We substituted gluten-free flour in our cruller recipe. We fried the dough in its own pot. We glazed the fried dough in our buttermilk lime glaze. The result was a moist, tender, rich, and tangy cruller. For those not gluten-free and fans of our original cruller, our gluten-free version fell a bit short. (Not to worry, the original cruller is not going anywhere.) For those who have never had our cruller, it was a delightful and decadent indulgence. A smile in the round. We learned two lessons: context is key and there is always more to improve upon.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table
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