The daughter of a Chicago foodie had a wake up call and then created an excellent gluten free cookbook built on real concerns.
Millions of people worldwide are allergic to gluten, a protein primarily found in wheat, barley and rye. For food-loving teens that grew up on the three major P’s (pizza, pasta and pastries), this new-found dietary restriction can be downright devastating. It certainly was the case for Sarah Berghoff McClure, whose family of well-known Chicago chefs built their empire on schnitzel, spätzle and other wheat-infused German goodies more than a century ago at the landmark Berghoff restaurant.
When Carlyn Berghoff, author of the “The Berghoff Café Cookbook” discovered her daughter, Sarah, had been diagnosed with celiac disease—an autoimmune disorder whereby gluten ingestion can lead to intestinal damage—the mother/daughter duo headed straight to the kitchen and started creating gluten-free versions of Midwestern family favorites such as mac ’n’ cheese, glazed donuts, chocolate cake and barbecue baby back ribs.
Buy Carlyn Berghoff’s Gluten Free Cookbook by clicking the image below.
The recipes were so popular among family and friends, the Berghoffs decided to team up with Chicago food writer Nancy Ross Ryan and Dr. Suzanne P. Nelson, a pediatric gastroenterologist and professor at Northwestern University, to write “Cooking for your Gluten-Free Teen: Everyday Foods the Whole Family will Love” (Andrews McMeel Publishing, April 2013).
In addition to its scores of kid-friendly recipes, “Cooking for your Gluten-Free Teen” serves as an all-encompassing guide to living gluten-free. It features important information regarding celiac disease, tips for adjusting to a gluten-free lifestyle, personal advice for situations such as ordering at restaurants or feeling singled out at parties, and a list of brands that offer pre-packaged, gluten-free foods.
Story by Kathryn Jones