When I was 5, my mom told me I was allergic to chocolate.
Now, you’d think that a future 20-year product of the public education system would have smelled something fishy, but I smelled nothing but the tantalizing, forbidden scent of chocolate.
Believe it or not, the ruse lasted until age 10, when we were selling Hershey’s bars for a school fundraiser and I sank my teeth into a gorgeous, silky chunk of chocolate heaven.
Half a decade of my life. Irretrievable. Lost. Goner than a koala chucked into a black hole.
Aside from those five years of chocolate-less existence–and opting out of meat–and okay, my insanely picky palate–I’ve never had eating restrictions, really. At least not the kind of allergy that will debilitate you and close your throat and send you to the hospital with an EpiPen sticking out of your arm. Thank goodness.
I’m lucky in that respect, but it really wasn’t until grad school that I met friends who really did have food allergies. One of my closest classmates is allergic to a whole score of things, including nuts, dairy, and soy. I’ve told you about my recent student who has all of those allergies, plus corn, bean, fruit, and gluten allergies. Another guy in my office has Celiac, meaning gluten is a no-go for him, either. And this one’s not just a fad diet or a “gluten sensitivity,” I’ll tell you that much.
That’s why you may have noticed a lot more “allergy-friendly” recipes around the blog lately. Have you checked out last week’s Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups? Seriously though–gluten-free doesn’t need to mean un-tasty. In fact, I’ve had so much fun baking GF lately, my friends with gluten allergies have started asking whether the latest batch of treats is gluten-free–and it’s so nice when you can make someone who usually can’t participate feel included in something as simple as dessert.… Read more