The new hurdle that I'm dealing with is with taste and texture. So many normal food options have a gluten-free variety available now. Beer, chips, pasta, snacks ... people are definitely aware of the need for gluten-free. Of course, I've heard a lot of mixed reviews about various gluten-free goods, so I've been eager to try them out. I tried my first gluten-free beers this weekend, made with sorghum and honey.
First of all, they were good. But I was disappointed in what they tasted like. Why? Because I was expecting it to taste like beer. But it doesn't. It's tastes good, just not like what I'm used to.
|A rather tasty gluten-free option from a brewery I enjoy.|
|This one was good, too.|
Again, first of all, they were tasty. But, again, I was disappointed with the taste and texture. Why? Because, again, I was expecting one thing and got another. They didn't taste like the chocolate chip cookies that I'm used to and that I love. The texture was more granular, and there wasn't nearly as much flavor as I had hoped. But they were good, and everyone enjoyed eating them before, during, and after dinner.
This whole gluten-free lifestyle change has me realizing that I need start over from scratch with all my previously enjoyed tastes and texture preferences. Nothing I ever eat that is gluten-free will ever be exactly what I remember it tasting like before I went gluten-free. I'm sure this is a period of adjustment and that with time I'll not even remember what things tasted like before going gluten-free. But, for now, I need to retrain my mouth and my taste buds. I need to approach food with no expectations or previous understandings of what this should taste like or how they should feel in my mouth. This may be the hardest part.