girls gone gluten-free

Bread and Roux are cornerstones of the Cajun diet right alongside the Holy Trinity. The protein depends on the season and is frequently coating in flour during preparation – even when you aren’t frying. I love the flavors of Cajun cooking and the history steeped in each dish and I am stubborn enough to journey through more than a decade with relentless pursuit to create the dishes I love and love to serve my family gluten-free.

I went gluten free in the summer of 2013. Back then you rarely saw items marked GF or G and rarely if ever saw signs for gluten free items. I would make my own flour blend (borrowing a friend’s Vitamix to finely blend ingredients into a similar version of today’s 1:1 replacements). I lived in the great state Louisiana at the time and if you know anything of Louisiana and more so Cajuns in Southern Louisiana you can understand the challenge of going against everything I was raised with and renouncing wheat flour and gluten. It’s been quite the adjustment.

Fast forward 12 plus years and we are here. As an empty-nester and midlifer I want to catalog my recipes, learning, and love through my food journey for my kids and it got me thinking that there might be someone out there interested in what’s happening in my kitchen and eager to try gluten-free cooking with Cajun roots.

Welcome.

First we wipe the counters and wash our hands.