I have no beef with gluten. I eat it happily and without any kind of gastrointestinal or autoimmune distress. Nonetheless, I have really enjoyed using some of the gluten-free cookbooks that have been published over the last few years.
The reason for my appreciate is simple. I like new ideas and opportunities to expand beyond my regular set of ingredients and these books are terrific at finding new, delicious ways to make things work.
What’s more, while I can eat wheat until the cows come home, lots of people I know cannot. I am always happy to discover novel recipes that I can share with friends and relatives who have to stay away from various grains or anything with gluten.
- 1 cup smooth or chunky peanut butter
- 1/2 cup honey
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 shredded coconut (optional)