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How to be Gluten-free at any age

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How to be Gluten-free at any age

The first thing Carlyn Berghoff did after her then 13-year-old daughter, Sarah Berghoff McClure, was diagnosed with celiac disease was head to the bookstore.

Celiac is an autoimmune disease that primarily impacts the small intestine. (It’s not just a stomach ache; a person cannot absorb nutrients.) The only way to force the illness into remission is by following a strict diet without gluten — which is primarily in wheat, barley and rye. That’s no simple task for the home (“overwhelmed” was the working mom of three’s initial response, but quickly followed by, “OK, I can do this.”). So, a gluten-free cookbook was essential.

What Berghoff — CEO of the Berghoff Catering and Restaurant Group — found was disappointing. Long, complicated recipes, often with odd and hard-to-find ingredients. Worse yet, the dishes weren’t appetizing.

As someone who has spent her life surrounded by food, the Culinary Institute of America graduate knew this wouldn’t do. Especially since she decided it would be easier for her family of five to all follow a gluten-free diet than cook separately for Sarah. So, along with Sarah, she started experimenting with family-friendly recipes and trying out gluten-free convenience products (which is, she admits, “an expensive tasting proposition.”).

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