Gluten-free fare doesn't have to be bland, according to Kris Wessel, chef-owner of Oolite in Miami Beach, Fla., who started cooking without the wheat protein when his daughter showed signs of gluten intolerance. Wessel's menu focuses on fresh produce supplemented by gluten-free staples such as rice or corn flour, tapioca and flaxseed.
There's a new recipe bible for people with celiac disease or those who just want to follow a gluten-free diet. Author Carol Fenster, founder of Savory Palate, has put her 20 years of experience living with celiac disease into "1,000 Gluten-Free Recipes." She says going gluten-free has become mainstream and "no longer has to mean eating flavorless foods." Check out the article for recipes.
Mike Perlman, who is almost 17, was tired of the gluten-free options available at the market and several years ago started to work on a gluten-free cookbook. The teenage baker now has self-published the cookbook, which includes this gluten-free recipe for nutty oatmeal cookies.
In her 12 years of dealing with celiac disease, Janet Heitler has become an expert at adjusting, and she uses tricks such as bringing her own crackers and food to parties. Heitler says awareness of the disease is increasing, evidenced in part by more food manufacturers producing gluten-free foods and the popularity of support groups, like the one she oversees in Tampa Bay.