Some of you may know that about a year ago I found out that I'm allergic to wheat. Since wheat is in so many things (some of which I would never of suspected), I've spent most of this past year experimenting with different types of flours, recipes and products. Over the past year, one thing that I've noticed is that there are very few resources for wheat-free recipes. Now there is an overwhelming amount of gluten-free recipes out there, which is great if you have Celiac disease. The problem is that gluten is in a lot more than just wheat. It is also in rye and barley. Also, oats can be contaminated with it. This means that with a wheat allergy I can have a less restrictive diet than someone with Celiacs but it is a lot harder to find the less restrictive recipes. Because of this I decided to start writing down recipes that I adapt from regular recipes as well as products that I really like and taste almost as good as the real thing (some taste better I have to admit).