When I first started learning the ins and outs of gluten-free baking, I was not impressed. You have to mix roughly a billion different types of flours in order to create a product that hopefully, maybe, resembles the real, gluten-filled thing (okay, slight exaggeration, but not by much). It’s easier to adapt some recipes than others, but all of it involves a certain amount of trial and error. The more I do it, the more gluten-free baking appeals to me, in spite of its difficulties. I’m not celiac, but I do believe that we’re generally better off eating fewer refined carbs, in this case wheat flour, bearer of gluten (says the woman who recently devoured her weight in macaroni and cheese – it’s about balance). Anything that makes a recipe healthier without sacrificing the flavor or texture means that I get to enjoy more of the foods I love and still fit into my jeans. That’s everyone’s dream come true – right? If someone offered me a million dollars or the ability to eat anything I want without gaining weight, I think everyone knows which I’d choose.
