Gluten-Free Resource Directory

Can Going Gluten-Free Help Us Exercise Our Creative Muscles?

Most cooks are masters of reinvention. We have to be. We need recipes that work for our particular preferences and lifestyle, so we’re always fussing with them; adapting them; searching for recipes to inspire us enough to make a mess of the kitchen.

When it comes to gluten-free cooking, creativity and resourcefulness are must have skills if we want to eat. What’s that saying? “Necessity is the mother of invention.” That’s it. By their very nature, recipes are never static. They’re always changing in one way or another. They’re constantly evolving, mirroring a reflection of our changing tastes and times. This time, gluten-free is center stage, inspiring an ever growing selection of new products, recipes and so much creative invention that’s it’s spawned a thriving industry. For many people, going gluten-free has been a source of new life.

People always put their individual stamp on everything – especially what and how they cook – gluten-free or not. Even when we follow a recipe exactly, use the same ingredients and cook it on the same stove, it never comes out exactly the same as someone else’s. Why? Because, each of us does each step of a recipe a little differently: How thin is thinly sliced? Are you stirring with a wooden or metal spoon? What exactly is a pinch, or a medium dice, or how high is high heat? See what I mean? And there’s more…

How do we feel about what we’re cooking and for whom? This is more significant than one might think because it invokes the power of intention – an essential ingredient in reinventing everything – not just food, but life itself.

When it comes to gluten-free cooking, creativity has to be cranking or we can end up with dishes that that taste like cardboard. And this pasta loving Italian gal has eaten too much boardy spaghetti to ever want some again – so I made my own. But that’s another story.

What I know for sure is that the mind-set, or intention with which we approach our time in the kitchen effects what comes out of it. So check your intention before invention.

Are you approaching the task with a “have too” attitude, or are you embracing the challenge with the energy of creative inspiration, patience and faith that even if you mess it up, you can always start over?


About Silvia Bianco

Part chef, part entertainer and part philosopher, Chef Silvia Bianco is unique. Her generosity of spirit along with her engaging, practical style has been appreciated by thousands of students for more than 13 years. Chef Silvia continues to grow a strong on-line presence through her web site and her monthly essays on food and life Notes From the Chef.

View all posts by Silvia Bianco →


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  • Jeannette Shields: This was great! My favorite sentence was " are the one who puts yourself on that scale..." You are so right and I can take myself OFF too! By that, I mean, I think a lot of my negative self talk probably weighs more than I do!!!!! View Post
  • Nancy Short: I am gluten free dairy free and yeast free. Gluten free breads seem to all have yeast extract in them. View Post