For most people, the term "grad school" conjures some pretty distinct images. OCD, type-A dorks fully immersed in some crazy specialized field of study. Small living quarters and an interior office with little access to the outside. Sleeping schedules that are more fit for elephants than for humans. And, perhaps most pervasively, grad school suggests a complete lack of funds. Ramen for dinner type of broke. Dollar movie theater as a treat type of broke.
Then, you hear "gluten free." A culinary buzz-word, these days gluten free connotes health-conscious, trend-following dieters. Perhaps even more, gluten free screams EXPENSIVE. From up-charges at restaurants to $20 flour blends, gluten free does not seem like the diet of choice for those people lacking income.
Yet, some of us don't have a choice. As a celiac, I'm gluten free. As an OCD, type-A dork, I'm a grad student. Taking these things together, I'm trying to negotiate the balance. I want healthful, tasty food at a reasonable price. I also want food that is relatively simple to make (and reheats easily!). This blog will chronicle my adventures my (super tiny grad school funded) kitchen. From remaking gluten-y classics to naturally GF yumminess, I plan to share recipes and tips for maintaining a gluten free diet on a limited budget and an (almost) constant time crunch.
No comments:
Post a Comment