So, I love to experiment in the kitchen. It’s just one of the many things that I like to do in my spare time. 

Before we go any further, I think you might need a little info. I am gluten-free, so any recipes that I share here on the blog will not feature any glutenous substances, naturally.

It was a little over a year ago now that I discovered that I was suffering from something called IBS, or irritable bowl syndrome. Yes, it is as uncomfortable as it sounds, so I won’t delve too deep into the symptoms. Along with IBS, I developed a sensitivity to gluten and some dairy products. I can still eat some cheeses that are low in lactose, but I always take Lactaid if I’m going to be anywhere near dairy products. Looking back, I feel like I was probably intolerant before it really hit hard in April of 2017. 

As a foodie, I can’t begin to explain how very difficult it was to come to terms with being unable to eat gluten and dairy, mostly because bread and cheese were staples of mine. I struggled for a very long time. It basically felt like I was mourning the loss of bread and cheese. It wasn’t worth the pain I felt when I ate gluten though, so I cut it out entirely.

I’ve come a long way since then. I’ve spent the past year learning about how to cook with various flour substitutes and avoid gluten in everyday products. It’s kind of like a challenge now. I still struggle from time to time, but overall, I’m much healthier.

If you have any tips, tricks, or recipes you’d like to share, please send me a message! I love to try new recipes and make them my own.



February 2, 2018