Complete Gluten Free Cookbook

I got a new cookbook for Christmas! Yes, I did. Am the only one who likes to sit down and read through a cookbook front to back? It brings me joy.

One of the ways I like to connect with my girls (I have three) is cooking with them. Since I’m not much into crayons, and they aren’t much into discussing the latest wired discoveries, we have to compromise. And since they’re 3, 4, and 8, we cook. One grabs a stool, one sits on the counter, and well, we only cook with two at a time, because I have the world’s tiniest an ergonomically correct kitchen.  So we made the soft peanut butter cookies.  Now, I have to warn you:  we don’t usually cook with the ‘healthy’ flours – like amaranth, but this recipe called for it, and I happened to have some leftover (from I don’t remember what) sitting in the pantry. You can see where I’m going with this, can’t you?

Moral of the story:

Keep amaranth flour in the fridge (for 2 months), freezer for up to 6 months.

So they were the prettiest cookies EVER, but you don’t get the recipe until I can run to the store, get an un-spoiled bag of Amaranth flour, and try again.

Sorry!

By the way – good cookbook, too many healthy flours though in my opinion.  But definitely a plus if you like cookbooks, and have more than one intolerance – many recipes are egg and milk free too.