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About Karen

Karen

Thanks for visiting!  My name is Karen, and I love to cook (although I hate doing dishes).  I live just outside of Boston with my husband, Jon, and my cat Trillian.  My husband and I cook together often, and the cat is very helpful, in that she tries her best to help eat whatever it is we’re having.

I’m a scientist by trade, so I look at cooking as a really tasty experiment.  I started this blog mostly to keep track of the recipes I’m using (some original, some from others, and some I’ve adapted from gluten-containing original recipes), as well as chronicle my successes and failures in gluten free baking.  If you happen to see a recipe that you believe I’ve adapted from yours and I’ve failed to credit you, please drop me an email and let me know, and I’ll be happy to add a link back to your site.  I try my best to indicate where I’ve gotten recipes if they’re not original, but I’m also very forgetful!

Why gluten free?  Well, like many, many others, I noticed that I was getting sick all the time: brain fog, tired all the time, and certainly not least, the frequent, painful stomach issues.  I happened to come across something about gluten intolerance and celiac online and realized that the times I felt worst corresponded to the times I ate something that contained a lot of wheat (cous cous, bagels) or barley (beer).  I talked to my doctor and had a blood test, but made the decision to trial going gluten free after my appointment just to see what would happen.  And quite amazingly to me, I felt better within a day or two.  I haven’t looked back since.  I’ve known people who were gluten intolerant who would occasionally break their diet to cheat with certain foods, but I just can’t imagine doing that to myself.

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When I first went gluten free, I did what I imagine most gluten-free n00bs do: run out to the store and buy processed gluten free substitutes for the things I  liked before.  And I learned the hard way, like all of the other n00bs, that most of the stuff out there is crap.  I gagged on the EnerG tapioca loaf I bought my first week going gluten free, and then cried because I thought this was the type of stuff I was going to have to eat for the rest of my life.  Happily, no one has to settle for that horrible stuff.  It just takes a little more effort and dedication, but I eat better now than I ever have before. True story.

Learning to live well without gluten has been an incredibly enlightening experience for me.  I never realized how many other grains were out there.  I now eat quinoa and millet on a regular basis.  I have a cabinet full of interesting flours that I actually use! I experiment and tweak, and it’s a heck of a lot of fun.

Learning is a life-long process, so I hope we can learn from each other!