Years ago, when my husband found out he was allergic to gluten, my first naive thought was, “Well, he’s not much of a bread eater anyway…” But it quickly dawned on me that gluten wasn’t just in our bread — it was hiding in dressings, sauces, and seasonings.
Not long after, we found out that several in our family had an issue with candida. Refined sugar and for a while, natural sugars, were off limits. This was when we started reading the labels on everything. Soon I wasn’t only concerned about gluten and sugar, but by all the other ingredients!
As I’ve learned more about food, ingredients, and health, I’ve gained a new appreciation for cooking from scratch. I’m so excited to share 45 alternative dressings, sauces, and seasonings at GNOWFGLINS. . .