â??Normally, I would have left on the spot,â? Tom explained, â??but I really wanted to find out what was available. So, when the manager provided a number for the corporate office â?? I called.â?
Twenty minutes later, Tom learned the restaurant didnâ??t offer any gluten-free products. They didnâ??t have the kitchen space, the corporate spokesperson admitted, to safely avoid the cross contamination of goods, nor did they have the ability to track ingredients through their supply chain.
Unless Tomâ??s in the realm of his own kitchen in which he mixes and matches gluten-free ingredients to produce tasty and unique dishes, a sudden urge for a meal while on the road can be a risky lunch break.
The care Tom and his wife Lisa must observe was never more critical than on a business-vacation excursion to Western Europe last summer. Traveling through multiple countries, languages, cultures, and cuisines was both exhilarating and an anxiety filled venture for the couple. Completing his MBA, Tom and Lisa joined a class-sponsored trip to several European capitals. Between meetings, the Utah natives visited the traditional sites, but when it came time to test the cafes and recipes of Europe, the experience was anything but traditional.
Moving from cafÃs to restaurants, Tom and Lisa struggle with well-meaning waiters and waitresses not well-versed on gluten-free foods. Others simply canâ??t understand the Americansâ?? broken Italian, French, and German and the couple is unwilling to risk Tomâ??s health on a misunderstanding. On several occasions, Lisa resorts to a local grocery store where she buys fruits, vegetables, cheese, salads, and sausage snacks to carry in their backpacks.
â??We found that in Austria many foods were labeled â??Gluten Frei,â??â? Tom shared. â??Restaurant cards were helpful and several servers knew right away what I could and couldnâ??t eat. In Rome we visited a sidewalk cafà where our server was himself on a gluten-free diet.â?
Back home, the couple in their mid-forties adapt by finding foods which are naturally gluten free. They buy Mexican dishes with corn tortillas or oriental foods with rice. They rarely eat prepared frozen foods because very few are gluten-free.
In Tomâ??s and Lisaâ??s cupboards, a host of recipes offer a sumptuous diet with a unique twist on many servings with which anyone is familiar. For instance, gluten-free pumpkin pancakes are as easy as this to make:
Ingredients:
1 1/4 cup Jules Gluten Free all purpose flour
1 tsp. baking powder, gluten-free
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 large egg or egg substitute (¼ cup mashed banana works well here)
2 Tbs. canola oil
1 Tbs. brown sugar, packed
1/2 cup purÃed pumpkin
1 1/2 cup milk (dairy or non-dairy)
1/2 cup raisins, cranberries or chocolate chips (optional)
High heat cooking oil for the pan
Image source of traveling: Wikipedia