A Farewell to Bakeries

I didn’t realize how much I loved bakeries until I stopped going to them.

My wife has been gluten-free for a couple of years.  I decided to give it a try and see if there were benefits.  I don’t have a wheat allergy, as she does, but after two months I’m finding a benefit.  When I’ve gone for training runs or swims in the past, I’ve needed to know exactly where the potties were.  You don’t need to hear the details, but let’s just say that a smoothed-out GI process is a good thing for me.

But I suffer from fantasies about cinnamon rolls, currant scones, and the real-deal old-fashioned maple bars.  I imagine standing at the display case at Macrina’s on McGraw gazing at morningglory rolls and bread pudding.  Or biking back from Edmonds and stopping at Larsen’s to pick up an almond twist as a reward for a hard ride.

Gluten-free baked goods are getting better.  I’ve had some pretty decent brownies—maybe the best wheat substitute is chocolate.  But I’m toying with the idea of a gluten-free vacation day once every couple of months.  I could spend a week deciding whether to have a cinnamon roll, scone or maple bar for breakfast.  Abstinence makes the stomach grow fonder.