Grain-Free in the Kitchen

I remember going gluten-free and finding it pretty challenging. The idea of using corn and rice instead of wheat was an adjustment. But then when I went grain-free 6 months later it was a whole other adjustment. Now I’m baking and cooking with ingredients I literally didn’t know existed until last year! What’s wrong with grains? Well Mary discussed this in detail in this post.



This week I’ve baked bread, made “spaghetti” and meatballs, banana bread and orange chicken. All because of Danielle Walker’s Against All Grain cookbook. This isn’t a sponsored post – we just want to share the love! If you’ve been considering going paleo, sugar-free or grain-free, we’d definitely suggest you order the cookbook and give it a try. Danielle even breaks down the different ingredients she regularly uses. I bought them all on Amazon one night! Let us know if you give it a try.

1 thought on “Grain-Free in the Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *