A decade ago, Cheryl Richmond was diagnosed with celiac disease, forcing her to adopt a gluten-free diet. “I really missed pizza,” recalls Richmond, former president of the Calgary Chapter of the Canadian Celiac Association (CCA). Originally, her search for a diagnosis for her medical problems started out quite simple, but while looking for answers, her health quickly went downhill.

Richmond was first told she had the flu and needed rest. But when things got worse, she found another doctor to explain her extreme weight loss. She became violently ill and had to be hospitalized because of extreme dehydration. In the hospital, she was finally diagnosed with celiac.

Although there is now greater attention being paid to celiac disease, Richmond says it’s still frustrating when she and one per cent of Canadians are dismissed with having a simple allergy rather than a disease that prevents them from processing gluten — found in wheat, barley and rye.

Celiac disease occurs when the surface of the small intestine is intolerant to gluten and becomes damaged when it is ingested. Then, affected people are unable to absorb vital nutrients: protein, vitamins and minerals.

Marla Carroll, office co-ordinator for the Calgary chapter of the CCA, was diagnosed with celiac disease 30 years ago. “At that time there was just one bread mix and I kept making loaves over and over,” she says.

Carroll has seen significant changes in the knowledge of the condition and the products available since she began cooking without gluten. “It was lots of trial and error and lots of food in the garbage.”

One of the significant hurdles in baking without gluten is that products don’t rise and sauces don’t thicken without substitutes. The key is finding the right substitutes.

Carroll says doctors and dietitians now refer celiacs to the CCA for support, food resources and even recipes. “There’s no going back,” she says. “It’s your new normal.”

Kerry Bennett, a graduate of SAIT’s professional cooking program, is in the process of getting her gluten-free bakery up and running. She says there is a huge demand for gluten-free food in Calgary.

“The thing I really love to do is bake,” says Bennett. “It’s great to see that look on people’s faces when they say, ‘Oh yes, bread again!’”

She gets to see that look when she helps teach four baking classes at SAIT. In the gluten-free brunch class, students make crepes and bagels; in the fun-foods class, they make hot dogs and ice cream sandwiches; the Italian dinner class creates tiramisu and pizza; and the students just completed the gluten-free cookie exchange class, in which four types of holiday goodies were made for the upcoming season.

Bennett took it upon herself to complete the regular culinary program at SAIT without using gluten. Shortly before enrolling, she acknowledged her own gluten intolerance. Then, she was challenged to tweak many recipes and bring in many of her own ingredients to cook with. “Cooking gluten-free is pretty easy,” she says, citing the numerous acceptable carbohydrates, such as risotto, rice and potatoes. “When you get into the baking world, it just gets a little more difficult.”

Diligently following cookbooks, Bennett quickly learned that not all recipes are accurate; the end products often flopped and became a disaster. Now, while teaching students, she assures many of them that it’s often not the fault of the cooks and bakers, but rather the recipes are flawed.

Several local restaurants have been extremely supportive, as they have been gathering valuable information about celiacs from the CCA’s Calgary chapter. “In the last five years I’m surprised how many restaurants are getting on-board,” says Richmond. As well, many food providers are seeking advice and education from the CCA about gluten-free products and the problems of cross-contamination — for example, bread crumbs in margarine or a deep fryer with remnants of battered food.

The system isn’t perfect, though. Richmond says it’s not easy to find gluten-free options in downtown Calgary, where she works. So, she packs a lunch instead.

Bennett has also grown accustomed to lugging food around with her, especially when travelling outside of the city. Airport fare, she says, generally includes hamburgers or sandwiches, and plane food hasn’t evolved to include gluten-free options. But she’s not complaining, she prefers her own cooking.

Calgary is one of 27 CCA chapters and Richmond is working on Calgary’s bid to host the CCA’s national conference in 2012. “Vendors come and that’s the best part because we can eat all of their food,” she says.

Go to calgaryceliac.com for more information on specific foods to enjoy or avoid if you have gluten intolerance or go to Bennett’s website, carebakery.com, for listings of retail and restaurant locations that will carry her products.