Note To Self…

Post-Thanksgiving Tips

This will be our third year of hosting Thanksgiving. The first year we did it was also the first year we knew about my husband’s gluten-intolerance, so I really had my work cut out for me. I wanted to make all of our traditional dishes, but that wasn’t always do-able, so I tried new recipes and modified old recipes. I did a LOT of research on all things turkey-feast-related. From how to make stuffing from scratch (using GF bread cubes), to how many potatoes we would need, and picking just the right desserts. Pretty much everything went well, portions and leftovers were just about right. Year one was a great success, considering. Continue reading “Note To Self…”

Gluten-Free Flour Power

A great flour substitute!

As you may know, about 3 years ago we discovered that my husband has a gluten intolerance. Similar to Celiac Disease, his body cannot tolerate the slightest amount of wheat, barley or rye. Within 20 minutes of consuming the smallest amount, he begins having a strong reaction involving gastrointestinal issues, migraines and rashes lasting up to 3 days. Clearly, we needed to change our eating and food prep habits.

I love to bake. And I love to eat what I bake. And I tend to bake what I love to eat. All of that usually centers around things made with flour. And your general all-purpose flour is made from wheat. Uh-oh.

Continue reading “Gluten-Free Flour Power”