I just deleted a whole block of emails that had come in since early this morning. If you’ve sent me anything since midnight last night, please send it again, because I don’t know exactly what I deleted.
Gates of Vienna
I just deleted a whole block of emails that had come in since early this morning. If you’ve sent me anything since midnight last night, please send it again, because I don’t know exactly what I deleted.
Maybe you should go on a gluten- free diet! They promise this will promptly heal brain-fog and that all “senior moments” will be a thing of the past!!
Because of my gut problems, the B is already on a default “gluten-free” diet. He likes it. While I occasionally cheat, he never does since he likes the way it makes him feel.
Yes I do a part gluten free diet as eating wheat makes me start itching horribly, face, arms etc. I make incredible g- free brownies and a g-f Sachertorte.
My beloved has some degree of gluten intolerance. Not a major problem, but the pasta just isn’t the same.
No, it’s not. So sometimes I use soba noodles and or rice noodles. Soba isn’t entirely gluten free, but not bad.
I’ll check them out (I see Tesco have them), thanks Dymphna!
I wanted to try a recipe for soft pretzels that called for high gluten flour. Impossible to find on my grocery shelves. Gluten-free has become the knee-jerk good even more than Trump bashing.
https://www.youtube.com/watch?v=Oht9AEq1798
I don’t know why you couldn’t just use bread flour which is higher gluten thsn AP flour. I make a soft pretzel recipe from a book by Tom Jaine called: Making Bread at Home. Maybe these days the recipe is in line. Here you poach the pretzel before you bake it which gives it the proper chewy texture.