Happily for those of us who ply our trade in the culinary world, there seems to be no end in sight to America’s utter fascination and curiosity about food. Our collective American palate is by far more sophisticated than it was even a mere decade ago, and today an emerging new American menu, boldly melding the cuisines of previously ignored world cultures shows that we have become increasingly adventurous in the way we seek nourishment.
This, of course is a good thing, because along with this maturing sophistication, we are learning a great deal about food allergies, food intolerance, and the sad but true fact that many of our favorite foods are actually bad for us.
Take bread, for instance, or more specifically, the nutritional protein known as gluten that is found in wheat, rye and barley. Long considered the staff of life, bread made from these grains is now known to be the culprit in gluten-intolerance and celiac disease, two chronic conditions that can lead to a myriad of medical problems, including severe intestinal disease, migraine headaches, unexplained fatigue, eczema, autism, ADHD (attention-deficit/hyperactivity disorder), and even some types of cancer.
And I could go on. The good news is that many of the symptoms associated with these conditions can be managed and may even subside when following a gluten-free diet. But that can be tricky.
Renee Zonka, associate dean and our resident nutritionist at Kendall College, is at the forefront in teaching about gluten intolerance and notes that the culinary program at Kendall is the only one in Chicago to teach about this disease. “What we need to be aware of is how gluten intolerance impacts us as cooks,” explained Zonka. Students are taught about the disease, its signs and symptoms, and how to prepare gluten-free baked goods.
Closer to home, if you want to learn more about gluten-free living you can attend “Chicagoland’s First Gluten Free Cooking Expo,” a two-day conference on Friday, Sept. 12 and Saturday, Sept. 13 at the Doubletree Hotel in Oak Brook. Professional chefs (including chef/owner Gaetano di Benedetto of Gaetano’s in Forest Park), cookbook authors, and nutritionists will educate, share recipes and let you taste a wide variety of foods that should ease the transition to gluten-free living. Acclaimed author Jax Peters Lowell (The Gluten Free Bible, Against the Grain, and No More Cupcakes and Tummy Aches) will emcee the 2008 Gluten Free Cooking Expo and host a special “Cupcake Club” book reading and gluten-free cupcake decorating session for children during the event on Sept. 13.
For additional information, go to www.glutenfreeclasses.com or call 708/763-8255. Oak Parker Jen Cafferty, herself a mother of two gluten-intolerant children, is the founder of Gluten Free Classes, LLC, and producer of this important event. Here’s one of her favorite recipes for gluten-free cooking:
Fluffy Arrowroot Biscuits
Yields 6-8 Biscuits
½ cup Potato Flour/Starch
¾ cup Arrowroot Flour
1 ¾ tsp Xanthan gum
1 TB Baking Powder
¼ tsp Baking Soda
½ tsp Kosher Salt
1 TB Sugar
1/3 cup Cold butter
¾ cup Buttermilk
Preheat oven to 375 F
Line a baking sheet with parchment paper.
Sift the first seven ingredients into a large bowl.
Use a pastry cutter or a food processor and cut the butter into the flour. The mixture should start to look like coarse crumbs.
If using a food processor, remove contents and place in a bowl. Add buttermilk and stir with a wooden spoon until the mixture becomes a moist ball.
Working quickly, using bare hands, press dough flat into a two-inch-tall square. Use a biscuit-cutter to make shapes or pull pieces off to create biscuit shapes by hand, then lay them on your lined baking sheet. Do not handle mixture too much.
Bake 10-12 minutes or until lightly browned.
Have a happy, healthy day!
Created by Sunshine Best of www.yoursafekitchen.com