I wonder what this tells us? Is it like the experiment where you can leave out a tablespoon of margarine for a month and no ant will touch it?
Last fall, I too elected to forego wheat. I am not celiac, nor even, I don’t think, particularly gluten intolerant. What I am is wheat ADDICTED. I love, love, love bread…cookies…cakes…all my baked goods…and I needed to break that addiction. So I quit, cold turkey. It’s much like quitting any addiction, like smoking. It’s tough at first. And then you don’t miss it so much. I can now pass a Panera Bread without salivating. The harder part is when you’re craving something that you used to have on top of the item, like butter or frosting or honey or jam. (I once spread peanut butter on a McDonald’s hash brown patty. It was…interesting.)
What didn’t pass the taste test was a recipe I tested this morning for brown sugar oatmeal pancakes. More work to be done there! I’ve had success with a couple of types of muffins (it helps when there are lots of tasty ingredients in them, like bananas and walnuts or carrots and raisins). I practice when I can get a little time free. I’m far from brilliant at cooking gluten-free, but I’m working on it.
For those of you who are living a gluten-free life: Found a product you really like? Let me know, and I’ll see if I can find it here in the Hamptons!
And finally, for a good laugh on the trials of adapting a gluten free diet to the rest of the world, check out this video someone sent me from YouTube…
Quote of the Day: A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. –P.J. O’Rourke