Also, a great resource for gluten free baking is a website called The Loopy Whisk. (Just note that not all of her recipes are gf.)

If you’re not celiac, I would like to offer a suggestion: you might want to try Italian flour. I am able to eat it without any problems (diagnosed gluten intolerant 16 years ago) and have read that many other non-celiacs also do well with it. I buy Caputo brand flour.

I thought he was gonna decrease the cost of eggs, not make it impossible to eat breakfast.

Isn’t that Jonathan, the scribe? I think Jimothy is the one who works for the insurance company (and is the only one there who has a conscience).

I’ve never been a chatty person— on social media or in real life. I listen more than I speak. It’s just my nature. 🤷‍♀️

Safe travels, Nebbiolo!