Daily Life and Compromising

First off weight is up 130-131lbs, I can see muscles building up, and I am talking to a fellow body building who is my "body goal" about his training method. I even managed to work with him and create him a Ketogenic dark chocolate cake and frosting recipe for him to use for his birthday. Took me a week and a ton of work but I did it and it said he might be making a video of him making it and mentioning me I am so ecstatic about this.

Update on hemp I think I found a new company for my hemp, Jarrow is pulling the hemp from their lines and will NO LONGER OFFER IT, after contacting them about the CC issues. SO it will disappear from the market soon. On a side note they are now offering a Pumpkin Seed protein powder about $4 cheaper per pound then the nearest gluten-free safe competitor. They even hooked me up with 2lbs of it for free to try it. I will do a separate post on this issue later this month and a deeper in-depth talk about the 3 alternative seed proteins to grain proteins available to vegans.

Celiac.com Sponsor (A13):
My new sandwich bread for my bakery, it honestly does not toast well at all, it is a sandwich bread. Toasting it gives it a bad taste, but the standard form of it when sampled out was really good. I even had the local Amish bakery say she loved it, she was really interested if I would do a herbed version of it, she said it lacked a stand out flavor, she suggested more salt in it and herbs. I am thinking of using a blend of Parsley, onion, garlic, oregano, basil, and crush chili pepper to give it a meditraion/italian herb bread. I am also thinking of doing a version with caraway seeds to mimic rye bread...funny thing in experimenting earlier, I accidentally put a tiny bit of cocoa in it, and this made it black....I can make a black rye knock off >.< I laugh at the ingredients but it works amusingly.

I tried something new with my garlic knot recipe, I did not form it into knots, or rolls but formed into round dough circle and cooked on a parchment paper lined sheet. This made a round artisan loaf. I need to adjust cook times, 350F 20min resulted in browned top and bottom but raw center thinking 300-325F and bake for 25-30mins instead.