Who Needs Gluten?

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Who Needs Gluten?

Couple finds avoiding wheat doesn't mean avoiding flavor

Sunday, March 12, 2006

By Margaret McCormick

http://www.syracuse.com

 

It's true what they say about every cloud having a silver lining. Just ask

Kim Borden.

 

Eighteen months ago, Borden, 43, of Fair Haven, a teacher in the North

Rose-Wolcott Central School District, was diagnosed with celiac disease, an

intestinal disorder triggered by gluten, a protein found in all kinds of

wheat.

 

In the process of making significant diet and lifestyle changes, two good

things have happened, Borden says. One, she has grown closer to her husband,

John, " who took it on as his condition, as well. " And two, she has learned

how to cook - in the past she mostly baked - with a co-pilot in the kitchen.

 

" Our house has been dubbed 'The Celiac Cafe,' " Borden reports. " We even

come up with a menu for our friends and family when we have them over for

dinner. Some have encouraged us to write a cookbook. "

 

The hardest thing about celiac isn't avoiding whole grains and wheat

products; it's avoiding restaurants, Borden says. The Bordens loved to dine

out prior to Kim's diagnosis but mostly keep to their own kitchen now rather

than risk gluten contamination.

 

Though she must avoid wheat in all forms, she doesn't find herself craving

cookies, crackers and bread. There's a whole new world of products out there

made with brown rice flour, almond flour and other alternatives, as well as

gluten-free flours for baking.

 

" I can't say that there is one thing that I have missed, " Borden says. " Not

once have I paused to say, 'Poor me, I wish I could have a cookie.' I look

at it as 'I can't have that, and that's OK.' "

 

The important thing to keep in mind, Borden says, is that gluten-free

cooking doesn't mean flavor-free cooking. It also doesn't mean being

sentenced to a life without dessert. She says she and John have discovered

some easy and excellent desserts for people with celiac - or just for people

in the mood for something sweet - including an apple and pear crisp.

 

What are your specialties? " Seafood, pan searing, creating new dishes,

pairing side dishes and flavors with entrees. Creating meals that are

celiac-safe but are for anyone who just likes rich, flavorful food. "

 

Favorite cookbook or other food reference: None in particular.

 

Favorite kitchen tool or gadget: " Sharp knives, garlic chopper, pepper

grinder. "

 

Favorite spice or herb: " Curry, cayenne, garlic, pepper. "

 

Favorite place to shop for food: Wegmans; Bayside Grocery, Fair Haven.

 

What did you make for dinner last night? " Blackened, peppered pork

tenderloin with curried onions, yam fries and pear/applesauce (in under one

hour). "

Favorite food to serve a small crowd: " Stuffed chicken breast 'breaded' with

cayenne- peppered almond flour served with mashed cauliflower/yam/broccoli,

green beans almondine and garlic/balsamic tomatoes. "

 

Favorite food to serve a large crowd: " Chicken curry (John's specialty). "

 

Most rewarding aspect of cooking: " Regaining our love of fine dining in our

own home, and the joy we get from cooking and sharing it with friends and

family. "