I have been a student of science for most of my life. Chemistry was my favorite subject from about age 6. I was fond of checking out books on the subject and performing my own experiments in a ramshackle chemistry and biology lab in my bedroom closet that eventually spilled over into the garage. Although my college degrees are not in chemistry or even biochemistry, this interest still fuels my curiosity and research in the culinary arts.

I began cooking for our family at about age 10 and eventually took over the family cooking responsibilities almost entirely by the time I was a teenager. I enjoyed it because cooking is basically applied chemistry with a large pinch of creativity.

Mom was an excellent baker and craftsman in almost every homemaking subject but one…cooking was not her favorite thing to do. Her dislike of this particular task enabled me to develop a skill for it.

Now, I am wife and mom who loves to cook. Enter my husband is allergic to gluten. It has been my goal to delight and satisfy his palate for favorite and previously forbidden foods. These discoveries and recipes, I wish to share with you, my dear reader.

Bless you and your family in your gluten free culinary adventures.

~Jean Ann

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