Celiac Disease. These two words, though I knew little about them, would forever change our lives. And, Gluten Free, suddenly became two words that were constantly on my mind and in my vocabulary.
It all began when my two and a half year old daughter was diagnosed with Celiac Disease, completely out of the blue. It was shocking to us because there was no history of Celiac Disease on either side of the family. But, that didn’t matter – it was now our reality.
And, so my plight began with finding new recipes and adapting old recipes to fit our new dietary restrictions. Though we are a family of five, not all of us eat an exclusively gluten free diet, except for the two that can not have any gluten whatsoever. With that being said, the fact that I can have gluten in my diet makes me a very tough critic of the food that I do prepare because I am not satisfied with a bland, grainy, mushy interpretation of a food we used to enjoy. I want all the gluten free food that I prepare to taste no different than the food I used to prepare, that contained gluten. In short, I am not happy with my gluten free food unless it takes like it has gluten.
And more recently, I have ventured into a new realm and have started selling my gluten free baking at our local Farmer’s Market in Medicine Hat, Alberta. I love to bake and I love to eat what I bake. 🙂 So, with my husband cheering me on, I decided that I would give this a whirl and see what happens! You can catch me every Saturday at the Farmer’s Market (from May to October) with a selection of my fresh, gluten free baking.
In a world inundated with gluten, it is a goal of mine to prepare fresh gluten free baking that satisfies the taste buds and beckons you for more!