Brentwood High graduate, Christopher Shiflett, was diagnosed with Celiac’s Disease when he was 13 years old. Mother and son teamed up together to help others going through the same confusion that rocked their family in 2015 and wrote a book called Celiac Lost. It is a family guide to finding a gluten-free life.
The book tackles how to switch to a gluten-free diet as simply as possible and to address family and social complications. “This book would have been a life saver for us had it existed when Christopher was diagnosed,” says mom Shelly Shiflett. “We wrote it because we couldn’t find what we needed online."
How did Christoper handle his diagnosis?
He was disappointed. Knowing he was so limited to what he could eat meant changing everything he knew.
Why did you decide to write the book?
We wrote the book for two reasons. First, Christopher and I could not find a short, comprehensive book that could immediately help us. Much of the information on celiac disease is piecemeal - coming from a variety of online resources - or reference books - 300+ pages - that are overwhelming in and of themselves. So we created a book that we wanted at the time of diagnosis. Secondly, I wanted to document Christopher's approach to celiac disease because it is very proactive and healthy. We learned alot together, and we felt like we should share this information with others.
How did you family cope with the diagnosis?
Being the mother of two sons, I reacted with making my entire family eat gluten-free. It just seemed easier and like the right thing to do. I learned after some time that you can’t revolve around someone's limitations. I found ways to combine glutton-free free cooking with gluten options. We learned it is essential to to listen and treat gluten-free and gluten-loving equally.
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Gluten-Free Recipes by Christoper & Shelly Shiflett perfect for Fall.
TAILGATE PUMPKIN CAKE
Ingredients:
4 large eggs
1 cup canola oil OR In place of canola oil, you can use avocado oil as a healthier alternative.
15-ounce can of pumpkin
1 1/3 cup sugar
2 cups Cup4Cup flour. It's a gluten-free multipurpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground ginger
2 teaspoons cinnamon
Cream Cheese Frosting (gluten-free)
Directions:
- Preheat oven to 350 degrees
- In a large bowl, beat together eggs and oil with an electric mixer
- Add the pumpkin and and sugar to the egg mixture and blend thoroughly
- In a separate bowl, thoroughly combine flour, baking powder, baking soda, salt, ginger, and cinnamon.
- Slowly add the flour mixture to the wet mix and blend with mixer.
- Grease a 9” x 13” glass or metal pan. Pour the pumpkin batter into the pan and spread evenly.
- Bake the cake for 30 minutes.
- Cool the cake. Spread on the cream cheese frosting , if desired.
Shelly gave us some ideas of restaurants that provide gluten-free options - this is just a sampling in the area. Patrons who need gluten-free should always talk to wait staff/chef to ensure options are truly gluten-free and free from cross-contamination.
Mangia Nashville
Bar Taco
Local Taco
Amerigo Italian Restaurant
Jersey Mike's Subs
Burger Up (Franklin)
Nomzilla
Sunflower Bakehouse
Near Nashville:
Pinewood Kitchen & Mercantile, Nunnelly, TN
The Dotted Lime - Columbia, TN They are dedicated gluten-free facility, plus other allergens.