I really liked the lemon bars I made yesterday but I wanted to try making them with Stevia instead of Xylitol. It is less expensive and doesn’t have the intestinal affects that Xylitol can have. I seem to be ok with Xylitol but my 8 year old seems to not be. He’s been 90% gluten free for a year now but he still got it ’cause I was going on intuition instead of testing. We finally got him tested and he is gluten intolerant so we’ve been doing strict GF for only a few weeks. All that to say, I’m wanting to keep a good handle on the diarrhea to see how he seems to be healing and I don’t want Xylitol to be causing any intestinal problems and me to think it is gluten. So…to make a long story short, I wanted to try to make them with Stevia. I think they were quite successful but I will probably tweak them a bit still. I used mostly the same recipe but used less coconut oil and 1/2 tsp of NOW’s Better Stevia powder. I think I’ll use a bit less Stevia next time ’cause the tartness of the lemon didn’t come through as much in the Stevia version. We’ll see?

On another fun note. I made buckwheat waffles in my new cast iron waffle maker. Yay! My old electric Teflon one died probably a year and half ago and I just haven’t replaced it. I wanted to try to stay away from Teflon and I’m really liking this one. It is from Lehman’s.com. So fun! I was also listening to the HoldTheGluten.net podcast and heard Maureen talk about using GF waffles for sandwiches sort of like panini’s. I already use buckwheat pancakes as sandwich “rounds” like the regular flatbread you can buy at the store and we like that around here but the waffles would make nice and crispy little sandwiches. : )

Well, that’s all from my GF adventure for today. Until next time….