Several years ago our son was diagnosed with Celiac disease. At the time, it was incredibly overwhelming, we had never even heard of Celiac, where would we begin? Over the years our kitchen has become entirely gluten free, as we have learned even trace amounts can trigger a reaction for our son. Because of his reaction to trace gluten, we rarely eat out, unless we can find a restaurant that has a dedicated gluten free kitchen. That’s how I have come to create and save a wide variety of gluten free recipes.

It seems gluten intolerance and celiac are becoming more prevalent. I have people asking me frequently for advice on what we do for certain food items because they too have found out they have a problem with gluten. Thankfully, it seems that the gluten-free market for food is becoming more prevalent as well. Cook books are being created by more authors, and the internet is helping people share more than ever.

My college degree is in graphic design, however ever since I was a little kid I have loved working with food, and coming up with dishes. I loved watching my family members cook over the years, and show me their specialties. I remember having free-range in my grandmother’s kitchen at a young age (as an adult this surprises me) but I can see now how much that allowed me to grow. My husband and two kids are great taste testers, all with various food likes and dislikes. One of my favorite things to do is convert family recipes from my husband’s family, and my own family dishes, into gluten-free versions we can enjoy, while staying connected to our roots.

The culmination of all of these factors is why I am writing this blog. My love of creating and designing combined with my love of creating food for people to enjoy. I hope you find some recipes you can enjoy, and hopefully make with ease, even if you don’t strictly follow a gluten-free lifestyle.

Amity