In addition to blogging and making kombucha and sometimes folding my laundry, did you know I also review books for the San Francisco Book Review? If you’re an avid bibliophile, you’ll devour their scores of reviews, pithy articles and audible author interviews, and if you’re a writer as well, you might enjoy reviewing for them yourself!
In their blog series on food, Alphabet Soup, various reviewers highlight favorite recipes from cookbooks they’ve reviewed for the publication. Read on for my review of Shauna Ahern’s Gluten-Free Girl Every Day, and get the recipe for Gluten-Free Buttermilk Waffles -wickedly wonderful – as well as her whole-grain gluten-free flour mix.
Just kidding. Let’s talk about food. We can all vote for that! Waffles are a favorite part of my breakfast repertoire. Actually, they’re just a favorite part of my repertoire, period – served sweet or savory, I can take a crispy waffle any time of day! But what about when you’re eating gluten-free? Whether it’s by medical necessity or just a part of your health choices, eating gluten-free can interrupt the normal scheme of cooking.
Until you gratefully pick up Shauna Ahern’s book, Gluten-Free Girl Every Day, of course. If you want to hear me rave, read my featured review here – I truly fell in love with this picturesque book. Not only does she hail from the same Western Washington as I do, but the gorgeous pictures by noted food photographer Penny De Los Santos, and Ahern’s friendly, casual approach to food make it a true delight and a feast for the eyes. Centering her recipes on the freshest and best, and taking a practical, real-world approach to cooking, she left just one problem in this book: a reader can hardly decide where to begin.
Waffling it up,