Pop Tarts!

Here is a food I never thought I’d have again. If you are allergic to any major food group…these lovely pastries stuffed with nasty preservatives and unpronounceable ingredients are out.

Joanne Chang’s Flour cookbook has finally hit shelves. I’ve heard fabulous things about this bakery and café located in Boston; and now, I can enjoy it too! This past week, I converted the pop tart recipe. For the flour I used GF All-Purpose and two heaping teaspoons of xanthum gum (this is a very important binding agent that acts like gluten to hold everything together) and for the milk I used rice milk with the same proportions.


They were fabulous.

So, is the hassle of converting recipes worth it? Yes! And now, really, it’s just second nature adapting recipes to my diet. I don’t even think about what GF flour to use when converting wheat or altering dairy measurements. At first, it was like relearning how to cook, but now I think that I would find it confusing to cook with regular flour again. You do what you have to do.

On this diet, you have to be creative. Unless you want to be snacking on rice cakes, it has to be fun and filled with fantastic food. There’s too many down sides and frustrations with this diet to be eating bland food all day. Tastelessness is not an option (even though it often comes with a higher price tag around here).