Our Story

When my husband Mark was diagnosed with Celiac disease in 2017, we had to adjust our family’s eating habits quite significantly. Both our daughter and I still eaten gluten, but we often make meals at home that are naturally gluten-free, or use ingredients that are gluten-free options. When we started this gluten-free journey in our family, it seemed complicated, but now it’s simply become second nature to read nutrition labels of ingredients we buy and to be aware of gluten-free menu items in restaurants when we eat out.

Our family is originally from Germany, and while we love living in Canada, we still enjoy a lot of German and European influenced dishes. 

Reading nutrition labels before buying products helps me to choose gluten-free varieties of ingredients. For example, we love sausages (German stereotype, I know!), and so we just purchase those that are gluten-free (some use wheat as a filler ingredient – we avoid those). If I want to make Schnitzel, I’ll just use gluten-free bread crumbs and rice flour, and when we make pasta dishes, I’ll simply put on 2 pots of pasta – one gluten-free and one regular so everyone in the family is happy; and we all share the gluten-free sauce. 

When I cook both gluten-free and gluten-containing dishes (such as pasta), I never deviate from my system – I always use the same 2 pots (different sizes), and the same 2 cooking spoons (different sizes & shapes) to not create cross-contamination. 

I have started this website as a way of sharing recipes and tips for gluten-free cooking.  When I started exploring gluten-free recipes, I found a lot of healthy choices, which is great, but reality is eating gluten-free isn’t just about healthy choices, but about a sustainable way to cook and eat without feeling like someone is missing out.

Alexandra Krieger