Gluten-free and low FODMAP diet recipes, news and tips
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….
Earlier this year, when my friend Rachel told me about the 100 Hours Project, where you use these beautiful cards as an offline way to hold yourself accountable for spending more time doing something you love, it was a no-brainer to choose baking. If I’m not in the kitchen baking cookies, I’m talking about them on twitter, or pinning them on Pinterest, or thinking about what I’m going to bake next. I learned how to bake from watching my grandma and mom in the kitchen, and put on the apron solo while I was in high school, perfecting cream puffs and taking over the annual holiday cookie-baking extravaganza….
Book Review: The Complete Low-FODMAP Diet: A Revolutionary Plan for Managing IBS and Other Digestive Disorders*288 pages
82 recipes
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.
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