gluten free & happy!
I have never thought how many naturally gluten free dishes there are in the Greek cuisine, until I met my dear friend Lori and her family, last year. She is good at creating gluten - free versions of many Greek glutenous food. This time, she made gluten-free milk pie, based on the recipe I shared.
Here are her thoughts:
"I have the luxury of living near "Calliope's Real Greek Kitchen," and because of this, my family gets to taste all kinds of Greek delicacies that we have never heard of, much less tasted before. The other day, Calliope sent me home with two new things, olive pies (which my husband and I called olive rolls), and milk pie. On my way home from her house, I tasted a little bit of each, and it took everything in my being to resist eating it all right then and there, on the corner, while my son napped in the stroller. No one would have known, and I could have enjoyed every last delicious morsel for myself. I resisted though, because I knew that my husband would enjoy them as much as I did. (I am a really good wife!!!)
So after the kids were asleep, we ate what was left of the treats and then had the same conversation we have all the time. Our daughter was diagnosed with Celiac Disease a little more than a year ago, and to this day (and probably for the rest of our lives), when we taste something she will never be able to eat, we are frustrated and sad.
The milk pie caused something more than frustration though. It stirred up a determination in me. I wanted my daughter to try it. I decided to make gluten my "bitch," to quote a book that Calliope's husband had given us. I looked online to find gluten free alternatives to semolina flour. Corn flour was the clear winner, and Calliope agreed that it was worth a try.
The next day I found myself in the kitchen, following Calliope's recipe (with the corn flour of course!), so anxious to taste the results that I nearly burned myself when the pie finally came out of the oven. I am happy to say, it was delicious, and as expected, my daughter loved it.
Thanks to my daughter's desire to try new things, and my determination for her not to miss out on what I think is one of the best parts of life, we are making small changes to many of Calliope's recipes that make them safe for her. (I will note that my first try with the pie came out a little clumpy...I of course blamed it on the lack of gluten. Calliope shared some strategies for adding the flour before the full boil and more slowly, which helped eliminate the clumps.) For those of us who are cooking gluten free, there is an immediate reaction to food gone astray to blame it on the lack of gluten. What I am learning from trying so many new foods is that cooking is more of a science than I originally understood, and that practice makes delicious, even without the gluten!"
Thank you Lori!