Ep 59 East Indian and Gluten Free

Let’s start the blog with the Show Notes for this episode:

This episode is the first in a series of talks with individuals from different cultures eating gluten free.  My first interview is with Diyaa who has grown up in an East Indian family eating food you may or may not be familiar with.  Diyaa talks about how gluten and wheat fit into her family’s diet including family gatherings and events.  We chat about which East Indian foods are naturally gluten free.  You may be surprised with some new food finds.  You can follow Diyaa on Instagram @lifeafterroti.  If you have a story about how you cope eating gluten free and adapting your cultural food and traditions into a gluten free lifestyle, please email me at acdnceliacpodcast@gmail.com.

Sue’s Websites and Social Media

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts

During the podcast I spoke about how much I enjoyed Indian food, even before I knew I was celiac.  When I had my two daughters, we continued, as a family to enjoy curry, rice, butter chicken and pappadums (also spelled poppadums and puppodums).  For years my family has enjoyed Patak’s pappadums which are bought dry and easily brought to life in oil at home.  You should give them a try.

I have made my own curry, used different curry pastes and sauces and enjoyed takeout for many years.  I remember, there was an amazing Indian restaurant we loved when we lived in Bermuda and we got butter chicken takeout on a regular basis.  The girls called it pink chicken. 

I wasn’t raised on curry of any form and it wasn’t until I was an adult that I was introduced to this flavourful cuisine.  Once, when one of our daughters had a friend over and we ordered our favourite curry takeout, my daughter was very confused when her friend had never tasted curry before.  Now, both girls make and enjoy curry in their own kitchens.

The lesson here is to try new foods, have an open mind to different naturally gluten free foods and flavourings and don’t be afraid to share these finds with your families.  If you’ve never done it before, try bringing a chicken curry and pappadums to your next family gathering and see what happens.  Maybe you too will start a new family tradition.

On a side note – last year, when Deanna visited Bermuda as an adult, one of the meals she wanted to have was “pink chicken” – she got it, and enjoyed it, it brought back childhood memories and did not disappoint.  Food memories can be powerful and this is one our family shares.

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