Category: DIY

Gluten-Free Buttermilk Biscuits

I have taken to a certain gluten-free flour blend that seems to mimic white flour very well. With it, I’ve made a variety of muffins, chocolate chip cookies, biscuits, and pizza dough. It’s far less expensive than the specific kits by Bob’s Red Mill, but those were what I started with to learn how to best bake gluten-free.

I stumbled across Jeanne’s book, Gluten-Free Wishlist, in my local library. I love how she has worked hard to replicate gluten-free baking without adding in nut flours or bean flours that can change the taste dramatically. Continue reading…

Adventures in Eating Gluten and Egg Free

Deciding to go gluten-free wasn’t an easy decision to make, that is, until I tried gluten not once, but twice, at the end of the 8Safe Elimination Diet. Once I felt that pain and discomfort, choosing to avoid gluten became a lot easier. We’ve been busy around these parts enjoying snacks and slowly cleaning out our pantry in order to welcome the new changes to our household. Continue reading…

A Gluten for Punishment

On Friday, I decided to make homemade pizza just as I used to before going on the elimination diet. I knew gluten bothered me, but while I am absolutely adamant about not eating eggs again anytime soon (nor baking with them), I just wanted to try gluten and wheat one.more.time.

The pizza was probably the best I’ve made in as far as I can remember. The dough came out perfect, the most amazing rise and flavor. The sauce was another homemade entity that was flavorful and delicious. The topping was just your basic mozzarella with seasonings. It was glorious and I savored every bite. The family enjoyed it, except for Crab. He never seems to like pizza much.

An hour later it began. Continue reading…