Being gluten-free is a challenge but it isn’t a curse.
Part of our GF-ing challenge is to see if we can recreate our favorite recipes, without gluten and without a discernable difference. Sometimes it is as easy as switching an ingredient from regular to gluten-free, but most of the time it takes a few tries and a little finessing to achieve the desired result. Five tries in and I am closing in on the perfect adaptation to my espresso brownie.
Whether you are gluten-free or not, Nutmeg & Grace shares food and recipes that are GOOD and not just “good for gluten-free.”