Glute-Free Love

Once upon a time in my marriage to the GilGuy, I prepared delicious meals of savory sort, the likes of which were fit for kings.

Well, some of the meals were fit for peasants.

But pleasantly so, in their simplistic preparations.

At any rate, these savory dishes graced our supper table with flourish. The GilGuy, gracious was he, ate with relish the delectable dinner set before him.

Most of the time.

You see, he began to cut back, and declare he 'couldn't eat that' - the excuses ranged from "I'm allergic to wheat." to "No carbohydrates."

I felt slighted, rivaled and generally put out by all of this.

In years hence, I've attempted to understand, with varying degrees of success, his medically induced gluten allergy.

All of my consternation began to disappear one day when I discovered Bob's Red Mill. Browsing, browsing, browsing . . . recipe after recipe designed for individuals who are gluten intolerant.

I was stunned.

Call me sheltered.

Call me ignorant.

Call me in a state of denial.

I truly had no idea this condition was prevalent the world over.

Little by little, recipe upon recipe; here a gluten-free flour, there a gluten-free flour.

I began to shift and change my understanding and my attitude.

No longer was my cooking set at rivalry with Gil's purported needs.

Instead, I became equipped with the tools necessary to feed my husband savory meals fit for a king once again ~ with alternate ingredients.

I'm thrilled to do this, as no longer do I experience the gaunt reality of the GilGuy sitting at meat with us, partaking of a spartan corn tortilla whilst the rest of us dine on sumptuous fare.

Nope.

My kitchen can sing again, of happy fare and warmth of hearth.

And best of all, the GilGuy gets Glute-Free Love.

:D

*Homemade Runza's featured in today's post. Can you tell the difference between the regular pastries, and the gluten free?