|Chef Kristen Rugg Dovbniak|
Everyone seems to have food sensitivities these days. Remember when a nut allergy seemed exotic? Not anymore. Now you can buy gluten free, dairy free, kosher, vegan granola bars at any neighborhood market. Twenty years ago, we ridiculed Meg Ryan’s character in When Harry Met Sally for ordering everything “on the side,” but now it’s a form of self-assentation to customize your Starbucks drink in 14 different ways. Rugg Dovbniak, though, is not jumping on the bandwagon for the trendiness. Nor does she encourage her readers to do so. CCGFL not only acknowledges how hard it is to live GF, but devotes the entire fourth chapter to “Living a gluten-free life” – dealing with family, friends, social events, and gluten in alcohol and personal hygiene products (who knew?).