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A Giveaway and some questions

Gluten Free Gidget is doing a great giveaway on her blog for Xagave a brand that combines the nectar of two types of agave plant for a richer smoother flavor.

I just love agave, I just don't use it as much as I should. Sugar is a bit of a habit.

Anyway, so if you are interested, check out this contest.

Now for some questions:

Did you find that your palate changed as you went gluten-free? I used to hate avocados - those green bombs of mushiness. As in like 2 months ago, I thought they were gross. Now, . . . well, let's just say I could seriously over eat these things. And I tried guacamole on top of gluten-free frito pie instead of sour cream and cheese and found I prefer it that way.

How do you keep the gluten-free flours from overtaking your kitchen? I was putting them in canisters (and the ones we use a lot are still in canisters) but seriously?!? They are taking over the pantry. And the fridge. And the freezer. I thought about hanging up a chart on the inside of the pantry door detailing each flour, what it is in and where it is located so Hubby can cook when he wants. Even I have to pull out half of them before I find the right one and I know what kind of container to look for. Maybe large canning jars would work. I don't know. I would appreciate any tips.

I have lots more questions but I will stop for now. I don't want to overwhelm.
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  1. GF GidgetJanuary 4, 2010 at 7:58 AM

    I put my flours in a tupperware (sans lid) that fits perfectly on the top shelf of the refrigerator. That keeps everything condensed.
    My tastes have definitely changed since going GF. I was the same way with avocado. Now I love it!
    I traveled with touring b-way shows for almost 2 years, so I know all kinds of tips about traveling and eating out safely. Let me know if you would like me to compile a special post for you. Good luck and keep the questions coming!

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