In a few weeks, it will be eight years since I first heard that I could no longer eat gluten. A few weeks after that, I opened up a new page on Blogger, a program I barely understood, and started typing. I wanted to write about the feeling in my body, the easing of pain and fatigue after years of feeling crummy. I wrote about the food I was finding at farmers’ markets. I wrote about joy. That was the beginning of this website.
Of course, at the time, I didn’t imagine anyone reading. I was just typing, flexing my writing muscles, flinging words on the blank screen as rapidly as I could, to match the increasing energy I found in living gluten-free. No one started a food blog then with the intention of getting a book deal or a television show. Being there to write about our meals and the connections we made with the people we love at the table? That was enough.
So much has changed in the last eight years. Danny arrived. So did a book deal. Then a marriage. A honeymoon. My first published book. A positive pregnancy test. A cookbook deal. Lucy arrived. So did our cookbook. Then, another cookbook deal. The chaos and joy of a small person in our lives. More and more curiosity and learning. A lot of cakes and cookies, plus endive salads and avocados with salt. At the end of this month, on the 8th anniversary of my finding out I had to be gluten-free, our latest cookbook. (And the deal for another one after that. We’ll tell you more about both of those next week.)
In the past few years or so, the structure and functionality of this site has been pretty much the same. A few changes, much appreciated, by fine designers who helped us with stop-gap measures. But in the past few years, lots of links have been left broken, old information remained, and the same old colors stayed on the page.
Enter two of the finest men we know: Sam Schick and Eli Van Zoeren of Neversink Creative. Sam has been a friend for years, although we have grown much closer in the past six months that we have been dreaming, then planning, then implementing this overhaul. Eli is a gem. If you need brilliant, compassionate, funny, clear people to help you design your website, business cards, or book covers, these are your men.
Welcome to our new space. Let us give you a tour.
For years, I have felt a little awkward about the way those of you who are new to the site enter into this space. If you’re new to gluten-free, or you want to learn how to bake gluten-free, you have to read through years of stories to glean the information you need. Now, no more.
New to Gluten-Free? Read here for a distillation of all I have learned in the last eight years.
Would you like to learn how to bake gluten-free? A Guide to Gluten-Free Baking should give you a great grounding, as well as some suggestions of recipes to try.
Are you more of a visual learner than one who relies on words? Come take a look at our complete line-up of cooking videos.
Would you like to know what books we’re loving right now? Go to What We’re Reading.
Maybe you’d like to learn about our favorite pots and pans, gluten-free ingredients, and cookbooks? Our Favorite Things.
The recipe index is finally up-to-date, with a beautiful interface.
If you’d like to know more about us, there’s plenty there.
Many of you have asked if you could please subscribe to the site via email. Now, you can subscribe to the site via email!
We also now have a complete list of our wonderful sponsors, as well as an explanation for anyone wanting to sponsor.
Would you like to contact us? We have new emails!
We would love it if you’d sign up for our monthly newsletter. A new recipe for you, every month!
Of course, if you’d like to buy our books, we’re more than happy to share them with you.
And this is one of my favorite new features. Many of you noticed that I cut off comments on new posts a few months ago. When I first began this site, comments were a form of community, a place for people to gather and share stories. In the past few years, with Twitter and Facebook and Instagram and Google+, and thus so many places to talk, the comments section had become more sparse. Mostly, it had become a place to ask technical questions about recipes.
Now, if you have a question about a recipe (or questions about restaurant recommendations or how to travel gluten-free or breakfast suggestions), you simply visit Your Questions Answered. You’ll notice that it’s [mostly] empty at the moment. That’s deliberate. We want you to generate the questions. Send your questions to [email protected] We’ll post them and give you our answers. Most of the time, you can help each other out more than we can! This way, instead of us taking the time to answer individual emails and reaching one person, we can answer the question that thousands of you might have. We want that space to be a place to find answers for how to best live gluten-free.
And because of this, I’m going to open up comments on posts again. I’d love for that to be a space to share stories and moments that resonate again.
Can we talk about the way this space looks? Damn, Sam and Eli, you done good. A friend of mine saw the site this morning and said: “It’s so clean! It feels like a white kitchen. It makes me feel very calm.” That’s just what we were hoping.
Also, if you have a smartphone or tablet, check out the site there. It’s now mobile responsive, with a streamlined design intended for those devices. As another friend wrote to me this morning: “Since I usually access your site on my phone in the kitchen (as I’m sure many others do) the mobile optimization is a big improvement. So simple.” Now, we hope you find it easier to cook in the kitchen with our site in your hand.
There’s more. I know there’s more. We’ve been working on this for months. And for the past few days, I’ve been chained to the laptop, talking with Sam and Eli about the thousand tiny details it takes to launch a ship like this. Bravo, guys. Bravo! Please feel free to email us with any glitches you see. (I already know that some of the photos from Flickr on the oldest posts have disappeared. I’ll get to those.) Be patient as we feel our way into the space.
But Danny and I are both so happy to be here, with you.