xe202

Switching to gluten-free baking definitely sounds like a tough pivot, especially when you’re used to the predictability of classic recipes. I’ve had a similar slump when I changed my cooking style for health reasons - everything felt like a compromise at first. One thing that helped me was diving into naturally gluten-free ingredients that felt less like substitutes and more like stars in their own right, like buckwheat or chestnut flour. Maybe exploring those could bring some fresh excitement to your blog? Also, since you mentioned experimenting with different flours and techniques, have you tried blending them to create unique textures? Sometimes mixing a few flours can unlock new flavors and keep things interesting. It’s cool that you’re baking with purpose, and that passion will definitely shine through once you find your groove again. Don’t be too hard on yourself - the creative block is just a phase, not the end of your journey.