Gluten-free FTW
So, last month I talked about how I’d switched to a gluten-free diet due to a gluten intolerance. I’d just started it, and it was going well. I wanted to give a bit of an update about my progress. 🙂 For the most part, I’ve been doing well. I’ve either been making actual gluten-free recipes, or modifying my own to make them gluten free. That hasn’t been too hard…yet. Except when you are running late and are starting dinner and have completely forgotten that some ingredients aren’t gluten free and you aren’t sure if you have any gluten-free equivalents on hand because this is the first time you’ve made it since going gluten free. Yeah. That happened recently. Luckily, it worked out. I just omitted the ingredient in question and checked that the other one was in fact gluten free (the brand was, thankfully) and all was well. Thing is, my cooking, since the pandemic started, has been what I call “fast and loose” — meaning that instead of figuring out which day I am making which meal on any given week like I used to, I literally decide the night before. Sometimes a few nights ahead if it’s more complicated. So things unfortunately slip my mind. I’m human. And I’m still adjusting. I’m sure at some point this will become more normal and natural and I won’t have to think, “Oh crap, is everything gluten free?” because all of my ingredients will be. I’m still in transition. Which brings…