The Red Headed Wheatless Wanderer

This is the hunt for the next new restaurant and delicious recipe that offers ever more options for an adventurous wheatless wanderer. In this spirit, I have decided to report back on my experiences with different restaurants and recipes deemed gluten free, near and far. After all, being gluten-free is becoming more common, with restaurants offering more options geared toward a wheat-less state.

I am a self-professed foodie, who developed wanderlust before I could speak. I discovered after college while Spain, that wheat and I had a beef, so we parted ways. I was left wondering,

Where do I go to eat?

How do I make my favorite foods gluten-free?

Why does everything have wheat in it?

At the time, there weren’t many answers. There were cookbooks and substitutions, but most foods felt like cardboard in my mouth. People said I would get used to the texture, but I wondered:

Is there was a way to change how dense the food was?

Or if there were places that offered gluten-free food?

Thankfully the answer to both of these questions was yes. Now, I seek to explore, experiment, travel and share the experiences I have and will have with the wheat-less state.

Facts of the Wheatless Wanderer:

I am a mid-twenty-something, living in Chicago. A die-hard Black Hawks fan, who grow up in the suburbs just outside of the city. A wonderful city, that rivals New York in terms of food. I have been cooking since I was old enough to hold a spoon over a simmering pot of tomato sauce and perhaps this is the birth place of this undertaking. I am a graduate from Purdue University and spent three years living in Alaska, among other interesting places. I love dogs, travel, fashion, photography, reading and writing.

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Twitter: @redgfwanderer

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