The downsides are fairly blatant—I don’t get to eat or drink anything.
I’ve heard many health-enthusiast say that if you stop eating sugar your body won’t crave it anymore. Well I’ve found that nugget of wisdom to be completely false. All I think about is sweets. If there were a written transcript of the thoughts going through my head right now it would look something like this….cheesecake, cheesecake with blueberries, cheesecake swirled with blueberry sauce, chocolate, red velvet cupcakes with cream cheese frosting, rocky road bars, the baby’s awake, God, Dora the Explorer is annoying, banana bread.
I need cake. Warm, straight-from the oven tea bread and maybe a couple Reece’s Peanut Butter Cups.
I have been scouring the web for dessert recipes I can actually eat, you know ones that don’t contain dairy or gluten or eggs or nuts or chocolate or soy or corn. I am eternally grateful to those blessed individuals who experiment and develop these recipes so I don’t have to, because I would have no idea how much xanthan gum to add—I had to Google xanthan gum just to find out what it was (a polysaccharide derived from bacteria used as a thickener and stabilizer, for anyone that is interested).
I have made this zucchini bread recipe a few times now and it is not bad considering it has nothing in it. It is a little gummy, but I’ve found that to be hard to get around in gluten-free baking. It seems you can reduce this undesired characteristic by beating the batter pretty vigorously with a stand mixer and using as little liquid as possible. The dough will seem pretty stiff, but it will bake up fluffier in the oven if you don’t add too much liquid.