— Katie Rein

So, uh, I make my own oat flour simply because it's easy. I just throw whatever amount I need, I throw it into my high speed blender and it comes out beautifully. I make sure that I sift it so that its texture is good. But I think, um, I'm trying to think off the top of my head. Um, you can, it's going to, if you do the manati assignment, that's a very difficult one to do if you do a gluten-free. However, uh, there are some very good Italian flowers that are gluten free and work very, very well. And I find those gluten free flowers at my local grocery straight up to don't have to go to like a specialty store or order it online or anything like that. So, yes, and I will also say for anyone who might be oil free and salt free, that when I went to Rouxbe, I did every single assignment, whole food, plant-based, no oil, SOS, free salt oil sugar. And I would always put a disclaimer at the top of my assignment saying that this was made without oil and everything came out. And ah, I think I did pretty well. I love the course. And, uh, you can, you can make these dishes to fit your lifestyle. I will say, however, that if there's an assignment that you aren't feeling comfortable with, or I'll give you an example. There's the lemon assessment of assessing lemon in different stages with different sugars and holding your nose and things like that. And someone was allergic to lemon. And what they did was they had their spouse, uh, do the test and then she asked him the questions that we needed to have the answers to, and she recorded his answers and then used that as her assignment. So those are some clever things that you can do, or people have successfully made a required dish and then awarded it to a neighbor or a friend who was always grateful. So, um, that's a way to do that. But I think you can do gluten-free, very well example, uh, if you're putting in a soup thickener, you could just use some oat flour and that would be absolutely perfect instead of having to make a ro or something from traditional flour.