Sorry, that would not be the nicest thing to say starting the post, but my intestines are very active. It has always been like that. Although it’s not a big problem for me (actually it’s a good thing, isn’t it?), my mum and my yoga instructor told me that I may have celiac desease, in other words, I may be gluten-intolerant. To be sure about this, I’m going to buy a DIY celiac test. In fact, I don’t think I have it, because I rarely get sick because of my intestines, but I have to make sure about it. You know, if I don’t do the test, I will always be “What if I have it?”.
Few weeks ago, when I was on my regular grocery shopping ritual, I bought some rice flour. I have never experimented with this flour, and thought it would be nice to use it somewhere, and if I am gluten-intolerant, it would be nice to experiment it before. Here are the two recipes that use rice flour. The first one is “banana cocoa rice flour pudding”, and the other one is an unbelievably tasty impromptu dessert that I want to talk about. I call it simply rice pudding cake, but there’s more than that.