I have a confession to make…I’ve been cheating. No, not Tiger style, but nonetheless, cheating. I’ve been eating spelt, not just occasionally, but every day, all day. The small amount of gluten in it does not seem to effect me the same way wheat does, so it started off as a benign offense, afterall, I am not a celiac, only gluten intolerant. But the gluten has started to add up and I can feel the fog-headed fatigue slowly creep over me. So, I have resolved to go completely gluten free, again, and like a sad smoker throwing away a perfectly fine box of cigarettes, I threw away the spelt english muffins I have eaten for breakfast every day for months now. The spelt tortillas and pretzles will be eaten by my sons, so they linger on in the kitchen, while I set my sights on baking my own gf treats for the morning. The problem I’ve found with most gluten free foods in the stores and recipes in books and blogs is that they normally have an outrageous amount of fat. It is like they make things so overly caloric that maybe you won’t notice it is missing gluten. That is fine for occasional eating, but at 5’2″ I can’t afford to eat half my day’s calories in a single baked good. But I love carbs and all the oatmeal, quinoa, and rice in the world just do not fulfill that morning need for something dry, low fat, gluten free, and baked. The english muffins hit the spot. Now I must do some tinkering in the kitchen to find my next morning wake-up call to accompany my mandatory coffee. For tomorrow I found Mariposa’s Ginger Spice Biscotti which are lovely, but they are not for everyday eating. If anyone has any good ideas, please share!