Hi, and welcome to glutenfreedomforkids! My name is Frances Stevens, and I’m the 13-year-old cook, inventor, and writer behind this blog.
When I was seven, I was diagnosed with severe asthma. Over the 6 months following my diagnosis, I was in and out of Urgent Care constantly, finally climaxing with me being hospitalized for 3 days. After this, I had to be on daily steroids, and with that, my mom left the beaten path to cure me on her own.
We found an amazing naturopath in a town about 1/2 an hour south of Eugene, Oregon, where we live. Dr. Parke replaced my drugs with herbal tinctures she made herself, and I have never been in a hospital since. Still, there was a long way to go. Dr. Parke removed several foods from my diet, including gluten.
When I went gluten-free, I felt trapped, as many gluten-sensitive people do. I remember one particular gluten-free bread that we tried. It was super tough, not at all doughy, the way bread should be, and it had a huge pocket of baking soda in the middle. Disappointing!
My mom and I, lovers of food and cooking that we are, were annoyed that that kind of junk was all that was available on the gluten-free market. So, together with my dad and two brothers, we set out on a journey of healing and food discovery.
We are now on the GAPS diet, which cuts out not only gluten, but all grains, even the gluten-free ones. This might sound terrible, and so we thought at first, but as time progressed, we learned how to cook with GAPS guidelines, and now we feel so much freedom. Freedom from factory-made food, from un-sprouted, hard-to-digest grains, freedom from the addiction to sugar.
And, freedom from asthma. That’s right: as long as I stick to my diet, I don’t have asthma, even in the grass season!
Hence the name of my blog: glutenfreedomforkids. We are gluten-free, but instead of it being a horrible disability, we are learning to see it as freedom, freedom to think outside the box, and for that reason, we are thankful that our health problems have forced us to completely abandon grains and sugar. There are so many options for gluten-free cooking and baking if you can think beyond rice flour and tapioca starch.
At glutenfreedomforkids, I will never use gluten-free flour, or boxed mixes, which is what makes me different from other gluten-free recipe books and blogs. I will never use any conventional ingredients.
In my baked goods I will always use organic, sprouted nuts (never store-bought almond butter or almond flour as in many grain-free recipes [see why]), organic chia seeds, organic coconut flour, plantains, and cricket flour as the starches. I use only pastured eggs.
My goal is to help other people who are struggling with their difficult new diet, using all the cool information I have picked up over the last 3 years. Not all of my recipes will be baked goods; over the years, my needs and kitchen interests have shifted to be more in keeping with a balanced diet. About one third of my recipes will be savory, while two thirds will be sweet. And about half of my sweet recipes will be other than baked goods. So use my blog’s varying recipe content to support your whole diet, not just your sweet tooth.☺️
I hope I can help you if that’s why you’re here. Or, if you’re just looking for a cool recipe, I hope you’ll find that, too.
Best to your kitchen, Frances