I realized recently that I don’t seem to eat much sugar these days. Danny goes to our friend’s bakery on Saturday to pick up treats for each of us. Our friend Sam, who is the genius force behind that bakery and our favorite creamery, uses our gluten-free flour blend to make scones, muffins, and almond cookies. Yet, almost every Saturday, I ask for the g…
Keep reading with a 7-day free trial
Subscribe to Our Kind Kitchen to keep reading this post and get 7 days of free access to the full post archives.