Posted by: lornasass | March 24, 2009


Today I received the following e-mail announcement:

The National Foundation for Celiac Awareness invites you to participate in the Gluten-Free Cooking Spree, an event that joins together the medical and lifestyle aspects of celiac disease to educate both doctors and chefs about celiac disease and the gluten-free diet.

images-5Gluten is the protein in wheat and some other grains and, thanks to increased awareness, more and more people are discovering that they are unable to digest it properly, resulting damage to the small intestine when they eat it. Thanks to such organizations as the National Foundation for Celiac Awareness ( and the many manufacturers who are now making very tasty gluten-free products, it’s become a lot easier to remain gluten-free, feel good, and stay healthy.

Although the illness is new to many people, I have known about celiac sprue disease since the late-fifties, when my younger sister was diagnosed with it.  As a little girl she suffered terribly from her limited diet, hating the leaden, awful-tasting, wheat-free cookies my mother lovingly prepared especially for her from soy flour.  When my sister reached her early twenties, she thought she’d grown out of it until one day I met someone from the Gluten-Free Pantry (, who told me that one never grows out of celiac disease, even if temporarily symptom-free.

When I was working on WHOLE GRAINS EVERY DAY, EVERY WAY and WHOLE GRAINS FOR BUSY PEOPLE, I had a good deal of fun developing recipes for gluten-free grains, including quinoa, amaranth, brown rice, millet, and buckwheat.It’s still a nuisance to be gluten-free, especially in such a wheat-based culinary culture as America, but with all of those interesting grains now readily available, it’s become a lot more delicious.

gfcs_08-250x250If you’re looking for some gluten-free recipes, or recipes that eliminate any particular foods you are allergic to, check out for customized menus.  I’m one of about two dozen chefs and cookbook authors who have contributed recipes to the site.  I’ve also done cooking demos at the Annual Gluten-Free Culinary Summit ( where participants have the unique experience of being able to eat everything that is served!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: