A the AUTSPOT.com and member Tom Dickinson: Guest Blog on Diets
Known as “thegfcfchef” for his efforts to provide delicious gluten free and casein free recipes and ideas to families in the autism community. We got a chance to speak to Tom about his craft and his views about the autism spectrum disorders. Take the time to read what Tom has to say, and if you have not gotten a chance to get a taste of Tom’s recipes, be sure to join his group “Where there’s a meal, there’s a way” in the groups section at TheAUTSPOT.com! Enjoy!
1. What is your connection to Autism?
I remember being a small child and having a lot of difficulties when I was little. I developed slowly in a lot of things. I couldn’t walk until I was two and I couldn’t ride a bicycle until I was eleven or twelve. I remember getting testing for a lot of things when I was a kid and I was always told that I had a perceptual problem and that was it. Thought nothing of it. Went to a lot of educational therapy when I was younger too. It wasn’t until I was an adult that I did some more reasearch and found some of the tests that I was given as a boy were the same tests they give to diagnose Autism. I had heard about it when I was younger and when I began struggling at a job that I was working at, I did more research and I asked a family member about it and they confirmed that when I was eleven years old, I was diagnosed as borderline Autistic. After that, with the help of my wife, I really gained a lot more information on supplements and vitamins so I could help myself an changing certain things in my diet.
2. What made you decide to commit to gluten free casein free food as a choice of cooking style?
After my wife helping me to get my own situtation under control, I realized that I wanted to help others who were like me or who had a more severe case of Autism and needed the help. I don’t think I decided it at first. I think that God decided it for me. I was ready to commit to having a catering company and cater to anyone who could pay for my services and that was it. I was one of those believers who thought that if you take cream, butter, and wheat out of a dish, you took out the flavor. But after reading recipes that people had made that were GFCF and testing a few, I decided that I wanted to help other people like me and I started to put a lot of care, love, and passion into this style of cooking. I learned that it wasn’t about taking things out. It was about replacing them. Mimicreme works just as well as regular cream. Earth Balance Spread and Ghee works just as well as regular butter, and there are some gluten free breads that have a lot of great flavor in them and my whole attitude has completely changed about food like this. It can taste awesome. It can be beautiful, and it’s funny now because I show people a picture of a ravioli dish that I prepared and they look at it and think it looks great and it is very eye appealing. But when I tell them it’s gluten and dairy free, there eyes pop out and they’re totally shocked. I like it when I get that look from people. Actually. The funny thing is, is that if I wasn’t borderline Autistic, I probably wouldn’t have such a focus on food or the dedication and commitment to tune everything else out and put my heart into making this my signature cooking style. It’s kind of weird to think about it that way.
3.) What are your hopes for gfcf meals and the autism spectrum disorders in the future?
My hopes are that GFCF meals are referred to as a diet anymore. My whole commitment to this style of cooking is to take GFCF and change it from being labeled as a diet, and have it labeled as a cusine. You don’t here people saying Vegetarian Diet, or Vegan Diet. It’s now Vegetarian and Vegan Cusine. I wan’t GFCF to be held in that same regard. Also I want to get the message out that GFCF meals don’t have to be just steamed vegetables, plain rice, and baked chicken. GFCF can be indulgent, vibrant, sexy food. And yes, I did say sexy. To answer the second part of the question my hopes for autism spectrum disorders is that there is more awareness made about them. That people who are not personally affected by autism become more educated about it and are a little more understanding and eager to help.
4.) What is the best advice you can give to parents and families looking to implement a gfcf diet for their children and families?
Take it slow. Replace a few things at a time. Don’t try to make something that your kids don’t know what it is or won’t like. There’s so many gluten and casein free products out there that you can give your kids stuff they’ll like. Make a GFCF Meatloaf. Make GFCF Spaghetti and Meatballs. Udi foods makes great frozen pizza crusts. Daiya foods makes great soy free cheese substitutes. Make a GFCF Pizza. Like I’ve said before. It’s not about taking out. It’s just about replacing. And if you don’t have a recipe for it, get a hold of of me and I’ll give you one.
5.) How can we help get the word out about your meals?
Word of mouth is the best form of advertisting. I’m sure a lot of people see a lot of the gluten free casein free ingredients and don’t know how to use them. I’m sure a lot of moms are trying to make GFCF food that their kids won’t eat and wonder if someone could teach them how to make it. I know for sure that a lot of professionals in my industry, especially in the restaurants, get frustrated when someone who is gluten and dairy free comes into the restaurant and they think it’s a pain in the rear end. Fortunately, some don’t and they’re very accomidating. I’m sure someone has asked why more professionals aren’t commited to this style of food. Let me tell you, you have one here that is. There are a few of us who are commited to GFCF. I have never referred to myself as a master chef, or super chef, or the chef of all chefs. I’m a GFCF Chef, and I’ll do whatever I can and go anywhere to help someone to be more educated about GFCF cooking and teach people that this style of food can be fun. If someone tells me “Oh, you can’t make that GFCF.” Watch me. I’ll but my tail to make sure that I make it GFCF.” There are also a few others like me who are commited to this food like the company gfmeals, which puts out a great product. We’re the few and proud in this food industry who are here for the people who need it and want to help. Why? Because where there’s a meal, there’s a way.
