In May’s Positively Free From and Coeliac Community coeliac, dairy free Chef Lorraine explained how she found that cooking professionally in an environment containing gluten was detrimental to her health so it had become impossible to continue in a traditional kitchen so started Alsace Baking five years ago.
Natlia and Giulia of The Gluten Free Tarts were in a similar situation after diagnosis that eating out after their coeliac diagnoses as they found it very difficult to eat out anywhere and feel safe as their side affects were quite severe so they decided to create their own little business so that people with coeliac disease have somewhere they can trust and a place that’s quick and convenient to eat.
We were diagnosed three years ago after 2 years of trying to find the problem. Giulia suffers from fatigue and feeling sick as well as her throat swelling and struggling to breathe if she eats gluten where as I’ve got a bit of every symptom you can imagine. I become very sick, dizzy, blurred vision, no coordination, foggy brain, sore joints and bones, fatigue and very emotional. We find it very difficult to eat out anywhere and feel safe as our side effects are quite severe so we’ve created this little business so that people with coeliac disease have somewhere they can trust and a place that’s quick and convenient to eat.
Natlia and Giulia of The Gluten Free Tarts
The business has been going for about a year, selling to local business and taking private orders and have only just recently started in Canterbury with their food trailer.
Diagnosed coeliac & dairy free chef Lorraine aka Alsace Baking based at the GalleryKitchen Café held a flourless Sicilian orange cake cookery demonstration & cake sampling followed by a guided tour of her ‘safe’ kitchen and a guide on eating out safely.
Together the group shared experiences of eating out both positive and negative exploring the effects which can be felt physically and emotionally especially when eating out goes wrong. In fact it can become so distressing for some that they are driven to starting their own businesses the fear of eating out can be so strong.
Coeliac, dairy Chef Lorraine found that cooking professionally in an environment containing gluten was detrimental to her health so it had become impossible to continue in a traditional kitchen.
The coffee morning closed with empowering the group to take control of their own safe eating out by recognising visually what looks safe & what doesn’t & by research of places to eat.
There are lots of tell tell signs to look out for so if you are unsure follow your gut instinct as one thing is for sure if it is not safe eating your gut will soon let you know.
Always remember on the positive eating out had never been so good compared to even 16 years ago when coeliac chef Lorraine was diagnosed so do not be put off, let’s all go out and enjoy ourselves as eating out is a great experience.