Living with someone who is intolerant of both wheat and dairy has its culinary challenges. On the plus side, I *think* I feel healthier for having taken part in what seems to be a leaner, cleaner diet for most of the last couple of months – aside from the occasional dalliance back to full fat ice-cream… Milk with my cereal, tea and coffee is now soy milk; carbs are more often rice than pasta (or its gluten-free counterpart); and butter is now Flora. On the downside, alternative ingredients are just more expensive, such as gluten-free soy sauce (which thankfully makes Japanese cooking possible) and gluten-free flour for our baking needs. But then again, we’re eating way more salads and vegetables in this ever-summery climate and discovering new recipes along the way, which not only seems like a good use of time in lockdown, but allows us to find delicious and flavoursome meals in spite of the lack of certain fundamental ingredients.
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