Martha's GF Kitchen

Going through food allergies can be painful and lonely. I hope my blog comforts those of you who are going through the diagnosis process and brings a fun and heathly baking twist to those of you already living gluten free.

I grew up loving everything baking. My family has a history of love for baking. Ever since I can remember, I was in the kitchen with my mom. My mom was taught by her mother. My baking lessons were centered around wheat... wheat and sugar. That is what makes the most delicious treats, right?

For years I continued to make the recipes my mom taught me... her famous cracked wheat bread and her to die for chocolate birthday cake. I always liked the creativity and process of baking, but what I loved the most was watching how happy the delicious treats made everyone. I was hooked.

Right after college (in 2010), I became really sick with stomach pains nearly every day. I lost almost 50 pounds in about 6 months and no one could figure out why. I felt lost and the high level of concern from my family and friends was impossible to ignore. I wasn't myself. I didn't have the energy to be social and when I did go out, I usually ended up sick for days. I had always prided myself on being an athlete and could no longer workout consistenlty. I was so scared that this illness would never end which left me feeling so alone even though I had the support of many people around me.

After reading an article about gluten intolerance, I decided to cut it out of my diet. I felt better but still not like myself. I went to the doctor and was tested for many illnesses and allergies--all came back negative. The doctor suggested I add gluten back in so that they could do a more comprehensive test that relies on having gluten in your system. I tried eating gluten again for two days and felt more pain than before. I decided it wasn't worth having the test after talking to the doctor who suggested I follow a strict gluten free diet based on my symptoms.

I started to heal, but it was a slow process... slower than I expected. To pass the time, I began experimenting with gluten free baking. My body was more sensitive to sugar, so I used honey, maple syrup, and other fruits to sweeten the treats. I began sharing what I cooked with others, who couldn't believe that what they were eating was gluten free