Tuesday, April 28th, 2009
Spring Holidays and Celiac Disease
Spring holidays are all about renewal and growth. As a Celiac, I think about this from several aspects: from the initial allergies of spring to the “Do I have enough gluten-free flour on hand to make a cake or another spring treat?” Eggs are always a good gluten-free food and meringues are also gluten-free (as well as tasty when served with berries). Then there are other traditional dishes that, as of yet, have no GF equivalent. Matzoh for one (the unleavened bread traditionally served at the Jewish holiday Passover). So I have found another cracker that works and have adapted it.
But it seems that some traditional spring holiday foods cannot be adapted. They just seem to need gluten! However, what I can adapt is my perspective and my imagination…so I will adapt, improvise, and overcome this issue! So far so good. Maybe I will make some hot Cross buns with currants…tasty. And those chocolate Easter bunnies are always safe!
-Estelle