They diagnosed his daughters, he began to investigate celiac disease and today he has a television program about cooking without TACC

“From a very young age I was in the kitchen. My grandmother was a great cook and I was always stuck there wanting to knead dough”, recalls Ale, who was born in Córdoba and lived there until she was a teenager. At fifteen, she moved to Buenos Aires because of her mother's job. When she finished school, she was going to enroll in Gastronomy, but a situation of harassment on the train made her give up traveling to the capital.

Many years later, she was married with two daughters, she would return to this career. Meanwhile she read, took courses and was always involved in the kitchen. “On my birthdays and those of my friends she prepared all the meals, the cakes, the pizzas. When my daughters were already at school, I began to study gastronomy”, says Ale.

How was the diagnosis?

Her first contact with celiac disease was through a friend of a friend. “We were sitting next to each other and when she ordered the food she gave a thousand directions. I thought: 'she is so skinny and she is taking care of herself' and I said something to her. She replied that she had celiac disease and I thought it was a new diet... That was the first time I heard the word and what this disease was”, she recalls.

She immediately associated with the symptoms that her youngest daughter presented: she was two years old, she was bald, her belly was swollen and she didn't like everything. Since Cata began to eat, Ale she noticed that there was something. “We ruled out a lot of things and we couldn't reach an accurate diagnosis. The pediatrician told me to continue investigating. Something was happening, I was aware of it”, she assures. After a long pilgrimage through different doctors, they found him.

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The doctor also asked for an analysis for her eldest daughter and for her. All three were celiac. “Martu had a biopsy done and her intestine was completely destroyed. She was asymptomatic. They told me that I was celiac all my life. I had all the symptoms, but it would never have occurred to me. This is how this great adventure began”, she confesses.

The first steps in gluten-free cooking

At first, when she wanted to cook something, it didn't work and she got frustrated. “I began to study what the flours, the starches, everything were about. I discovered that in the gluten-free kitchen you have to know what happens with each of the elements. If you want more sponginess, the starch will give it to you; if you want it crispier, you use more rice flour. Each one is going to contribute something different to the dough,” she explains.

To her curiosity, Ale added trips to the United States and Europe where she took cooking courses and discovered ingredients that didn't even exist in Argentina. Over time, she became a specialist and began teaching classes herself. She gives seminars at the Argentine Institute of Gastronomy (IAG) to chefs and for six years she has had her own online gluten-free cooking school for all audiences, with more than 30,000 students from all over the world.

Caught red handed

“When we were diagnosed it was difficult to find information, go to friends' birthdays. I decided to dedicate myself to communication so that my daughters could have a more active social life”, says Ale. Today she shares her journey through the gluten-free world and her learning through a blog, social networks, workshops, fairs and at every opportunity she presents. In 2019 she published her first book My Gluten Free Adventure (Grijalbo), and her second will be out soon. In addition, on her Instagram she has almost 165 thousand followers with whom she shares recipes and tips. “I love influencing them a little bit in gluten-free gastronomy. I respond to every single person, because I want to help everyone,” she says.

She is also on TV, she debuted on the program "Cocineros Argentinos" and now she is on "Como Todo". “That in a program that is seen so much they give place to gluten-free cuisine and the same importance as other foods is magical. I find it wonderful to be able to spread and talk more about this, because the more you talk, the more things there are going to be and the more diagnoses, ”she says.

“Every time I cook I think 'my grandmother used to do this'. When she breaks the egg I stick my finger in it and take out all the egg white so as not to waste anything. These are things that have stuck with me. I am very passionate about what I do,” she concludes.