Welcome to Baking with Bridget!
I am Bridget Towery and I have lived a life of gluten freedom since 2009. You know, I can still remember the overwhelming, helpless feeling I had when my naturopath suggested I remove ALL gluten from my diet. To be honest, I did not have a clue what gluten even was! Can you relate? I have struggled with Irritable Bowel Syndrome (IBS) most of my life and adopting this new lifestyle has made a tremendous impact in managing my IBS.
This new way of eating can be overwhelming at first. It is okay. Take a deep breath. (When I get stressed or overwhelmed, I literally forget to breath. Taking deep breaths, by inhaling through your nose and blowing it out through your mouth, helps to relieve tension.) I guarantee you will feel better!
Maybe you have never cooked before. Or you don’t know how to bake. Perhaps you are like me, and are the only one in your family who has to eat gluten-free. I created Baking with Bridget to help, encourage and inspire you on your gluten-free journey.
You know when I started this gluten-free lifestyle, I was beyond overwhelmed. Discouraged. Even depressed at times. You see, I have loved to bake since I was a teenager. All, I could think was “how my baking days were over and I would never bake again.” My husband and son loved my homemade cakes, cookies and pies. I thought I would be baking for them and just not eat dessert ever again! (I am so glad I was wrong!) Thank goodness my pity party did not last long. I never imagined that one day I would have a website and become a self-publishing author of gluten-free cookbooks.
Cooking most of our meals from scratch, using healthy, natural foods such as meat, vegetables and fruit, has been key to controlling my IBS. I love to cook, bake and create new dishes. I have taken almost all of my recipes (including ones that have been in our family for years) and converted them to gluten-free. It was challenging at first but once I got the hang of it, it has been easy and oh, so rewarding. As with traditional cooking, I still have times that a recipe will not turn out the first time, or second, or third. You know what? It is okay. I actually enjoy the challenge of figuring out what went wrong.
Are you wondering if gluten-free foods are lacking in taste? Have you tried some prepackaged cookies or baking mixes that sucked the moisture right out of your mouth? There are so many foods that are naturally gluten-free. All of my recipes are kitchen-tested and husband-approved! Baking from scratch gives me piece of mind of knowing the quality of ingredients I am cooking with. I guarantee you that if you cannot pronounce an ingredient, you will not find it in my recipes. However, I do have links in the recipes of where to buy certain ingredients.
One of my goals here at Baking with Bridget, is to help make your journey to gluten-freedom easy! It is scary and downright overwhelming when you are not feeling well and you have to make a major lifestyle change! Below are some great articles to help you get started on the road to better health!
What is gluten-free? Are these latest buzz words in the food and health industry a fad? I believe in educating yourself so you can help others understand what this lifestyle is about.
Why Should You Eat Gluten-Free? The idea of eating foods that do not contain gluten can be mind-boggling. When you start eating gluten-free foods, you will almost instantly feel the results!
Become a Master at Reading Food Labels: knowing what ingredients is in food is essential to successfully eating gluten-free. Before long you won’t think twice about reading a food label.
How to Create a Gluten-Free Kitchen: here are some helpful tips on how to create a kitchen free of gluten.
How to Eat Gluten-Free on a Budget: prepackaged and gluten-free mixes are quite spendy. I just about died the first time I priced a gluten-free cake mix! No worries. I have put together my best tips to help you keep our food budget!
Remember, you are not alone on this journey. You and I can do it together. If you have ANY questions at all, click here to submit them.
From my kitchen to yours,