I have been slowly delving into the world of gluten free for a while now. When I first started looking into this process I became overwhelmed. So much information out in the interwebs, articles, books, and from friends that it became confusing as to what was the best solution to tackle this huge difference in cooking.
Then it hit me. Like in everything I do and create, it is always by trial and error. When I got into any kind of adventure or creative session, I arm myself with information and then figure out what is best for me…for my husband…and for my family.
I had an eating disorder for years. I didn’t want people to tell me to eat or that I should eat. When I slowly put myself on a path toward healing from the devastation I caused my body I had a new mindset. However, then I didn’t want people to tell me WHAT I should eat. In my mind if it tastes good, great. If not, I have no problem not eating. And believe me when I tell you I have tried some of these diets out there, not to lose weight, but to be healthy, and I’d rather not gobble what’s on their okay list. Sorry. I figured I deprived myself long enough, and now I want taste bud dancing edibles not to taste like cardboard!
And that is what I am doing with gluten free. Disclaimer here just in case someone sees me in the grocery store with a box of bagels and a bag of all-purpose flour; I am not totally gluten free yet. My husband definitely is not. But I want to be able to offer creative dishes for my family, friends, and through my many parties, the partygoers.
If I think about it, I am almost gluten free anyways. From the way I cook my fish, crustaceans, pork and vegetables, I am naturally on this trend. However, when it comes to some of my side dishes, eh, maybe not so much.
Well, there is bread. As some of you already know, I love my bread! I also love making puff pastry, pizza dough, etc. And I still will. But I am also revising my recipes to include a gluten free version. It is harder than I expected but with trial and error I am finding my way.
And as soon as I am comfortable enough to share with you my friends, I will post some of those recipes.
But until then, happy creating.