Hubby and I just got back from dinner at the new Mexican place in town. It was delicious. Among other deliciousness, we had cheese dip, which we didn’t think about having gluten (flour as a thickener probably), and now that we’re home he feels like dropping into a coma and going to sleep. After being (mostly) gluten free for two weeks, he’s ready to concede that I’m right and he really is gluten intolerant. Which is good only in the sense that I spent a small fortune on alternative flours last week. Looks like I’ll absolutely get the chance to use them.
So what does that mean for Pots and Plots?
Well, y’all I’m still gonna be cooking. And I”m gonna be cooking a lot more in some ways. Does that mean all gluten-free, all the time? No. I’m NOT gluten intolerant, and I won’t be giving up all my favorite foods. But I’ll definitely be doing a lot of experimenting.
So here’s the scoop: During the week, I’ll be focusing on showing you dishes that are appealing to the gluten intolerant and the normal eaters alike–proving that you don’t have to eat WEIRD to be gluten free. And once a week, probably Fridays because I like the alliteration of Gluten Free Friday, I’ll be doing a post specifically geared for how to do the gluten free thing for harder stuff…like baked goods and breakfast. Life without pizza crust and hamburger buns is not a viable option in this house, so my mission here on out is to find viable, delicious alternatives that taste like the regular wheat version.
May the Force be with us.