Gluten-Free Girl Every Day Cookbook Review
A wholesome fritter recipe from a new gluten-free cookbook
Shauna James Ahern was gluten-free before gluten-free was a "thing."
After a celiac disease diagnosis seven years ago, she started a food blog, which led to a first cookbook, Gluten-Free Girl and the Chef, and her new tome, Gluten-Free Girl Every Day ($30).
Ahern argues that adopting a gluten-free lifestyle hasn't been limiting. Instead, she's experimented with ingredients, techniques and cuisines she had never considered before.
These days, Ahern and her husband, a trained chef, often cook with their daughter, pulling together wholesome, eclectic meals, such as green-curried red lentils, and grilled sardines with ginger-scallion sauce, based on what's in season at their market on Vashon Island in Washington State.
Our Test Kitchen pan-fried Ahern's millet fritters (see the recipe). The savory cakes, studded with spinach, golden raisins and crumbled feta cheese, have a decidedly Mediterranean bent. Bound together with egg and gluten-free breadcrumbs, the fritters are crisp on the outside, but soft and chewy within.
They're anything but run-of-the-millet.