With her latest cookbook, Carlyn Berghoff wanted to help her daughter and other youngsters with gluten intolerance eat better.
Berghoff, whose family founded Chicago's famous Berghoff Restaurant, is offering a helping hand to other parents and those who must cook for individuals with celiac disease, with her book "Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love."
The book is co-written with her daughter Sarah Berghoff McClure, Dr. Suzanne P. Nelson and Nancy Ross Ryan.
It was around Thanksgiving in 2009 when Berghoff's 13-year-old daughter Sarah was diagnosed with celiac disease, a digestive disease in which individuals with it can't properly digest gluten.
"When I look back on Thanksgiving and what she ate, it is now painfully clear: stuffing and gravy, rolls, pumpkin pie and German chocolate cake: gluten and more gluten," Berghoff writes.
According to Berghoff, writing the gluten-free cookbook with her daughter was an interesting process in which she also learned a lot.
"Working with her was great," Berghoff said. "She's very knowledgeable and navigates very well," adding she really has a handle now on what she can and cannot eat.
Coming up with gluten-free recipes, she said, proved to be a challenge but something that was definitely possible.
"In gluten-free cooking, there are a lot of bumps in the road," Berghoff said. "And it's very important to read the recipes from top to bottom. With gluten-free cooking, there are different processes you have to follow to have success."
When working with gluten-free foods, Berghoff also stressed it's key to read labels carefully as well.
Berghoff said she now cooks gluten-free at home. It was quite an "overwhelming" process though to embark on a new way of eating and cooking.
"The transition is a journey that doesn't happen overnight. It is, however, a journey you must take. Our journey led us to write this book and share everything we learned," she writes.
Try the following recipe from "Cooking For Your Gluten-Free Teen."
1 (15 1/2-ounce) can garbanzo beans (chickpeas), drained and juice reserved
1 medium garlic clove, quartered
Juice of 1 lemon
1/2 teaspoon salt
1/4 cup olive oil
Chopped flat-leaf parsley, for garnish
DIRECTIONS: Place the drained garbanzo beans in a colander and rinse well under cold water. Drain well. Place the beans, garlic, lemon juice, and salt in the work bowl of a food processor fitted with the metal blade and process until finely ground, stopping the machine and scraping down the sides of the bowl as necessary. With the motor running, pour the olive oil through the feed tube. Process to a smooth puree, about 2 minutes. If the dip is too thick, add the reserved liquid from the can 1 tablespoon at a time. Transfer to a small bowl. Garnish with parsley. Serve immediately or refrigerate, covered, for 4 days.