RachelEileen Posted August 28, 2016 Share Posted August 28, 2016 A lot of the Whole30 material suggests baked goods in the gluten and non-gluten reintroduction period, but wouldn't that include dairy through butter (or milk)? I don't see how to avoid dairy when eating anything baked unless I make it myself. Is there any direction on this that I am missing? Link to comment Share on other sites More sharing options...
jmcbn Posted August 28, 2016 Share Posted August 28, 2016 I'd stick with straight up grains for the reintroduction of gluten & non gluten grains so as not to skew the results with other ingredients. Link to comment Share on other sites More sharing options...
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