I do eat gluten but not a lot of it, and tend to feel that it occupies space in food that could be filled with far more interesting stuff.
I have friends and relatives with various different dietary requirements, so I do a lot of "cooking without".
Last gluten-free thing I made with my own hands was spiced molasses cookies, yesterday afternoon.
(Also coffee this morning.)
What kind of foods do you like to prepare?
Generally things that are fairly low-effort, though I'm also good with stews that need occasional stirring over five hours. My cooking has a tendency to be somewhat experimental, but I don't make other people eat it until I've reached a version of a recipe that I'm happy with.
no subject
I do eat gluten but not a lot of it, and tend to feel that it occupies space in food that could be filled with far more interesting stuff.
I have friends and relatives with various different dietary requirements, so I do a lot of "cooking without".
Last gluten-free thing I made with my own hands was spiced molasses cookies, yesterday afternoon.
(Also coffee this morning.)
What kind of foods do you like to prepare?
Generally things that are fairly low-effort, though I'm also good with stews that need occasional stirring over five hours. My cooking has a tendency to be somewhat experimental, but I don't make other people eat it until I've reached a version of a recipe that I'm happy with.