Luckily, or oddly, my kitchen is a fairly safe place for gluten intolerance, because I almost never bake and, I know this is very, very odd, but I don't really love bread. (Exception made for crusty french bread with fancy cheese). My starches are usually rice and taters, instead.
Of course, both bread and flour-thickened stew the one night we had a gluten-free guest. *facepalm*
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timeasmymeasure
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Date: 2010-04-13 02:10 pm (UTC)Luckily, or oddly, my kitchen is a fairly safe place for gluten intolerance, because I almost never bake and, I know this is very, very odd, but I don't really love bread. (Exception made for crusty french bread with fancy cheese). My starches are usually rice and taters, instead.
Of course, both bread and flour-thickened stew the one night we had a gluten-free guest. *facepalm*