There’s a lot of confusion about gluten free diets and meals, and some might be asking: What is a “typical” gluten free meal? Well first of all, just because one can’t eat wheat doesn’t mean there aren’t still thousands of other ingredients and combinations available! In that sense, it could be almost impossible to declare
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Gluten is completely off-limits. A crumb or cross-contaminated spoon is way too much for me to handle. Soy is OK, I can tolerate it so long as it isn’t a lot of protein isolate like the type you find in vegan meat & cheese imitations. I’m not a big fan of beans, either. This brings
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I hadn’t tried anything new since the last post, but I *am* currently working on my third pan of gluten-free walnut brownies. These things are great! I’ve tried the mix with butter and oil, and I think I definitely prefer the butter’s flavor. After Christmas, my newest experiment was gluten-free rice pasta. Fettucini Alfredo is
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