My role as head chef at our house has forever changed. Last week my husband found out he needs to be gluten-free. And dairy-free. Can you believe that?
So it's thrown a bit of a monkey wrench into my meal planning. For example, having tacos—it means no cheese or flour tortillas for hubby, and gluten-free chili powder in my taco seasoning.
We have already begun to substitute coconut oil for butter in certain recipes—and I will say it is luxuriously delicious!
Another little ray of sunshine...a friend loaned me a book called "Cooking With Coconut Flour" by Bruce Fife. It appears that coconut flour is not only a viable substitute for wheat flour, but it is very nutritious as well! The book also contains recipes for quick breads, muffins, cookies, cakes, and even some savory dishes like meatballs. Yahoo! I am very encouraged! I ordered some coconut flour (through Vitacost) so I wait with bated breath for it to arrive on my doorstep later this week...