Aug 16
I baked something without gluten.
Yes. Even though gluten and I have a pretty close, dependent relationship (in which I depend highly on it to make tasty things), I did it. And I’ll do it again, readily.
My name is Bowen and I'm a cooking instructor/food writer/home cook in Seattle, WA. I'm dedicated to community-based food systems that nourish people and planet alike, and this site is an extension of my kitchen - seasonal, fresh food and cocktails made with heart (and sometimes an indecent amount of olive oil) to share with friends and loved ones.
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