Living with food allergies has been the bane of my existence. A lifetime of feeling left out in children's birthday parties as they enjoyed birthday cakes and ice cream, not being able to think clearly on most days at school as I watched words jumble on a page - desperately reading the same sentence over and over again to increase clarity. This was life through a food allergic child's eyes.
Since then I've had a myriad of diagnosis from asthma, stomach and skin irritations, chronic runny nose, joint stiffness and dyslexia. I've been treated with everything from steroids to powerful muscle relaxants, new drugs you slip under the tongue at the "onset of stomach cramps along with the latest steroid cocktails to make everyday breathing easier. After years of traditional medicine, my search ended in what I know now was the culprit - wheat, lactose and sugar.
As a pastry chef, you can imagine how this poses a challenge. These are the staples of baking, the foundation of all successful pastries!! I reversed directions and trained in Special Diets at the San Francisco Baking Institute joining the ranks of their first graduates.
So this is where the journey begins, I want to share my knowledge and discoveries as I travel the world in search of food from different countries that use alternative ingredients as part of their food culture. Recipes that use no gluten or milk as these products were not generic to their environment. Recipes sometimes handed down through generations. You will discover, as I have, a culinary adventure.
Most importantly, for those of you like myself who have suffered from food restrictions or who have children who suffer from food allergies or autism, this blog will not leave you wanting for that piece of warm bread at breakfast or that birthday cake and ice cream you couldn't eat. Join me on this global culinary journey as I share my discoveries. I invite you to share your thoughts as well as we discover the world's gluten free foods...
Tia
