Thank you for writing this. There needs to be more awareness on this topic. It's even harder if you're allergic to a common gluten-free substitute. Recently, I have seen an increase in successful gluten-free blogs and cookbooks. You're a great writer, so I do believe you'll find success on Substack. As food writers, I hope we can all support each other, regardless of dietary differences.
Thank you so much for your comment! I know what you mean. At one point I was avoiding eggs, which eliminated pretty much every gluten free bread substitute on the market. Amen to supporting each other no matter dietary differences. I still love reading about gluten and dairy full recipes, even though it bums me out that I can’t eat them myself.
This is something I've been thinking about a lot. I read an article "I Worked in Michelin-Starred Kitchens. The Bear’s Depiction of Trauma Is Painfully Real" by Genevieve Yam. It discusses the physical toll of working in fine dining and the restaurant industry. These companies forget that there are people actively searching for solutions for their own health conditions. Dairy or gluten are not a one size fits all ingredient. If you want me to DM you some gluten-free resources I'll send them your way!
Well put. I appreciate what you write because it does feel unfair. I have gastroparesis, so eating anything—any food—can cause intense dry heaving, nausea, pain and zero appetite. Makes it pretty difficult to develop recipes or photograph food.
I really admire that you stuck to no gluten or dairy for so long. So many people aren't willing to try dietary changes for their health.
I sometimes wonder about the health impacts of my chosen career. I eat an absurd amount of vegetables and weird "health" foods in an attempt to compensate for my equally absurd amount of chocolate and pastries. It mostly works but gets harder as I get older.
I absolutely and 100% think that there is a need in the market for you to create those recipes that work for you. I have many friends who do so successfully. Honestly, the more clear it is what you stand for the more likely you are to find your audience. Good luck! (with work, healthy and getting your baby!) xx
Thank you for writing this. There needs to be more awareness on this topic. It's even harder if you're allergic to a common gluten-free substitute. Recently, I have seen an increase in successful gluten-free blogs and cookbooks. You're a great writer, so I do believe you'll find success on Substack. As food writers, I hope we can all support each other, regardless of dietary differences.
Thank you so much for your comment! I know what you mean. At one point I was avoiding eggs, which eliminated pretty much every gluten free bread substitute on the market. Amen to supporting each other no matter dietary differences. I still love reading about gluten and dairy full recipes, even though it bums me out that I can’t eat them myself.
This is something I've been thinking about a lot. I read an article "I Worked in Michelin-Starred Kitchens. The Bear’s Depiction of Trauma Is Painfully Real" by Genevieve Yam. It discusses the physical toll of working in fine dining and the restaurant industry. These companies forget that there are people actively searching for solutions for their own health conditions. Dairy or gluten are not a one size fits all ingredient. If you want me to DM you some gluten-free resources I'll send them your way!
Well put. I appreciate what you write because it does feel unfair. I have gastroparesis, so eating anything—any food—can cause intense dry heaving, nausea, pain and zero appetite. Makes it pretty difficult to develop recipes or photograph food.
Thanks for your comment and for sharing, Sabrina! I’m sorry you’re going through that. Yeah it can be hard to recipe develop in these cases for sure.
as someone with ra–thank you for this.
I thought of you when I was writing this ❤️
I really admire that you stuck to no gluten or dairy for so long. So many people aren't willing to try dietary changes for their health.
I sometimes wonder about the health impacts of my chosen career. I eat an absurd amount of vegetables and weird "health" foods in an attempt to compensate for my equally absurd amount of chocolate and pastries. It mostly works but gets harder as I get older.
I absolutely and 100% think that there is a need in the market for you to create those recipes that work for you. I have many friends who do so successfully. Honestly, the more clear it is what you stand for the more likely you are to find your audience. Good luck! (with work, healthy and getting your baby!) xx