From Gluten to Glutton

Welcome to my world 🌍

My name is CJ and I am an avid foodie who happens to be coeliac. I am a self proclaimed tech geek by day, and a foodie by night. I’m currently on the journey of completing a Masters in Human Health, Food and Nutrition.

I adore all things food – how to make it, how to cook it, how to grow it and where to eat it. Being diagnosed coeliac has taught me more about food than I ever knew and has introduced me to some amazing ingredients, recipes and conversations. Food has the power to prevent physical and mental illness and small changes can make all the difference. Good food fuels the body and the soul!

I love nothing more than discovering the best foodie spots and travelling the world exploring new places and learning about different cultures and lifestyles.

If you have any questions, or want to collaborate please contact me using the email address or see the contact page.


  1. Irena says:

    It’s probably had to believe but I am grateful to be a coeliac, if only for the fact that without the need to eat strictly gluten free, I would have never discovered the wonderful world of gluten free flours, seeds, nuts and other quite unusual dry ingredients that allow to take baking to completely new level that impossible to achieve with wheat flour. Gluten free baking is a rewarding activity, interesting and captivating.

    1. CJ says:

      Completely agree! It’s opened up a whole new world of food and I honestly appreciate it so much more. It also means we get to try some really interesting ingredients and actually think about what we’re putting into our bodies. πŸ™‚

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