I'm progressing nicely, but still hitting bumps along the way. Last night I went to a Japanese steakhouse and thought I made great choices until it dawned on me this morning that imitation crabmeat has wheat in it as a binder. I also tried a bite of seaweed salad and enjoyed every flavor until I realized it had soy sauce in the dressing. The rice paper was a nice alternative to a traditional wonton type wrapper. At the very least, a hard cider to drink was a safe move in the area of alcoholic beverages.
This morning I not only ate one small pancake while cooking them, as I usually limit myself to. Rather I cooked the full recipe and sat down with my kids to enjoy pancakes, bacon, and fruit all together. I used Bob's Red Mill Gluten-free Pancake Mix and the kids couldn't tell the difference. I was impressed with the fluffiness and moistness of the pancakes.
Feeling confident in my flour substitutions, I opted to make brownies after dinner using Bob's Red Mill 1-to-1 Gluten-free flour. The taste was there, but they were a little fragile. The brownies were still a bit warm, so I am curious as to how they will be once cooled.