FROM LEFT: 1987, my husband Larry
and me at a banquet; age 5, riding my
tricycle; age 1, on the family farm; 1988,
Larry, me and our son, Brett, golfing.
I think one of the saddest things
in life is to eat food that is safe but
not gratifying. I deserved the same
set of choices as everyone else.
paid for my college education and
was, after all, a healthy whole grain.
In total denial, I was sure the doctor
was wrong. Of course, my sinus
infections continued, along with
a dull, lethargic feeling whenever
I ate wheat.
And while I’m not one to play
the “if only” game, looking back, if
the Internet had existed in 1988,
I would have Googled the words
“gluten free,” found a support group,
subscribed to national association
newsletters, opened up to others
and realized that “no wheat” means
NO WHEAT. I would have been
comforted knowing that I wasn’t
alone: Six percent of Americans
are gluten sensitive and one percent
has celiac disease. I would have
gotten over my denial sooner.
2005
Publishers came to me
to write gluten-free
cookbooks, rather
than me going to them.
2007
I developed my famous
Breakthrough Ready-to-Bake Yeast Bread (published
in 1,000 Gluten-Free Recipes)
Enjoyed an upscale,
five-course, wine-tasting
dinner specially designed
for gluten-free diners
at Vesta Dipping Grill in
Denver, Colorado, with
celebrity chef Matt Selby.
Always
Gratitude to those who
bring creativity and
imagination to our gluten-free world, moving us
from a serious “medical
terminology” mentality to
a real-world, food-oriented
approach.
