When my husband Shawn Davis became gluten intolerant we were faced with some major life changes. It was before my first heart attack and we were eating most of our meals take-out. We were devastated to learn that we couldn't eat out as freely and as often as we wanted to, it was early 2007 and yes, just that short time ago "gluten free" was still a relatively new term to most people.
We quickly discovered that just asking for "no bun" was no guarantee that your food wasn't going to get cross contaminated by bread. Workers were not trained to not use the same knife, the same cutting board, etc.
It became clear that, after tasting alot of the limited selections of gluten free products available at the time, that we were going to have to cook at home alot. Yay! I love to cook!
This blog is going to be dedicated to my trials and errors of gluten free cooking. I set out to make recipe's that have the look, taste, texture, and smell of recipe's made with wheat flour. It's been a long road so far and I will post all of my previous recipe's first (one per post), then continue to muddle my way through and post my recipe's both good and bad and why they were good or bad.
I will post plenty of pictures along with my recomendations, tips, and helpful hints and I welcome any and all suggestions, tips, and recipe's from my readers.