Shortly after discovering a pretty major food intolerance about 15 years ago, I quickly realized that I needed to brush up on my cooking and baking skills. A person can get bored pretty quickly on a rotation of just three “safe” dishes: shepherd’s pie, chili con carne and grilled chicken breast with a tossed salad.
I consider myself a pretty good short order cook with a natural curiosity for trying different food combinations. That being the case, removing wheat from my diet was not a catastrophe to me. In fact, I think it just spurred on my curiosity even more.
I just had to make time to practice more, to locate recipes that appealed to me and to test them until I got the desired results.
At first it was a bit stressful to explore a world without wheat and flour, especially when some of the resulting dishes didn’t look anything like the picture and tasted like cardboard. But eventually, some reliable go-to recipes emerged and things fell into place.
But along the way, I made another discovery. During that incubation period of trying new recipes, I found that cooking and baking can have a relaxing effect on me. Continue reading