Last year my family and I went to a tulip festival held here in Utah Valley. There was a vendor selling Stroopwafels… a Dutch treat that's kind of a crispy, thin cookie filled with a cinnamony caramel syrup. They were, of course, full of gluten. But that didn't stop my husband and me from enjoying them… it only stopped me from being able to share with the children. At the time I wondered if I could make some gluten-free, but when I looked up recipes they all called for yeast. As yeast-based breads are often hard to translate into gluten free versions, I decided not to try it then. Today, though, I suddenly worked up enough energy to give it a shot.
