Introduction
Dear Reader: You are not alone! Up to 73 percent of the world's population is lactose-intolerant, and those numbers are on the rise. So are allergies and intolerances to soya, the leading dairy substitute in the market today; and gluten found in wheat and other grains. What is the reason for this phenomenon? Could it be that we are more aware of our bodies? Could it also be that our foods and crops are sprayed with chemicals and genetically modified and tampered with, and that our milks are injected with a cocktail of growth hormones and antibiotics? How about preservatives, artificial flavors and additives? Have they weakened our immune systems? Something is definitely happening and we're seeing the changes all around us. We all know someone who is avoiding something in their diet. Articles, menus and new products on supermarket shelves are pointing us towards this shift. Many people are going around with stomach upsets and other gastrointestinal problems, rashes and symptoms of intolerance or allergies. not knowing why they feel the way they do. Many of us have had to make adjustments to our diets, whether small or drastic. It is an uncomfortable feeling not being able to eat and enjoy the foods we used to be able to consume. But as I found out. it can become more uncomfortable consuming those very foods we love.
My Story: Sometimes, when people discover a food intolerance or allergy; they gracefully accept the situation and look for other ways to have a normal diet. Often they struggle to keep eating the foods that upset them; feeling unwell, frustrated, even envious of other people who are able to eat anything they like. My situation was more like the latter. 'But I'm a pastry chef, I can't be intolerant to dairy!' All the schooling and rigorous stages and crazy work hours were so that I could enjoy making what I loved eating. 1\Ix~ environment and background was in classic French baking, which meant dealing with tons of pure creamery butter and gallons of cream. Now I'm told to steer away from it? I could not imagine going for a day without eating dairy, especially ice cream, my favorite dessert. If I accepted it, that meant drastic changes in my work and in my lifestyle. Doctors also told me to stay away from soya, which is one of the easiest replacements for dairy.
The physical discomfort became too much and finally outweighed the pleasures. No more eating ice cream from the tub or spreading brie on a hot baguette.
Around the same time, my mother and brother were diagnosed with gluten intolerance. so no more fresh croissants and rustic breads for them either. This is what prompted me to start dabbling in unknown territories.
The proof is in the pudding: I had to forget almost everything I knew about baking and making desserts. But slowly I began to understand the chemistry that was needed to make alternatives. I adapted myself to a new way of cooking, using new advanced and revamped traditional products but keeping in mind the classic methods and flavor-enhancing ingredients used in French baking. Although I found out that without gluten cakes would never be as fluffy, and that dairy products, especially their milk solids, contribute enormously to the texture and taste of desserts, I pressed on to find the methods that yielded the best results. I realized that with the help of store-bought ingredients such as gluten-free flour, coconut creams and low GI sugars I could come up with desserts that look and taste just like the real thing. Different kinds of syrups, fruit purees, meringues, peels and liqueurs can also add flavor, depth and texture to desserts that might otherwise be flat without the addition of gluten or dairy
Good News: Whatever your reason for switching to a different diet, healthy alternative products and organically grown produce are to hand. Every day there are new products being discovered, evolving and improving all the time, that are of use to diabetics, coeliac and autistic patients, dairy and gluten allergy/sensitive sufferers as well as to religious believers, vegetarians and those who just want to change the way they eat. At natural food shows and events I have met so many passionate individuals creating amazing products that mimic regular foods. Ancient grains and seeds that provide your daily nutrition intake in just one handful. 'Milks' used in desserts that can easily pass for dairy. 'Good fats' that spread and bake beautifully. Outstanding dairy-free chocolates that are also Fair Trade, and vegan gelatins that gel well. This is just the tip of the iceberg for you and me!
In a Nutshell: By being a smart cookie, you too can find out how to overcome allergies and intolerances and learn how to bake in a new way. Being dairy-intolerant was, in a funny way, one of the best things that could have happened to me. It opened my eyes to a different world of healthy alternative ingredients and new ways of eating and thinking.
Whatever your reason for cutting out certain foods, this book allows you to have your cake and eat it! You'll not only feed your cravings but also make your cooking experience so enjoyable that you'll never look at another cream bun with regret again.
Ariana
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