Ten years ago, my family's journey into dairy-free cooking began when we discovered our youngest daughter had a dairy intolerance. At first, like many, we assumed it was a lactose issue—the most common culprit. But over time, we noticed that even baked goods, which should have been safe for lactose intolerance, still caused problems. That discovery led us down a deeper path, where we uncovered the true source: whey protein. Suddenly, every food label became a puzzle, and we realized just how many products contained whey for seemingly no reason.

As a dad, I refused to let my daughter feel left out. I made it my mission to ensure she could enjoy food just like everyone else, without compromise. I started baking, cooking, mixing, and experimenting—exploring every possible way to make dairy-free versions of our favorite meals. Back then, options were scarce. Dairy-free cheese was nearly nonexistent, only found in specialty stores for a high price. Many substitutes simply didn’t exist at all.

Fast forward to today—she's now a pre-teen, and the world has evolved. Dairy-free choices have expanded tremendously, but vigilance is still key. Along the way, I’ve gathered and modified recipes to make them fully dairy-free, tested and approved by the whole family. That journey led to the creation of The Dairy Free Dad—a collection of tried-and-true recipes crafted with care, ensuring no one has to miss out on great food.