Welcome to The Bottomless Pit!
Hi, I'm Arianna!
I'm the creator behind The Bottomless Pit. What started as a well-deserved nickname, somehow morphed into a blog centered on all things gluten-free!
I've been gluten-free since 2018 and have taken what I learned through a lot of trial & error to transform gluten-free cooking into accessible, fun, and - most importantly - delicious recipes!
A Little Background...
I've always had a passion for cooking but it really came to fruition after studying abroad in San Sebastian, Spain in 2016. While there, I took a cooking class and fell in love with the art of food, the comfort that cooking provided, and the creativity it inspired.
When I returned home from study abroad and started my senior year of college, I became obsessed with cooking and all things food. I started cooking for my friends and trying new recipes every change I got. I even did my senior project on culinary tourism in San Diego!
During this time, I sought out any type of job that would get me closer to food. In 2017, I began working for a farm-to-table restaurant as their social media coordinator and photographer. That was my first taste of food photography and I was hooked! Between 2017-2020, I also worked as an assistant to a food stylist, interned at a food and wine event company, and later worked in marketing.
Then, the pandemic hit and I was out of a job with plenty of spare time on my hands.I started photographing the recipes I was making and sharing them on Instagram. As everything started to open back up, I decided to take a risk and start a full-time food photography and recipe creation business.
In June 2020 I started my business, Sunflower Creative Co., and launched my food blog, The Bottomless Pit. While Sunflower Creative Co. solely produces work for clients, my food blog focuses on all my own creations. I develop, test, style, photograph, and edit each recipe- and I wouldn't have it any other way!
Why Is The Bottomless Pit Gluten-Free?
If you've meandered through the blog or my Instagram, you'll notice that all of the recipes are 100% gluten-free. I mentioned above that I've been gluten-free since 2018. While I'm not celiac, I do have a gluten sensitivity due to my autoimmune disease.
After graduating college in 2018, I experienced a number of symptoms that led me to a fibromyalgia diagnosis in 2019. During this time, not only had I developed a sensitivity to gluten but eating gluten aggravated the symptoms of my fibromyalgia. So, I decided to cut gluten out of my diet and go gluten-free.
This health diagnosis is a huge reason why I created The Bottomless Pit in the first place. When I went gluten-free, I suddenly couldn't enjoy my favorite foods or recipes. While there were gluten-free options, even then there weren't as many as there are now.
I had to learn how to re-create all my favorite recipes without the gluten. I discovered a whole different side of cooking and baking that I hadn't previously known about. I wanted to share what I learned for anyone else who was gluten-free and struggling to find their favorite foods in gluten-free form.
What Will You Find on The Bottomless Pit?
- Guaranteed gluten-free recipes! From classic comfort foods to holiday desserts and even unique dishes you've always wanted to try, the blog has a little bit of everything for everyone.
- Approachable principles to gluten-free baking that yields delicious results every time! You'll find all your favorite baked goods and desserts here, just without the gluten.
- Insights and suggestions on my go-to ingredients and pantry staples that makes gluten-free cooking & baking a breeze.
- Drool-worthy pictures and videos that will make it nearly impossible not to try the recipe for yourself!
More About Arianna & The Bottomless Pit
Short answer: no! Long answer: It's always intimidating to try something new, but gluten-free cooking is not much different to traditional cooking. While more challenges can arise with gluten-free baking, I wouldn't consider it difficult at all.
I've found that it all comes down to the ingredients that you use. First, make sure all of your condiments are gluten-free and sub simple ingredients like soy sauce for tamari. Next, stock your pantry with reliable ingredients like rice, gluten-free breadcrumbs, pasta, etc. Then, even if you're not baking, make sure you have a few gluten-free flours on hand (my favorite is Bob's Red Mill). Finally, take things slow! There's an adjustment period to anything new, but soon you'll get the hang of gluten-free cooking!
You can never go wrong with a good cookie recipe, and this Flourless Peanut Butter Cookies with Mini Chocolate Eggs is a breeze to make! This one bowl recipe uses only seven ingredients, and no dairy or flour to create a fool-proof peanut butter cookie.
Nope! Every recipe here is guaranteed gluten-free. Along with gluten-free, I do have a few recipes that are also paleo, dairy-free, refined sugar free, or vegan.
