Carol Gelles Wheat-free Diary-Free Kitchen Blog
Carol Gelles

The philosophy of this blog is: 

If you love what you are eating – you will not miss what you are not eating.

When I sit down to eat what I’ve prepared, I love my food.  It tastes delicious and if I didn’t have any dietary restrictions I would still love these meals.  So, if I just focus on what I am having, I don’t feel deprived in any way.  I hope I can share this with you.

The Blog…

Right off the bat I want you to know that this blog was started as a wheat-free, dairy-free site (wheatfreedairyfreekitchen.com).  As time went by, I found myself drawn to the Paleo lifestyle and so my recipes changed to reflect that direction, and now I am revising the blog itself.  I’m moving recipes around (I’m leaving some that are not Paleo in place but have put them in a special category) and discarding many that no long apply.

I chose the name Mastering Paleo because it is my intention/hope to share not just recipes but also the characteristics of the new ingredients you will be using to create paleo friendly recipes.  From time to time, I will introduce you to new products that I find enhance my own diet and also to equipment that will make your life easier.  I will occasionally reprint a recipe I found at another site – no need to reinvent the wheel.

What you will find here are recipes that are paleo (grain free, bean/legume-free, and dairy free).  The recipes that appear here will be wholesome, easy to follow, and…DELICIOUS!

A word about delicious…since paleo is such a restrictive regime it’s not uncommon to hear the phrase “all things considered” when describing paleo recipes that are a “reach”.  By that I mean recipes that share very few ingredients with the original, non-paleo version of the recipe.  An example of that would be Paleo Fried Rice where cauliflower or some other vegetable is substituted for the rice, and coconut aminos are substituted for the soy sauce.  For these recipes “all things considered” is not so much an insult as a reframing.  Someone who is paleo and tastes Paleo Fried Rice will probably find it perfectly delicious, on the other hand the same recipe tasted by someone who had “real” fried rice just the day before may critique the Paleo version as “all things considered”.  It’s my goal to have as few “all things considered” comments as possible, but in some instances the conversion may be so drastic that it might be unavoidable.  In those instance I will warn you before you start.


Many of the recipes will serve two; doubling or halving recipes should work just fine if you need more or less to accommodate your family size.  If I think there will be a problem increasing or decreasing the recipe I will give you a heads up in the headnote.

About me…

My name is Carol Gelles.  I live in New York City with my adorable dog Bella Bleu Cheese and my kitty Roux.

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In my pre-blog life I’ve been a food stylist, had a short stint as a caterer, and for the last 20 (or more) years have been a cookbook author (my friends  insist that I insert award-winning here:  Winner of the James Beard and Julia Child awards for my book “1,000 Vegetarian Recipes”).  Now that I am “retired,” whatever that means, I’ve been looking for ways to do something engaging and that I am passionate about.  Blogging seemed to be a natural – I can do what I love:  write recipes and share the knowledge I accumulated over my many years as a food professional.

I gave up dairy several years ago when I found I felt ill practically all the time.  Within two weeks I felt human again.  Last year I was told by a naturopath to avoid wheat, msg, beer, and oranges (as well as dairy).  So I looked into wheat-free/gluten-free cooking and baking and found I did not like the ingredients in most recipes and so started developing my own recipes and started this blog as well.

Fast forward 6 months and I’m finding that gluten-free is not making me feel all that much better and started looking into Paleo (grain free, bean free, dairy free, sugar free, processed foods free).  I started feeling great!  Twenty years younger and ache and pain free!

Join me on my cooking adventure and remember…

Eating Fabulously is the Best Way to Live Without!






7 thoughts on “About

  1. Carol, I am hosting my book club in June and that includes serving them a meal, one that often goes with the book. I chose, “The Door” by Magda Szabo because I am Hungarian -Croation by heritage and wanted an excuse to show off some Hungarian cooking. One of my book club members is gluten and dairy free. I can make a chicken paprikas with gluten free noodles and a non-dairy sour cream. One of my favorites as a child, aside from palacincta, was turos testa. I have a recipe, but don’t know what I can substitute for the cream cottage cheese and butter. Perhaps, you have some thoughts that might help me?


  2. Cannot contact Sheri Gelles. She left cell in cab or something (cab driver just called me). This is Nina Eben in Seattle. Could you have her contact me?


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