There are only a few times I miss gluten at all anymore. Mostly I eat better than I ever did before I had to cut gluten out of my life. However, when friends of mine started raving about Kim Boyce's whole wheat chocolate chip cookies, I started to feel a little mopey. And then I did what I always do--converted them into something delicious that I can eat.
Kim Boyce's book, Good to the Grain, is one of my favorite baking books of all time. After leaving her pastry chef job at Spago, Kim set out to bake for her family. Realizing she didn't want to give them white flour and sugar all the time, she began working with whole-grain flours. Many of the flours she discovered are gluten-free. Everything I have made my own out of this book has been tremendous.Read More »from Gluten-Free Chocolate Chip Cookies with Hazelnuts