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.