Gluten-Free Cooking and Baking with Lauren Powell
Wheat and gluten free cooking and baking can be a challenge not only due to the difference in gluten free flours versus all purpose wheat filled flours, but also due to the emotional challenge of changing the way that a person has eaten their entire life. Family occasions can turn from a relaxing experience to something out of a horror movie in five seconds flat. The fear of cross contamination is enough to make the strongest person hide behind the oven.
Due to my understanding of these challenges, I am able to bring a fresh perspective to gluten free cooking and baking. I can help you to rein in your fears and to feel empowered in the kitchen again. Since following a wheat and gluten free diet for more than three years, I have been able to begin to understand how to make gluten free food pseudonymous with comfort and enjoyment versus something that may evoke feelings of embarrassment or even anger. Yes, the inability to enjoy the food that one is accustomed to can cause someone to harbor anger or sadness toward different events involving food. Trust me. :)
I implore you to scour the internet for various gluten free blogs, articles, and recipes. Please also free to e-mail me at
soakingupgfgood@hotmail.com with any questions that you may have about not only ingredients or recipes, but even advice about how to stop cowering on the couch when asked out to eat or over to a friend's house for what may appear as an innocent game night filled with appetizers. Although I am in no way a medical specialist or have any type of medical background whatsoever, I would love to answer any lifestyle questions that you may have about eating gluten free.
Lauren Powell was diagnosed with Celiac disease in 2008. Since her diagnosis, she has rediscovered her love of cooking and baking with a few modifications to fit this gluten free lover's lifestyle.Check out Lauren's upcoming Gluten-Free cooking and baking classes at Learning Connection!
