About Us

I didn’t always need to eat gluten-free, but during my sophomore year of college, I started feeling so nauseous I couldn’t eat and was so anemic that I was regularly passing out. Along with my additional symptoms, my doctor confirmed I was facing Celiac Disease.

At first, we had no idea where to start with a gluten-free lifestyle - my only meal was chicken with black beans and rice because I wasn’t sure what I could trust anymore. We’ve learned a lot since then about things we make in our own kitchen as well as how to handle eating at restaurants, and we want to help anyone going through the same thing.

In addition to researching for my own quality of life, I have a background in chemical and biochemical engineering with an emphasis in biomedical engineering, which makes me uniquely suited to dig into the ins and outs of gluten sensitivities.

Hello,

Unlike Mikayla, I can eat gluten. We started this blog because we know how difficult it can be to live a gluten-free life, and we wanted to share everything we learn. As a non-celiac I wanted to learn more about gluten and how we can avoid it in our household, and what I need to do to make sure Mikayla doesn’t get sick. As a person who can eat gluten, I can provide an objective viewpoint when it comes to taste tests and whether or not something compares to the gluten-full versions. I encourage everyone who lives with someone who has issues with gluten to educate themselves on what is safe for that person to eat and what they can do to help.

I also grew up in a southern household and as such I share my mother’s love of cooking. I am looking forward to developing our gluten-free recipes, and I want to focus on making food our readers know they can enjoy, without having to scour the internet for gluten-free alternatives.

My day job is mechanical engineering, so you know I’m great at spelling. Just be glad I don’t have to handwrite my posts, I think engineers might be worse than doctors. As an engineer, I like to take an analytical approach to solve the challenge of going gluten-free. I love to break down why recipes work, and what makes a gluten-full recipe work better. My dream is to one day have a large test kitchen where we can conduct tons of recipe experiments.