Travel remains one of the most challenging aspects of being gluten free. We learn to pack our carefully prepared cookies and snacks for the long plane ride hoping that our goodies will last the one or two week trek across foreign soil. Our only wish upon arrival is that an overzealous immigration official doesn’t consider our neatly sealed baggie – contraband and disrespectfully tosses it in the food trash bin.
We don’t want to have to feel “special” traipsing through the globe. We want to work our meals seamlessly into our travel, without the slightest hint of hardship when considering what is safe to eat. The good news is that it shouldn’t be approached as a challenge but rather part of the travel experience. Think of it as an opportunity to expand your food horizons beyond the safety of what you already know. Imagine expanding or adjusting your food repertoire to be as diverse as the flours you use when you went gluten, lactose or sugar free.
Gluten free savory foods and main dishes are abundant in most places in the world but wheat dishes seem to be everywhere!! As a pastry chef, my focus will be on the more difficult conversions making traditional desserts healthful and gluten free. If you do discover an exotic dessert in your travels, perhaps we can share the knowledge on making these treats delectable at home!
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