I started baking when I was 12 and dreamed of becoming a famous pastry chef. In January of this year, I got pretty sick. I lost a lot of weight and didn't have enough energy to make it through a school day. We went to the doctor and found out that I am gluten, dairy, and red meat intolerant. That meant that for the rest of my life, I can not eat flour, milk, or butter which are the main ingredients in baked goods. I thought that my baking dreams were over. Boy was I wrong! Becoming gluten free only fueled my baking dreams. I had to experiment with what flours work well together and the different substitutions needed when baking gluten and dairy free. I also had to learn how to tell if a "regular" batter was made correctly and tasted good without actually tasting it. That was hard at first but you can tell by the texture and smell and how it rises in the oven. Becoming gluten free expanded my horizons of baking and has made me a better baker.
Any negative can be made a positive,
Raina
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