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I have always been a food addict. I just plain love food and everything about it. I actually thought I was pretty knowledgeable about the whole food thing until the time when my food world was turned upside down. I was diagnosed with Celiac disease. Little did I know this was going to be the start of a new challenge!

I quickly found out that I knew very little about something that is present in so many things we eat; gluten. Celiac disease is characterized by the inability to digest gluten. We must avoid all gluten in order to remain healthy. And this is where my quest began.

The very first thing I did when I was diagnosed (after a good cry) was drive to the nearest book store and buy EVERY single book they had on Celiac disease and gluten free cooking. I’m not kidding, I really did, and I came home with about 16 books and headed straight to my computer. With my stack of books sitting beside me like a safety net I began to surf the internet for information. When I had enough of the computer screen, I would read my books like novels. When I resurfaced I realized that I knew very little about “grains” and I needed to learn quickly. There was a wealth of grains out there other than wheat which is everywhere in our North American diet, and I knew little about all the alternatives. Up until that point I naturally assumed the word “flour” meant wheat.

For the first few months I would be depressed when one of my beloved food magazines would arrive at my home and I was even more upset when I watched my favourite TV channel, The Food Network (of course) because it seemed to me there was NOTHING I could make that was safe for me to eat. That was before the word “substitution” came into my kitchen. At this point I saw this as an opportunity to learn more about the food world and through trial and error, being in the kitchen became fun again and of course, delicious also!

I have never been a “use a mix” type of person; so my “make it from scratch” way around the kitchen really came in handy. I began to try different combinations of gluten free flour to try and replace wheat flour. I was determined that gluten free wouldn’t mean flavor free, nor should it taste like cardboard (don`t laugh, we’ve all had gluten free foods that tasted like this at least once), or have that “fall apart and grainy texture”, or any of those awful attributes we associate with most commercial gluten free foods. In my world, all food has to taste good and that is how I look at cooking. If you’re going to take the time to make it, it has to be worth it. Let’s face it there far too many bad tasting gluten free products out there that give gluten free food a bad name! My food wasn’t about to fall into that category.

In the mean time I joined the Canadian celiac association (CCA) and The Fondation Quebecoise de la maladie coeliaque (FQMC). I was hungry (no pun intended) for information and support. Eventually I joined the board of directors of the CCA as Communication Chair, then as Vice-President and now I’m the President of the CCA Quebec Chapter. I teach gluten free classes and help Celiacs discover the real taste of gluten free food.

I have developed a restaurant training program for restaurateurs wanting to learn how to produce safe gluten free meals for their customers and as a consultant, I assist food manufacturers who wish to transform their production into gluten free or those who simply wish to develop a gluten free line of products and now my latest creation; my gluten free store. You will find more information on this if you go to the GF Store tab my the main page.

From what seemed like disaster years ago, emerged a whole new me, healthy for the first time in many years. I am surrounded by great friends who respect me and my diet; they also support me in all my efforts and serve as taste testers all the time. I have the two most amazing sons a mother could ever ask for and as a bonus they come equipped with big appetites!

As I said above, in my world all food should taste good and that is what I expected for my food before, and after gluten, the only difference is the omission of gluten, simple right. Well maybe not so simple but doable for sure. I’ll show you how you can live well on the gluten free diet and still have great food and lots of fun.

Louise