From Gluten to Glutton

Welcome to my world 🌍

My name is CJ and I am an avid foodie who happens to be coeliac. I have ties to both Holland and Ireland, and so the Half Dutch Cookie was born.πŸͺ

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 a number of years ago has been a blessing in disguise – it’s taught me more about food than I ever knew and has introduced me to some amazing ingredients, recipes and conversations. Good food fuels the body and the soul!

I love nothing more than discovering the best brunch spots and travelling the world exploring new places and learning about different cultures and lifestyles. I am a techie by day, and a foodie by night and I am currently on the journey of completing a Masters in Human Health, Food and Nutrition.

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

2 Comments

  1. 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. 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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