Gluten Freebird

One day the world is my fried oyster, ready to be eaten, and the next even soy sauce is off-limits. Gluten is a tricky thing.

In the few weeks since I was diagnosed with celiac, I have come to think of gluten as the wallflower of food ingredients. It’s never front and center (unless you fancy fake meat products), but it weasels its way into almost everything. It could forever ruin the pleasure of food, but it doesn’t have to.

This blog will track my adventures in dining out, cooking in, sampling products and making my way. Because when it comes to gluten, I’m as free as a bird now.