Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!”

Coconut Shrimp
That food you didn’t even know you craved until you were told you couldn’t eat gluten anymore. Even though the restaurant says they have a dedicated frier you don’t trust them not to make you sick and ruin your vacation. Been there, done that! Just make them at home; mine are better anyway.
1 1/2 cups all-purpose baking mix
1 cup gluten free beer (or club soda)
1-pound large shrimp shelled and deveined (I prefer tail off)
1 cup shredded unsweetened coconut.
Oil for frying

In a shallow bowl combine equal parts baking mix and beer until a thick batter is reached (thick enough to adhere to the shrimp, but thin enough to coat evenly). In a second shallow bowl place ½ cup baking mix and in third shallow bowl place coconut. Heat ½ inch of oil in heavy bottomed pan over medium heat. Dip shrimp into baking mix, batter then coconut and place in heated oil to fry. Turn once shrimp is starting to brown around the edge. Serve hot with peach preserves as a dipping sauce.

All-purpose baking mix
1 ¾ cup basic flour blend
¼ cup sorghum flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon baking powder
½ Tablespoon sugar

Place in airtight container with lid. Shake until combined.

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