Welcome to Wheat by the Wayside!
Your home for the gluten-free comfort foods you crave! I'm Katie, your fearless gluten-free recipe creator and food photography guru!
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How It Started
I was diagnosed with Celiac Disease in 2018, an autoimmune condition for which the only treatment is a strict gluten-free diet.
Before my diagnosis, I struggled daily with digestive issues, a bloated stomach, & intense heartburn for most of my adult life.
Interestingly, it was my grandmother's own diagnosis with Celiac Disease that made me consider a connection to my own digestive struggles. After consulting with my doctor and undergoing the appropriate screening, my suspicions were confirmed, and I began my gluten-free journey.
Little did I know, the impact of this disease was causing more damage than just some embarrassing trips to the bathroom. In my 30's, I received an additional diagnosis osteoporosis and several vitamin deficiencies, all of which were complications resulting from undiagnosed Celiac Disease.
Although my villi have healed, I am still in the process of repairing the damage caused by this disease.
While this gluten-free way of life isn't always easy and can be frustrating at times, I'm incredibly grateful for the transformation it has brought. That's why the gluten-free diet is more than just a lifestyle choice – for me, and countless others with this disease, it is truly life saving.
How It's Going
Initially, Wheat by the Wayside was a platform to document my gluten-free journey. I loved cooking and baking since I was a kid. I thought this would be a great outlet to encourage me to re-learn everything I knew, now in gluten-free terms. However, it quickly evolved into a mission to provide easy, approachable, and reliable recipes
I primarily focus on creating gluten-free recipes that utilize the wide variety of high-quality flour blends readily available on the market. I appreciate the strengths of each blend and enjoy highlighting them in my recipes. Using these store-bought blends allows me to recreate the familiar baking experience I missed from "regular" baking. Additionally, it helps me avoid cluttering my pantry with various individual flours.
I extensively test my recipes before sharing them on the blog, and the positive feedback from readers motivates me to keep going.
Additionally, I utilize my background as a Medical Laboratory Scientist to debunk misinformation I find online. By creating well-researched articles, I aim to provide a trustworthy resource for accurate gluten-free information. I believe that living gluten-free should not be a constant source of fear but an opportunity to thrive.
Why I Make Mostly Comfort Food Recipes
My focus on comfort foods aims to rekindle feelings of nostalgia, foster a sense of belonging, and provide a source of comfort in the gluten-free journey.
Comfort foods hold a special place in our hearts and they have the power to bring back cherished memories. It's not always about picking the healthiest option, but rather nourishing the soul and finding solace in the familiar.
Recreating beloved dishes in gluten-free versions allows those following a gluten-free diet to share the same comforting experiences, creates a sense of connection, and reminds us that even with dietary restrictions, we can still savor the joy and comfort that food can bring.
Where I've Been Featured
Wheat by the Wayside has been featured in various places like Beyond Celiac as part of the gluten-free and celiac blogger community, as a top rated celiac and gluten-free blog on Spokin, and in various roundups such as Find Me Gluten-Free's Best Gluten-Free Breakfast Recipes and Thanksgiving Recipes.
I've also worked with many brands to create tasty recipes and content, like Bob's Red Mill, Maria and Ricardo's, Rudi's Rocky Mountain Bakery, CA Grown, Pamela's Products, and Chebe Bread.
FAQs About Wheat by the Wayside
The name Wheat by the Wayside came to me during a brainstorming session. I chose it because I found it to be a clever play on words. As someone with Celiac disease, I knew that wheat flour would no longer be a part of my life, so the concept of wheat falling by the wayside resonated with me.
I hear you, Wheat by the Wayside is kind of a mouthful. Sometimes, I refer to this site as WBTW.
I adore this question! Pink has always captivated me, despite not being my definitive favorite color. Opting for pink as my branding color was a deliberate decision aimed at conveying a cheerful and inviting tone to readers. Additionally, my intention was to set myself apart from competitors who typically gravitate towards commonly used colors. Pink, being less prevalent in the food blogging space, allows me to stand out and bring a fresh perspective to my branding.
As mentioned above, this site focuses on gluten-free baked goods and comfort food recipes. All recipes are gluten-free. Most are wheat free, with the exception of some of the yeast breads that use a special flour that contains gluten-free wheat starch.
I would start with these gluten-free double chocolate chip cookies or these easy gluten-free flatbreads! Both are fan favorites and easy to make!
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If you represent a brand and would like to work together on a sponsored post, giveaway, or other collaboration, please email me and I will happily send along my media kit!
Driven by my passion for Celiac Disease education and advocacy, I underwent training to become a State Advocacy Ambassador for the Celiac Disease Foundation. As an ambassador, I actively engage with government representatives, urging them to take meaningful action on issues related to Celiac Disease, raising awareness, and advocating for research.
The Most Popular Recipes
If you're new here, why not start with my most popular recipes! Below is a selection of reader favorites!
