Quite a while ago now I ate my last bun from my favorite bakery in Calgary. Guenther's on 17th Avenue SE.
That bag was the last gluten stronghold in our freezer. My go to bag for a really good jam bun. If you are NOT a Celiac and read this blog, treat yourself to Guenther's baked goods. You won't regret it.
Anyway. I digress. Since Victoria experiments at home with new recipes, durability of products in a freezer and so on, we have turned over the freezer to our fellow gluten intolerant people in the house. Lucky for me, Lauren and Victoria turn out a great tasting variety of carbs, otherwise I think I would have to invest in my own freezer in the basement. Today while cooking, I wanted to make some garlic bread and had a peek in the freezer...ah now that's worth a post I thought.
The mess, the ingredients, the experiments, it's all there in plain view. Ground Poppy seeds from Austria, loads of Haagen Dazs in different flavors, a set of those bestselling Nanaimo bars (Thanks to Caitlin from www.glutastic.com), a couple of Pizza shells, some peas and corn, but mostly excellent carbs. All breads from GF Patisseriere. 100% gluten free. And proud of it. I am converted. Successfully.