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People who have gluten allergies may have a difficult time finding good recipes — considering gluten is in everything from most whole grains to sauces, dressings and even beer. Those who have sugar allergies on top of that may find it impossible to adjust.
That is why, when a group of doctors from around the world tasted some of Susan O’Brien’s desserts at a conference she organized for her employer in Gig Harbor, they urged her to write a book for their patients. O’Brien worked at the time for Gig Harbor-based nonprofit Institute for Functional Medicine, and had recently discovered she had gluten intolerance after having been misdiagnosed for many years. When she couldn’t find any healthy desserts for the conference, she experimented with some recipes herself — and they were a hit.
Encouraged by the doctors’ reaction, she kept on experimenting, and the result was a self-published book titled “Gluten-Free, Sugar-Free Cooking.” After selling out the 2,500 copies she printed, for the second book O’Brien decided to avoid the self-published route, where she did everything from the book design to the marketing. Her second book carried the same title — as does the third one, which became available in April. In addition to sugar- and gluten-free recipes, the third book has more than 140 dairy-free recipes, tips, explanations and other details.
A review in the fall 2006 issue of the “Living Without” magazine, which caters to people who have allergies and food sensitivities, said, “…We’ve found a delicious way to add good taste to the gluten-free, sugar-free diet. ‘Gluten-free, Sugar-free Cooking’ (Marlow & Company) is a cookbook that will entice the pickiest eater back to the table.”
O’Brien, a longtime Gig Harbor resident, has always been interested in nutrition and healthy living, but before her diagnosis she adjusted to her symptoms. Now, her lifestyle is focused on prevention. She teaches others through classes, private lessons, and speaking engagements through physician practices or health spas.
She started her business, O’Brien’s Kitchen, nearly 10 years ago. After her diagnosis, she gave up more than certain foods — she had to stop selling bakery items to the Queen Anne Thriftway (now Metropolitan Market) in Tacoma.
Although she’s been self-employed full-time since 2000, the book itself is a labor of love. “I wrote the book not to make money — never had that intention — but to help other people going through what I went through,” she said.
Her other business, O’Brien’s Consulting, is focused on medical education consulting. She travels all around the country to help universities, medical schools, medical societies and government organizations through the process of receiving national accreditation so they can issue credits to physicians attending their medical conferences. She is the acting continual medical education (CME) director for four organizations (through the national consulting organization Steve Passin and Associates), and has been hired by several companies to develop recipes (a teff flour cookie, for example).
O’Brien finds that her two companies, while different in scope, are a good match. Through her consulting business, she can expose the book to people who can benefit from the recipes, including parents of autistic children and patients with diabetes or Celiac disease. But the book can benefit not just those with food allergies or intolerances — anyone interested in healthy eating will find unique recipes, along with tips on matching them with other dishes.
O’Brien uses ingredients such as agave nectar as sweetener (made from the agave plant) or sorghum flour, and comes up with an incredible variety, considering the limitations.
“I bake pies, I bake cookies, I bake scones,” she said. She even bakes pizza dough. While some of the ingredients can only be found at healthy food stores or in the healthy food section at grocery stores, they are becoming increasingly mainstream. Stores like the Central Market in Poulsbo are catering to health-conscious eaters, as do many grocery stores. O’Brien is also excited about Trader Joe’s plans to open next year in Silverdale.
In the meantime, her readers may become excited as well: O’Brien is considering a new book. Because of her busy schedule, and the many hours required to develop new recipes (as well as taste-test them), she doesn’t know yet when she’ll approach her publisher. But she knows one thing: She wants to continue to supply people with new recipes.
“I’m a recipe-aholic,” she said. |
