So, remember how I wanted to do a new recipe every week? What happened to that? Well, partially I'm disorganized, partially I'm busy, and partially I've been working on some new recipes to post. Finalizing some, researching some, panicking over others. Sometimes I can be a bit protective of my recipes. Remember the old days, when people traded their secret family ingredients and saved their best recipes for themselves? Well, the internet makes that a pretty impractical practice. And yet I still have this fear that if I give up all my secrets, I'll somehow become less of a cook.
I started cooking at age eight. My mother went through a phase where she did not feel like cooking anymore (somehow, these four wild, strong-headed daughters sucked out the homemaking bug from her...). Food has always been a passion of mine and cooking was a way to get at all the foods I wanted. There was no 'homemade omelet' option at the grocery store, so I learned how to make them myself. When I went off to college, most my dorm mates were barely making cereal and I was baking cheese cakes, turning out stir-fries, and making from-scratch pasta. I'll never forget when I made my grandmother a pumpkin pie out of pumpkins. I was working at a virology lab and finishing a science degree. And yet all she could say was how lucky my future husband would be because of what a great cook I was--that I would be the perfect homemaker. It was hilarious, and a compliment I guess, but boy was the feminist inside me frazzled!
Well, BOOM comes endometriosis. It kicked down the door of my cooking fancies pretty violently. Suddenly not flour, no red meats, no eggs, no dairy--a life of baking was flashing before my eyes. I stopped cooking for months because I was so depressed. All the foods I wanted were now off limits. My cravings were without bounds and I would dream about eating a fresh baguette at least once a week.
Over the past couple years I've been rebuilding my kingdom of recipes and kitchen secrets according to the restrictions of my diet. I'll admit that I still eat dairy and eggs--I could not give them up for long. And the consequences of ingesting those foods were much less severe than my main opponent... that of gluten. Gluten has been a serious problem and, quite honestly, that's unfortunate for a passionate baker. But I've been managing, coping, and learning quite a bit.
So I want to pass on what I've learned. How a passionate cook has managed to revamp her methods to accommodate her restrictions. And, hopefully, by posting the recipes on here, my readers can also dive into cooking foods that they might have seen as off limits. Not to mention the main driving force behind my cooking: shopping for pre-made gluten free foods sucks. They often taste terrible, are overpriced, and come in way too small of portions.
Now, while I'm compiling these recipes and readying to add at least one a week (A new solemn vow I take--every Thursday. Keep an eye out.), I ask that you maybe make a few suggestions of your own. If you have any good gluten free recipes, please email me! I will of course credit you on the recipe page, and link to any sites you have. I'm starting to get a serious flow of visitors to this site every week. So I'm trying my best to make it a good resource. Any help you give me (or any readers) is appreciated. Thank you so much for reading and have a wonderful day!