Why I Went Gluten, Dairy, and Egg Free—And How It Changed My Life
- Wendy Hunter
- Jul 2
- 3 min read
I didn’t set out to write a cookbook. I set out to feel better.
Like many women, I began noticing digestive issues that I couldn’t explain—bloating, discomfort, fatigue after meals that used to bring me joy. At first, I thought I just needed to eat “healthier,” but even then, the symptoms continued. After some help from a specialist, some personal research and trial and error, I discovered that my body was sensitive to gluten and dairy. Later, I realized that eggs were also contributing to how unwell I felt.
Suddenly, so many of my go-to meals and family favourites were off the table. It felt overwhelming.
But here’s the truth: that moment—where it all felt too hard—was also the beginning of something beautiful. I began experimenting in the kitchen, learning how to swap ingredients, test new methods, and recreate the comfort foods I loved in a way that loved me back. And somewhere in the middle of all that trial and error, I found a new kind of joy.
Cooking with Confidence (and Coconut Milk)
I’ve always believed that food should feel like home. That’s why the recipes I create are simple, comforting, and full of flavour—just without the gluten, dairy, or eggs. Once I found the right staples—like a good 1-to-1 gluten-free flour, canned coconut milk, vegan butter, and nutritional yeast—I was able to reimagine everything from casseroles to cookies.
I wrote my cookbook because I knew I wasn’t the only one trying to cook for food sensitivities. Whether it’s a woman navigating perimenopause, a mom managing her child’s new allergy, or someone just trying to feel better in their own skin—I wanted to give people recipes that work.
If You’re Just Starting Out …
Here’s what I wish someone had told me in the beginning:You don’t have to give up your favourite foods. You just have to learn how to make them a little differently.
Once you try a few of my recipes, you’ll start to see how easy it can be. You’ll learn which ingredients work best in your kitchen. You’ll build confidence. You’ll feed yourself and your family well. And maybe—just maybe—you’ll even begin to love cooking again.
You’re Not Alone
Healing through food is deeply personal. But that doesn’t mean you have to do it alone. That’s why I created my cookbook and why I continue to share on this blog—so we can walk this road together.
If you’re curious where to start, try one of my comfort food classics in Simply Meals: The Gluten, Dairy, and Egg Free Way or one of my simple side dishes from the Simply Sides eBook. You’ll be amazed at what’s possible with a few smart swaps and a lot of heart.
Here’s to cooking with care—and to feeling good again.
— Wendy Jean Hunter
🍴 Ready to Get Cooking the Allergy-Friendly Way?
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