black bean roasted poblano hummus

roasted poblano pepper

I got some gluten by mistake a few weeks ago.

If you read this site, you might have heard about this already, on Twitter or Facebook just after. I was angry, I was in pain, and I wanted everyone to know what had happened so you wouldn’t have to go through what I went through that day.

I wrote about the details for my bi-weekly Serious Eats column, so I don’t want to repeat myself. In fact, I want this to be brief.

We’ve come a long way in the last decade in understanding celiac and gluten intolerance and what might make us sick. I met someone today whose grandmother is 90 years old. She was diagnosed with celiac when she was 30. Can you imagine how much has changed during her lifetime? (I’m grateful that we have more than white rice flour and cornstarch, for example.) I’m grateful for this increased awareness, the number of gluten-free foods on grocery store shelves, and the chance I have to write this site.

However, we’re still not done changing the awarness of everyone we can, are we? The restaurant that made me sick for three days with one bite of food? They seemed to get it. They told me I couldn’t have the chips because they were fried in the same oil as gluten foods. They pointed out all the menu items I could try. They hustled back to the table every few minutes with new information. This put me at my ease. That ease was shattered by one word: “Oops.” The well-meaning waitress trotted over to me after I had begun my lunch, the one they promised me I could eat, and said, “They gave you the wrong sauce after all. You didn’t eat it, did you?”

Yes. I had eaten it. For the next three days, I endured terrible headaches, multiple trips to the bathroom (on a travel day, changing airplanes, with a toddler), stomach aches, brain fog, insomnia, and some depression and anxiety, which always seems to hit about day three after I get some gluten by mistake. All this for one bite.

I felt about the way that roasted poblano pepper looks up there.

If you read this site regularly, you know that I’m not one to complain. In fact, I’m not complaining here. Mistakes happen. No one died. I survived.

But what if I had been allergic to peanuts? Would the waitress have simply said, “Oops?”

One time, at a pretentious wine bar in Seattle, the annoyed waiter, after I said that I couldn’t have any gluten with my prosciutto and cheese, asked me: “You’re not going to die on us, are you?”

Somehow, I found breadcrumbs in my teeth when I ate my slices of cheese. I don’t know if he put them in there deliberately because he was annoyed I had made a fuss. Or if that restaurant was really that incapable of feeding someone with celiac or a food allergy.

I’m not complaining. I’m just saying, urgently: we still have work to do.

Danny and I are here to do what we can.

It is in this spirit that I tell you this: I have auditioned for a gluten-free cooking show for Oprah’s new cable network, OWN. It’s an open audition. Anyone can upload a three-minute video and fill out the extraordinarily long and deliberately thoughtful form (“What has been your biggest disappointment in life?”) and audition. So, I did it. With the help of the folks who produce Good Bite, I pulled together this video about why I want to do a show.

Originally, Danny and I were going to audition together. We made this video first. We filled out the extraordinarily long form and had fun answering questions for each other. Then, we found out they didn’t want couples. It had to be one person. Danny chose me.

So here I am, vulnerable and open to critique by everyone in the world. Why the heck did I do something that made my hands shake a little all day long today? Because we need a gluten-free cooking show on tv. Imagine the awareness that would spread with each episode! And for various reasons that seem surreal to me, I seem to be standing in the place where I can volunteer for this gig.

I probably have no chance of winning. However, if you’d like to see a gluten-free cooking show on Oprah Winfrey’s new cable network? Well, maybe you’d click over here and vote for me. (And perhaps tell your friends.)

Thank you.

black bean hummus with roasted poblano

Black Bean Roasted Pepper Hummus

Before I got gluten by mistake at that restaurant, I shared an appetizer of black bean hummus with everyone at the table. (We ate it with carrots and red pepper slices instead of crackers.) Tell the truth, it was pretty bland. The disappointment of the entire experience made me come home and make up this hummus.

The roasted poblano pepper here gives the hummus a bit of a kick, but not so much heat that you feel like you’ve been kicked in the mouth. I love the chili powder and garlic mingling, the mix of black beans and garbanzo in color and texture, the warmth of sesame oil. I never grow tired of avocados, and I used one here in the place of tahini. It’s a dark dip with the brightness of lime and unexpected tastes. We’re pretty addicted to it here.

I’m not sure that I’m allowed to call this hummus. According to this piece in The New York Times, Americans are mercilessly bastardizing the idea of hummus with our artichokes and sun-dried tomatoes. (Also, peanut butter? Really?) Call this whatever you want, then. Just be sure to call me over when you’ve put some on the table.

1 poblano pepper
1 teaspoon olive oil
1 15.5-ounce can black beans
1/4 of 15.5-ounce can garbanzo beans
2 cloves garlic, peeled
juice 1 lime
1 avocado, peeled and pitted
pinch chili powder
Kosher salt and cracked black pepper
1/4 to 1/3 cup sesame oil (depending on the consistency you like for your hummus)

Roasting the pepper. Preheat the oven to 450°. Massage the olive oil onto the pepper. Put the pepper in a sauté pan and slide it into the oven. Cook, tossing occasionally to sit on another side, until the skin of the pepper starts to blacken and separate from the rest of the pepper, about 20 to 25 minutes. Pull out the pepper and put it in a bowl. Tightly cover with plastic wrap and let the pepper sit until it has cooled completely. Peel it and seed it.

Making the hummus. Put the black beans, garbanzo beans, garlic, lime juice, avocado, chili powder, and the roasted poblano pepper into a food processor. Pulse it up until everything has blended into a chunky mix. Taste, then season with salt and pepper or more of any of the ingredients you feel it is lacking. With the food processor running, drizzle in the sesame oil until the hummus has reached the consistency you desire.

(Note: it will thicken as it sits in the refrigerator, so adjust accordingly.)

Refrigerate immediately and let it sit for at least 4 hours before eating it. Well, you can swipe a taste, if you want. However, the true flavors will not emerge until the hummus has sat for a bit. Plan ahead.

Feeds 4.

61 comments on “black bean roasted poblano hummus

  1. Lori

    Shauna, I’m sorry about what happened to you at that restaurant, I can completely understand, my husband has celiac and I have a deadly fish allergy. It shocks me how these things are still not taken 100% more seriously. If I can’t have something or don’t want something it’s my choice, and as owners of a restaurant, they should be accountable for the person paying to get what the need and want. Maybe in a perfect world.

    Best of luck with the show! Wishing you and yours happiness and health!

  2. Anonymous

    How timely Shauna, I have been miserable all week due to a reaction too. Mine was not from eating out, rather from trusting a “Gluten Free” label on a cereal box. After 3 days of some of the worst abdominal discomfort of my life, I saw on a few gluten free chat rooms that this particular brand has had a lot of cross contamination issues and others have had the same problem–I only wish I had known before I dove into the stuff! This episode gave me a renewed sense that I really need to rely less on convenience and more on making things from scratch with ingredients from only the most reputable sources– and from recipes like the ones you and Danny post every week! I hope you are feeling better and thank you for being out there as a voice for many of us!

  3. Sho

    Shauna,

    You said, ‘But what if I had been allergic to peanuts? Would the waitress have simply said, “Oops?“‘ I have always wondered about that…

    I will vote for you, but then I will view the video. Don’t be surprised if other people submit videos after reading about it here. Now way, GF Girl, not me! ( I mean “Not I” I forgot you were an English teacher…)

    Oh, and I love humus. I put it on my husband’s and son’s sandwiches all the time.

    Lots of luck. I hope you win.

    Have a nice weekend.

    Take care,

    Shoshannah

  4. Ashlie & Alfred

    Yummy — as soon as I finish the batch of chipotle hummus sitting in my fridge I’m making this!

    P.S. I can definetly sympathize with the restaurant situation — I’ve pretty much given up on eating out. Traveling makes that a bit of a challenge, but I pack as much food as possible for the journey to play it safe!

  5. Ashlie & Alfred

    Yummy — as soon as I finish the batch of chipotle hummus sitting in my fridge I’m making this!

    P.S. I can definetly sympathize with the restaurant situation — I’ve pretty much given up on eating out. Traveling makes that a bit of a challenge, but I pack as much food as possible for the journey to play it safe!

  6. Ashlie & Alfred

    Yummy — as soon as I finish the batch of chipotle hummus sitting in my fridge I’m making this!

    P.S. I can definetly sympathize with the restaurant situation — I’ve pretty much given up on eating out. Traveling makes that a bit of a challenge, but I pack as much food as possible for the journey to play it safe!

  7. GFree_Miel

    I’m so sorry you were sick. You handle everything so maturely. I would have been so angry. It’s pretty discouraging to hear. The other day I was at Chevy’s for my grandmother’s birthday and they handed me a list of things on their menu that were supposedly gluten free, but nobody seemed to be sure about it. I gave them the benefit of the doubt and paid for it later with cramps and headaches.

    I’ve sent the link to your video to all of my friends and have voted for you myself. A gluten free show would be so amazing and I can’t think of anyone else I’d rather see on tv than you.

    Good luck and I hope you win!!

  8. Kristin

    Well, I’m moving to Iowa City soon and I’m well aware of the restaurant you mentioned. Traveling continues to be the biggest struggle for those with celiac disease. I admire your grace in dealing with the situation–people do indeed make mistakes. But a little extra awareness can go a long, long way.

  9. Jenn Sutherland

    I’m so glad you’ve auditioned for the Oprah network…we NEED a show, and you are the perfect person to educate people about food allergies and teach them about all the good food you CAN eat!

    And I will be making a batch of this hummus tomorrow…it sounds amazing, and I’ve been looking for something new to pack in my lunches — this looks perfect with some veggies and homemade tortilla chips. YUM.

  10. Sharon

    Shauna, I too will vote!! (as many times as they will let me LOL)I also had a very similar experience at my favorite Mexican restaurant. I ordered the fajita quesada’s minus the shell bowl it typically comes in which I had done numerous times with no problems. When they brought it out, you guessed it, it was in the shell. I explained the whole situation again to my barely English speaking waiter and asked for a new plate. He smiled, took it back and brought out a supposedly new dish. But after a few minutes I was doubled up in pain and stayed that way for three days too. I know all they did was take the shell off the plate and brought back the rest which had already absorbed the gluten. Live and learn, huh? I very rarely eat out now which is a real disapointment but it’s better than 3 days of misery. Hope you’re feeling better!!

  11. emma

    For this recipe, and all the ones before it, for that moment when I was sick and confused, and was comforted by your words and recipes, for as many times as I have been able to share information to people who needed it because of you, you have received my vote. I would vote for you a thousand times over if I could.

    I hope you are feeling better, and best of luck! I would love to turn on the tv and see your lovely face!

  12. Shuku

    I definitely think it’s high time there’s a gluten-free programme out there, Shauna, and yes, it is very timely indeed! I’m preparing to go to China in about a month for a world choir competition, and I am worried –sick– about what my food situation will be like. While I’m able to take small amounts of gluten without any ill effects, I’ll be in China for two weeks — and given I’m aware of how much they use soy sauce, it’s both daunting and nerve-wracking.

    We –need– more awareness of food allergies; a lot of times people keep thinking it’s psychological (my parents did for the longest time) but it’s not. You go girl! Supporting you all the way!

    –Shuku

  13. Kara

    This sounds delicious. I’m trying this tonight!

    I eat hummus on baked potatoes. I bet this one would be delicious!

  14. Judi's Blog

    Shauna…I so enjoy reading your column and hope that your dream of a network show about cooking gluten free becomes a reality. I am not allergic to gluten but my daughter is and every time she visits I try a new recipe. Your bread recipe is one that I am anxious to try as it looks so good and similar to the artisan breads we enjoy. Growing up in an Italian family where pasta and bread are staples has made it hard to “digest” that we have a child who cannot eat our favorite foods! But fortunately so many gluten free alternatives have come on the market of late. Good luck to you and hope to see you on the tele!!

  15. Kat

    I’m so happy that you are doing this. I’m feeling so frustrated with restaurants lately. I went to a restaurant for drinks last night with friends. One friend has a shell fish allergy and wanted to order food. The waiters were really nice and understanding, but they said the kitchen wasn’t set up to handle allergies. Everything was cooked on the same surfaces and they couldn’t guarantee no contamination. This is a high-end relatively new restaurant, maybe 4 years old. I cannot BELIEVE they aren’t set up to be able to cook even one meal allergy-free. How sad.

    Something’s gotta change. I will be voting for you!

  16. e.m.b.

    Oof! I’m sorry, and my gut aches with you…
    The past few weeks it has been racked and raw and complaining about something I can’t figure out.
    I’ve been scared to eat out in restaurants for years! Yes, awareness is growing, but it is so scary to eat a bite that hasn’t been prepared by my hands!

    Feel better soon…

  17. Northern Snippet

    I am coeliac too I was diagnosed ten years ago.Fortunately I dont have such as severe reaction as you do to gluten.In our pub we cater for Gluten free diets as I understand how difficult it is to eat out safely with this condition.As a result we do get quite a lot of gluten free diners as we provide GF bread and most sauces are G Free.The message I want to get across is always double check,last week we had a customer who came in and presumed EVERYTHING would be G Free.He chose the one thing that had a tiny bit of gluten in the sauce and THEN asked afterwards.As said what if he had a peanut allergy?
    Good luck with the audition!
    Enjoy the blog!

  18. Stefanie

    I totally understand your frustration. My son, who is turning 4 in 9 days, has celiac. We don’t eat out very often because clearly I am scared that most restaurants don’t really know what they are talking about. I’ve seen him eat a small bite of gluten before and how miserable and sick he gets. I just don’t want to see that so I try to limit the times we go out. Traveling is hard though which we do a lot during the summer but we end up packing lunches instead of stopping somewhere on teh way to where we need to go.

    I will definitely vote for you. Good luck!

  19. Best Wishes, Marie

    i am not surprised. i do not have celiac desease, and just trying to get food that is not over cooked or undercooked, or just flat out old is a stuggle.

    a few months ago, i got chewy rice in a rice pudding. i called when i got home and they said you can get another. my response was, why would i want another of the same bad batch? so i waited a month and went and got another. it was wonderful like always. i thought, bad day… now they know.

    so i ventured to order dinner to go again. got in the car to drive home, went to steel a fry. it was dark and chewey and gross. for goodness sake, if they can’t get fries right how can we trust that they can deal with gluten and/or peanuts. (or more scarey, just basic hygene).

    after trying once, i think i am just done with that place, unfortunately. it is too bad, because something changed. it has been consistently excellent for 5 years. and now it is consistenly a disappointment, based on they themselves being the standard.

    i think i will send them a letter. not asking for anything, just FYI.

  20. Kim

    Shauna — I’m recently gluten free. I was never tested so I don’t know if I have a “real” disease, but I know I feel 500 times better without it and I no longer have to medicate for anxiety. Your site has been a tremendous help as I learn to navigate this new way of life.

    That article you wrote nearly brings me to tears it’s so fabulous. I want to send it to everyone I know. So that they’ll understand. Because there are a lot of people in my life who don’t. People who should.

    Thank you. I will vote for you. But honestly — as long as SOMEONE is up there with a GF show, won’t that be a beautiful day in the world?

    Blessings to you
    Kim

  21. Green Acres in the City

    Sorry about the contamination. I am voting for you! The hummus looks amazing.

  22. Christina

    Shauna, I’ve been following you for a couple of years now and am SOO excited for your opportunity for a tv show. I’ve posted it on my facebook feed for people to go vote! :)

    I absolutely love your encouragement. When I first read your story, saw your Yes tattoo, I was really touched. I had still felt gypped having to eat this way. Thanks for welcoming me into a new world with such enthusiasm. I’m so grateful!

    Blessings!

  23. Binnie Brennan

    For some reason I couldn’t leave a comment. Here is what I said: I can’t vote from Canada, but would if I could. Shauna’s blog has been immensely helpful to me since my celiac diagnosis three years ago. Two of us have celiac; every recipe of GlutenFree Girl’s I’ve tried has been a total success, gobbled up with enthusiasm by the GFs and the non-GFs around our table. Shauna’s approach to GF cooking helped pull me out of the cooking doldrums when I needed it most. I’m sure a cooking show hosted by Shauna would do much good, not only for GFs, but for people who love to cook and eat well.

  24. Guinnah

    I voted! I think it’s a great idea. I got my initiation into the world of gluten free when my daughter’s best friend was diagnosed celiac at age 3 (they are now 19). I remember putting out a snack of corn chips and fruit and this little girl looked at it and said “hey, thanks for thinking of me!” It broke my heart how such a simple offering was out of the ordinary — turned out most of her playdates just didn’t provide snacks. So yes, Shauna — I vote for you!

  25. Kathryn

    I’m so glad that you are feeling better. I am gluten intolerant, so I don’t have the severe reactions that you do, but it does make a difference. And, when I read about the connection to gut problems and the lack of seretonin, and mood, well.… Soy is actually worse for me than wheat. I once bought a bread recommended by my then nutritionist — it was labeled 7 sprouted grain bread (this was before I read labels more carefully). To my surprise I discovered that one the 7 grains was sprouted soy. I wondered how the heck soy became a grain. My gut knew before I did.

    Good luck on the show. I’ve been wanting a gluten free cooking show to watch.

  26. marylandceliac

    I completely agree that we need a gluten-free show! You would be great! I blogged about the Oprah contest, encouraging everyone to vote for you.

    Did you know people can vote as often as they like? Keep spreading the word and you never know what could happen! Maybe you could at least get enough votes for Oprah to take notice and have you as a guest on the Oprah Show!

  27. Kate H.

    I think something is wrong with my browser.… this showed up for me today, but it’s dated two days ago. Yikes! Must get computer savvy hubby on the case. Have you had any other complaints like this, or am I your only reader who also can’t work the internet/a computer properly?

    Sigh.

    Anyway, love poblanos– and this looks fabulous!

  28. myswelldisease

    It was a big pile of “gluten-free” pasta salad that gave me my last porphyria attack, given to me at a health food store along with the purchase of my sandwich on gluten-free bread. I ate almost all of it before I realized it was, in fact, regular pasta. And a porphyria attack CAN be deadly, if not treated promptly and thoroughly. Needless to say, I’m eating out less and less these days.

  29. Laura

    My 8 year old daughter is allergic to wheat. As in…anaphalactic allergic to wheat. This is why we don’t eat out at all. I couldn’t bear the aftermath of the “oops.”

  30. Anonymous

    The video was adorable! Such darling glimpses of Lu with Danny!

    I voted for you Shauna. I don’t need to be gluten free, but I read your blog consistently because I kind of love you (per your Sugar tweet from earlier). You have such a great outlook on life and cooking — who wouldn’t want to see that, gluten free or not! Good luck!

  31. glugleglutenfree

    I, too, am sorry about your incident. Although my reaction is not as strong as yours, I do empathize. Unfortunately, my last time eating gluten was my own stupid fault. But I am going to miss the only delivery pizza I have had since going gluten free. Twice, now, I have gotten sick.

    I applaud you for auditioning. I had already cast my vote for you before I even read your post today. I tried to vote more than once, but it wouldn’t count. I have been social media-ing it every chance I get, because I do think that it is so important to get awareness out there. (I wish there was another word for it. I get bored with awareness sometimes.)At least from my experience, the more I inform those that I know, the more they ‘get it’ and really understand why it is important for some people to not get any gluten at all. I think my family members are better than I am sometimes.

    If for some reason this show doesn’t turn out for you, please keep trying other avenues. I think it is important, and people are ready for it. You have such a way of writing and conveying stories. You make a great ambassador to the rest of the gluten world for those of us on the non-gluten side.

  32. Kathy

    Please do not say you have no chance of winning! You wouldn’t want your little bean to have that attitude, so don’t you do it either. I know you are trying to be realistic but reach for those stars, dammit!

    Look how much you’ve already accomplished. I’ve been watching you since darn near the beginning and I’m so proud of you I could bust. Why not have your own TV show, if that’s what you want?

  33. Lynn

    I was “glutened” in a nice restaurant with a gluten free menu. Two similar desserts and they gave me the wrong one. The manager comped me for the dessert and said they would rewrite the menu. Some stomach trouble. Guess I got off easy.

  34. loverstreet

    i just want you to know that despite whatever people say in the comments on the oprah website you are adored by all of us! i saw a few mean things that made me swell up with anger, but i suppose that will come with fame. at the end of the day, i hope you know there are people dotted all over this country, and likely the world, who you have positively impacted and given hope for better lives, sans gluten.

  35. astralbones

    hi — i just popped into your site, after searching gluten free on google. it came up on the first page and i must say, im really inspired to venture gluten free and your beautiful blog really helps. i do not have celiac disease or any allergies with gluten, its more of trying a healthier approach and hopefully my body appreciates it more, i’m still doing reaerch but i wanted to tell you your blog is really beautiful and your recipes look amazing and i wish you the best.

  36. The InTolerant Chef

    I wish I could vote for you, but I live in Australia. I am a chef, and I am gluten and lactose free. My dream is to open an allergy aware cafe where families can enjoy good food in a safe environment. Oprah would be lucky to get you!

  37. Suzanne

    Shauna~
    A year ago I was diagnosed with Celiac. Actually, re-diagnosed, as my parents were told by the pediatrician when I was just a wee one that I had “Celiac Syndrome.” After a few years on a gluten-free (and extremely limited)diet, they were then told I had outgrown it. Almost forty-five years of physical ailments later, I was once again diagnosed. Gluten-Free Girl was one of the first books I read last summer. You have been an inspiration and a source of great recipes for me. I just voted for your video. I sent an email to all my close friends and family asking them to vote. I even posted a link on my facebook page for other friends to vote. Good luck and I truly hope you win.

    Thank you for doing what you do!!!And I am SO looking forward to the publication of your cookbook!

  38. Ashley

    SHAUNA I voted for you!!! I got glutened off of the “gluten free menu” recently, even after sending a plate back to the kitchen and explaining. Gr!!! I’m convinced that cooking at home is the solution and therefore love your blog.

    I so hope you get the show! Best of luck!

  39. RJF

    Cast my vote for you, I think you would do an amazing job — I’m surprised you and Danny haven’t been approached for a cooking show already.

    On the peanut butter in hummus tip, I’m guessing it’s a suggested substitute for folks who can’t find tahini.

  40. simplysavory

    Shauna, Thank you for putting yourself “out there”. My vote has been cast for gluten-free… becuase my life depends upon it.

  41. excelsior

    You say, “But what if I had been allergic to peanuts? Would the waitress have simply said, “Oops?””

    That’s happened to me. In 2007, I was hit in a restaurant and I realized I didn’t make enough of a stink about it, by explaining that my meal and the rest of my night was ruined since I was so nauseated. I didn’t speak to the manager. I chugged some benadryl and just wanted to get home before I got sick on somebody.

    The two times I’ve been hit since then have been my fault, but the next time I get hit in a restaurant the floor manager is going to know about it even if I feel like I’m going to vomit on her shoes.

  42. Anonymous

    I hope you get the OWN show! I sent a letter a few years back to the Oprah show telling them they should have you on the show with Dr. Oz to talk about gluten intolerance and Celiac Disease. Good luck. I’ll vote and pass on the request to my circle of friends.

  43. Kate H

    I’m back! I have been happily reading along and I have to disagree with Kat here.

    I’d rather have a restaurant be totally honest about not being able to feed me than have what happened to Shauna. I am seriously allergic to shellfish and would have greater respect for a restaurant that isn’t willing to take ANY chances with my health– and is willing to lose my business rather than make me sick. As we learned here, at Shauna’s expense, human error will always be an element– even at the most consciencious eatery. It’s their prerogative to be so careful they can’t promise to safely accomodate allergies.

    There are millions of great places to eat out there– and one bite is just not worth it!

  44. truth

    Your story reminded me of a recent visit my daughter had at a food place. They asked her if she was going to be terribly annoyed if she had to take the bun off of her burger herself.

    I told her she should have walked out right then and there. Instead of trying to explain about celiac, she responded, “I am severely allergic and if bread even comes near my food, you will be responsible for the outcome.”

  45. Karen

    Hi Shauna,
    You said something really interesting in your “Serious Eats” column, about the making of serotonin. It made me wonder about something.
    I do not have celiac, but I do have type 1 (autoimmune) diabetes — which started during my first (and only) pregnancy. They assumed when it was first diagnosed that it was standard gestational diabetes, and would go away after I gave birth. I then went through what felt to me like extended post-partum depression. I’ve never felt so bad in my life.
    Almost 3 years after my son’s birth, I was finally diagnosed with type 1 (as opposed to type 2) diabetes, and they put me on insulin instead of medications, which had increasingly been failing. Insulin is the only treatment that works for type 1. I remember giving myself that first insulin shot, and an hour or so later, suddenly thinking “I’m back.” It was like coming out of a huge fog, the depression lifted then and there, and I’ve been fine for 6 years since. I wonder if there is some sort of serotonin issue there?
    Your blog is interesting to me because type 1 diabetes, like celiac, is an autoimmune disease. Having it puts me at increased risk for everything from celiac to Hashimoto’s to a bunch of other stuff. And of course, for diabetes as for celiac, diet is key to a healthy life. Though for me, wheat is fine, oats are great, and rice (with its very high glycemic index) is not a friend.
    Anyway, thanks for your information — and your recipes, which we love.

  46. dining tables

    I haven’t been making hummus for a long time and I am missing it. I am now determined for this one. I would love to make some.

  47. Sharlene

    My colleague has a life threatening allergy to nuts and sesame, which she is very careful to make clear to anyone who is serving her food. On a recent business trip, in spite of assurances that the dish she ordered was nut free, she started to react and asked them to double check. The sauce contained almonds. And unfortunately, “oops” pretty much summed up their reaction as well. It was remarkably cavalier.

    She is ok. But it seems there are plenty of restaurants that still just don’t get it.

    I enjoy your blog very much, Shauna and I think a gluten-free show is a great idea.

  48. Anonymous

    I’m an old friend of Sharon’s from Vassar. Just voted for you and got to read your blog for the first time. I love it! I especially liked your descriptions of Italy…they made me homesick! Best of luck for the show, Jennifer

  49. Anonymous

    I’m rooting for you as is my daughter. She loves your blog. She’s an amazing baker and has been experimenting with gluten/wheat free alternatives to everyday baked goods.

    We meet more and more people who have issues with wheat. My son has Gilberts syndrome and disorder of the liver and turns yellow when he eats even a small amount of wheat. I’m allergic to the stuff and get bad infections if I happen to eat any. I don’t know how that works, but it happens every time I give in to my bread craving.

    So Thanks for all you have done to forge ahead for us wheat challenged people. I really hope you get the show.

  50. samcarter

    It sucks that food we’re expecting to feed us can make us sick!

    We are lucky to have a favorite restaurant; the manager there actually has celiac disease and she has trained all her cooks and waiters to be attentive to gluten issues. Whenever I order, I can tell them to write “gluten allergy” on the ticket, and the cook will come out to my table and review my order with me, to assure me that they will do their best.

    And you know? That’s what most of the time, they do. They do their best. They are human. Maybe the cook in the kitchen was having a bad day and let something slip by, and realized it at the last minute. At least they came out and acknowledged their error!

    Still, as you pointed out–and i hadn’t thought of this–if all restaurants switched to gluten free tamari, that would sure help a lot!

    Oh, and I voted for you!

  51. LaurieY

    Yes! I just voted for your new TV show on Oprah’s network. You would be fabulous! I love the part about visiting farms — seeing where the fresh, colorful ingredients come from. (I am a huge Michael Pollan and Joel Salatin (Polyface Farms) fan.

    There are a LOT of people who don’t know they are allergic to gluten; the cause of their tummy problems (heartburn) (constipation) (the runs), insomnia, foggy brain, depression, anxiety, worry-thoughts / incessant thinking, headaches, and allergies. I’d like to see your goodwill, good heart and gluten-free good cooking on TV.

    Keep the faith. Get hired, man.

  52. Hannah 1.1

    Hey! After spending only moments on your blog I fell in love. I have already recommended it to my sister!

  53. Eliana

    I voted for you and then I watched your audition. The extra family shots were unbelievably cute!
    I am always having a hard time finding what to eat and I think your show could help everyone.
    I really admire your courage in continuing to challenge eating out despite its pitfalls.
    You have really been an inspiration to me and I want everyone else to have a chance to learn from you too…

  54. Amy@TheCircusMcGurkus.blogspot.com

    Amen, amen and amen again!

    Just last week we got rear ended in a car accident. Unfortunatley it was 4:00 on Friday, and by the time I got a prescription for pain meds the manufacturers were not available to tell us if they were gluten free or not. So my choices were, wait to Monday, try the meds and see what happens or just do the 10 hour car ride home with Motrin. Why do we have to make these choices?

    I am so sorry you got glutened.

  55. smoo

    I never realized until your Serious Eats post why I stopped being depressed after I got my food sensitivities under control. That is really cool.

  56. blushingstrawberries

    I’m so glad to have stumbled across your blog in my search for gluten free lifestyle facts! I’m currently testing my own gluten free kitchen and I can appreciate both how delicious every meal can be, I’ve always found joy in cooking from scratch and this is the perfect safety measure, but I also appreciate that it is much harder when eating out, all the little extras that you have to make sure the wait staff and the kitchen are aware of. I’m in Australia and our restaurants are definitely coming ahead with gluten free offerings but there is a long way to go. I think it’s fear in the kitchen. You’re husband sounds like a champion! And you’re a super prize!

  57. daer0n

    I just tried this recipe today and it turned out so delicious I couldn’t stop eating it, if there is something that I love food wise is garlic, avocados, beans and poblano peppers, and they were all together in this recipe, so yummy!

  58. Kat

    Can someone tell me what I can substitute in for avacado in a recipe? Unfortunately, I happen to be allergic to them.

    Thanks!

  59. Sasha

    Hello, Thank you for all you do… I will check out the video though this post is from July. I have a question–what brand of canned black beans do you think is safe from cross-contamination? I was at Trader Joe’s yesterday and every single can said, “produced in a facility that also processes wheat.” I tried Whole Foods but there seems to be no clarity about Whole Foods canned black beans being safe either. Thoughts? Thank you!