About the Cook

I will never forget the day that I received the call from my doctor’s office telling me that my blood work had tested positive for Celiac Sprue. “Silly Yak Who?” I believe was my reaction to the nurse on the other end of the phone. In a hurried breath she spelled it out for me c-e-l-i-a-c, told me not to eat gluten and to research it on the internet…and oh yeah go see a gastroenterologist. The fact that something showed up in my blood work was not too surprising to me as it seemed as though I was getting sicker and sicker every day. But what on earth was a celiac sprue and what was this gluten stuff? Straight away I reached for my trusty friend Google and started my research. Within an hour or so I learned a good amount about celiac disease and what it meant to be gluten free. So with my new found knowledge I drove straight to the health food store and purchased myself some gluten free grub (bread, cookies, cereal). “This won’t be so bad” I thought to myself. I threw a nice piece of gluten free bread into the toaster, slathered it with some butter, took a big old bite, and then, my dear friends, reality set in. I’m not quite sure if the tears started upon the bread’s contact with my taste buds or after I spit it out. Either way, I felt as though my life as I knew it had ended. For the two weeks leading up to my first GI appointment I believe that I ate nothing but carrots, cheese and rice cakes. I was hoping with all my heart that the blood work was not correct and that upon further investigation by a gastroenterologist I would be cleared of having celiac disease. Let’s just say the cards were not in my favor. In March of 2005 I was officially diagnosed with Celiac Disease via small intestine biopsy. From that point on I have been on a strict gluten free diet.

Perhaps it was because of my first gluten free experience but I find that I am not too fond of most prepackaged gluten free food. Over the past three years I have spent countless hours learning to cook and bake gluten free. My goal is to blur the tasting line between gluten free and “regular” food.  My husband, who in addition to being my biggest supporter, has always offered up his palate to perform a gap analysis between the gluten free goodies and the gluten laden goodies.  I do focus a lot on recipes that are naturally gluten free but I also do a lot of baking where I have created recipes as well as modified recipes to be gluten free. I have found a wealth of knowledge and support on the internet and I feel it is my obligation as well as my pleasure to contribute. I hope you find my recipes and stories enjoyable and that you have much success in your gluten free adventures.

Happy Cooking,

Learn About Celiac Disease
Learn About Crohn’s Disease and Ulcerative Colitis
Learn About PCOS
Learn About Lactose Intolerance