This blog is intended to be used as a reference to the ingredients and techniques used in gluten, dairy, and wheat-free cooking. We also touch upon issues such as the Specific Carbohydrate Diet (SCD), vegan and vegetarian recipes, IBD, IBS, and Celiac Disease.
About me – I am a former Restaurant Manager of high-end restaurants in Toronto, and was able to pick up a lot about cooking and food there. I have been experimenting with cooking all of my life, but have only recently become interested in gluten and dairy free food because of recently discovered food intolerances.
I began this blog because I was unable to find the information I needed about alternative flours. Most people seem to write them off, saying only a few words about them. But I’m convinced that they can be delicious in their own right, and do not have to be considered second-class ingredients.
