Another goodbye

I have been fighting an inside battle with myself lately about our gluten free, milk free diet. I haven't been able to decide whether it is a good or had choice. Yes gluten is not great, but the more research I do, the more I find that the gluten in our wheat is at least better than the extra fats and sodium in gluten free flours. 

  What we have decided is to switch to whole grain, avoid bleached flours and grains, and to consider our intake of grains. 

  There is so much information and opinions out there on the Internet and its hard to say which is the right path to follow. I'd say if you are not gluten intolerant, there is no need to cut it back. But if you are, I would suggest sorghum flour as your choice. I did some research on it and it is almost wheats perfect substitute as far as nutrition.