Let's be honest: Almost nobody gives up gluten because of a hatred of doughy texture. There seems to be some inborn desire for dough-based products to always feel chewy and soft in our mouths. Breads, cakes, that beloved pizza crust--so much of the pleasure of eating it comes back to mouthfeel. Why are chocolate-chip cookies so much better out of the oven? Because they're so soft. Alas, some of us want to give up gluten, some of us have to. Really, there is little justification for having ...
Eat. Well. Soon.
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