(I do not receive compensation for mentioning products – these are simply two that are readily available)

So, on with our gluten-free journey. After perusing the gluten-free products aisle, we’ve (my husband and I) had a few revelations, a few disappointments, and a whole new appreciation for this realm. And especially an appreciation for those people for whom gluten is a serious allergen with drastic symptoms when they consume it.

We’ve tried a couple of commercial breads, some delicious and some that taste like cardboard. The biggest lesson, however, is the cost. So, I’m determined to figure out how to make good artisan whole-grain bread that is gluten-free. Without wheat flour. So far, the only gluten-free flour mixes I’ve found are not necessarily whole grain because they are based on white rice flour. But they often contain pea flour, maybe corn flour and buckwheat flour as a base. Believe it or not, buckwheat has no gluten.

We’ve also perused the internet and many, many websites purport to make gluten-free products that taste good. I will continue to do the research and experimentation. The good news is that now that we’re making ourselves aware of gluten as an ingredient, it’s becoming second nature to check before we purchase or use anything.

We’ve eaten out several times since starting this journey, and most restaurants offer gluten-free products as a regular part of their menus. The downside is that the establishments usually charge extra for gluten-free bread. And we were surprised recently at a restaurant that had a whole gluten-free menu. The burger came with baked sweet potato fries, but there was a $2.00 upcharge to substitute regular fries (they couldn’t guarantee that the fries weren’t cooked adjacent to a product containing wheat such as battered fish or chicken).

I recently made a birthday carrot cake for a friend and we were both a little disappointed that we couldn’t have any because we both love carrot cake. But, it prompted a late-night session with the internet and a gluten-free brownie recipe. The brownies were good – chewy and chocolaty, although they did taste a little different than our favorite Katherine Hepburn brownie recipe (see below).

I find myself going to the King Arthur site regularly. So far, their gluten-free recipes seem somewhat reliable (I really don’t get any compensation – I just feel it’s the best resource so far). They do have their own line of products as well, so when you are looking you often find them lined up next to Bob’s Red Mill products. It takes some of the guesswork out of the process. We bought a cornbread mix and it produced good cornbread. A little heavier than my grandmother’s recipe, but still good.

But I’m a cook-from-scratch sort of cook, so I’m lining up the individual ingredients needed and will start working on my own mixes. I’ll keep you posted.

Katherine Hepburn’s Brownies (borrowed from PBS History)

½ cup cocoa or 2 squares (2 oz.) unsweetened baker’s chocolate
1 stick unsalted butter
1 c. sugar
2 eggs
¼ c. gluten-free flour
1 t. vanilla
¼ t. (or more) chile flakes
Pinch of salt
1 cup roughly chopped walnuts or pecans

Melt butter with the cocoa or chocolate together in a heavy saucepan over medium-low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well-buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares. The fudgy goodness is hard to slice so use a sharp knife and spatula.