Chef Going to Great Lengths to Cook with Gluten Packed Ingredients

A chef in New Orleans has caused quite a stir online with plans for a gluten celebration dinner with many of those suffering from celiac intolerances complaining on social media.
The chef, called Jason Goodenough, has proposed a a menu subtitled: (It’s) A Celebration of Gluten (Bitches)’ and will be going to great lengths to cook with gluten packed ingredients.
Goodenough, who runs the Carrollton Market restaurant in New Orleans, said he got the idea after getting tired with the increasing numbers of people who demonise gluten. The menu will be “centered around the current villain of proteins, gluten,” wrote the chef in a press release.
The eight-course tasting menu, costing $80, will include dishes such as tuna crudo served with shallots coated in flour and soy-sauce – both sources of gluten. Even the foie gras will be given a gluten makeover with a breadcrumb crust.
The chef told reporters the menu will start with “Buffalo-style fried gluten,” glutenous balls he says he discovered at an Asian grocery store, and will finish with a dessert of peach bread pudding
Anyone truly upset at the chef’s proposal will be happy to know that he plans to donate proceeds from the dinner to the Celiac Disease Foundation.
In a release, Goodenough said: “Gluten is a very misunderstood protein. It’s what makes my pasta dough elastic, what gives my bread texture and what makes my pie dough crunchy. Instead of scorning gluten, we are celebrating it.”

7 thoughts on “Chef Going to Great Lengths to Cook with Gluten Packed Ingredients”

  1. To Chef Goodenough,
    You clearly are not informed. Celiac sufferers and those with intolerances benefit from the fad dieters demand for gluten free food. Don’t hate. Recognize that this fad is a huge advantage to those (me) who must be gluten free. Trust us…we know what taking the gluten out does to the texture of our foods. But this fad has given us so many more options.

  2. My throat started closing 2 times this past year due to gluten. I now keep an epi pen in my purse. All of this was super expensive because I cannot afford insurance.

    I can assure you, my severe gluten allergy is not a fad.

  3. So, he is intentionally celebrating foods that make many people sick and suffer. We are well aware of the virtues of gluten in making things hold together and stretchable. Avoiding it makes our food more trouble some to make, more expensive, and eating out (where we have no control on preparation) a danger to our wellbeing. He is mocking the times I have been doubled up in pain and bloody diarrhea, to the point of being anemic, and at the bottom of the carts for things like vit B12.

  4. Ok, I do understand there are those that do GF as a fad. Let’s face it, there are. But in many cases, that is not why people are doing it. I am just 1 example. I am not diagnosed with Celiac, but my Dr has recommended I abide by a GF diet. To basically make a mockery of an illness (whether it be Celiac, or “just” a gluten intolerance) is just disgusting. I get it’s a pain to try to accommodate people who MUST avoid gluten. Do you know what else is a pain? Being the one who has to avoid it! Being family of the one who has to avoid it! We can’t just say “Hey let’s go here to eat” because we have to make sure they offer GF options for me…if we didn’t get anything out of the freezer, we can’t simply order a pizza, and if there is a place that has GF pizza, we’re paying the same for our personal as 1 to feed the whole family!!!! So seriously, this guy is just an idiot. Really not even worth my time, but I still felt compelled to say something.

  5. If my desire to stop going to crap fifteen times a day means I’m adopting a fad, so be it. I miss good ole soft bread, hamburger & hotdog buns, deep dish pizza SO much! But the lifestyle I can now enjoy after giving it up… as much as I miss those foods, it’s a fair trade. My system was a mess on gluten and I was a huge skeptic before diagnosis.

    If you can eat gluten no problem, consider yourself CRAZY lucky… because this sucks. But it’s worth it. My ass is no longer constantly on fire. 🙂

  6. I understand there is a lot of hype about glutenfree. I didn’t really think about the people that couldn’t eat gluten before I became seriously gluten sensitive. I can’t use normal flour to bake cakes for others as even inhaling flour in the air gives me severe migraines. Now I am a lot more thoughtful for anyone suffering that has to be gluten free. It can really make your life miserable trying to find somewhere that you can trust to be safe to eat at.

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