My name is Brett. I love cooking, sharing, and eating food. A Hippo’s Dill-emma is dedicated to promoting the cause of eating authentically and well without gluten and a host of other food allergens. This website is a ongoing compilation of original and adapted recipes that are friendly to those who love to eat while on restricted diets.
As a home cook, I focus (1) on getting food on the table and (2) providing “authentic” food for my family. The first goal is easy to understand. The second goal requires explanation.
By “authentic,” I don’t mean slavish imitations. Of course, by its very nature, a kitchen devoid of wheat and all other forms of gluten, dairy, egg, peanuts, sesame, and all tree nuts except for coconut (as is our kitchen) is not going to duplicate certain dishes exactly.
But duplication is not my goal. Authenticity, as in trying to understand and be faithful to the intent of the recipe — the taste, textural, and visual goals of the recipe — is a major goal of mine. What exactly was the person (or likely persons) who created this recipe trying to do? What was his or her culinary and aesthetic point?
Additionally, I will share information about the ingredients we use, where we buy them, our favorite kitchen implements, and personal thoughts about allergies, food, and what eating means to me in the greater context of family, culture and history.
A restricted diet does not mean you travel alone on the road to eating well. We’re along for the ride, as are many other people. Our son eats well despite food allergies to gluten, dairy, egg, sesame, and a variety of nuts. We just focus on preparing food safe for him.
Moreover, we agree with Frugal Gourmet Jeff Smith that gourmet means you eat well, not that you eat expensively. And, might we add, you can eat gourmet on a restricted diet.
A Hippo’s Dill-emma is dedicated to eating authentically and well despite the challenges of being gluten-free and having food allergies.
Happy eating! Sik fahn! Smacznego! Bon appetit!
