Going GF, or gluten free, has taken quite a bit of my thoughts lately. Ava & I have been trying to support Dan in this crazy disease, so we purged our kitchen of all traditional flour, as a start. We still have 1 brownie mix for the sweets for the RS activity, but that’s about it. I can handle using the GF mixes for baking as most of the time it comes out even better than the normal– nuttier with zesty flavors.
The hardest part is the dining out. At my heart I wanted Noodles on 28 tonight, but Dan wanted to try a GF listed restaurant. Opus, this GF restaurant, was delicious with GF foccacia, pizza and pasta. I don’t regret going there, but I hate that some of my favorite eateries aren’t even an option any more due to cross contamination.