Real coeliac cooking. No gimmicks.

Who runs this site

I'm Mia. I have had coeliac disease for over five years. My mother has had it for more than twenty. Between the two of us, we have spent a long time learning what works in a gluten-free kitchen — and what does not.

The recipes here are recipes we actually cook. The bakery guides cover places I have either visited myself or that family and friends have visited and reported back on. No sponsored content, no inflated lists.

What you will find here

• Tested recipes — gluten-free baking, breakfast, desserts, and dinners. Each recipe is written with the steps that matter, the troubleshooting that most other sites skip, and notes on what to check on packaging.
• Bakery guides — gluten-free bakery roundups for cities I and my circle have visited. Useful when you are travelling and do not want to risk cross-contact.
• Method notes — short pages on technique (macaronage, resting bread dough, etc.) that explain why something is going wrong, not just what to do next.

What you will not find here

• Medical claims. Coeliac disease is a real medical condition; talk to your GP or dietitian for personal advice.
• Affiliate-stuffed listicles or pretend rankings. Reviews are based on actual visits.
• "Easy" or "foolproof" claims on recipes that are not. Macarons are technical. Bread takes practice. The recipes here say so.

Why the site exists

When I was first diagnosed, most gluten-free recipes I tried were either bland, fragile, or written by people who did not seem to eat them. My mother had been finding workarounds since the early 2000s, and we wanted a small library of recipes that we actually liked and could trust.

The site started as a notes folder, became a WordPress blog, and is now a simple static site. The content is what matters: a kitchen that has been gluten-free for two decades, writing down what it knows.

How recipes are written

Every recipe here has been made in our kitchen multiple times. We note where things go wrong, what brands have worked, and which steps need care. When a recipe involves cross-contact risk (shared toasters, board contamination, packaged ingredients), we say so explicitly.

If a recipe is taken from a family source or from a method shared with friends, we say so. Where we have tried multiple approaches, we list the one we settled on and why.

Get in touch

Questions, corrections, or city bakery suggestions are welcome. Use the contact page.