A huge food trend in recent years has been gluten-free diets. Gluten, a common protein found in wheat and other grains, can challenge well-being for many individuals. Cooking gluten-free requires a shift in ingredients and methods – but it’s all deliciously doable!
IN THIS ISSUE, we explore gluten-free cooking particularly with dishes that are commonly dependent on wheat flour. The recipes showcase alternative, gluten-free flour mixes in Lemon Ricotta Pancakes, Grilled Pizza, and a Pear Crumble. Whether or not you’re eating gluten-free, or just looking to diversify your grain choices, you’ll find these dishes luscious and delectable! |
