Gluten free food
As someone who loves food and cannot eat gluten, (wheat, rye, barley and oats) I do not subscribe to the notion that I should make food that uses substitutes for those ingredients, therefore creating substandard facsimiles of the foods I could once eat. Rather I choose to focus on creating dishes that are based on ingredients and traditions that do not use gluten ingredients and are entirely satisfying in their own right!
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