Hello there, and welcome to Salted Plains!
After several years in New Orleans and New York City, I settled back in my hometown of Kansas City, Missouri, with my husband, Heath, and our two pups. A school counselor by trade, I also have a degree in music (violinist) and until recently, coached swimming.
In October of 2012, I went gluten-free on a whim after a conversation with a friend about the possible connection between gluten and migraines. Suffering debilitating migraines since the age of 14, I spent years trying the gamut of medications, doctors, acupuncture, chiropractic medicine, stress relieving activities, caffeine–you name it–in order to prevent or save myself from a 12-hour migraine episode that many times landed me in the ER. Why not drop gluten? I thought. What do I have to lose?
It has made all the difference.
Since then, I have become fascinated with turning my love of baking into creating gluten-free treats that taste good. I embarked on a self-taught crash course in gluten-free baking and I learn more every day. In August 2014, I was diagnosed with Hashimoto’s Thyroiditis, an autoimmune disease, and I have done much reading up on the fact that having a gluten-free diet along with other dietary changes helps with the symptoms of this disease. Many of my recipes are also dairy-free or vegan, and I strive to use whole ingredients and bake without refined sugar whenever I can, often using my favorite natural sweeteners–honey, maple syrup, and coconut sugar.
Whether you are new to gluten-free baking or just want a good place to start, here are a few of my favorites:
Want an easy gluten-free cookie recipe? Try these Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies.
Brownies to please a crowd? Try these Gluten-Free Brownies.
Something more on the savory side? Try this Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust.