A quickie today: I’ve just come across a really interesting post about Passover and coeliac disease here, at Forward.
It explains something I’ve never quite understood – why the really big branches of supermarkets here have a wider range of gluten free foods available around Passover. For several years now, I’ve looked forward to the Passover period – despite not being Jewish – because I’ve been able to buy big bags of ground almonds, for example. (Unless you go to a wholesaler, ground almonds come in tiny 4oz packets. If you’re cooking gluten free, and are using ground almonds as a base, these packets are ridiculously small). And just this week I picked up a kosher and gluten free chocolate chip cake for my daughter, which wouldn’t normally be available.
So, if, like me, you were at all puzzled by the spring-time variation in gluten free food availability, Elissa’s article explains a lot!
I’ve written a book summarising what we’ve learnt over 20 years of dealing with the gluten free diet, and it might be just what you’re looking for. It packs the lessons we’ve learned into what I hope is a helpful and straightforward guidebook. It’s available on Amazon, as a paperback or for your Kindle…