For those who are gluten intolerant, cooking homemade gluten free food, let alone eating, can be a challenge. Using prepackaged gluten-free mixes are expensive, hard to find and often yield unsatisfactory results, especially for those with Celiac disease.
Let me introduce myself. I'm Cat McMahon. I earned a Bachelor of Science degree in Home Economics with minors in Nutrition/Food Science and Communications. Adele Davis, a pioneer in foods and nutrition is one of my heroines.
I have lived gluten-free since 1997.
After years of frustration and pitching recipes that didn't meet my standards for taste, texture and crowd pleasing (we’re talking about everyday folks who can eat “real” food and can’t tell the difference between my cooking and Grandma’s old-fashioned touch), I struck out on my own to create what I was looking for in homemade gluten-free meals.
By combining time tested cooking methods with new techniques for working with gluten-free ingredients, I have developed a traditional recipe collection that’s sure to please.
Ssssshhhhh! Don’t tell your friends and family, they’ll never know the difference.
What they will know is they’re delighting in the most delicious homemade gluten free cooking they've ever had!