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In tolerant times

Given the right ingredients, food restrictions need not leave you out in the cold.

…In recent times I’ve become especially understanding of the requirements of a gluten-free diet because my youngest boy has a celiac condition.

I’ve found it pretty easy to cook all the meals we like to have on the family table without gluten…My boy is the master of a gluten-free chocolate cake that is better than any wheaten chocolate cake I’ve ever eaten.

Much of its success is due to his determination to cream the butter and sugar thoroughly (which is always a requirement of exceptional baking)…

Last weekend he was my driver when I was guest speaker at the Coeliac Society of New Zealand AGM in Timaru. While he walked his puppy on the beach I spoke and then ambled through the gluten-free foods expo the society arranged.

Among the fine ranges of pies, sausages, crumbled schnitzel and bread was the best news for my boy. Always left out when his mates get fish and chips and fried donuts, here was a couple (Brent & Jo Williamson, owners & operators of Golden Goose) who produce gluten-free products (battered fish, hot dogs and excellent donuts) for the fast food industry.

I took one of their cards to give to our local chippy so they might order the products to on hand for gluten-free customers they can’t serve at present.View Article