First, thanks and hugs to all who answered my call for recipe testers.
I was touched and overwhelmed by the flood of responses, well wishes, and good vibes that you sent my way! I’m sorry so that I could not respond to the 200+ emails I received, but I now have enough testers. Please consider yourselves alternates. Thank you, again.
Speaking of recipes, here are the Wheat-Free Soft Pretzels that will appear in the cookbook. Philadelphia is synonymous with soft pretzels, slathered with mustard. You can buy them at street carts throughout the city. But to be honest, I’m not crazy about these giant hunks of white, processed flour. So using spelt flour, I made a less allergic, slightly healthier, much tastier version. I eat them plain, coated with lots of Earth Balance, or topped with either cinnamon sugar or nutritional yeast. They make wonderful lunch bag treats, plus they’re fun to make.