The sub hub

Well as I eluded to in my last blog, the gluten free world has pretty well exploded! You can find GF certified foods in just about any supermarket and there are plenty of GF substitutes out there. From pasta, to bread, to pizza, if you can dream it, I’m pretty sure you can find it!

That being said, there’s a caveat that you should know! Gluten is a great thing. If you ignore what it does to those with celiac disease or non-celiac gluten sensitivity it is wonderful- its found in wheat, rye, spelt and loads of other sources and its what gives bread a nice fluffy texture. Now, yes you can buy gluten free breads and some of them are pretty tasty (I said SOME, not ALL- unless you like cardboard). The problem with a lot of these gluten free world substitutes is that they generally have more things added to them to make them seem like the “real” thing. In most cases, this means more fat, more sugar, and, in the end, more calories. Lesson here? Eat responsibly.

Speaking of eating responsibly- do you remember when you would get excited to make cookies at home with mom? If you were really good you got to eat some of the raw cookie dough (or sneak some of the raw cookie dough if mom was yelling about the dangers of raw eggs!) When I was in college I realized that pillsbury also sold premade cookie dough where you just needed to break off a chunk and toss it in the oven (or my mouth). Wouldn’t you know it, I recently discovered the gluten free version?!?! Pillsbury now sells the same thing in small tubs in the refrigerated section of my local grocery store. Of course there’s the infamous “Do not eat raw dough” label, but I may *occasionally* ignore it. Just don’t tell my mom.

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