So knowing that this show is going to have a lot of cuts because we're simultaneously making banana bread right now.

Let's just say that gluten-filled life is bringing the baking back into the home, guys, and this smells delicious.

It's not that baking is impossible when you are gluten-free.

It's just that it's a hundred times harder, therefore not fun.

It's like the whole, like getting rid of dairy, very easy to-

So easy.

Easy to adapt existing recipes.

Like an almond milk or like oat milk is a great substitute for regular milk.

It works fine.

There's like a million, a million substitutes for eggs.

You can do like applesauce, apple sauce, apple cider vinegar, shit like that kind of works.

Flacks eggs, shit like that.

But gluten, you can't substitute.

Like, you can't just, like, say this recipe calls for, like, two cups of flour.

If you use two cups of gluten flour or gluten-free flour, you will be fucked.

You have to use, like...

A general mix that's, like, sold by, like, Bob's Redville and all those other fucking brands that like

they all it's like a couple different flowers mixed into one and they say it's a one to one ratio

it's not but it just does not work as well so i find that i just have to find gluten-free recipes and then

those are just super limited and then a lot of them are usually like fucking sugar-free sugar-free

everything free and it's like we just want

gluten free and also they require most of them to like make your own flower and like they'll

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