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About 2 years ago my good friend Rachel was diagnosed with celiac’s disease (basically an allergy to gluten which is a protein found in wheat, barley, rye, and oats). The day she told me I learned more than a few things I hadn’t known before about the small intestine, but it’s been 2 years of trying new foods together and preparing extra special meals together; since I am a vegetarian we have both bread/pasta and meat to avoid when we eat out or cook it’s an adventure in itself! Sometimes gluten-free breads or cookies are hit or miss since gluten is a key ingredient to the elasticity and texture of the bread products you and I are familiar with, but most recently she celebrated her 24th birthday—HAPPY BIRTHDAY FRIEND!!!—and out with a new recipe of Gluten-free carrot cake with cream cheese frosting…it was delicious, better than any regular carrot cake I’ve tasted. So on that deliciously sugary note today I’ve learned that gluten-free can be better!
