As a CBC (Canadian born Chinese) from Toronto,  Jannell Lo  grew up eating food from the plethora of cuisines found within the city. She went to culinary school in Montreal and gained experience traveling and working abroad.  She works hard to make all food more accessible to Reid, a celiac.   Reid Witzel  loves to eat squishy, crispy, crunchy, gooey and chewy things. He grew up learning to grill everything and anything from his parents and tries to not let his gluten allergy stop him from eating whatever he wants. This has forced him to cook constantly at home and he has become a creative home cook as a result.  Together, they make a mean kitchen team.  They are currently based out of Kitchener, ON.

As a CBC (Canadian born Chinese) from Toronto, Jannell Lo grew up eating food from the plethora of cuisines found within the city. She went to culinary school in Montreal and gained experience traveling and working abroad.

She works hard to make all food more accessible to Reid, a celiac.

Reid Witzel loves to eat squishy, crispy, crunchy, gooey and chewy things. He grew up learning to grill everything and anything from his parents and tries to not let his gluten allergy stop him from eating whatever he wants. This has forced him to cook constantly at home and he has become a creative home cook as a result.

Together, they make a mean kitchen team.

They are currently based out of Kitchener, ON.

reid witzel gluten free cooking my bf is gf

WELCOME FOOD LOVERS!

My name is Jannell and I present to you My BF is GF, my best friend is gluten free.

Here, you will find gluten free recipes inspired by Asian classics and Canadian comfort foods.

This blog came about after meeting my husband Reid!

At the age of 4, Reid was diagnosed with Celiac* and has been eating a gluten free diet ever since. Living day-to-day with a Celiac dramatically changed my perspective on food and how it’s prepared. Instead of blindly consuming anything, I now knew exactly what was in everything I ate.

With my Chinese background and his Canadian upbringing, our cooking became this unique mash up of our identities. Asian restaurant dishes suddenly became accessible to Reid, with wheat-free versions of sauces found in grocery stores. We played, tested, and created food that embodied who we are, with recipes like our Sai Ua Falafels, a hybrid of the famous chickpea fritter with flavours from a Northern Thai sausage.

With just a couple of tweaks to your pantry and a bit of dedication too, gluten free cooking can be easy and approachable. My goal is to knock down the intimidation wall for gluten free home cooks and to share as much as I know about gluten free Asian cooking.

My BF is GF is dedicated to anyone who loves food and/or has faced the challenges of a strict gluten free diet in their lifetime.

Feel free to contact me using the form below with any questions you may have!

- Jannell Lo

*1 in 133 Canadians have Celiac disease, a genetic autoimmune disease that attack villi in the small intestine when gluten is consumed (found in wheat, barley, rye, and spelt). This interferes with the absorption of nutrients to the body which leads to malnourishment. - Canadian Celiac Association

Shout out to @elliotcaroll for the awesome logo!