Truly Free Bakery offers health food with bite

If you’ve got an iron stomach, count yourself among the fortunate—twelve million Americans suffer from food allergies, a number that’s on the rise every year. For some the food is simply avoided, like strawberries or shrimp, but for others, it’s a hard-to-miss essential like eggs, milk or, in increasing numbers, gluten—a basic component of wheat and a common thickening agent in foods like ice cream and ketchup. Erick and Ainsley Coughlin’s lives were changed by food allergies. Some years ago, Ainsley found herself suffering from mysterious crippling headaches, full-body pains and bruising. Twelve doctors and specialists later, bed-ridden, Ainsley found herself diagnosed with—among other things—severe food allergies, including a severe allergy to gluten, also known as celiac disease. The diagnosis meant sudden, constant vigilance. Almost everything in the grocery store became off-limits. Erick took over kitchen duties, trying to find things that were not only hypoallergenic, but also delicious. Months of experimentation later, and Erick found himself with a savvy repetoire of allergy-free cooking skills that he now uses in their restaurant, Truly Free Bakery and Deli, in Southdowns Shopping Center. For more about this unusual eatery, click here.