You’ve heard the term gluten-free and the growth of those with celiac disease, gluten intolerance and those who want to just eliminate gluten in their diet has grown at an amazing rate in a very short period of time. And as the numbers multiply so do cookbooks focused to the gluten-free life. One of the forerunners in gluten-free blogging is Shauna James Ahern with her husband and chef Daniel Ahern of Gluten-Free-Girl and The Chef. Shauna was diagnosed with celiac disease in 2005 and her first cookbook was Gluten-Free Girl and the chef: A Love Story with 100 Tempting Recipes. Just released is their second cookbook Gluten-Free Girl Everyday tempting recipes for the gluten-free home cook.
When you cook for a celiac or gluten intolerant you should be aware that not only does your kitchen have to be cleaned thoroughly but there is equipment you should not be using or should be replaced that are porous or have scratches. Teflon coated pans, cast iron pans, wooden cooking equipment, new spatulas, mixing bowls, toaster etc. Check the list here.
Gluten-free dining out, many restaurants now keep pots, pans, cutting boards etc in a sealed container and only used for those who are gluten-free. We are now seeing restaurants creating specialty dinners that are gluten-free like Blue Hill Tavern in Baltimore, Maryland creating a complete food and beverage dining experience. The $75 all inclusive five course dinner will be this held Wednesday, May 15.
Here is a look at their Gluten Free specialty dinner menu:
Seared Pork Belly and Beans – five bean ragout, jicama slaw
Tofu Caprese – marinated tofu, heirloom tomatoes, balsamic reduction fried basil
Purity Vodka Antioxidant Cocktail
Seared Scallop – spicy caper broth, smoked tomato relish, white bean
Crab Cakes – fennel, beet, orange and arugula salad, Creole Remoulade
Mushroom OR Beef Wellington – feta cheese, spinach en croute, five onion sauce, gluten-free puff pastry
Chocolate and Peanut Butter Candy Bar – chocolate ganache, peanut creme, caramel strawberry fluff
Dogfish Strawberry Porter
Numerous restaurants are turning to companies like MenuTrinfo – Allertrain where they learn how to handle clientele with allergies, identify allergy symptoms – staff training front and back of house and create safe menus.
As Ahern says in the introduction of Gluten-Free Girl Everyday, “A good meal can change someone’s day. Cooking is the most deeply creative act with the most practical application…In the end, cooking is about the eating.”
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