The normal response to people finding out someone can’t eat gluten is the lamenting of lost bread and cookie opportunities. But actually, there are a lot of good breads and cookies in the grocery store and thousands of recipes out there as well. That’s not the hard part, but it’s the most visible.
The things that are the hardest to accept are the more invisible ones. The foods that you only ever had on occasion or things that were reserved as ‘restaurant’ foods. Because of issues of cross contamination, I can’t order most anything fried at restaurants, even if it isn’t breaded. This means with my bun-less burger I get a side salad, no french fries. That means no milkshakes (on top of not doing well with dairy) because of malt flavoring and mix ins that can end up in my ice cream. This means having to say no to the lovely Lindt truffles my professor brought for the last day of class (it’s that damn barley malt again). It means not being able to have chips and salsa at Mexican food restaurants, unless they have special gluten free ones like Maudie’s in Austin, TX and Owl House in Rochester, NY.
I can honestly say I don’t miss bread, pasta, pizza, baked goods galore, and other normally gluten filled foods. We’ve found a way around them. I don’t know if it’ll ever get to the point where most restaurants that cater to gluten free would keep fryer oil separate and safe. Right now, however, it’s the last week of class, and I really just want a burger, crispy, crunchy diner fries, and a huge chocolate milkshake. But I know that’s not going to happen.
This has been a message from your Friendly Neighborhood Celiac.