|Photo Copywright: Saveur Magazine/Bonnier Publications|
One of the joys of the Internet, is the arrival, almost daily, of recipes from my favorite Food magazines, one of which is Saveur. A few weeks ago, a recipe for Macaroons landed in my email box. I sent it on to Andrew and the next weekend he made a batch. They were moist, and chewy and deeply, richly almond-y. They were also completely gluten-free containing not even a dusting of flour. And they were also dairy-free—there’s not so much as a smidgen of butter in them. I don’t go out of my way to zero in on gluten-free recipes but maybe I should. My friend Hugh informed me that he’s lost 27 lbs. since he went on a gluten-free diet. So there are clearly benefits for those omnivores among us with no gluten allergies at all.