By Amber Williams There’s a common misconception among the uniformed that gluten free equals bland, that health has to come at the sacrifice of flavor. But most any seasoned chef or baker can prove that belief as one of ignorance. In this case, the proof is in the pudding — or rather the chocolate, the […]
From the Editor
Going gluten free
By Jim Duncan
If you dine out and about, you have surely, by now, noticed that “gluten-free,” “gluten-friendly” and “gluten-restricted” labels appear on an increasing number of menus. Like “heart-friendly,” “cholesterol-free” and “no trans fats” labels earlier, the GF distinction began as medical advice for those diagnosed with celiac disease. Public awareness about fats and cholesterol, though, is much greater than about glutens. What are they? And do you want to keep them out of your body?
This issue of Relish is dedicated to information about glutens, the issues that people have with them and the places that help those people eat a more interesting diet. We identify foods that are always safe, as long as they are cooked properly. We visit several restaurants and bars that go to great lengths to provide celiac sufferers with safe versions of forbidden foods like pasta and bread. We visit with a chef who specializes in GF. Our cover story tells you all about gluten, from its discovery in the 17th century to the development of gluten intolerance and gluten resistance. Dish is also back with three months of news about trends, openings, closings, transitions and weirdness in the food scene.
Bon Appetite. RELISH