Diagnosed with coeliac disease in 2004, Adelle Grigor decided not to give up the fresh pasta but to find other ways to enjoy her favourite dishes. Her journey was a long and winding road, but in the end she created (and then sold) an ingredients company. She now dedicates her time to discussing the “molecular gastronomy” approach to cooking gluten free, as well as providing home cooking demonstrations with the chefs toolbox. In her presentation this year she will present the comical issues of being a coeliac and how to not get bogged down in the ‘have to’ but delight in the ‘want to’ of cooking gluten free. www.dellicates.com

View exhibition details here:
Baby Boomers and the Coeliac lifestyle