Hi guys, I'm Lee...the creator of Lane & Grey Fare. I’ve been in New Jersey all my life except for my time at college in Connecticut, where I received a BFA in Acting. I’ve always had an eye for photography, having been on the other side of the camera, and I now enjoy capturing moments of life of that which brings us all together...food!
The recipes I share are based off things my family and I love to eat. My parents and extended family are all from New York City, and I even worked in the city for almost a decade, so many recipes have a New York influence.
As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others going through the same situation in a way that’s entertaining and helpful. I felt so alone when my kids were first diagnosed; I didn’t know any others with celiac disease. I had never baked before that point; I was at a complete loss as to where to turn. I did not come from a line of bakers, nor did I ever bake from scratch prior to my daughter’s diagnoses. It was a lot of trial and error and years of determination, which brought me to this point. I started this blog to help others going through the same things that I have. If this page finds you, I’m so thankful to have you and please know I’m here to help.
THE STORY BEHIND LANE & GREY FARE
Lane & Grey Fare was named after my kids. Fare, being food, but also FARE is an acronym for Food Allergy Research and Education. I thought that was appropriate considering all my food is 100 percent gluten free, nut free, seed free...many recipes are egg free and most of my baked goods can easily be made dairy free.
This all began when my daughter was about 11 months old. That’s when she was diagnosed with dairy and egg allergies, which she has since overcome after many many years of desensitizing with her allergist. Then when she was 2.5 years old, she was diagnosed with celiac disease. Before she was diagnosed, I really did not know much about the disease at all. Now I feel like I’m an expert...obviously I am not a doctor but I feel like I have learned so so much.
With that said, I have a zero tolerance policy for gluten because even a crumb could damage her intestines. As soon as I found out that she had the disease, I made my entire household gluten free. I do not have any gluten at all in my house and I make sure to only buy certified gluten free products because a lot of times a product will say gluten free and then you turn the package over and it says made in a facility that processes wheat. Now that’s ok if you want to be gluten free as a lifestyle choice, but it is not ok for those with celiac disease; even trace amounts of gluten can cause permanent damage and can lead to things like certain cancers down the road.
Then when my son was about 7 months old, he was diagnosed with peanut, tree nut, seed, egg and certain legume allergies. He can’t have certain beans and also was allergic to peas for a while because they’re in the same family as peanuts. So just when I thought I finally had many recipes figured out, I had to switch products again because many gluten free products are made in facilities that process tree nuts. Many of them use almond flour in their facilities.
It’s been a very long process of trial and error trying to create gluten free, nut free and egg free recipes that taste just as amazing as the original. I’m constantly experimenting and trying new ideas.
Sometimes it works and sometimes I have to try and try again.
Other times it works and my kids won’t eat what I made.
Yes it’s been exhausting, but what other choice do I have? There’s nothing I wouldn’t do for these kids; they’re the reason behind everything I do. So if you are here because you have celiac or allergies in your household or if you’re just gluten free as a lifestyle choice, I hope these recipes can help alleviate some of that trial and error for you.
So this is how Lane & Grey Fare began..out of necessity really because my kids could no longer enjoy the things they once loved, so I started baking. And as I said earlier, I do not come from a history of bakers and I never baked from scratch up until that point. You don’t have to be baking all your life in order to turn into a good baker. You too can learn just as I did.
I want you to know that gluten free and allergy-friendly food can be as decadent, savory and rich as other food, while still being simple enough to make in your own home. Thank you so much for being here. I hope you and your family love these recipes as much as we do.