I've gone crazy baking.

The back-story is that I was never really excited about baking with gluten when Sara is so sensitive to it--not only did ambient gluten seem like a problem, but it meant that anytime I ate something with wheat, rye, barley, or contaminated oats in it, I felt like I was rubbing poison over my hands and face and had to be very careful around Sara. So we decided two months ago that I'd go gluten-free too (at least at home). (Actually, it wasn't all saintly motives--I also dislike the kind of meticulous, multi-stage cleanup that has to follow every glutenous baking binge.)

The problem was that we've always both been into baking. So we had a few issues: 2 partially-full 25-lb bags of white flour, 1 of whole-wheat flour, and various amounts of wheat bran and germ, oat bran, rye flour, contaminated cornmeal, contaminated cocoa, contaminated sugar (brown and white), etc. I couldn't let this all go to waste! Especially since gluten-free food is often a little more expensive than its glutenous alternatives (oats, for example, charge a premium for the guarantee of purity), I felt I had to wring some value out of these remnants of our former lives!

So I've been baking like mad. I just bake much more than I could possibly eat in the short term, and throw most of it in the freezer. Now that we have a deep-freezer, that's no problem. So right now, our freezers together contain (all made by me in the past month or two):

1 bag of flour tortillas
2 bags of rye buns with cheese in the middle
1 bag of bagels
1 loaf rye bread
1 loaf bran bread
1 loaf Nova Scotia brown bread
1 container rye cookies
1 bag of whole-wheat biscuits
1 container of sesame crackers

There may be more that I'm not remembering. I still have the following to get through:

rye flour (a few cups)
cornmeal (a few cups)
all-purpose flour (about 1 cup)
whole-wheat flour (about 3 cups)
wheat bran (about 3 cups)
wheat germ (about 3 cups)
contaminated soy flour (way too much)
contaminated cocoa (about 1.5 cups)
wheat gluten (about half a cup)
and a few other things.

My goal was to get through it all by Christmas, and then be mostly gluten-free (but with the occasional treat from the freezer) next semester. I may not quite make that goal (darn soy flour), but I'll be baking a lot more before we leave to visit our families, I'm sure!