Hello world! And whatever extraterrestrials might be out there reading this. I’ve been thinking about starting this blog for a while and today the thin, bland crust of yet another gluten free pizza pushed me over the edge.
A few facts about me to get you started:
- I have Celiac disease – this means no gluten (wheat, barley, rye, some oats) for me! (hence the blog title)
- I’m currently living near Austin, TX so that’s where you’ll see most of my posts are centered, but I do love to travel and plan to take my gluten free gut with me
- I’m an avid baker with one heck of a sweet tooth and a love of bread
What to expect from me? I plan to post largely three things:
- Restaurant Breakdown – A breakdown of the gluten free items I try, the staff’s knowledgeability about gluten free and the array of gluten free options (calling yourself “gluten free friendly” and then having crouton-less salads as your only gluten free menu item doesn’t count)
- Recipe Triumphs and Tragedies – I cook and bake a lot. Most of my baking consists of converting gluten-full recipes to gluten free with 1 to 1 flour or some other gluten free substitute. Sometimes it works out! Other times it does not. This will be a breakdown of what I did and how it turned out.
- Cold Calls – when my dad suggested I start this blog, this is what he thought was most important. Basically this means calling restaurants/bakeries/cafes/coffee shops etc and asking them about their gluten free options and then just writing it all down and posting it all.
In conclusion, these blog posts are for everybody and nobody. Anybody that finds them useful is welcome to them and if nobody ever reads a single one, no big deal!
My secret hope:
That somehow, some other gluten free gal or guy wondering what the pizza is *really* like at a place I have visited can stumble across my post and know.
I don’t know if people will read this, but, if you do, I’d love to hear from you! Share all your GF experiences with me from recipe tips and tricks to restaurant inside info!
Gluten Free Gal 