Because we like to bring our community resources that may be helpful to them for the everyday, we sat down with Margaret Schmitt who is the creator/writer of “Allergy Hospitality”, an allergen friendly cookbook. This cookbook isn’t just for those living with food allergies but also for the friends and family of individuals and families living with food allergies looking to cook for them, bringing them allergy hospitality!
What inspired your Allergy cookbook?
The inspiration to create an allergy-free cookbook came from the many people I met over the years who struggled with food allergies-their families’, friends’, or their own. Besides helping them find allergy-free products, I would share my recipes, tailoring them to fit their individual needs. I imagined how wonderful it would be for them to have an entire cookbook of allergy-free recipes!
Tell us about your cookbook.
The Allergy Hospitality cookbook provides 65 recipes featuring homestyle favorites (no weird food), and each recipe includes a full-color photo. I have also added a detailed shopping list with instructions and options, like ordering online. Finally, I included a list of very precise kitchen safety tips specifically for those who do not understand the seriousness of food allergies. This cookbook was designed for anyone to use-from the inexperienced cook, to the food allergy cook with years of experience.
What makes your cookbook unique?
Originally this cookbook was only going to be a cookbook for people with food allergies. However, in the middle of writing it, I realized that what we needed even more was a cookbook for people without food allergies! Yes, you read that right. A cookbook anyone could use to cook and bake for people with food allergies. Too many times those with food allergies don’t receive dinner invitations, and if they do, there’s little or nothing being served that they can eat. This cookbook changes all of that! Simply follow the directions and instructions, and everyone will be eating and enjoying the delicious meals you make!
We see there are a lot of great recipes, however some do include rice – do you have suggestions for substitutions for those allergic to rice?
If gluten is NOT a problem, simply substitute whole wheat pastry flour. If gluten IS a problem, then could use buckwheat flour. ONLY the UNROASTED though, which is white. The roasted, which is usually how it’s sold, is too strong tasting and dark.
Anything else you would like to share?
I have always enjoyed cooking and baking and grew up helping my mom in the kitchen. The hands-on experience was a great help to me in the challenge of feeding my family of 6, especially since each of them has food allergies and/or sensitivities. My dream is to be a personal chef for people/families with food allergies and other dietary needs. In the meanwhile, I have started a home bakery, since I am now an empty nester.
This interview was conducted by Joy Meyer, Co-Director/Co-Founder of The FPIES Foundation with Margaret Schmitt. Margaret is the author/creator of Allergy Hospitality. Visit her website for additional information: allergyhospitality.com