About Angela Drake

Hi, I am a person with celiac disease, diagnosed in late January 2013. I went wheat free a couple of weeks later.  I started blogging soon after in an attempt to cope with the horror of giving up my best friend, wheat….  I enjoy writing and love to cook so this blog is where I combine the two and make lemonade out of the lemons of my celiac disease! Some of the recipes are my own, some are adaptations I have made to old favorite recipes and a few I adapted from someone else’s recipe, credit given at the end of my post. I do not make any $$ from blogging, I do it purely for the pleasure it gives me.

I am a certified elementary school teacher.

I like to garden, write, hike, ride my bike, read books, and cook.  I also try to find time to create original handmade stoneware pottery in my studio.  I have a bad kitty, Phoenix, who I love dearly.  I have four grandchildren, Aiden; my handsome little dude,  little Liam who has a great head of hair and the twins; Aaliyah and Gabby, adorably into everything! My boyfriend, Joe, has come to see that going GF is good for me and he happily eats most anything I make for dinner or dessert.

nf me at falls 2

I cook seasonally, eating lots of fresh veggies and fruits.  DYI: that is what kind of cook I am, trying to make it myself rather than buying something full of preservatives and weird additives. Baking is a favorite hobby, particularly pies, muffins and cookies. I use olive oil as well as some canola oil for baking.  Not much deep frying goes on around here. In sweets I try to use the least amount of sugar that is possible.  Avoiding processed foods is high on my priorities but I confess to loving cheese curls.  We all have our weaknesses…..

Come with me as I journey further into the wheat free universe I was compelled to enter in February 2013.  I still eat great food.  I enjoy cooking it too, especially for family and friends.  They have been wonderful about eating my GF meals and not griping about the need to eat safely for me.  Peace and happiness for me is a well cooked meal that tastes great, makes people smile and doesn’t make me deathly ill.

If you re-post my writing please give me credit in your posting/writing and include my name and my blog address.  Thank you.


6 thoughts on “About Angela Drake

  1. Hey Angela, I love your blog and it’s very educational.

    I am a partner, brewmaster and production manager at Pollock’s Kefir Pop.

    Our drink is very Healthy, Probiotic, Vegan and Gluten Free.

    I would love to send you samples. I know you will love it

    Thank You
    Kevin Shire
    Pollock’s Kefir Pop


  2. ctgal7 says:

    Hi! I don’t have celiac but I have a terrible case of not being able to process gluten. And now I can’t eat rice either. So you can imagine how difficult it is to bake gluten free without rice flour. I can’t use any of your brown rice blends, unfortunately. But I am managing, sort of. There are rice free blends around, but they are all different. Oh well, there are plenty of things to be grateful for. And I have to focus on those.


    • Angela Drake says:

      You certainly can use other flours besides rice flour. Some of my favorites are sorghum flour, oat flour and potato starch. As you try new recipes you will build up a repertoire of delicious and safe foods to cook. Don’t forget you can just cook foods that are naturally gluten free; potatoes come to mind. I wish you the best of luck.

      Liked by 1 person

  3. Shelley says:

    I just made your gluten-free Daffodil cake but added 2 tbls of lemon juice and grated lemon peel from one lemon to the egg yolks mixture as that was what was in my original recipe. OMG—I am so pleased with how it turned out. The texture is so light and I think the gluten-free recipe is actually better than my original recipe! Thank you!


    • Angela Drake says:

      Fantastic sounding variation!!! My mom couldn’t tell the difference from my old wheat version. I am so pleased with your outcome!


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