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.

Although there are a number of fantastic blogs dedicated to Paleo and gluten-free cooking, I didn’t find quite what I was looking for. That’s why I started this blog.

I develop low-FODMAP, gluten-free recipes for the blog, with an emphasis on creating great-tasting, good-looking food that no one will ever suspect is part of a restricted diet. I am also adding in gut-friendly recipes that include a few of the FODMAPs I’ve been able to add back in over time (like avocado) that you can try once you are in the challenge and reintroduction phase of the diet.

What You’ll Find on the Erika’s Gluten-free Kitchen Blog

In 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 erika@erikasglutenfreekitchen.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. 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 in Sacramento’s Land Park neighborhood with our two bulldogs and our two cats.

See you in the kitchen!

Cheers,

Erika