Gluten Free Doesn`t Have To Be Boring

doesn’t
mean
boring
LIFESTYLE HEALTH
40
Spring 2012 | LIFESTYLE
njlifestyleonline.com
Although four to five percent of Americans suffer from some kind
of gluten sensitivity, only one percent actually has celiac disease.
But that’s a big enough percentage to cause many restaurants and
manufacturers to add gluten-free choices.
M
By SHERRY HOFFMAN
aryann Lake (not her
real name), a 38-year-old
mother of three from Egg
Harbor Township, sat
down in a booth at
Antonino’s Jo Jo Ristorante in
Northfield and nervously began
scanning the menu.
“I love Italian food, but now that
I’m on a gluten-free diet, I was
worried I wouldn’t be able to enjoy
things like pasta or pizza, which I’ve
been eating all my life,” Lake
explained later.
​ Lake had recently been diagnosed
with Celiac, an autoimmune disease
of the lower intestine capable of
producing many unpleasant
symptoms for those with a
sensitivity to gluten, a protein
composite found in foods processed
from wheat and other grains,
including barley and rye.
​Suddenly, Lake spotted something on the menu that made her
smile. The restaurant offered glutenfree options: a gluten-free, low-carb
vegetable lasagna, a personal-size
pizza built on a gluten-free pizza
shell and homemade desserts. She’d
be able to indulge her craving for
Italian food after all.
​Although four to five percent of
Americans suffer from some kind of
gluten sensitivity, only one percent
actually has celiac disease. But that’s
a big enough percentage to cause
many restaurants and manufacturers to add gluten-free choices.
​ That was the case at Jo Jo’s, where
restaurant manager Stacy Homa
said she talked to some regular
customers who had stopped
coming to the restaurant out of
concern because family members
had been diagnosed with celiac.
So she researched the disease,
discovered gluten-free alternatives
and recipes and found ways to get
win those customers back. But that
was only the first step in keeping
customers with gluten sensitivity
safe. She also made sure any of her
several gluten-free menu options are
prepared with no chance for crosscontamination.
For instance, instead of pizza
being placed directly on the floor of
the oven, they’re cooked in a special
pan that’s only used for those pizzas.
The shell never touches the bottom
of the oven where regular pizzas are
cooked.
“Since I’ve done (the gluten-free
dishes), we’ve gotten such an
incredible influx of people coming
in that know about it and love our
products and it’s grown,” said Homa,
who also prepares gluten-free
desserts.
The demand for gluten-free food
has expanded to those who feel
living gluten-free means a healthier
lifestyle. A direct result of that is the
increase in totally gluten-free
restaurants like Pure Tacos,
located on the Ocean City Boardwalk. Christine’s Italian Pastry in
Northfield has a line of gluten-free
desserts and Pamela’s Health and
Harmony in Margate also
specializes in gluten-free products.
Symptoms associated with celiac
disease and sensitivity to gluten
products can include chronic
diarrhea, fatigue, cramps, bloating
and failure to thrive in children
suffering from the illness,
according to Dr. Barry Kaufman, a
board-certified gastroenterologist
and founder of Atlantic Gastroenterology Associates (AGA) of Egg
Harbor Township.
The problem, he added, is that
most people with celiac disease,
or who may be sensitive to gluten,
don’t even know it.
​ “It is estimated that 95 percent of
people with celiac disease are
undiagnosed,” Kaufman said.
AGA is home to the region’s first
Celiac Diagnostic Center, which is
designed to provide advanced
diagnostic approaches and
education for patients with digestive
symptoms.
Not everyone who suffers from
symptoms associated with gluten
intolerance actually has celiac
disease, Kaufman explained.
The most effective way to
diagnose celiac disease is through a
biopsy of the upper intestine.
Special stains are used to treat
the specimens obtains during the
biopsy to bring out patterns of
inflammation consistent with the
disease, he adds.
“A gluten-free diet is currently
being advocated as a health and
njlifestyleonline.com
LIFESTYLE | Spring 2012
41
physical performance diet, which explains its increasing
popularity,” Kaufman explained.
Packaged Facts, a market research firm, projects that U.S.
sales of gluten-free foods and beverages will exceed $5
billion by 2015.
Caesars Atlantic City is ahead of the curve, because each
of its chefs has been approved by the Gluten-Free
Certification Organization (GFCO). The group provides an
independent service to supervise gluten-free food
production with a science-based standard that is confirmed
by field inspections in order to achieve heightened consumer confidence and safety, according to the organization’s
web site.
Caesars isn’t alone, though.
“We make strides on being conscience when we know
someone has a gluten allergy, however it is not a gluten
free kitchen,” said Michael England, executive chef at The
Palm in The Quarter at Tropicana Casino Resort. Sanitized
cutting boards and cooking materials are used when a guest
informs the wait staff they have a food allergy or sensitivity.
But The Palm is truly a steak house and, by its very nature,
specializes in steak and lobster, which do not have gluten or
Packaged Facts, a
projects that U.S.
foods and
exceed $5
42
Spring 2012 | LIFESTYLE
njlifestyleonline.com
are prepared with gluten items.
Steve & Cookie’s By the Bay in Margate is another popular
area restaurant that’s sensitive to guests with celiac or a low
tolerance to gluten products, said owner Cookie Till, whose
restaurant last year hosted a celiac and gluten-free seminar
in association with The Celiac Diagnostic Center.
It’s important for people to understand that Steve &
Cookie’s also does not operate a gluten-free kitchen. Instead,
it offers dining choices that avoid gluten products.
“If someone dines in our restaurant and tells us they have
celiac or gluten intolerance, we do our best to accommodate
them,” Till said. “Our servers are trained and aware of foods
that contain gluten and so they can easily guide the guest to
making gluten-free choices on the menu.”
In addition, “The kitchen staff makes sure all surfaces,
utensils, bowls and plates have not been in contact with
foods that may contain gluten,” Till said.
Those with celiac and those who choose to live glutenfree have more choices than ever. Even Tastykake has
gluten-free options.
A list of gluten free friendly restaurants and food stores is
available on the AGA website www.atlanticgastro.com.
market research firm
sales of gluten-free beverages will
billion by 2015.
Enjoy Gluten Free Recipes
Provided By
Steve and Cookie’s By the Bay
Margate, NJ
ADVANCED DENTAL
A
A S
S S
S O
O
C
C
I
A T
T E
E S
S
A
WB HR I TD EG NE IS N G
Vegan Herb Crackers
I NE ESE R S
B LRUI M
DG
2 c. blanched almond flour
3/4 tsp. Celtic sea salt
2 tbl. Herbes de Provence
1 tbl. olive oil
2 tbl. water
L IUMMP ILNA ENET RS S
1. In a large bowl, combine almond flour,
salt and Herbes de Provence.
2. In a medium bowl, whisk together olive
oil and water.
3. Stir wet ingredients into almond flour
mixture until thoroughly combined.
4. Roll the dough into a ball and press
between 2 sheets of parchment paper to
1/8 inch thickness.
5. Remove top piece of parchment and put
rolled out dough onto baking sheet.
6. Cut dough into 2-inch squares with a
knife or pizza cutter.
7. Bake at 350 degrees for 9-11 minutes,
until lightly golden.
8. Let crackers cool on baking sheet for 20
minutes, then serve.
R OP O
T NC TASN A L S
IM
LA
NA
S NALS
R COROOTW C
CDL EE NA TNUI RNEGS S
Dr.Sean
Sean
McIntyre
Dr.
McIntyre
1. Saute onions in 1 tablespoon of olive oil
until caramelized.
2. Mix mushrooms in 2 tablespoons olive
oil, season with salt and pepper. Roast in
375ºF oven for approximately 20 minutes.
3. Arrange tortillas on flat surface, top
each with onions, mushrooms and
approximately 2 oz of cheese. Sprinkle
with Herba Sante. Fold tortillas in half.
4. Place on preheated griddle
seasoned with oil. Grill until
quesadillas are lightly browned and
cheese is melted; flip once during cooking.
5. Cut each Quesadilla into 4 pieces, then
serve.
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Dairy Free Mozzarella
Quesadilla with Herba Sante
1 - 12oz package brown rice tortillas
(6 count)
1 large Spanish onion sliced
1 1/2 lbs shitake mushroom sliced
1 1/2 lbs crimini mushroom sliced
10 oz dairy free mozzarella cheese
2 tbsp Herba Sante crumbled
1 tbsp Kosher salt
1 tbsp black pepper
1/4 cup extra virgin olive oil
FO
I LRLAI LN GS U
S RGERY
Dr.Sean
SeanMcIntyre
McIntyre
Dr.
98
ROUTE
SOMERS
POINT,
• 609-601-9300
98 ROUTE 99••SOMERS
POINT,
NJ •NJ
609-601-9300
www.AdvancedDental1.com
www.AdvancedDental1.com
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LIFESTYLE | Spring 2012
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