Sweet and savory gluten free eats have legitimately saved my sanity this year, and I’m not being dramatic—okay, maybe a little, but hear me out. I’m sitting here in my extremely cluttered apartment in Austin, Texas, at 2 p.m. still in yesterday’s hoodie because the depression gremlin won this morning, and the only thing that dragged me out of bed was the promise of smashing a warm gluten-free chocolate chip cookie into a pile of hot wings. Don’t judge me until you’ve tried it at 3 a.m. while crying to Taylor Swift, it’s spiritual.
Why Sweet and Savory Gluten Free Eats Are My Entire Personality Right Now
Look, when I got diagnosed with celiac six years ago I thought my life was over. I legitimately mourned pancakes harder than my last situationship. But then I discovered you can put maple syrup on literally everything and suddenly the world made sense again. Sweet and savory gluten free eats aren’t just a vibe—they’re a coping mechanism with extra steps.
The Breakfast That Made Me Text My Ex “New phone who dis” Energy
Let me paint you a picture: gluten-free waffle (I use this mix from Bob’s Red Mill because I’m basic), slathered with almond butter, topped with fried chicken tenders I made in the air fryer at 11:47 p.m. because insomnia, then drizzled with hot honey. I call it the “I’m healing but make it chaotic.” It’s sweet, salty, spicy, and honestly tastes like forgiveness.
The Snack Plate That Should Come With a Trigger Warning
- Gluten-free pretzel thins (the Aldi ones fight me)
- Sharp cheddar chunks
- Dried apricots
- Dark chocolate squares
- Literal spoonfuls of peanut butter straight from the jar
I eat this on the floor while doom-scrolling TikTok and yeah, I’m aware I need help. Sweet and savory gluten free eats in their purest, most degenerate form.
That One Time I Accidentally Invented Crack (The Legal Kind)
So last month I ran out of granola and decided to wing it: oats (gluten-free obviously, Anthony’s Goods because cheap), coconut oil, maple syrup, sea salt, and a criminal amount of cinnamon. Baked it low and slow. It came out in these giant clumps and now I hide it from myself because I will finish an entire sheet pan in one sitting. I’m not proud but I’m also not stopping.
Things I’ve Learned the Hard Way So You Don’t Have To
- Bacon in pancakes is elite but bacon in gluten-free brownies is where Jesus lives
- If you add rosemary to anything sweet people think you’re fancy (I’m not, I just ran out of normal spices)
- Hot honey belongs on everything forever, fight me
- Sometimes “gluten-free” just means “sad beige” unless you yeet sugar and salt at it aggressively
Anyway I’m rambling because the ADHD meds haven’t kicked in yet and there’s currently a gluten-free pumpkin muffin in the toaster oven that’s probably burning as I type this. Sweet and savory gluten free eats are basically the only reason I’m still functioning in this timeline.
If you try even one of these chaotic combos, tag me or whatever—actually don’t, I have anxiety—but also yes please I wanna see your unhinged creations. Drop your own sweet and savory gluten free eats below because I’m running out of ideas and my therapist says “food as a personality” isn’t sustainable.
…Is that the smoke alarm? Shit. Gotta go. Love y’all.
