One of the most challenging things about going gluten-free is trying to recreate foods - breads, pastries, pastas - exactly how you remember them to be. It doesn’t help that the mind tends to embellish fond memories, especially when it comes to food. This presents the perfect opportunity to practice aprigraha or non-attachment. An exact replica of your favourite gluten-y food may never exist. Practice letting go, accepting what is, and move forward, in this case to other recipes (of which there are many!) that are still delicious, nutritious, and satisfying.

Cooking gluten-free is not the end of the world; it just requires a little more preparation. What you may find the least overwhelming to start out with is to incorporate gluten-free grains into “regular” recipes; substitute quinoa for couscous, millet for cereal, or bulk-out a vegetable salad with buckwheat using this month’s recipe. You’ll likely find that making a few different dishes with these grains is more palatable, as they can tend to be heavy when eaten in large quantities. Think of it as making a buffet for yourself!

For more information on cooking gluten-free, I've compiled a summary of gluten-free grains and how to use them over on my blog. You’ll also love this gluten-free recipe for the most delicious chocolate cake ever!