RecipeMuncher

Even though I have no problems digesting gluten, I love baking gluten free.Why? Because our lives are filled with gluten : bread, pasta, couscous, cracked wheat, cakes, cookies, scones, pastries, seitan-you get the drill. So why not eating something that tastes familiar, but completely different? I was never a wheat-enthusiast anyway. I don’t like pasta, I rarely eat bread, cakes and cookies. So I figured that if they were made with different grains (not necessarily gluten free) maybe I w (...)