gluten free cooking
I have a chance to do some gluten free cooking on a show and wonder how many people would be interested in more gluten free cooking segments on the networks. As far as I can see the whole of the cooking channel, the food channel and any other food areas do not do this. Would it interest you and who would you suggest I approach to sponsor/underwrite such a show
OK just to be clear - the show would be cooking gluten free with all the new flours out there - like pies and cakes - not nuts and alfalfa and certainly not pseudo medical - gluten free is a serious topic but creating a pie even with the new flours takes a few tweeks. I have been celiac for 40yrs and been there done that with health food things but with so many people trying to cook this way - it seems like it should be at least as attractive as some guy in Norway cooking whatever in a heavy knit sweater over an open grill, or the guys in the nicely pressed blue shirts on the woodworkers show (on PBS)
<<it seems like it should be at least as **attractive** as some guy in Norway cooking whatever in a heavy knit sweater over an open grill, or the guys in the nicely pressed blue shirts on the woodworkers show (on PBS)>>
Putting that way it looks like you are just trying to jump on the gluten free band wagon. That's a trend while celiacs is a serious medical condition. If you want a flash in the pan show go for it, again I suggest one of the many new on line networks. They have lower overhead and can often support more short term risk.
Bottom line sickness doesn't sell. Which is why there are very few diabetes/cancer diet cooking shows.The shows you mentioned are meant to entertain a specific core audience. Those who follow a gluten free diet that is not medically necessary will not stick around long enough to generate enough revenue for the network. Chances are by the time you could go to production many of them will have moved on to the next thing.
Have you thought about a video blog your produce yourself?
Geesh Everyone is being so negative! I think there is a great show in here somewhere. How about pitching it as more of a 'how to deliciously use new and unique grain and nut flours' show? Your target audience could cover a range of people: celiacs, those who have or suspect they have gluten intolerance, maybe even a new paleo folks (when using nut flours), and cooking enthusiasts who are simply interesting in trying new flours like quinoa flour, yam flour, and even cricket flour, etc...