I've been super busy and have forgotten to blog about my learning, so this is the first of two posts about weeks 2 and 3. Week 2 I took the leap and made some cake! This week I did some more research and found a paleo cake recipe I wanted to try. I’ve decided to do non-frosted cakes until I find a recipe my friend and I like. This is partially because frosting without powdered sugar (contains cornstarch) seems daunting to me, and I want to find cake that works first. This week I tried a variation on this recipe: http://www.yummly.com/recipe//Paleo-Chocolate-Cake-_Grain_-Gluen_-Dairy-Free_-747303 . I substituted normal sugar and Hershey’s cocoa powder (both gluten and corn free) since paleo isn’t the real goal. For baking soda, I substituted baking powder with cream of tartar as listed on one of the corn free websites I found. Baked the cake (pictures below) and emailed my friend thee recipe so she could check it...Only to find out that some vanilla extracts aren’t corn free. So, the cake was not a match for my goal. My friend was a little sad that I tempted her with yummy sounding chocolate cake and she still didn’t get to try any. For dinner, I made gluten free, corn free pasta (made with rice flour) and found this gem of a pasta sauce at Sprouts! It’s gluten free and none of the listed ingredients are hiding secret corn! Yes, secret corn is my new enemy. The pasta was wonderful, it tasted and was the correct consistency for normal pasta, and the sauce was normal pasta sauce, so it tasted delicious. My friend was really excited to hear about this because I guess most gluten free pasta uses corn and she hadn’t even bothered trying to find pasta she could eat! We might have a winner for dinner since pasta is a treat. I forgot to take pictures along the way this time, but will remember next time!