My focus, when it comes to posting recipes, will be changing. I have tried to keep my low carbohydrate (Atkins/Keto) posts to my other blog but now something new has reared its head and I am not willing to start a new blog (or just ignore it and only share with my Facebook friends). As of right now, my husband either has a gluten sensitivity or full blown allergy. We won’t know for another week or two whether it’s celiac disease or not. So, I’m am on a new path when it comes to food and will be sharing my experiences. I want everyone to see my trial and errors, what we discover we like (and don’t like) so that if you ever find yourself in this situation, hopefully I’ve gone through some of the pain for you.
I am in the process of going through various links that I’ve either already known about or those given to me by friends. I am still of a mind to make my own mixes (and once I get a flour mill of some kind making my own flours as much as I can) but right now, there are so many varied options out there that I’m not willing to by a 25 pound bag of sorghum flour if we are going to hate it.
So, I am making lists, buying pre-made foods/gluten-free mixes, noting whether we like an item or not and writing down the ingredients so I know what blends we like/don’t like. Once we settle on a couple (seems like there would have to be two mixes: one for bread-like products and another for muffin/quick bread recipes but I’ll know more once we experiment), I will share all of our observations, trials and errors with all of you.
My point in making this post is, I will no longer be posting standard gluten recipes UNLESS you can substitute the regular flour for a gluten-free substitute without altering the recipe in any other way.