I’ve been a casual observer until this month, which is “Mono” … ie. black and white photos.

Id been wanting to try my hand at some more b&w photos anyways, so figured it was a good bit of inspiration to get out and do it.

So I took my camera with me to work today, as I knew that right alongside of the warehouse I was at had a railway, with a graffiti’d wall, and a chainlink/razor-wire fence… which I figured would make for an interesting gritty b&w photo.

Took a bunch of shots, and tonight I played around with the conversions to greyscale, and worked at trying to introduce a gritty look that I thought fit the ‘decrepit’ kind of scene.

Let me know whatcha think.

Please click the image, as it’s better viewed at the larger size.

Replacing the milk and any butter is doable… but the wheat is an issue.

Lisa and I have done a lot of reading in the last few weeks, and now have a pantry cupboard full of all kinds of wheat-alternative-flours … rice flour, brown rice flour, sorghum flour, bean flour, corn flour, corn starch, potato starch, sweet rice flour, tapioca flour, etc.

We have tried a few recipes…. we’ve tried some corn meal muffins that were so-so.

I recently found a recipe on a Bob’s Red Mill (Awesome line of product, by the way) package for some walnut cranberry muffins that are wheat/gluten free, and they actually taste good, but are a bit sticky/gooey on the surface.

Lisa made some almond cookies that were basically just almond butter and almond meal, they were pretty good.

Bread is a hassle though. Without wheat, the bread just isn’t… right. I tried a pre-mix (Celimix brand) rice flour bread mix, a couple times, and it’s horrible stuff. Comes out like spongy cardboard, and tastes like it too.

I found a few home-mix recipes online, the ones that seem to have the most potential all involve a mix of flour types.

Tonight I tried one that has a mix of bean flour, brown rice flour, sorghum flour, potato starch, and sweet rice flour… yeah, it’s a bitch to measure out all the that stuff. LOL

Anyhoo, it turned out… OK. Waaaay better than the Celimix stuff, at least this one had some flavour. But it tastes a bit yeasty, and is really heavy and dense.

Emma seemed to think it was OK, she ate a couple small slices of it. So, I’ve sliced it and have it in the freezer (the Celimix bread went moldy REALLY quick for some reason, so to be on the safe side, I’m freezing this stuff).

I found another potentially-promising recipe here: http://www.glutenfreecookingschool.com/archives/yummy-sandwich-bread-gluten-free-casein-free-soy-free/ , and that’s going to be my next attempt.

Emma really, really likes eating bread, so I’m determined to find a decent replacement for her that is healthy, and tastes decent.

Wish me luck, and if any of you happen to have any experience in this, please feel free to share any tips/tricks.