Due to the gluten sensitivity I tend to, most of my recipes will be gluten free.
I've always had a keen sense of smells and flavors, and it usually tells me if an ingredient will pair well with the dish I'm making. Food, to me, isn't an exact science but rather a series of fun experiments to wind down after a long day. Creating recipes, however, are a challenge for me because of my propensity to cook without them. Recently, I've been trying my hardest to measure and record the amounts of each ingredient I use in order to share my recipes with friends/family/you guys.