let’s face it. most traditional desserts that manufacturers turn gluten-free aren’t even worth wasting the calories on. if you do have a gluten allergy (or are cooking for someone who does) we say go with a naturally gluten-free dessert instead. below, a cheat sheet to getting around any wheat intolerance without sacrificing a sugar hit post dinner.
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so here’s a template for making meatballs (and meatless balls) of whatever kind you fancy: pick your protein meat. literally any type of meat is fair game for grinding and forming into orbs: beef, pork, veal, chicken, turkey, duck, goose, bison, lamb, goat, venison, elk, rabbit—you get the idea.