Hi! Welcome to my blog. I’m Sarah. I’m a Brit living in southern California with my husband and two daughters, and I have been fascinated with cooking ever since someone gave me my first cookery book when I was 17.
I’m vegetarian by choice (I turned vegetarian in the late 80s when I left home, and started to cook for myself). About 5 years ago, I realized that I had “issues” when I ate cheese; about 3 years ago I realized that my problems were related to dairy fat (my main source of fat at the time), not just any dairy, so my problem wasn’t with lactose (which is a sugar); and when I looked into that, the penny dropped with respect to gluten.
I’m now mostly symptom free, and determined to be able to cook everything that I used to be able to cook.
Note that although I’m a Brit, I live in America, and I cook with American units of measure. In England, there are 20 fluid ounces to the pint (which weighs 1.25 lbs), but in America, there are 16 fluid ounces to the pint (which weighs 1.0 lbs). I also use cup measures for many things because it’s faster. However, when baking with gluten free flours, I highly recommend using scales which are far more accurate and consistent. Conversely, the American cooks’ standard use of measuring spoons for teaspoons (1, 1/2, and 1/4) and tablespoons is invaluable when flavoring recipes with miso or nori etc., or using xanthan gum, which many gluten free baking recipes require.
I hope you enjoy these recipes as much as I have enjoyed them.