My name is Michele and I basically live in a small town on the outskirts of South Lake Tahoe. I originally moved to Lake Tahoe (6250′ elevation) in 1998 and then in the valley below which is at 4800′ elevation in 2005. It is a wonderful area and I truly love it here even though I grew up in good ol’ Bay Area California.
My family has many allergies unfortunately… my husband is allergic to MSG, aspartame, and sodium nitrates. My oldest son is severely allergic to strawberries. And my younger son is severely intolerant to chicken. My daughter has issue not as severe. And the list truly goes on and on… but I don’t want to overwhelm you!
AND of course — All my children and I are intolerant to gluten. So you will never find me making anything that contains Strawberries, Gluten or Chicken in any of my recipes.
Even though “gluten” provides many beneficial characteristics through baked goods, baking without gluten (found primarily in wheat, barley and rye flour) can be challenging for the home cook. However, baking gluten free products at higher altitudes adds another challenge – my challenge… and this my friends is my cooking and baking journey!