Welcome to my kitchen! My name is Moy and I live in the twin island Republic of Trinidad and Tobago in the Caribbean. I started this journey primarily because gluten makes me sick. ​For years I suffered through stomach pain, diarrhoea/constipation, nausea, weight loss and a host of other symptoms resulting in a feeling of general malaise. IBS was my first diagnosis and I was also tested for hyperthyroidism, lupus and a few other illnesses but got no answers. ​ During a round of initial testing, my sister’s Doctor realised that she needed to stop eating wheat, so I decided to try that as well. My health improved...but not completely. However, I felt that there had to be a link between the improvement I saw and my wheat free diet. ​I did some research and found that I fit the profile for Celiac Disease or at least Non Celiac Related Gluten Sensitivity. On my own I began a gluten free diet and almost immediately I felt better, I WAS better. ​At the same time, a gastroenterologist recommended a few more tests including a colonoscopy and a blood test to check for Celiac Disease. Unfortunately, the Doctor was unable to complete my colonoscopy, my ascending colon was too distended, constricted. In the end I decided to save my money (my doctor bills were piling up), abandon any more testing, including the one for celiac disease, and stick to what was working i.e. a gluten free diet (Although my diagnosis is to date unconfirmed, I still manage my diet, health and life as someone living with Celiac Disease. Nothing else works, although it is very possible that I have an extreme case of Non Celiac related gluten sensitivity). ​In the beginning the rigid diligence was hard! Plus, eating gluten free was and is expensive. Could I really live without roti, bread, doubles? What about coconut bake or pholourie? These were the dishes that for the most part were unique to my culture. More than that, I grew up in a household of cooks and for a time my family ran a very successful catering business. My Dad was also the neighbourhood baker, making fresh bread in batches every weekend. Food was celebrated and took center stage in our lives. Moy’s Gluten Free Kitchen was born as a way to return to my happy memories around food. ​My first goal then and now is to convert favourite Caribbean inspired recipes to Gluten Free delights. Second to that I prepare a selection of gluten free baked goods for sale. For some time now, I’ve also used my research and years of training in the kitchen to teach others how to successfully bake and prepare gluten free baked goods. ​I firmly believe that in spite of whatever food restriction is imposed on us, be it celiac disease, non celiac related gluten sensitivity, graves disease, lactose intolerance and so on, we deserve to enjoy what we eat. Life is meant to be delicious and I want to do my part to make it so!