(and others!) haha
Over the last 6 months or so, I’ve quit processed sugar and wheat. On and off, really – but I’ve been quite strict with my home cooking. This has contributed to my lack of blog posting, as well as some other… ahem.. hiccups.
People always ask why, so here’s why. Sugar gives me migraines. Gluten gives Reid skin issues. So in solidarity we cut them both out. It’s easier to cook that way!
I haven’t had sugar in my home since December 2014. This excludes things like, maple syrup, honey and coconut sugar (which I use quite rarely.)
I quit baking with wheat flour at the same time. It seemed frightening, but wasn’t. Really! In fact, in this house we prefer most things baked gluten free.
I used Gluten Free Girl’s “A Guide to Gluten-Free Baking” to start, using only her whole wheat flour mix recipe. I then learned the properties of various gluten free baking. Psyllium husk, chia seeds and flax meal became a baking must have. It isn’t nearly as scary as it seemed. In fact, I’ll post my favourite GF and SF bread recipe, chocolate cake and of course, pancakes, which are such a staple that we eat them every other day. I have also removed most starches from my flour mix, and only use them infrequently. Perogies needed the starch, and if you’re making something you feel MUST BE SUPER FLUFFY, starches add that texture.
I feel comfortable now to experiment without wheat flour, and am going to be posting SF GF recipes and methodologies, since recipes don’t work for me. If something doesn’t work for someone else, using a different flour blend or different sugar I’d love to hear about the trials.
That includes you mom! Your chocolate cake looked fantastic =)