About a decade ago, when I went gluten-free, I was shocked when I heard about “the tower of flours” that people had in their cabinets to bake gluten-free. Â For quite a few years, it just seemed to get worse, with most cookbook authors seemingly vying for the title of “most number of flours used in one mix.” Â There has always been an exception.
Many of you know Roben
Due to the rigors of grad school, I didn’t get the opportunity to test very many of the recipes in this book prior to print, but we’re making our way through it now. Â 🙂
You Still Won’t Believe It’s Gluten-FreeÂ focuses on using healthier flours: mostly either brown rice or sorghum (with the occasional recipe using both or adding a specific need like cornmeal or gluten-free oats). Â You don’t need that tower of flours here. Â By the way, Roben always thought that was a joke until the first time she opened my kitchen cupboards. Â I’m working my way out of them…
The MOST IMPORTANT recipe for me to make, in Carter’s eyes anyways, was fried onion rings. Â Now, Roben’s newest onion rings are not the heavy type, but the kind with that light, crispy batter that crinkles as you eat it. Â Aldi had a super duper sale on red onions, so that is what we used.
Oh my gosh, these were amazing. Â I had to pry the children off them to leave some for Martin (and because I had made a triple batch and that’s a lot of fried food!).
Pumpkin pancakes have become a fall/winter favorite around here. Â The sorghum flour pancakes are a staple, and made the basis of Corice’s birthday dinner (I made 2 quadruple batches). Â Martin uses the leftover pancakes as hot dog buns all the time, so there is always room for leftovers.
Cranberry bread, alfredo pasta, and dinner rolls have also been favorites. Â There are quite a few recipes that we’re dying to try (5 days to graduation): lemon crabcakes, tempura veggies, black bean burgers, Popeye’s-style pan-fried chicken… Â The children make lists for me. Â Maybe one night I can get rid of Martin and Braden (who don’t like shellfish), and the two littles and I can make shrimp pasta in a light cream sauce.
Go check out Roben’s new book. Â And please excuse me while I go rescue the remainder of the leftover pancakes from a hungry girl. Â 🙂