Celiac Pastry Chef: Life is Sweet, With or Without Wheat

August 12, 2010

Celiac Pastry Chef: Life is Sweet, With or Without Wheat

Despite having celiac disease, Monica Glass stays dedicated to dessert-making.

UPDATE:Monica Glass will be appearing at Appetite for Awareness in Philadelphia on Oct. 24, 2010.
Learn more about the event and purchase tickets

Monica Glass, a pastry chef at Philadelphia 10 Arts Bistro & Lounge, recalls the moment she was diagnosed with celiac disease. “My world was flipped upside down…” she wrote in the Philadelphia Inquirer.

But Glass didn’t ditch the dessert tray. Since her diagnosis, Glass has continued to make pastries—both gluten-free and gluten-containing—but she sticks to gluten-free diet when it comes to her own meal selections. The flour-filled work environment does aggravate her celiac disease from time to time, Glass noted, but she’s careful to keep gluten ingestion to a minimum. The pastry chef has even educated fellow staff members about hidden sources of gluten and the danger of cross-contamination. [For information on gluten-free training through NFCA’sGREAT program, click here.]

Read the full article, including recipes from Glass, on the Inquirer’s website.