Hey there, I’m Erika Heald — welcome to my gluten-free kitchen!
Why I Started the Erika’s Gluten-free Kitchen Blog
I’ve probably had IBS and food allergy issues for a very long time, but it wasn’t until 2016 that I knew for sure. After I was diagnosed with SIBO, gluten sensitivity, and a wheat allergy, my boyfriend was diagnosed with IBS. His doctor suggested the low-FODMAP diet. Since I’m the one who cooks in our house, I started looking for resources for cooking food that would be gentle on the stomach, and avoid my food triggers, too.
Being a Northern California native, I’m all about that organic, farm-to-table, gluten-free goodness. I scoured the internet for blogs with the same values, but none of them were quite what I was looking for. So, I took matters into my own hands and started this blog — to become a resource for others looking for the same thing.
I create delicious low-FODMAP, gluten-free recipes that look so good, no one will know they’re restricted. And as I continue to add back in more FODMAPs to my diet, I’ll be sharing gut-friendly recipes that include those ingredients (like avocado) that you can try once you are in the challenge and reintroduction phase of the low FODMAP diet.
What You’ll Find on the Erika’s Gluten-free Kitchen Blog
My goal with the blog is to be like the perfect blend of a Sofia Coppola film and a Beastie Boys album – a rebel with a cause to feed your cravings for delicious gluten-free cuisine.
On these pages, I’m creating a resource for low FODMAP-friendly eating. You’ll also find gluten-free recipes, tips, and news, all with a focus on minimizing IBS irritation. Note that although we are cutting out gluten and the primary FODMAP irritants such as onions, and garlic, we’re not always avoiding milk products or lactose since we’ve been able to handle lactose in small doses. That said, our go-to milk and half-and-half are always lactose-free to minimize those issues. Recipes that are compliant with the low-FODMAP protocol are tagged as low-FODMAP for those of you who are avoiding lactose.
I also share my experiences in navigating the challenges of changing my approach to eating and cooking. I review gluten-free and low FODMAP products and cookbooks and curate a list of Sacramento and San Francisco Bay Area gluten-free restaurants and resources. If you have any tips on gluten-free resources I should check out, connect with me on Twitter or send an email to email@example.com.
One thing to note: I’m gluten intolerant, with wheat, crab, and cashew allergies. I also have to avoid soy. I cannot accept any products for review that contain these ingredients.
What I Do Outside of the Kitchen
When I’m not working on the blog, I’m self-employed as a marketing consultant, helping technology startups and specialty food producers define and create content that moves their customers through the buyer’s journey. I frequently speak at marketing industry conferences and events on B2B content marketing topics.
When I started this blog, I lived in a tiny San Francisco apartment with a galley kitchen with my boyfriend and our two cats. Today, we live in a midcentury modern house with a fledgling flower garden in Sacramento’s Land Park neighborhood with our two bulldogs and our two cats.
See you in the kitchen!