Super Simple Solution for Your Gluten-Free Flour Tortilla Fix

Jean Anthelme Brillat-Severin states in his grand work The Physiology of Taste (a delightful IMG_4254book which I recently began reading, and that I recommend to everyone whose love for food leans as much toward the philosophical as to the epicurean side) that “good living is an act of intelligence, by which we choose things which have an agreeable taste rather than those which do not.” This aphorism, I believe, probably resonates strongly with people who must eat gluten-free and are always searching for the most agreeable gluten-free version of a gluten-containing food. Individuals may disagree with each other in their judgments concerning which foods taste agreeable and which do not; however, most people do have preference for food they find pleasant in flavor and texture. Usually, one has a standard by which he judges the quality in each category of foods he prefers, and he measures all food in that class by that standard. For this reason, a person who would never refuse a slice of pizza from such places as Mello Mushroom or Via 313 will often forego having pizza if her only choice is a piece of much less quality grocery-store frozen pizza. Continue reading