Gluten Free Desserts in SF

Oh my! I must try Paulette Macaroons in Hayes Valley - ALL GLUTEN-FREE!

http://www.paulettemacaronsf.com/

Cheers to Happy Hour

The second most common question you get asked when you have a gluten intolerance is, "Does that mean you can't drink beer?" (The first is, "What is gluten?") So, in considering traditional, unadulterated beer, the answer is "Correct." The follow up comment is often, "Wow, that sucks."

Happy hour does not have to be sad hour if you do become gluten intolerant. Wine, the rival to beer at happy hour, is naturally gluten free, as it is made from grapes. If you are into hard liquors, those distilled from wheat, barley or rye (the trio of gluten-rich grains) are mostly gluten free due to the distillation process. Still, if you are highly gluten intolerant, you may want to avoid some of those, as some liquors are not 100% gluten free, as Celiac.com explains. Further, there are some companies coming out with gluten-free beer.

Sushi A Delimma

Did you know that the second ingredient listed in soy sauce is wheat? As a management consultant in the New York Metro Area, sushi was a staple cuisine that was consumed at least once a week. So imagine my surprise when I heard this news about sushi's perfect condiment complement.

I first attempted the tuna roll sans soy sauce but found that it simply would not do. (By the way, imitation crab is made of wheat - watch out!) After consulting my Japanese boss, I realized that the only sushi acceptable to eat without the wheat-laden soy sauce was a spicy tuna roll. So in consultant fashion, I set out for a work-around.

The solution? Pure soy sauce, also known as Tamari. It's soy sauce without the wheat. The taste is mildly different but it's better than a tuna roll sticking to the top of your mouth. The product is a little hard to find, but most high-end grocery stores sell it. (I know that San-J produces this; I am unaware of other manufacturers).

May your sushi never be uncondimented...

The Quest for a Gluten Free Bagel

I was born in the West Village of Manhattan. As such, my first breath of air was full of car exhaust, Dunkin Donuts' coffee and hot boiled bagels. I never was a fan of the car exhaust, but the latter two are still things that I dream about when stuck in traffic, class or airport security lines.

So when I discovered that gluten could no longer feature in the song of my life, I was determined to find a "close-enough" replacement. Sadly, most bagel shops only carry delicious wheat bagels and their owners have not a clue what gluten really is. So I set out to Whole Foods, which carries food for people with special needs at extortion-level prices. I purchased two brands of gluten free bagels, including Glutino and Kinnikinnicks. Kinnikinnicks won, but for the price, the quality was not up to par. (Their scones are better).

I am still on a search for the perfect GF bagel that I can purchase at a store so I no longer feel like my Sunday tradition has been taken away from me. Until I can find one, I will be making my own with my new bread maker (wish me luck!)

How Did I Become Gluten Intolerant?

I have been asked this question so many times now: "How did you know you couldn't have gluten? What were the symptoms?"

Well, it started out with a rumble. I was on the National Mall in Washington, DC watching Bruce Springsteen belt out "The Rising" on the Lincoln Memorial the day before President Obama's Innauguration. As I felt my stomach vehemently implode, I searched the million-plus crowd for an escape route to the nearest port-o-potty. I thought then, as I thought for many days thereafter, that I had gotten food posioning... and maybe I did. For a few weeks, I had major stomach pains.

The doctors diagnosed me with dientamoebiasis fragilis (seriously). So I took several courses of antibiotics but did not improve. I saw more and more doctors. They did more tests, cultures. I had to repeat the same story each time: "No, I did not go to a foreign nation. I only travel between NYC and DC. I don't really eat meat; I eat bread."

It was not until I saw the 7th doctor that the possibility of a form of gluten intolerance was suggested. "Did anyone in my family have Celiac? Lupus?" No, no, no... was my answer. I had the tests done. The tests were negative. I still felt awful.

Finally, after documenting my food consumption over a two week period, I then self-imposed a gluten-free diet. Within 48 hours, my stomach stopped hurting and grumbling, the bloating desisted, and I felt like a new person. The GI specialist said I was highly gluten intolerant.

I did not have the genetic test done to confirm whether it is "just" gluten intolerance or Celiac, but either way I feel better knowing that I can control the symptoms. (Since the "symptoms" came on so suddenly, I am guessing it was an environmentally-induced intolerance rather than Celiac... this is just a guess).

The diagnosis process was neither easy (several blood tests, sonograms, CAT scans and two 'oscopies) nor short (8 months). But it's better to know than to still be in pain.

Mochi is gluten free!

Good news! Mochi, the Hawaiian delicacy, is gluten free! Disclaimer: I've never actually tried mochi, but I've decided that now it must be delicious. Hooray for sweet rice flour (also known as glutinous flour - misleading, I know).

According to recipezaar.com (my place for the best recipes on the Interweb), mochi is not only delicious, but also easy to make. http://www.recipezaar.com/Mochi-126014

Now I can add Hawaii to my list of places I can visit outside of the Continental US without fear of poisoning...