Remember when you could just eat a meal without worrying about all the “rules”? I avoid getting caught up on food rules; but in the interest of full disclosure I’d love to share some personal thoughts on cooking and eating:
I only eat food that tastes good. That’s been my rule for a long time, and I refuse to change it now that I’m gluten free.
The American diet is full of gluten, especially from wheat. Most people consume it routinely throughout the day—a morning bagel, sandwich for lunch, and a spaghetti dinner with garlic bread. I enjoy exploring ingredients that are less common in the American diet (quinoa, buckwheat, tapioca) and discovering interesting ways to use them. Tapping into the cuisines of other cultures—specifically those less reliant on wheat—also gives me great inspiration and recipe ideas.
The most delicious and satisfying gluten-free recipes are those that are naturally gluten free, not the ones that are contrived copies of forbidden foods. I know it’s hard to give up hot dog buns, but you may never find a perfect replica. A high-quality grilled sausage on a bed of sauerkraut tastes great on its own.
My favorite foods have always been minimally processed, if at all. I like knowing what’s on my plate and what’s going into my body.
Did you ever notice on Top Chef (my guilty pleasure) how the cooks don’t like to bake? Yeah, that’s me; I’m a cook. I dabble in quick breads and cookies, but in general baking is not my cup of tea. I do have lots of friends who are fabulous (and professional) gluten-free bakers; if we delve into more complicated territory, I’d love to introduce you to them and some of their recipes
Being gluten free isn’t a guarantee of a healthy diet. You don’t have a free pass to choose junk just because something is labeled gluten free.
Cooking is the ultimate expression of love and friendship. Make something homemade for your family, a sick neighbor, a new mommy, or someone who’s least expecting it. They won’t soon forget.