Maakfri is a space I created to document my wheat-free experiences, adaptation of traditionally non-wheat-free recipes and attempts at other wheat-free and gluten-free recipes shared by creators in the allergy-friendly community.
Introduction
October 14, 2020
Overtime, I will be experimenting and adapting some of my favourite foods from childhood into wheat-free versions at home cook level. This is inspired by the constant frustration of not being able to find and enjoy many common foods from my culture, especially Hongkonger, Chinese and Bruneian-Chinese, and also the missed opportunities of trying local specialties when I travel because of my allergies.
I was diagnosed with allergies to wheat, rye, oats and barley in 2006. I began my maakfri journey in April 2008.
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“Maak” is the phonetic sound
of the word “wheat” in Cantonese.
The word wheat 麥 in Chinese is usually included in the names of the gluten-containing grains…
小麥
Wheat (general)
大麥
Barley
黑麥
Rye
The word wheat 麥 is also included in some non-gluten-containing grains…
蕎麥
Buckwheat
燕麥
Oats
藜麥
Quinoa (technically a seed)
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“-fri” is the suffix for free of or from.
I chose to use this varied spelling phonetically to establish a better visual balance in the design. It is also the correct spelling of the suffix in several other languages.
