Susan you are so sweet, thank you! I meant to add that on here about the GF flours, and so far, I am really liking Bob’s Red Mill version as well as the almond flour at Costco (although I find this a little tricker with conversions). I have yet to try the TJ versions of flour but that is next on my list… Thanks again Susan!

Ardith, thank you so much for the kind reply and the information! I will defiantly try out the vanilla trick when baking now too! I appreciate you stopping by and your support ~

Hi Sarah, that is so true! And I have not heard of Macadamia Milk, but I will certainly look for it! Thank you for the recommendation and for stopping by~

When baking with coconut milk (the carton type), my magic to make things like muffins, pancakes and scones taste more traditional is to incorporate or add more vanilla extract. It works like a dream. It is especially helpful to offset the flavor of olive oil I use as the fat in such recipes.

Since I now have the bandwidth, I cook and bake from scratch all the time. It is fascinating to see how the contents of our pantry, fridge and freezer have changed as a result. As a bonus, our trash and recycling have been reduced significantly.

My happiest accomplishment is venturing into the world of yeast bread baking. Making Ciabatta from scratch, for example, amazes me to no end. My new goal is to tackle yeast bread that requires kneading, yikes!

As you so wisely point out, taking small steps is the way to go when venturing into a new food lifestyle. It’s easy to become overwhelmed and spend too much trying to make a quantum leap.

Thank you so much for your fine post. Cheers, Ardith