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Bette Hagman Was My Betty Crocker
By Loretta Jay, MA

Over the years, I have received much advice about how to manage my children’s restrictive diet. All of it was well intentioned, but implementation was sometimes a challenge. The one person who consistently came through for me was Bette Hagman, also known as “The Gluten-free Gourmet.” I am saddened by her recent death at the age of 85 following an extended illness.

Hagman spent most of her first 50 years battling anemia, gastrointestinal problems, and bone loss. When she was finally diagnosed with celiac disease in 1974, she was given a purple pamphlet and told that she had a rare disorder that forbade her from eating many of the staples of the American diet: wheat, barley, rye, and oats. Although she wasn’t much of a cook before her diagnosis, she became one following it. Fifteen years later, Hagman used her writing skills—she already had a mystery novel under her belt—to combine the recipes that she had developed in the first of several cookbooks.

Many adults have a difficult time navigating social situations when on a special diet. Raising children with food restrictions can be even more challenging. Kids don’t only want something to eat; they want the same things to eat. Eating treats with their friends at school and parties is vital to their social development. Helping our kids become socially well adjusted despite their dietary restrictions is as important as helping them to avoid offending foods.

My children have numerous food allergies extending beyond gluten. I can’t buy most of the ready-made gluten-free foods because they contain other allergens. Therefore, I need to make their goodies, and Hagman taught me how. Her book Bette Hagman Bakes Bread became my Bible. With her guidance, I reorganized my kitchen, premixed dry ingredients, and followed her recipes—with a few adjustments.

At parties, my kids eat pizza along with their friends. Their pizza crust is made without gluten, rice, sorghum, or other grains, and it’s topped with hummus or tuna fish. Tasty doughnuts during Hanukkah are not a problem, nor are bagels for brunch when grandparents visit. Because of Hagman, I was able to answer the ever-so-frequent question, “So what do your kids eat?” with a simple, “Everything you do. We just substitute some ingredients.”

I’ve come to accept celiac disease and my children’s many food allergies as just one of life’s challenges. Hagman made this road to acceptance and management a lot less bumpy.

— Loretta Jay, MA, is president of Parasol, LLC, an organization that specializes in the management of celiac disease and food allergies.