I figured if someone was going by the handle of “Gluten Free Doctor” and creating recipes, I should probably call her up. Turns out, Dr. Jean Layton could write volumes with her story – with Culinary School, Running the Fancy Food Marketplace at Macy’s Herald Square, the Loss of a Husband to Lymphoma, Naturopathic Medical School, and New Husband – New Twins – New Life, as chapter titles, she’s got a lot going on! And she’s right where she ought to be – read on to get to know the Gluten Free Doctor –
Can you tell us a little about your Blog, “The Gluten Free Doctor”?
Actually, my blogs title is GFDoctorRecipes, I started the blog originally under Gluten-Free Organics and discovered that there were few truly organic gluten free foods available. This was almost 7 years ago! So I started to bake and cook for my family and the title morphed into GFDoctorRecipes.
The story of how you became a doctor is amazing can you share it with the G-Free Foodie Readers?
It is quite a story, I’ve written it out on my blog in pieces but this one is the conclusion. http://www.gfdoctorrecipes.com/dr-jean-layton/when-someone-really-leaves.html
What types of illnesses have you seen helped or healed by changing to a gluten free diet?
There are so many illnesses that are affected by gluten intolerance. The three that I see healed most frequently are diarrhea, stomachaches and migraines. Since those are frequently signs of deeper illness, I see eliminating gluten as a first step to healing even more complicated diseases like thyroid imbalances, autoimmune diseases like;
- Autoimmune Thyroid Disease
- Autoimmune Liver Disease
- Rheumatoid Arthritis
- Addison’s Disease, a condition in which the glands that produce critical hormones are damaged
- Sjögren’s Syndrome, a condition in which the glands that produce tears and saliva are destroyed
- Type 1 Diabetes
If we opened your refrigerator, what would we find?
Feta cheese, arugula, eggs, almond milk, organic peanut butter, carrots, apples, kalamata olives, chicken broth concentrate, dijon mustard (3 different jars)
Pick one: Chocolate, Lemon or Pumpkin?
Wow, that is a hard choice. Chocolate is my favorite flavor for so many things but lemon is so special for summertime ices and frostings. Pumpkin is the best pie ever.
If you could be granted one food wish, what would it be?
That I could afford to eat only food raised locally, organically, and cleanly.
Are there any products you’re particularly excited about right now?
Loving Nature’s Path Mesa Sunrise and Gorilla Munch for breakfasts, Glen Farms dairy, Rabbit Farms Vegetables and Cal-Naturale wines.
After a long day, what’s your favorite easy meal?
Soft polenta with sauteed greens topped with crumbled feta cheese.
What tips & tricks do you have for Gluten Free chefs at home?
Keep a well-stocked pantry so meal preparation is truly simple. That includes keeping cake mixes, flour blends and bread mixes. I tend to use the recipes from Gluten Free Baking for Dummies
What spots should Foodies hit when they’re in your town?
That is very simple, Prospect Street Cafe is the place. Spencer can create an incredibly scrumptious meal for anyone with food sensitivities.