Happy Thanksgiving everyone!
I hope you all take a moment today to pause and give thanks that you have discovered that a gluten-free life suits you, whether you are diagnosed celiac, suspect gluten sensitivity, have a wheat allergy, notice symptom improvement for autism spectrum disorder or have yet other health reasons for the diet.
We all came to this gluten-free table for our own reasons, but doubtless we are all healthier for it. I am thankful that I have energy, I no longer feel so sick, I have 2 healthy children, and I am on course for a longer, happier and healthier life, now that I am completely gluten free. I also live quite a tasty and unencumbered life — gluten free — now that I have mastered the lifestyle. No cheating for me and no regrets! I wish that for you as well.
Pumpkin Pie with Gingersnap Crust
Pumpkin Pie with Gingersnap Crust
Today I give thanks for so many of these things, and for all of you – my friends on this gluten-free journey…. And right this very minute I’m also giving thanks that doubling my pumpkin pie recipe left me enough for 2 extra ramekins to secretly nibble on before the big meal (plus extra gingersnaps to use for s’mores tomorrow)!!!
May you and yours share in these many blessings today and always.
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I think you and I must be soulmates! I just started a blog and my first post was titled ‘Thanksgiving’. I’m two years and 3 months into being gluten-free, and I have been BLOWN AWAY by the POSITIVE changes that have happened since I did so.
Sue
So well put Jules. I, too, am very grateful. Being diagnosed with Celiac helped me to really discover my love of cooking and baking. I am very thankful!!!
Ellen
http://www.Iamglutenfree.blogspot.com
http://www.glutenfreediva.com
Great post! I am discovering new recipes everyday, and am feeling great…I have begun using your flour blend and it’s so fun to bake again!! Thank you!
Thanks, Jules for your wonderful GF flour! Made my pumpkin pie yesterday using your flour and you can’t tell it is GF. Didn’t crumble, didn’t melt in the oven. It actually held up better than the traditional wheat flour ones I used to make.