At this point, visitors to this blog will probably fit into one of three groups:
1) Those who have gluten allergies/intolerance.
2) Those who are close to someone with gluten allergies/intolerance.
3) Those who like mermaids and have no idea what gluten is.
To the third group, you are definitely welcome; however, mermaids will (sadly) not be my main focus.
My biggest hope is that this blog will be a helpful tool for anyone seeking to make gluten-free dishes that don't taste like they are gluten-free.
The reason this is so important to me is that I myself do not have gluten allergies. My husband, Robbie, does. Before I met him, I had never even heard of gluten. Robbie has pointed out to me on many occasions how much it means to him that I have embraced his gluten intolerance (even to the point of including in my wedding vows that I would never feed him something that contained gluten). I see it as another fun opportunity to show him how much I respect and admire him.
I have definitely had my share of frustrations in my explorations with gluten-free cooking: flat shapeless cookies (that turn into crackers when they cool), confusing online recipes (you know, the kind that say "gluten free flour" and don't say WHAT KIND TO USE!!), soy flour flavored biscuits (bleh!), etc. Robbie has an additional allergy to white rice and a lot of recipes call for white rice flour so I've had to work around that as well.
Finally, I would like to address why I've called my blog "The Gluten-Free Mermaid." It's really simple: my first name is Ariel and my new last name means "of the sea" in Spanish. I've always had a mini-obsession with The Little Mermaid, so it was only natural that I pay tribute to my obsession in this blog.
That's all for now. I'll start posting recipes soon.
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