I fell in love with these tiny golden tea cakes the first time I visited Fauchon, many years ago, and had my first delicious, freshly-baked madeleine from their pastry case.
Growing up, we had a bed full of strawberry plants that stretched along the entire Western side of our house. It was one of my chores to make sure to keep them watered, and to pick them. And when we had far more strawberries that were ripe than we could eat in the next day or two, we’d make jam.
As an adult, I discovered the joyful combination of strawberries and rhubarb, and I was hooked. The rhubarb is a nice way to keep the strawberries’ sweetness from becoming overpowering. Every summer, I’d make a strawberry and rhubarb pie or two during peak season….
With the blueberries in abundance at my local farmers’ markets, despite the typical grey and chilly San Francisco Summer in full swing, it’s the perfect time for baking blueberry scones. I like mine unsweetened and unadorned, like this one above, showcasing how the blueberries explode in a burst of deliciousness….
One in ten people suffers from irritable bowel syndrome (IBS), including my significant other, Lewis. This book is the first one I purchased once Lewis’ doctor recommended implementing a low-FODMAP diet. For those of you not familiar with the low-FODMAP diet, its focus is on helping you better manage IBS and other digestive issues. It does this by avoiding foods that have been found to cause discomfort in your digestive tract. These include Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols (a.k.a. FODMAPs)….
Hi, I’m Erika Heald, your Erika’s Gluten-free Kitchen blog proprietress. Welcome to the blog!
The past year has been one of significant change for me in the food department. First, I developed a gluten sensitivity. Then my boyfriend was diagnosed with IBS. We tried a number of treatments and medications before one of his doctors suggested we try the FODMAP diet.
First, I developed (or, perhaps more accurately, was finally diagnosed as having) a gluten sensitivity. Then, my boyfriend was diagnosed with IBS. We tried a number of treatments and medications before one of his doctors suggested we try the FODMAP diet.
As the one who cooks most of the meals in our family, and an avid baker, I started looking for resources for cooking food that would be gentle on the stomach and minimize IBS irritation.
In my research, I found many fantastic resources for Paleo and gluten-free baking and cooking, but not much that was fine-tuned for avoiding onions and garlic—two big FODMAP foods to avoid. That’s what inspired me to start this blog.
I’ll be sharing gluten-free cookbook reviews, gluten-free recipes, and other gluten-free resources and news. You will notice that some of my recipes use dairy which initial FODMAP diet followers typically cut out. We’re not avoiding lactose since that hasn’t proven to be an issue for either of us.
Learning how to adapt my cooking and baking and cooking to a gluten-free and FODMAP-avoiding approach is a challenge that I’m looking forward to sharing with you. I look forward to hearing from you here and on twitter.