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Reader’s Request: What The Heck To Do Without Gluten

July 5, 2011

After last week’s “What The Heck To Do With Oats” post, my friend Nancy sent me this message on Facebook:

I request a gluten-free recipe please!  Dessert, side dish, anything!

Your wish is my command, my friend!

I do not have a gluten-sensitivity, but I have a lot of friends who do. I especially have a lot of coworkers who are gluten intolerant, and it’s been interesting and beneficial to learn more about the restrictions of a gluten allergy. While I don’t always bring  gluten-free treats to work, I have learned to get creative so that my GF friends and coworkers can enjoy the fruits of my labor, too!

When Nancy requested a GF recipe and left it completely open, I had a bunch of ideas in mind. However, I thought I’d stick to the most basic GF dessert recipe I know.

Flourless Peanut Butter Cookies

Ingredients:

1 C. peanut butter (smooth or crunchy, flavored or plain)

3/4 C. sugar

1 egg

1 tsp vanilla

Directions:

1. Preheat oven to 350*. Combine all ingredients in a bowl and mix well.

2. Scoop dough onto cookie sheet

and bake for 10-12 minutes. Let cool before removing from pan.

I love these cookies for many reasons. First and foremost, they are delicious. They are chewy, dense, and almost fudgy in their texture. (They passed the Nick test, too. When I handed him one, he took a bite and exclaimed, “Ohhh! These are chewy!” Considering the fact that he kept on eating, I took this to be a good thing).

Second of all, you don’t miss the flour at ALL in these cookies; in fact, I happen to believe that they are better off without it.

But the best thing about these cookies is how versatile they are. I chose to make mine with some leftover vanilla cranberry peanut butter (and eliminated the vanilla from the original recipe for that reason)

and they tasted every bit as good as they do made with regular peanut butter. I cannot even imagine how good they’d taste made with Dark Chocolate Dreams or Cinnamon Raisin. Nick suggested throwing in some chocolate chips next time, and I’d have to agree with him.

Lesson learned: gluten-free does not mean taste-or-texture-free. With easy, delicious recipes like this, the options for my GF friends are every bit as good as their gluten-filled counterparts!

What’s your favorite GF recipe? Desserts, side dishes, main courses—anything!

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