Finding My Way


It’s been a minute since I posted here.  I have been feeling uninspired in my kitchen and exhausted when I get home at night.  I’ve been eating a lot of over easy eggs and toast for dinner.  No complaints here-eggs are one of my favorite foods-but it lacks creativity.  It’s been hard for me to feel creative in my kitchen recently because I decided to make my diet gluten free.  At first, I thought it was something that I would just try out and see how I felt, but after a month of not eating it, it was pretty obvious that I should stop eating it all together.


I have a sickness that greatly benefits from me not eating gluten.  The symptoms associated with my sickness reduced in their severity and I started to feel the best I had felt in a long time.  I’ve been struggling for the last two months on how dine in social situations, without being that person with the food allergy.  I’ve struggled in my own kitchen, trying to recreate foods that I love but without gluten.  It’s been hard and eye opening.

This feeling of uncertainty in a kitchen is one that I am not used to.  A kitchen is one of the places I feel most comfortable in and the calmest.  A kitchen without gluten scares me and also makes me a little sad.  Most of my fondest food memories are associated with foods that contain gluten.  Cream cheese biscuits for Thanksgiving.  Coffee Cake on Christmas morning.  My mom’s perfect buttermilk scones.  Making cornbread for my dad.  Oatmeal pancakes on Sunday mornings.

I suppose this is an opportunity to rise to the gluten free challenge.  Could I make gluten free cream cheese biscuits?  Biscuits that even other family members would eat?  Almost certainly.  Could I sneak gluten free flour into Christmas Coffee Cake and no one be the wiser?  Probably.  This is also an opportunity for me and my future husband to start some traditions of our own.  As we start our lives together, we could make some new traditions that I will soon have fond memories of.

So, things might look a little different around here.  Don’t expect to see to much wheat floating around.  I’ll probably still bake things with wheat flour for others, but for myself, I will be venturing into the land of gluten free flours.  I’d like to start with pumpkin muffins.  It’s creepy pretty slowing into Autumn here (90 degrees is July weather, not September.  Get it together, Colorado!) and I’ve got spicy pumpkin muffins on the brain.  Anybody have a good recipe for gluten free pumpkin muffins?


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