Hi Shinae — I went gluten free for *love*! No, seriously, I met a fantastic guy a few months ago, and he has Celiac disease. I helped him stock his kitchen with an entirely gluten-free pantry, and went GF myself out of pure curiosity. Wouldn’t you know, I feel about a gazillion times better — turns out people aren’t supposed to have stomach aches all the time. Who knew.
I don’t have any severe food allergies, but I can see how gluten can take a heavy toll on people judging from my own general sluggishness when eating too much of it. The effect isn’t enough to make me give it up totally, but I can imagine how tough it might be on someone else with a high level of sensitivity to it.
At any rate, it looks like you’re doing a beautiful job of adapting your kitchen to this way of eating.
Thanks, Shinae! It’s not so hard to go gluten-free really, especially when you cook with minimally-processed ingredients. I think most of my success with this form of cooking is due to my preference for whole foods. Simply avoid gluten-containing grains, and you’re good! Also, it helps to just make things that taste delicious, rather than trying to create GF versions of foods that rely on gluten for structure and integrity.
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Just having fun perusing your recipes and gorgeous food pics and wondering what made you decide to go gluten free?
Hi Shinae — I went gluten free for *love*! No, seriously, I met a fantastic guy a few months ago, and he has Celiac disease. I helped him stock his kitchen with an entirely gluten-free pantry, and went GF myself out of pure curiosity. Wouldn’t you know, I feel about a gazillion times better — turns out people aren’t supposed to have stomach aches all the time. Who knew.
Awww. That’s as good a reason as it gets!
I don’t have any severe food allergies, but I can see how gluten can take a heavy toll on people judging from my own general sluggishness when eating too much of it. The effect isn’t enough to make me give it up totally, but I can imagine how tough it might be on someone else with a high level of sensitivity to it.
At any rate, it looks like you’re doing a beautiful job of adapting your kitchen to this way of eating.
Thanks, Shinae! It’s not so hard to go gluten-free really, especially when you cook with minimally-processed ingredients. I think most of my success with this form of cooking is due to my preference for whole foods. Simply avoid gluten-containing grains, and you’re good! Also, it helps to just make things that taste delicious, rather than trying to create GF versions of foods that rely on gluten for structure and integrity.
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