While gluten-free baking requires carefully trying to recreate the structure of a baked good made with a glutinous grain, other gluten-free cooking is relatively easy. There are a myriad of gorgeous gluten-free grains with unique textures, hues and varying flavors, all of which are delicious and offer powerful nutrition, many of which are ground into flours.
A favorite dish of mine is piping-hot pakoras, a blend of vegetables, chickpea flour, and seasonings. Pakoras are a traditional Indian appetizer I often make even if I am not serving additional Indian fare. They make a scrumptious and fabulous light lunch served fresh from the pan with bright cool crisp salad.
First published October 2015