A Shift in Seasons...

From Gluten Free Sourdough Roots to New Beginnings: Expanding My Gluten-Free Recipe Collection

I am going to notice the lights of the earth, the sun and the moon and the stars, the lights of our candles as we march, the lights with which spring teases us, the light that is already present.

Anne Lamott

We have had whispers of spring here in northern Colorado, with the sweet caress of warm winds inviting us to spend more and more time outside in the comfort of the sun. With the warmth comes cravings for different foods. While I love the comfort of cold-weather soups and stews and the rhythm of freshly baked breads, I also welcome the simplicity of springtime and her foods. Spring vegetables are some of my favorites—asparagus, artichokes, golden beets, and fresh peas, presented in cold salads as well as warm side dishes. And let’s not forget that it’s almost rhubarb season. The awakening of the earth has me inspired to expand and grow too.

When I was diagnosed with celiac disease, I had to become an 'ingredient' shopper, not a product shopper, as there were no gluten-free products available 23 years ago. I learned to cook all of my own food, developing a deep appreciation for the art of cooking. There were no 'easy' buttons, and I couldn't just run out and grab something pre-made. The adjustment period was tough, but through it, I discovered a side of myself I might have never found otherwise—I became someone who loves to cook and experiment in the kitchen. This passion is something I hope to share with all of you.

With the shift in season comes a shift in my content. While I will still focus on gluten-free sourdough and its ‘how-to’s,’ I’m excited to share other gluten-free recipes as well. I’ve been creating gluten-free recipes for over two decades, and I’m looking forward to sharing even more of them with you all!

What you can expect moving forward:

• 4 posts per month. Mainly recipes, but also educational posts.

• A mix of both gluten free sourdough recipes as well as other nourishing gluten free recipes. From salads, to sauces, to main dishes to baked goods. You can expect a bit of everything.

• My food philosophy remains the same: I aim to help you bring delicious, nourishing gluten-free meals to the table—foods that elevate your dining experience, make meals memorable, and create lasting moments with loved ones.

• I continue to avoid heavily processed ingredients in my recipes. This allows me to share recipes that nourish your body while keeping your digestive system happy and free from unnecessary additives.

• I am not a dairy-free or vegan recipe creator, but that doesn’t mean I won’t offer substitution suggestions or share recipes that happen to be naturally dairy-free and/or vegan.

I’m excited for this next season of The Naked Pear, and I hope you are too. There are so many delicious foods for us to explore and create—foods that just happen to be gluten-free. I look forward to having you join me as we explore new avenues of nourishing gluten-free cooking together.

With gratitude,

Idris Craft