Giving up grains is quite foreign to me. I never really associated grains to be inflammatory or contribute to my poor digestion.
Whilst spending 6 weeks overseas in the UK, all I ate was gluten, … 503 more words
This is my trusty gluten free bread recipe which can be altered depending on what gluten free flours you have available. I usually use buckwheat as the base flour as it binds really well and it has a lovely flavour and I then change the quantities and additions to accommodate whatever I have in the cupboard, sometimes using potato flour, almond flour or tapioca flour in place of the quinoa and chia seeds in place of the flaxseed. 273 more words
I really fancied some toast this morning – as usual there was no bread in the house – all I could find was some buckwheat flour in the cupboard – I had a look on line and found this delicious gluten free bread that takes very little effort – this recipe is taken from 110 more words
Since going gluten free, I’ve been on a mission to replace what I once loved as a gluten loving human. I was a carb-a-holic, and I still am! 472 more words