I have been reading about gluten free cooking. It's not as interesting as it sounds but I've been told I might have less severe allergies if I gave up dairy and/or gluten. This sounded good to me until I discovered that gluten is the glue that holds a normal persons diet together. This is my attempt at not living on rice cakes.
First I found a recipe for Irish soda bread that looked simple enough for my tiny kitchen to handle.
Irish Soda Bread - Cooking Light Magazine
Then I found a recipe for substituting out the gluten on a recipe. Ironically it came from a magazine called, "Living Without"... Its a magazine that details all the things you can't eat because of allergies you don't have a real way of controlling outside of avoiding...
Gluten Free Substitutions
After reading this, I found myself thankful that I wasn't actually allergic to gluten. No. I'm allergic to Los Angeles. I'm not sure which is worse.
A trip to Whole Foods - or whole paycheck - revealed a whole world of flour alternatives. I made my purchase and realized this would be the most expensive loaf of bread I've ever eaten. I mixed together my ingredients and crossed my fingers as I placed the dough into the oven.
After about 30 minutes, the timer went off and I pulled the fresh loaf out of the oven to let it cool on a wire rack. Once cool, I cut myself a piece just to make sure it was edible. It was. And now I am contemplating my lemon pepper tuna sandwiches with spicy mustard and spinach for lunch this week.
Happy gluten-free eating... maybe such a thing does exist!