reasons that I think we should all be gluten free. Because it would just be easier on everyone. That way no one needs to worry about their dicks flying off. It’s just healthier for everyone just based on that, not to mention all of the other health benefits. And it makes everything easier on me. And we all know that is what the most important thing here.

Again this post was full of alternative facts, but also alternative opinions. They do not reflect the actual thoughts of the author. Well…most of them do not…but I’ll never tell you which ones are true.

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If he loves you, he won’t eat McDonald’s in front of you (or at least apologize for it)

As I’ve mentioned before, one of the things that I miss is McDonald’s French Fries. I mean, it’s the memory of the prefect McDonald’s French Fries, and those were few and far between. Still, I kind of miss them. Right after Christmas, the husband brought McDonald’s into the house. It’s not something that he does often, especially if I’m around. But it was Christmas day ,we had driven home from Portland, and we had no food in the house ready to make. So we needed to get take out.

I was lucky, because there was a pho place that I knew I could eat at that was open. The husband, who can eat anywhere he wants, was not. He’s not a fan of pho, which I don’t understand, but I don’t push the issue. He wound up driving around for 30 minutes looking for something easy that he could grab and bring home to eat. What he found was the golden arches. When he came home with the food he looked at me and apologized, but I didn’t really care, because my pho smelled a lot stronger than his fries (and had large pieces of ginger, yum!)

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The truth, and you can’t tell him this, is that it doesn’t bother me as much as it did a year ago. I mean, a year ago, I hadn’t found all of the things that I could eat. I wasn’t as comfortable with my diet. I have some pretty good coping mechanism now. I’m still paranoid about everything. I watch people’s hands. I ask a million questions. I read and double check everything that I eat. But I’m better about the McDonald’s thing now.

My memory of McDonald’s isn’t as sharp as it used to be. It used to be a pining for Chicken McNuggets and Fries. I wish I could say that I found better foods to replace them, but really I just kind of forgot about it. Sure when you drive by a McDonald’s that smell is still there, but now it’s just kind of a thing. Kind of like the smell of yeasty bread rising when you go past Subway. It doesn’t really do anything for me anymore.6c53faa0-35d9-0132-408c-0ebc4eccb42f

Olfactory memory is commonly implicit memory which can be created over time. For those that don’t know what that means, is it’s a conditioned memory, like a Pavlovian response. You get practice associating a sensation, and as you repeat it, your body begins to create neuro pathways, until you have an memory of the sensation burned into your brain. If you would like a really good explanation, watch this video. MatPat, over at Film Theory, does a really awesome explanation about implicit memory using diet coke and (of course) does it by discussing superhero movies. If you’re not interested in the whole superhero aspect of this, skip to minute 6, that’s where he starts the discussion on memory, but really the whole thing is pretty great.

So, how does this apply to me not craving McDonald’s from smelling it anymore? I haven’t eaten McDonald’s in 2 years, this means that the habituation of my neurological patterns for McDonald doesn’t have practice anymore. The smell/recall process isn’t as strong as it used to be. This means that the craving that the smell of McDonald’s used to trigger in me isn’t as strong as it used to be, and will eventually fade. This is why the smell of fresh baked bread doesn’t trigger the same sensation in Celiacs or Gluten-Sensitives as it does everyone else.bd46198633a7768150c7ce3d8b000c78 And is the reason that we don’t even remember the taste of gluten bread anymore.

 

We’ve all said those words. We can’t remember the taste or the mouth feel. That’s because our brain associates bread with our new reality of bread. For adults, our memory adapts for bread to be these heavier, dense, moist loafs. When we think bread we this of Udi’s and not Wonderbread. For children that are diagnosed young, they might not even remember having a loaf of store bought sandwich bread, like Wonderbread. With all of the cures on the horizon, I wonder what it will be like for these gluten free kids to take a pill and have some of that full gluten, cloud light bread. Will the think, “there’s nothing to this, there’s no substance, no body” and automatically dislike it? Will they taste McDonald’s and think “This is nothing but salt!”

25426314198bcbdad3eacc0955af1466There’s some conditioning in our lives that make us like McDonald’s or Diet Coke or Wonderbread. It’s comfortable. And when you have to change your diet, that comfort is taken away. McDonald’s is good, sure, but it’s not great. We have good memories of Happy Meals and play areas, or high school dates, or late night post bar munchies. It’s the food of our youth, so we’re attached to it. But now that I’m 2 years from eating McDonald’s’, I don’t crave it when I smell it anymore. I remember some of the good times. I remember the treat it was when I scraped together enough money to go and eat out when I was broke and in college, but I don’t really care about eating it right now. And I’m okay with that.

You can’t always eat what you want…

Happy New Years everyone!

So, post Christmas was interesting. I got the stomach flu. I honestly never really thought I would ever be excited from the stomach flu, but only having the body aches and need to run to the bathroom for a limited time (and not having all of the rest of the glutened symptoms afterwards) is kind of amazing. I get excited knowing that the flu is a limited time illness, and it’s kind of sad.

Anyway, after the stomach bug I cut my thumb open. Literally, I was sick the Monday and Tuesday after Christmas and on Tuesday night I sliced my thumb open. Below is a recreation of the actual event.

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But seriously, I cut about halfway through the tip of my thumb. Kind of makes typing hard. And then the in-laws descended on my house. We got away with eating without incident (in the home) but the one meal outside of our house that we had, I got glutened.

It was a really stupid one. We went to Maggiano’s Little Italy, which pride themselves on doing gluten free (and all allergies) really well. They had a chief come out and speak with me (nice touch) and assure us that there was a separate gluten free part of the kitchen with special gluten free pasta water. They make all of the pasta in house and make sure that there’s no cross contamination. And I get my plate of fresh-made pasta prepared gluten free (and it’s pretty good, still a little grainy but not half bad pasta). And there, in the middle of my plate, is a strand of not gluten free spaghetti. How do I know, because I had penne and when I mentioned that there was spaghetti on my plate, the waitress got this look on her face and said she’s get the chief. But the chief didn’t come back, the manager came back and comped my meal. And got me a new plate of pasta. And gave us $50 in gift cards because they were so embarrassed that is happened. I mean, I was down for the count for 3 days but there was 3 free meals out of it. Doesn’t make up for the intestinal damage, but I would be willing to try again in case this was just a fluke.

So, my stomach has been a little tender as of late. And I’ve been a bit emotional. And I totally hit the post holiday funk. And I can’t really type or crochet or video game until this last week (Pokemon Go doesn’t count because it only uses one hand.) So, I haven’t been writing or really doing much of anything.  Until this last weekend.

I subscribe to the Gluten Free on a Shoestring newsletter. I really like their recipes and used several of them over Christmas. A couple of months ago I found one of her cookbooks in our local half priced book store (creatively called Half Prices Books) and bought it. Inside I found one of my favorite things, molasses break. It’s a quick version of the bread that you get at Outback Steak House, but gluten free. I’d been trying to 2 years to make something close, so I tried it. I modified the recipe a bit to make in my bread machine, and it was perfect. Literally perfect. Light and fluffy and moist. I made for Thanksgiving dinner and it was amazing. I also tried to make Monkey bread for the first time since the diagnosis, and it was also amazing.

This started us down the road of seeking out foods we haven’t had in a while. There was the cider pub in Seattle that had gluten free fish and chips and fried cheese (it was 100% gluten free restaurant). There was the fried rice after New Years (which almost, but didn’t, include part of my thumb). There was our trip to the local Asian market near our new house that included buying of mochi ice cream. And then this weekend we chased the dragon (so to speak.) I made Chinese barbecue pork and the husband made fried chicken.

I’ve tried making barbecue pork before and it was…okay. This time was a million times better. The fried chicken, that was from Gluten Free on a Shoestring. A KFC copy cat recipe was sent in the newsletter last week, and I just wanted it. We had been watching video of kids trying Christmas food was around the world, and in Japan KFC is traditional to have on Christmas Day. I starting having a craving for some fried chicken, and I was obliged last night.

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Seriously, I don’t remember fried chicken being soo good. It was crispy and moist and yummy. I think I was 8 all over again eating chicken from a bucket. I just needed some of that overcooked, dry corn on a cob and a biscuit slathered in butter and honey from packets.  Next time we make it, I’ll work on biscuits I think.

We all have these foods that we love, and honestly, not all of them come in easy to find gluten free varieties. Sure, my new molasses bread isn’t the same texture as the one at Outback Steak House. It’s a bit more dense and moist than that one is. Sure my barbecue pork doesn’t have that bright red skin that the ones in the grocery store have (that food coloring BTW.) And sure that fried chicken wasn’t as thickly coated as the KFC, but it was still pretty amazing. And yeah we can’t just go to the store and buy it, but this isn’t a lament of the loss of convenience, but celebrate the resourcefulness of our people.

Celiacs and Gluten Sensitives have been finding a way to get their favorite things for years. It’s been years of struggle to get to this point. We live in an age of regulation of labeling and blends of flours that can create whatever you want. Sure we can’t get the protein structures like gluten baked goods, but we can get close. And we are on the cusp of a cure. As we speak there’s clinical testing on possible cures. This is the best time to need to be gluten free. Sure there’s a lot of room for growth. Sure there can be better testing and education (I mean look at Italy) but we’re in a pretty good place.

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So, just because you can’t have EXACTLY what you want, be glad with what you do have. Because everyday we’re just a little bit more comfortable. Everyday some inventive cook out there figures out another way to make something gluten free. And we know how to do things that most normal people never think about. We know the careful alchemy of mixing whole grains and starches to create just the right surface tension for fluffy bread. We know how to do things that people just didn’t need to do anymore, that people forgot because the industrialized food machine has been doing it for them. We 1hduzeare the people who can’t be lazy, can’t decide that there’s just no energy to make something and I’ll just go out. Where most people start on their cooking, with boxed and frozen foods, that’s where we get lazy. We are the Celitariat, doing all of these things because the gluten free life has chosen us. We have our hustle on just to put food on the table and not be sick afterwards. That is what the gluten free life really is.

 

So, as the title of this post says, you can’t always eat what you want…but if you try really hard you can get pretty close.

What did you think I was going to Rolling Stones here…?

 

You have a whole new reason to dread the holidays

www-gifcreator-me_birjwjIf you hadn’t noticed, Christmas is coming. I know it’s a total surprise. With Christmas there are family gatherings. I don’t know about you, but I’m already getting the regular holiday meal questions. It feels a little like a Doge meme.

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We’re doing both the hosting and the visiting this year. With a new house, everyone is curious about it, so people want to come over. At the same time Christmas is finally on a weekend, meaning I can honestly get time off from my job to visit family over the holiday. With this comes the all of the normal pitfalls of not eating in your own home. To say I’m a little stressed, is an understatement.

Part of being a Celiac is the need to control your environment, and when you go to someone else’s house there is no control. You have no idea what the last 5 things cut on the cutting board were. Or if someone used that butter to make toast that morning. And the difference between going to a restaurant and to your family or friend’s house is the potential to offend. You can give a server a big tip when you put them through their paces, but bringing your own food to Christmas dinner and someone might be upset for the year to come. Personally, if you have to deal with the cooking for a family as large as my extended family, it’s better to not have to deal with all of the individual dietary restrictions, and we have a lot. To compound it with my needs to control every spoon transfer and keeping wheat away from every article. I’m just cooking something for myself to make it less stressful on you.

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Then you add to it the family members that just want to help…oh the possibility to offend someone is VERY HIGH! Is this going to keep me from going, heck no, I want to see my family. Am I going to go to the bathroom and wash my hands all day long…you bet. I’ll also keep an eye on my cups and drinks and wipe off my plates and pretty much anything else that I can do to keep from getting sick over the weekend.

The weekend of New Years, we’re hosting Christmas for my husband’s family at out house. They have one big tradition for Christmas, and that’s Christmas cookies, gluteny glcookie-theroyuteny Christmas cookies. We bring gluten into the house sometimes, but those are controlled moments and my husband does all of the clean up. These Christmas cookies get left out all weekend, because my husband’s family likes to graze. That means grab a cookie and eat and move around the house and touch things. So, another weekend, I will need to just make sure that I wash my hands a lot and clean the house really well afterwards.

And you better believe I’m going to be making all of the GF cookies to eat that weekend and they’re getting stored in the fridge.

Not having navigated through this before (last year was a Christmas at home and a trip to my Celia-Sissy and brother-in-law’s house)  I have no idea what lessons I’m going to learn going out to visit our family members. My mom is…excited…(I think) to try and accommodate me. Or maybe it’s more of the making sure her baby is not being left out. Still, it’s a couple of weekends of experimenting. The husband keeps reminding me that all of the questions are good, because she’s trying to understand and make sure that I’ll be safe. I know she’ll do a good job, it’s just a learning experience. She has to learn a whole new allergy (of sorts) and something that she hasn’t had to do before.

You know, all of this sounded so much less experimental and scary months ago when we made the plans. As it’s approaching, I’m startling to look at the details of what it’s going to entail, and I think I need more planning. Can we push Christmas back a couple of weeks like to maybe next year? I think I’ll be ready by then.

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F*&k You Food Network (and a plea to change)

This weekend my mother texted me to tell me that Rachel Ray’s show made gluten free thanksgiving stuffing out of cheerios…I honestly don’t know how I feel about that. Part of me is going, well that is just the Glutocracy thinking their being inclusive to us in the Celitariate…well it might be. It’s not hard to make gluten free bread into croutons, or dry it out. I mean half of GF bread is nearly dry enough to be crouton anyway. And the stuff that is really moist will never make croutons, just don’t try. But then again, I suppose I should be happy that gluten free food is getting some showtime on food TV.

I am very glad that we have a TiVo, or a DVR at all, because it lets me skip over food commercials. Although, all weekend, my Cruchyroll account was playing the same Subway ad over and over and over again. Sometimes 5 times in a single 30 minute show. And you can’t skip those ads. It was enough to make a girl want to pay for the service just to make it stop. There’s only so many times you can see a Thanksgiving turkey sandwhich before you REALLY want a sub. And you can’t have a sub. Sometimes, it just makes me mad, like eating a chocolate bar in front of someone on a diet. I know you can’t always get the food you want, but damn it sometimes it would be nice to know you can have something!

I feel the same way about Food Network, like giving it a big middle finger. To watch Food Network is to be taunted with all of the food that you really really really really really want and not being able to have a single bite. Sure you can do the complex calculations needed to make the same gluteny gluten recipe gluten free, and we all have done it, but that doesn’t really address one of my main issues with Food Network and Food TV in general. No one addresses substitutions or allergies. Chiefs think about it, they have do in a restaurant, but the average home cook or food blogger only has to think about substitutions once or twice a year. So, people with allergies or food limitations, have to thing about how to make correct the recipe.

I think about this around this time of the year. Food Network does this emergency call in live special where viewers are allowed to ask their Thanksgiving cooking questions. It’s all part of their special 3 months of holiday programming. I’m fine with that. 3 years ago, all I thought of asking was about how to make a Cranberry Sauce without orange juice (my one really random food allergy). I figured that one out on my own (really good Cranberry pepper jelly), but I still feel like food TV is missing something. There’s shows on how to cook healthy. There’s shows on barbecue and and entire show about sandwiches. There’s shows of food science and cooking competitions, but no one cooks for the allergies.

Honestly, I don’t think there needs to be a whole allergy cooking show. I just want a month or maybe just a week. Just one gluten free week, maybe in May. There’s a whole level of education that could happen around what it means to be gluten free. How to keep a gluten free kitchen. Different gluten free grains and how to cook them. Heck, give Alton Brown a one hour Gluten Free Baking Special (please give Alton Brown a one hour gluten free baking special because it would be amazing!) Just give it some coverage.

May is Celiac Awareness month, and it would bring so much attention to the issues if we could get the Celitariat to band together, maybe start (dare I say it) a movement. It’s not hard. Below I have included a letter that you can copy and paste and paste into a word document. You can customize it however you like, or just use it whole cloth. That’s the first part. Not take it and go here. Submit a “question” to Food Network asking them why they don’t celebrate Celiac Awareness Month.

With that done, there is phase 2, and that is harassing enlisting the Food Network talent to join in. So go to their Twitter, Facebook, and personal website and spread the world. Share this post with them on facebook and twitter. Choose a dozen or so and spread the word. I mean it’s a good old fashioned letter writing campaign, and just with these new fangled social networking thing .

But the third and final part is the most important. We can’t really start a movement with the 15 people who read this (I’m totally realistic that we’re not reaching a lot of people here.) So, for this to get anywhere, we need you to share this post. Share it with your friends and family. Share it with your gluten free support group (and yes those exist) or your family members who have Celiac. We need all of them to take this up too. Mention this in a gluten free forum or on another gluten free blog. Tweet it. Reddit it (I’m not sure how Reddit works, but am going to say it works like that.) If you have a blog, re-blog it. Just share the letter and encourage people to participate.

And if you want to get really involved, go here and sign the petition that I put up on Change.org to see if we can make this happen.

So, here’s what you can do:

  1. Go to Food Network and post the following letter asking for a some gluten free programming in May for Celiac Awareness Month
  2. Go to some of the Food Network Talent’s Websites (below the letter), and see if they will also lobby for gluten free programming in May for Celiac Awareness Month.
  3. Go to Change.org and sing the petition asking for gluten free programming in May for Celiac Awareness Month
  4. Ask your friends and family to also do steps 1-4 of this process in hopes of getting gluten free programming in May of Celiac Awareness Month.

And if we can all do these 4 simple steps, we might be able to get the word out about Celian and Non-celiac Gluten Sensativity. Hopefully we can dispell some of the myths around the gluten free diet and maybe (once and for all) get across the difference between those that choose the gluten free life and those whom the gluten free life choose.

Dear Food Network,

Over the years you have provided a lot of top quality food programming and created a community around people who love food. You have millions of loyal viewers who come to you for advise and education when it comes to cookery. You hare raised a lot of awareness in regards to feeding the hungry and offer advice and assistance for people all over the nation. There is a very important issue that we would like to bring to your attention in hopes that you might give some focus to it in the future.

1 in every 33 people suffers from Celiac Disease and need to follow a gluten free diet for medical reasons. Often times, friends and family do not know of understand how to support the special diet that people with Celiac need. Because a maximum amount of gluten containing materiel as small 3 crumbs of bread can make someone with celiac disease sick, it’s often difficult to cook for someone with the disease, meaning that people with celiacs will often choose to eat at home of only a few restaurants that they can eat at.

There is an opportunity to educate the public not only about celiac disease but gluten free cooking together. There are a plethora of alternative grains that can be explored from amaranth to quinoa along with the gluten free flour mixes and gluten free beers. This can expand the repertoire of the best home cooks.

Gluten free cooking is more than just substituting gluten free flour into recipes. There is a balance of careful alchemy to create the balance of starch and protein of wheat flours, and different mixes have application that they are best used for. Anyone that has ever tried to make gluten free food for their gluten free friends can tell you that there is more to baking or cooking gluten free than just buying some Bob’s Red Mill gluten free flout and substituting it in a regular recipe. The best way to address that is through education, and the best place for food education is Food Network.

We hope that you would consider  celebrating Celiac Awareness Month by having some of your host feature gluten free content, hosting a gluten free cooking week, or inviting some gluten free food bloggers as guests on their shows. There is so much good that it can do for the gluten free food world, and those of us who have Celiac Disease or Non Celiac Gluten Sensitivity

Thank you for your time.

Food Network Stars (and how to contact them:

Ina Garten: Website    Facebook   Twitter

Bobby Flay: Website    Facebook   Twitter

Giada DeLaurentes: Website    Facebook   Twitter

Guy Fieri: Website    Facebook   Twitter

Ree Drummond: Website    Facebook   Twitter

Trisha Yearwood: Website    Facebook   Twitter

Valerie Bertinelli: Website    Facebook   Twitter

Sunny Anderson: Website    Facebook   Twitter

Aarti Sequeira:    Facebook   Twitter

Geffory Zakerian: Website    Facebook   Twitter

Alton Brown: Website    Facebook   Twitter

Ted Allen: Website    Facebook   Twitter

Jeff Mauro: Website    Facebook   Twitter

Marcella Valladolid: Website    Facebook   Twitter

Katie Lee: Website    Facebook   Twitter

Tyler Florence: Webstie   Twitter