There I was, sitting at one of the tables that fill the Olive Garden Restaurant. I knew that I would end up with a salad, because when I go out, that’s the only thing that I can eat. I am allergic to gluten, and since discovering this, salads have been my best friend.
My daughter was diagnosed with celiac disease when she was in fourth grade. Not much in the way of "normal" food could be found. Seven years later, there have been great strides in the gluten-free food area.
I always enjoyed baking but found some gluten-free flours to be difficult to work with. I recently found some books at the Library that contain recipes using coconut flour or almond flour. So far, coconut flour is by far my favorite. It absorbs the liquid much better and produces an item that is moist and not gritty.
If you have to be on a gluten free diet for any reason, you know how hard it is to find a really good dessert. You don't want ice cream, fruit, or something equally as plain; if you are anything like me, you crave cake! Unfortunately, a good gluten free cake is hard to come by, unless you want to use a mix – which usually comes out heavier than what you may like. However, I have recently come across a new book that takes gluten free cake mixes and spices them up. Suddenly, you have a whole new dessert instead of just a plain old cake!
