In June 2008 I was diagnosed with Celiac Disease and with that came changes in the way that I eat and live my life. It hasn’t been the easiest of changes but its been a good challenge for me.
With having to be creative with my cooking (hence the name), I thought I would start this blog to share with you recipes that I have adapted to become gluten-free. (Like I needed another excuse to cook). Here at Creative Cooking Gluten Free you will find many recipes that have been reformulated to be gluten-free (and mostly onion free) and many recipes that I have developed over the years. I think a huge part of the gluten-free lifestyle is being able to adapt to the changes and not give up your favorite gluten filled recipes, so why not start with taking those recipes that I loved and creatively making them gluten-free.
Not only have I had to change my diet but Bryan has also had to change his diet also. Thankfully he is a really good sport about it and trying all my different creations. I told him that I wont be making two meals each night, so either he had to learn to cook for himself or eat my gluten-free creations. He chose to eat what I made. Don’t get me wrong, we’ll be having some gluten containing items in our house for him, it’s not like he can never have it again, but I just won’t be making any of it. He is extremely careful (sometimes even more than myself) about cross contamination.
I am not the only one with food allergies either, Bryan has a few also. His include an Onion allergy, Oral Allergy Syndrome and is Lactose Intolerant. So in addition to gluten-free recipes you will also find that many of them are also onion free and instead of using milk, we use soy milk or rice milk (except for a few recipes like whipped cream). Here is a little guide to some of the food allergy acronyms you will find on the site : GF = Gluten Free, OF = Onion Free, DF = Dairy Free, NF = Nut Free, SF = Soy Free, EF = Egg Free
I’ve been experimenting with different recipes, flours etc. and have had some very interesting out comes…those of which have not made it to the this blog but instead the trash. Its been fun and that’s all that matters to me.
In the fall of 2010 I decided to take a huge step and apply to culinary school. Not just any culinary school, but my dream school since high school, Johnson & Wales University. Even though this is not strictly a gluten-free program, I am doing it as gluten-free as I possibly can. So far I have had some amazing Chefs who are encouraging and enthusiastic about me working with gluten-free flours. The program has been a bit of a challenge but I am truly loving it. I feel honored to be a part of JWU and to be taught by these talented and inspiring Chefs.
In November 2012 I graduated with my Associate in Science degree – Culinary Arts from Johnson & Wales University. I also began my Bachelor’s degree studies in Culinary Nutrition.
I’ve also started to grow my culinary library a bit more. A mix of gluten-free cookbooks along with “regular” cookbooks and books on techniques. You can view my “wish list” cookbooks at the link on the bottom of this page. It is an ever-growing list, but might also be useful to you as you grow your culinary library.
Keep checking back for new recipes and resources for gluten-free living.
Please feel free to contact me if you have any questions about Creative Cooking Gluten Free, product reviews, giveaways etc by e-mailing CreativeCookingGF(at)Gmail(Dot)Com (email@example.com). All e-mails will be responded to with-in 72 business hours.