You might say Dorothy is an alternative foodie. Alternative, as in, on the cutting-edge, in-the-know. She writes about gluten-free foods. Heard of it? Of course you have. It’s the talk of the town. But Dorothy isn’t just talking; she’s in the kitchen, figuring out how to capture the flavor of foods without the wheat that makes a person with celiac disease or gluten allergies sick. Sick as in depression, anxiety, headaches, skin rashes, bloating, a week on the toilet, either with diarrhea or constipation. Not the post-meal siesta you would hope for. Or for your daughter. Dorothy’s daughter suffered through all of these until her own Internet search turned up symptoms she recognized. A trip to the doctor confirmed the diagnosis. She had celiac disease, which is an inherited, autoimmune disease in which the lining of the small intestine is damaged from eating gluten. “Very genetic,” Dorothy says. A year after her daughter found out she couldn’t eat wheat, Dorothy realized she had herself been living with the same disease for years as well.
Albeit our foods are largely derived from wheat, Dorothy explains that there are many other grains out there to use. Sorghum, brown rice, millet, for example. So, now she’s baking chocolate chip and snicker-doodle cookies, and all of her favorite foods are still her favorites. If fact, they’re even better, Dorothy explains, because she never feels sick.
Check out her recipes on Giddy-Up Gluten Free
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