glutenfree | Grand Slam Communication

There is no gluten-free humor in this gluten-free experiment that I am conducting

But I’m not at all happy about cutting it out entirely.

I found a GF bread at Costco that’s not so bad.

There are several GF pastas that are good.

I’m rocking that parmesan risotto.

But some recipes just don’t work with substitutes.

I made some ham and cheese crepes with the Thanksgiving leftovers.

I used gluten-free flour.

Every single crepe tore and shredded.

I tried another batch with a thicker batter, but they still shredded up.

I tried a third batch with regular wheat flour, and they cooked up perfectly.

I am happy to be extremely gluten reduced.

But I just can’t eat totally gluten free.

I am trying to eat gluten free.

I’ve never met a loaf of bread that I don’t like.

Gluten-free breads are awful.

The store-bought varieties are horrible.

I’ve tried baking my own gluten-free bread, but it’s still gross.

And very expensive.

I’d rather not eat bread at all than eat awful bread.

There are some decent gluten-free pastas in the stores.

But they are very limited in variety.

I tried to roll out my own gluten-free ravioli.

With a savory filling and a spicy sauce, you might not notice the gluten-free pasta at all.

That was the idea anyway.

I followed the recipe, but the dough was crumbly and hard to work with.

An extra egg helped, but not much.

I spent all freaking day rolling out homemade ravioli, and it wasn’t even very good.

It was definitely not worth the effort.

Homemade ravioli with wheat pasta is delicious.

The gluten-free stuff, not so much.