My Journey

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This journey for me started almost 20 years ago when my husband was diagnosed with Celiac Disease. It was at a time when there were no gluten free products in the stores and very few recipes. I have spent many hours over the years trying to create recipes that the whole family could enjoy. My goal was to prefect each recipe so that it tasted as good or better than wheat flour recipes. Now many years later, I have children and grandchildren also with Celiac Disease. My family have not only been my taste testers but also my greatest inspiration to publish this recipe book. I have also included recipes that have been in my recipe box for many years and have been converted to gluten free

Please don't be discouraged by some of the recipes that have numerous ingredients and lengthy directions. For those who are new to cooking, my best advise is to read through the recipe before you start. Then get the ingredients and equipment organized.  Follow the directions one step at a time. If you are working with pastry, don't be afraid of it. It handles differently than wheat flour pastry but is also very forgiving. You can reroll it or patch it because it doesn't have gluten to make it tough. With a little practice, you will feel very comfortable working with gluten free pastry.

I hope you and your family enjoy Best of Gluten Free Homestyle Cooking. From my family to yours,

Sharon Hicke