GLUTEN-FREE COOKBOOK DISHES IT UP WITHOUT WHEAT

DENVER, CO: Imagine breakfast without toast, lunch without sandwiches, and dinner without pasta or crusty, French bread. And, no brownies, cookies, or cake, either.

Until recently, that was the lifelong prescription for people diagnosed with gluten intolerance. That is, until authors like Carol Fenster, Ph.D. began publishing cookbooks such as Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate Press, 2003).

“I’m delighted that I could transform my gluten intolerance into five cookbooks that help people eat the foods they love — without the ingredients they don’t want”, says Fenster, who is gluten-free herself and founded Savory Palate Press eight years ago because other publishers didn’t believe there was a need for gluten-free cookbooks.

Her newest book features easy, stream-lined recipes for typical American foods like bread, pizza, cake, brownies, muffins, pancakes — foods that are traditionally made with wheat flour and therefore contain gluten, a protein that is toxic for 10-15% of Americans.

According to Fenster, “Demand for gluten-free information is rising steadily due to better detection of celiac disease which afflicts 1:130 Americans and is considered the nation’s most common inherited autoimmune disorder. Celiacs must avoid gluten because it prevents absorption of nutrients in food — leading to anemia, osteoporosis, and other complications.”

Furthermore, Fenster adds, millions more of us have food intolerances, where symptoms reduce our quality of life with annoying — though rarely life-threatening — headaches, rashes, stomach aches, and fatigue. In her case, eating wheat caused nasal congestion that led to chronic sinusitis and continuous rounds of antibiotics.

“Gluten-intolerance is becoming so prevalent,” says Fenster,” that national conferences are held to educate people on avoiding hidden gluten, getting the proper diagnosis, and helping children and their families adjust to the gluten-free lifestyle.”

Fenster is helping to bring one such conference to her hometown of Denver on June 6-8, 2003, where guests will dine safely on gluten-free meals at hotels, restaurants, and culinary schools. And, they’ll learn the latest gluten-free news from nationally-recognized medical authorities and cooking experts. Special sessions will be held for gluten-free children, as well. For more information, see www.gluten.net. For free recipes from Fenster’s cookbooks, visit www.glutenfree101.com .  

Information for food allergies, celiac disease, autism, and other special diet conditions