Gluuuuuten! Is so very yummy. I could eat it all darn day long. I could literally go on and on about how yummy this starchy starch is. Yet, I know it’s so terribly bad for you. Boo!!!!!
Today was my first day trying gluten free bread. It was interesting! It will take a lot of time to get used to the changes. It was slightly sweet and crumbly in texture even after toasting it. I’m taking the gluten free diet slowly, because for one, I don’t like change and two, it is a new way of life so I should be gentle on myself. I have to admit, before the naturopath suggested I avoid gluten most of my pantry type items were gluten free. Not a huge deal, but once you are told you can’t, you tend to want more of it. Oh the psyche!!
I have been researching gluten free flours and the choices are endless, yet they have to be used in combination of other gluten free flours. I found this site (linked below) to be very helpful. The one thing this site did not account for was obviously diabetes. I read that Xantham Gum lowers your blood sugar and would cause lowered sugars if taking diabetes medications. That was an important tip to account for because Xantham Gum is an important ingredient in replicating wheat dough.
https://glutenfreegirl.com/2007/10/a-guide-to-working-with-gluten-free-flours/?v=3e8d115eb4b3