How We Got Here, What We’ve Learned, and Why the Kitchen Looks Different Now Over the past few months, most of my time and energy has gone into something I never expected to become an expert on: celiac disease. Specifically, my daughter’s recent diagnosis—and everything that’s followed. It started with something relatively ordinary. We thought she might have an iron deficiency, and we were right—but it turned out to be a symptom, not the cause. After several weeks of blood tests, doctor visits, and a few rounds of “maybe it’s just…” we finally landed on the real issue: celiac. If you’re unfamiliar, celiac disease isn’t an allergy. It’s an autoimmune condition where even small traces of gluten—found in wheat, barley, and rye—trigger the immune system to attack the lining of the small intestine. That leads to inflammation, nutrient malabsorption, and in the long term, some genuinely serious health risks. Think: anemia, fatigue, bone loss, and yes, even increased cancer risk. The kicker? ...