"Writing gluten-free cookbooks began as an accident,
and ended up changing my life."
Connie Sarros
In 1993, my father, at the age of seventy, became very ill. In a period of two months, he went from 165 pounds down to 127 pounds, and the doctors could not find the cause. Even though he was eating, his body was not absorbing any of the nutrients of the foods. He was literally starving to death. After seeing thirteen doctors, he was finally diagnosed with Celiac Disease. We had never heard the term before and had no idea what it entailed.
Having a computer in my home, I immediately went to the web for some help and information. Anyone may post anything to the web, so I had to be very careful when considering the validity of the source of any information. But I did find a wealth of reliable sources, including the St. John's listserve. As a member of the listserve, I could post questions I had, and doctors or people who had lived with celiac disease (CD) for years would answer. I became involved with the CD support groups. Eventually, I was asked to be the Northeast Ohio representative for the St. John's listserve, which entailed helping "newbies" (those newly diagnosed with CD) ~~ helping them understand the diet restrictions, passing along gluten-free lists by brand names, gluten-free prescription lists, names of gluten-free mail-order companies, etc.
In the meantime, my mother was busy at home trying to adjust to dad's new diet. She was concentrating on preparing "safe" meals and had not yet tackled desserts. Mother's Day was approaching and I thought it would be novel to present Mom with a gluten-free dessert cookbook of the family's favorite dessert recipes. So I began experimenting. Like many novices, I thought that all I needed to do was substitute rice flour for the wheat flour called for in a recipe. The results of the first two desserts I tried were a total disaster, very heavy, grainy and gritty. Obviously, just substituting rice flour wasn't going to be enough. I began to add a variety of gluten-free flours; then I added the mysterious ingredient "xanthan gum" to help hold the pastries together. I still wasn't pleased with the results, so I began adding additional flavorings and additional leavening. Slowly, through trial and error, the desserts began tasting more like their wheat counterparts. Finally, when both my husband and I were pleased with the results, I would type up the recipe. Eventually, I had 25 converted recipes, which I printed off my computer. I punched two holes on the left side of the pages, made a cover, then tied it together with a ribbon, and presented it to my mom for Mother's Day.
People talk. When my parents would go out to dinner, their friends would ask Dad about his restricted diet. When some of them heard the name "Celiac Disease", they would reply that they had a child/niece/neighbor/friend that had CD. Mom would tell them about the dessert cookbook I had made her for Mother's Day, and they would ask for a copy to send to whomever they knew with the disease. I would run off the copies. Then those friends would tell others... who told others... who all requested a copy. Meanwhile, I was still experimenting in my kitchen and the 25-recipe book had grown to 50 recipes, then to 150 recipes, until finally it reached over 200 dessert recipes. Printing the copies at home, getting them spiral bound, then giving or shipping them to the appropriate people became not only very time consuming, but expensive. It reached the point where I had to decide whether to stop taking requests, or to begin taking the book seriously and make it into a commercial enterprise. In September of 1999, I left my job to publish and promote the "Wheat-Free Gluten-Free Dessert Cookbook" full time. I have never regretted that decision.
Unfortunately, man does not live by cake alone. I had done a lot of cooking for my father, and realized that many gluten-free recipes are high in calories, sugar, fat, cholesterol and sodium. In the past, my father had had two open-heart surgeries and had to watch his fat, cholesterol and sodium intake closely. Once again, I began experimenting, trying to substitute ingredients and come up with new ideas for breakfasts, lunches and dinners that were gluten-free and heart-healthy. I began writing down these new recipes, and the "Wheat-Free Gluten-Free Reduced Calorie Cookbook" was born.
CD Support Groups began asking me to speak to their members about cooking gluten-free. Word spread among the group leaders, and I became inundated with requests. In 2002 alone, my husband and I traveled to 23 different states speaking to support groups. At one of these meetings, in New Jersey, I had the honor to meet Diane Eve Paley, then President-elect of CSA/USA. She asked me if I would consider writing a gluten-free cookbook for children, with simple recipes that they could make themselves. This sounded challenging, so I agreed. As I began experimenting again, my husband noticed that it wasn't taking me very long to prepare meals because the recipes were so quick and easy. It was his suggestion that I address this book to busy adults also, who have so little time to spend in the kitchen. So the title of my third book became the "Wheat-free Gluten-free Cookbook for Kids and Busy Adults".
When I speak to support groups, members who have other diet restrictions in addition to CD come up to me and ask me if I have recipes for their particular diets. This spurred me to begin a fourth cookbook. This book is for celiacs who are also diabetic, vegetarian, vegan, and/or have high blood pressure or allergies to dairy, chocolate, corn, eggs, peanuts, rice, potatoes, soy, sugar, tree nuts, or yeast. The Wheat-free Gluten-free Recipes for Special Diets was the most challenging book yet to create and write.
McGraw-Hill now publishes my first three books. These books are available at the large bookstores (Barnes and Noble, Borders, etc.), small book stores, health food stores, online, libraries, and directly through my web sites. I elected to self-publish the "Recipes for Special Diets". This book may be purchased online through my web site at .http://www.gfbooks.homestead.com
Many support groups have asked me to be their speaker, but because of distance or schedules, I have not been able to accept their invitations. So when I was speaking to the celiac support group in Traverse City, MI, my talk was taped. I now have a 72-minute DVD, "All You Wanted To Know About Gluten-free Cooking".
Being newly diagnosed can be overwhelming. Because manufacturers change their recipes, their suppliers, and their methods of production, what is gluten-free today may not be gluten-free tomorrow. Scientists are discovering new things every day, so items like distilled vinegar, which used to be taboo, are now considered "safe" because of the distillation process. Then there are issues of 'hidden gluten', what to pack for lunch, and how to handle social situations. Experience is a great teacher and I opted to share what I've learned by writing the "Newly Diagnosed SURVIVAL KIT". It is a condensed synopsis of most things a person needs to know when starting out on a gluten-free diet.
Then one day I received a call from Wiley Publishing, asking me to create new recipes for a book to be co-authored with Danna Korn, "Gluten-free Cooking for Dummies". Danna and I had a lot of fun putting this book together and it has some of the most ingenious and creative recipes yet.
I enjoy giving speeches to support groups throughout the country. The talks center around cooking and baking in a gluten-free kitchen and the special dietary needs of celiacs, with an emphasis on eating healthy. Writing, editing, publishing and promoting my own cookbooks, and speaking to support groups, has been an incredible journey and it has enabled me to meet so many wonderful people across the country. A special thanks to all who have supported me in this venture.
Connie Sarros
CONTACT INFORMATION
Connie Sarros
3800 Rosemont Blvd., #103-D
Fairlawn, OH 44333
Phone/Fax: 330-670-1356
