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Gluten Free In Disguise

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How I began 
 
Mar. 27, 2013 7:31 am 
Updated: Apr. 3, 2013 11:38 am

 

My family was very involved with cooking and baking. I am no exception. I excel at desserts made for special occasions. I took classes in the confectionary arts, to enhance the presentation and display of food. Everything changed several years ago when I was diagnosed as gluten intolerant.


My finely tuned taste buds, were insulted, by the gluten free baked goods on the market. Would there ever be another birthday cake that everyone could enjoy? I had to find methods of preparing classic recipes without sacrificing taste or compromising the gluten free diet. I focus on minimal alterations of traditional recipes; eliminate the gluten, but retain the flavor.


Finding an audience to taste test gluten free food is not easy. Many people, who are not gluten intolerant, associate gluten free food with strange taste or texture, and can’t be convinced to try it. Suddenly everyone is on a diet. Young children, and my neighbor Gary, are my greatest taste testers. If they don’t like it they won’t eat it.


I have learned not to mention the absence of gluten, before serving meals to my guests. My greatest satisfaction is the hush that falls over the room during a meal: while every morsel of food is savored. Bonus: second helpings!


Dietary restrictions vary from one individual to another. My recipes contain dairy, eggs, and nuts, which may not work for everyone. They do offer more options and increased selection to an underserved community.


People living in large metropolitan cities have greater access to gluten free products. Fifty miles away from the city you will find gluten free resources at a minimum. Presenting recipes online allows everyone with a computer a chance to explore a new realm of possibilities.


Linda

Apricot Cheesecake: taste everyone will enjoy!
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Comments
Lela 
Mar. 27, 2013 9:32 am
Linda-I hope you share your recipes because so many people are gluten free. Beautiful Cheesecake!
 
Mar. 27, 2013 9:39 am
Hi, Linda and welcome! We have cooked some gluten free recipes but haven't made a practice of it. Last summer, my wife made some gluten free/sugar free oatmeal cookies and told everybody (17 people) about them. But when the cookies were put out for grabs they were displayed with other snacks. The cookies were the first to disappear, the youngsters being the greatest consumers. My wife had cooked five dozen thinking they would last for ten days because nobody would eat them. There were only two holdouts and they still have no idea that they missed out on a good thing. I think the negative perception began when the first gluten free recipes came out. They were bad! Now, that is not always the case because we have learned new ways to cook, have great ingredients to enhance the flavor and the cooks are more conscientious of their recipes. We live in a rural area and, as you say, the availability of gluten free ingredients is lacking. But we will take a trip about once a month and drive the 50 miles to a bulk foods store and stock up on the necessities. Doing this we avoid the brand names and packaging costs associated with the city retailers.
 
Mar. 27, 2013 1:00 pm
http://allrecipes.com/personalrecipe/63515426/apricot-cheesecake/detail.aspx
Click on the link above and you will find the recipe for the Apricot Cheesecake. Thanks for your interest, there will be more recipes to come.
 
Mar. 27, 2013 2:24 pm
I have been fighting against my wife for about a year now. She insists that I am gluten free. I insist that I will not be wheat free! Maybe I can start exploring the gluten free recipes you share! Thanks for you post!
 
Mar. 27, 2013 2:26 pm
Umm.. That she be that she insists that I am gluten intolerant. Is part of gluten intolerance the loss of mind?
 
Mar. 27, 2013 2:27 pm
Umm.. Should be, not she be. But she do be insistent! 8D
 
Mar. 28, 2013 3:38 am
unless you are gluten intolerant "studies" are finding you should not remove gluten from your diet.How exactly do you figure out that you are gluten intolerant. Oh and Doc in Cherry Hill there is a bread place that is gluten free. At least that is what the sign says.
 
vanillabean 
Apr. 3, 2013 11:38 am
I have been Gluten Free for the last 6 years. I would love some of your GF recipes. The cheesecake looks fantastic, can't wait to try it. Thank you for including the recipe.
 
 
 
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Linda M. Malek

Living In
Darien, Illinois, USA

Member Since
Jan. 2013

Cooking Level
Expert

Cooking Interests
Baking, Dessert, Gourmet

Hobbies
Photography

Links
 
 
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About Me
In my family, the kitchen is the heart of the home. Cooking and baking skills were handed down from one generation to the next. Anyone who comes to my door is greeted with the aromas only home cooking can create. My grandparents came to America bringing with them the knowledge of creating fine pastries and baked goods. I hope to share my recipes with others who enjoy fine cooking and baking.
My favorite things to cook
Desserts are my specialty. Cake decorating is my passion.
My favorite family cooking traditions
I remember making strudel with my grandmother. I watched as she carefully pulled the stretchy dough across the table. She asked me to bring her piece of newspaper. Placing the paper under the dough did not obscure the print: that meant the dough was the proper thickness. Melted butter, fresh peeled apples, plump raisins, a pinch of this, a handful of that and topped with a dusting of cinnamon....now we roll! The effort produced a huge strudel that snaked around the baking sheet. Served while warm, the hearty eaters in my family savored every morsel. Nothing brings friends and family together faster than home baked goods coming from the oven.
My cooking triumphs
My wedding cake entry, "Winter World of Love", was a winner in, Wilton's, 2005, " Your Take on Cake, Decorating Contest". In 2007, my Halloween cake featuring a black cat resting on a sorcerer's book, was shown in American Cake Decorating Magazine. In 2009, I exhibited my cake, "A Butterfly's Garden", at the International Cake Exploration Society's Convention.
My cooking tragedies
In 2009 I was diagnosed with celiac disease. I can no longer use wheat, rye or barley in my recipes. Fortunately I understand baking chemistry and more importantly I REFUSE to sacrifice taste. I believe that anything I make should satisfy anyone's palate. My philosophy is simple; start with a great traditional recipe and modify it as little as possible.
 
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