Cut beer, pasta, breads and most sauces, and there isn?t much reason to go out to eat.
That has been the reality for most people diagnosed with celiac disease, said Jules E.D. Shepard, who suffers from the genetic intolerance of the protein gluten, found in wheat, barley and most packaged foods.
The Catonsville lawyer started bagging her own blend of gluten-free starches and grains as a flour replacement several years ago after educating herself about the disease and seeking ways to eat well without wheat flour. She didn?t intend to turn it into a business, but as the mix gained popularity, her life took a different turn.
“It has definitely been one of those things that has happened around me and swept me up in the middle of it, because it?s not what I set out for,” Shepard said.
The disease affects more than 2.3 million Americans, according to the University of Maryland Center for Celiac Research.
That?s one in every 133 people with a biological need to avoid wheat products, Shepard said, but until fairly recently, “gluten free” hasn?t been a common sign on supermarket shelves.
Clarkesville?s Roots Market, specializing in natural, organic and gourmet foods and products, carries her flour and helps arrange cooking demonstrations for others suffering from or living with celiac disease.
“We do a huge gluten-free market here,” store manager Bonnie Ott said. “We have people who come a fairly long distance to our store because we have such a large selection.”
The flour sells for $7.69 for a pound and a half, and Shepard said her goal is to keep it affordable and tasty. “I want there to be a good, all-natural, great-tasting, gluten-free flour out there that you don?t have to go to Whole Foods to get.”
She didn?t plan to make a living off the flour, her book “Nearly Normal Cooking” or the gluten-free cooking demonstrations and consultation she offers friends as well as restaurants and caterers. However, she hasn?t gone into the business unprepared.
Shepard recently applied for a patent on the mix, which is pending, though she said the formula is readily available on her Web site for those who want to make it themselves. She is building a business plan and looking into state small-business grants for women and minorities.
“As a celiac myself, I think my goals are not necessarily the same as someone who might be in it for the business side,” she said.
