So, I went out to dinner tonight with my Uncle. We returned to Woodberry Kitchen in Baltimore. The food, once again, was outstanding. I even considered trying the gluten-free beer they offer: New Grist, but I didn't because I wasn't really in the mood for a beer. Anyway, that's not really what I'm going to talk about. What I want to talk about is the Gluten-Free Bread, and my wake-up call. As we were sitting there--my Uncle was enjoying his thick slices of some medium brown untoasted bread, and I was enjoying my thin slices of toasted gluten-free bread--I offered a slice of gluten-free bread to my Uncle. Now, I was thoroughly convinced that this bread was some of the best tasting gluten-free bread ever baked. I could still be correct; however, apparently in comparison to "regular" bread, it doesn't even fall into a bread-like category. The look on my Uncle's face was proof enough that I hadn't accidentally been served a plate of very thinly sliced "regular" bread. It was at that moment that I realized just how far I've come. I'm a veteran. My ability to fully review gluten-free products can only be made in comparison to other gluten-free products. I am so far removed from the world of gluten-filled foods that I can no longer compare "gluten-free" products with "gluten-filled" products.
I have not fully come to terms with this new realization. What I have taken away from this experience, and would like to share with all newbies: You will reach the point where the bread tastes normal and good. I promise. If you're questioning me, contact me after 5 years of consuming only gluten-free products. At that point, if you still are having trouble with the bread, I probably won't have any advice for you, but I will find it fascinating that you've been able to maintain your sense of taste for that long.