Thursday, September 3, 2009

How do you own your illness?


I was contemplating the other day how different people deal with illness. Some are passive, some "harness" it like a rodeo cowboy does a calf, some are information gatherers, and some are networkers. I believe in "owning" your illness, which means being informed and proactive in treatment. Since Celiac disease is treated nutritionally (at present) that means learning the right foods to eat and how to prepare them in an appealing manner.

Gluten Free baking is a science as well as an art. Gluten free flours perform differently than wheat flour, and they are a tricky business. There is a Gluten Free Culinary Summit in September in Hyde Park, New York and in October in Denver, Colorado. Both will feature top chefs, including those from the Culinary Institute of America, who will show you the hows and whys of creating gluten free foods. As well, there will be companies on hand to present new and exciting gluten free products. For $189 per day, I feel it is definitely worthwhile!

For a preview check out Chef Richard Coppedge's book. He is a professor at the Culinary Institute of America, and decided to tackle special needs baking. He teaches a course on gluten free baking and wrote Gluten-Free Baking with The Culinary Institue of America: 150 Flavorful REcipes from the World's Premier Cuinary College.

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