The Rumor Millet

A wholesome fritter recipe from a new gluten-free cookbook

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Shauna James Ahern was gluten-free before gluten-free was a "thing."

After a celiac disease diagnosis seven years ago, she started a food blog, which led to a first cookbook, Gluten-Free Girl and the Chef, and her new tome, Gluten-Free Girl Every Day ($30).

Ahern argues that adopting a gluten-free lifestyle hasn't been limiting. Instead, she's experimented with ingredients, techniques and cuisines she had never considered before.

These days, Ahern and her husband, a trained chef, often cook with their daughter, pulling together wholesome, eclectic meals, such as green-curried red lentils, and grilled sardines with ginger-scallion sauce, based on what's in season at their market on Vashon Island in Washington State.

Our Test Kitchen pan-fried Ahern's millet fritters (see the recipe). The savory cakes, studded with spinach, golden raisins and crumbled feta cheese, have a decidedly Mediterranean bent. Bound together with egg and gluten-free breadcrumbs, the fritters are crisp on the outside, but soft and chewy within.

They're anything but run-of-the-millet.