A Venturous Beginning

You know that feeling you get when you walk into the kitchen and it just emanates with the smell of homemade bread? The anticipated delight as the butter melts into the steaming, gluten-stuffed goodness? Or as you dip it into your mother's chicken noodle soup on a cold November evening?

Yes, I still remember that. But how about the feeling ten seconds after the enticing smell clouds your senses? That feeling as you remember you can't enjoy it? "I'll just sit over here and munch on my fiber-toast and earth balance, thanks." Oh what a poor substitute for the real thing!

I discovered my allergies to gluten and soy (and low tolerance of sugar and dairy) about two years ago. When I first cut out gluten I thought "there's no way I can do this," but went a full year without it (granted I cheated a little), surviving upon rice cakes and other food that tasted like cardboard.
In the past year I have ventured into the world of gluten-free cooking (and am also beginning to experiment with sugarless, dairy-less ingredients). I have borrowed recipes and created my own, and been more than pleasantly surprised with how much they taste like the "real thing." I can now happily pull a steaming loaf of bread out of the oven, a pan of gooey chocolate-chip cookies, blueberry scones, and many other eats that I know I can enjoy without suffering for it later.
This blog is an attempt to share those recipes (and other gluten-free discoveries) with you in hopes of rescuing you from the miseries of a fiber-breaded life.

Let me say now that I am by no means a professional chef or otherwise culinary artist. I am simply one of many people seeking to live and eat happily (for God's glory!) with significant food limitations. I can only hope that my amateur experiments will serve you and get you one step closer to a normal, palatable life.