Gluten free cooking is relatively new to me and something I’ve had to learn to do in recent times because my daughter-in-law was diagnosed with intolerance to gluten.
For years we watched her suffer from stomach pains so severe that she often ended up in hospital. So when she got the diagnosis, we were relieved to learn that it was something that could be managed by changing her diet.
Gluten is a type of protein found in the grains wheat, barley, rye, and triticale (a wheat-rye cross) that can cause damage to the lining of the small intestine when foods with gluten are eaten by people who have an intolerance or celiac disease.
Initially I found it quite daunting to work out what to cook on Sundays, especially because I didn’t want her to feel left out by having to eat something different to the rest of us. So I decided to cook only gluten free meals on Sundays and, once I read up on what foods to stay away from, it’s actually been easy. Now I really enjoy the challenge of finding new recipes and also converting some of our favourites to gluten free, some of which you can find here and more to come soon.