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WELLESLEY — How usually do you meet somebody and, inside minutes, uncover you’ve got quite a bit in frequent? Not solely are you next-door neighbors, however you are each retired, gluten-intolerant, share a love for cooking, are the eldest baby in giant households, are 100% Italian and grew up with moms and grandmothers feeding you home-cooked Italian meals.
Cynthia Delia Coddington and Josephine Provenzana Hoppe immediately turned soul sisters upon assembly in Bridgton, Maine. Hoppe lives there 12 months spherical, whereas Coddington, a Wellesley resident, owns a trip residence in the identical neighborhood. Their robust connection led to the pair co-authoring a cookbook, “Senza Glutine: Timeless Italian Dishes for the Gluten Free Palate.”
A connection is made out of gluten intolerance
Hoppe discovered that Coddington suffers from gluten intolerance after noticing her good friend wasn’t consuming at a neighborhood occasion that Hoppe hosted. Coddington additionally declined to take residence leftovers. That’s when Coddington instructed Hoppe about her dietary restrictions because of being identified 12 years in the past with Hashimoto’s illness — an autoimmune dysfunction affecting the thyroid gland.
Hoppe was identified with celiac illness — an immune response to consuming gluten — 14 years in the past.
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“We were both so jubilant, because it was like finding a soul sister out of nowhere in the middle of Maine,” mentioned Hoppe.
“We eventually concluded that we were twins by different mothers and wherever we go people ask us if we are sisters,” she added.
Coddington describes Hoppe as a “kindred spirit.”
“We often complete each other’s sentences,” Coddington said. “It’s really kind of cool. Having this gluten-intolerant thing in common is so powerful.”
Friendship leads to gluten-free cookbook collaboration
Both women love Italian cooking and are retired. Their children soon asked them to compile their recipes, so they could carry on the tradition of creating their families’ favorite meals.
During COVID-19, Coddington learned of an online cookbook writing class and convinced Hoppe to take it with her. After completing the six-week class, they decided to co-author a gluten-free Italian cookbook.
The self-published “Senza Glutine: Timeless Italian Dishes for the Gluten Free Palate” was launched in January 2023. It comprises greater than 100 recipes for gluten-free Italian dishes reminiscent of biscotti, arancini, pizza and gnocchi.
The women tested their recipes using wheat-based alternative ingredients on people without gluten allergies to ensure the taste was as authentic as traditional recipes. Each has a sister who lives in Virgina, Jackie and Mary, who do not cook Italian food regularly and they tested the recipes.
Many of the pasta dishes can be made in the time it takes to boil water and cook pasta, said Hoppe.
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Italy has become the gold standard for gluten-free pasta, with taste and texture similar to the real thing, said Coddington.
Their cookbook includes a list of gluten-free Italian pantry basics.
“Most gluten-free breads, pizza doughs and confections require three to four different flours,” said Hoppe. “The most common flours used for savory recipes are white and brown rice flours, potato starch, tapioca starch and sorghum flour. For confections almond, oat and coconut flour are often used.”
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Hoppe knows gluten-free baking can be daunting for those who are newly diagnosed with gluten intolerance or celiac disease.
“For those just embarking on a gluten-free journey, there are a number of pre-mixed gluten-free flour blends that contain these ingredients including offerings from King Arthur, Bob’s Red Mill and Cup 4 Cup,” Hoppe said. “Both King Arthur and Bob’s Red Mill offer several varieties of gluten-free flour blends, some of which are more suitable for breads and pizza doughs and some that are more appropriate for confections.”
The mission of Coddington’s and Hoppe’s cookbook
“Food and family are very important in the Italian culture and the thought of someone not enjoying a meal is akin to a life sentence,” mentioned Coddington.
This is why she and Hoppe are glad to create a cookbook to help families satisfy everyone at the table.
Since the book hit the shelves just over a year ago, the two have appeared on “The Today Show,” and have been exhibiting at trade shows, including the recent Gluten Free Fest on March 23 in Providence, Rhode Island, and the Wicked Gluten Free Expo last October in Hanover.
“Jo and I, The Gluten Free Epicureans, have made it our mission to continue to educate ourselves and others about gluten-free cooking and be a credible resource for best-in-class gluten-free products,” Coddington mentioned. “We are constantly developing and adapting new recipes to expand our repertoire and add variety.”
For these both beginning their journey or needing a refresh, “Senza Glutine” goals to be a helpful useful resource. Coddington mentioned that their recipes might be simply transformed again to their authentic gluten counterparts.
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