Last month, I invited a friend to dinner at a local Indian place, only to cancel on him two hours before the meal. My stomach had contracted an oh-so-lovely 24-hour bug, which left my lying pitifully on the couch all night, the remote dangling from one hand and a glass of Sprite in the other.
As an apology, I wanted to bake him some sort of tasty treat. At our rain-checked dinner three days later, I finally dragged it out of him: he’s a sucker for a good peanut butter cookie. Perfect! Easy as pie cookies, right?
Not so fast… Turns out he’s allergic to both dairy and gluten. I checked around my kitchen: white, whole wheat, and cake flour sat in the pantry, while butter and milk chilled in the fridge. Oops.
Thank goodness the store is only a quarter mile away! I hunted around and found Bob’s Red Mill all-purpose gluten free baking flour, and during my walk home, I crossed my fingers that an oil-for-butter substitution would still taste normal. With those minor modifications, I transformed one of my favorite recipes into a cookie safe for my dairy- and gluten-intolerant friend to enjoy.
Not bad for my first second gluten-free dessert!