Gluten-free cookbook question! So, I promised a gluten-free e-book of Sri Lankan recipes as part of the Feast Kickstarter. I thought I’d work on it over the summer, but no. That’s okay, I think, but I’m going to start working on it now, and expect to have it done by end of October. It won’t be a copy of everything in Feast, made gluten-free — more of a sampler.
Now, much of Feast already is gluten-free! Since Sri Lankan cuisine is more rice-based than wheat-based, that helps a lot. Wheat has crept into some traditional rice-based recipes, mostly because it makes dough softer, but we can just take it out again and go more traditional, so that’s easy.
So mostly, I think what I should do is:
a) choose the best of what’s already there and already gluten-free (in each section — appetizers, entrees, etc.)
b) take the wheat-infused recipes back to the rice-based versions, and then
c) come up with some extra recipes which will be exciting to gluten-free people — and that last step is where I get stuck.
What is exciting to gluten-free people? What kinds of things do you crave, that are then hard to find recipes for? I am looking forward to experimenting in the kitchen this fall, but pointers to the right kinds of things to develop would be very helpful!
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