I having been meaning to write my first post for months now, but in perfect perfectionist form, I have been stalled by trying to figure out the “perfect” first post. I have even read books on this matter, wanting to get it right.

That pretty much sums it up, my personality, that is. I want to get it right. I want gluten-free food to taste “right” and I want it to feel (texture) “right”. I have spent the past 6 ½ months just cooking. Thank goodness it is a release for me. Well, at least until my bread comes out looking beautiful and everyone is excited to slice into the first piece and then it happens….boogers. I hate to use that word but it really is the only accurate way to describe to gooey little balls of dough clumped up in the center. I know you know what I am talking about! Thank goodness, this doesn’t happen for me much any more…but it does inevitably rear its ugly head from time to time when testing out new recipes.

That being said, I think I have found quite a few basics that I always took for granted before, growing up in a gluten world. I have found enough to not feel deprived or excluded and dare I say, “be happy and embrace my gluten free life.” I would like to share with you what I have learned through countless (and near back-breaking) hours, many tears and tons of money down the drain. If I can help just one person get past the depression that I was stuck in for so long and move on to acceptance, good heath and happiness, then it will all be worth it.



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