Sunday, October 9, 2016

gluten-free for good, a cookbook



I was so excited to read this book when I received it! Food allergies have made adopting a gluten-free diet a necessity for members of both my immediate and extended family. I was eager to learn more about making delicious meals for such a special diet. For a traditional baker and cook like myself, the special flours and thickening agents that are called for regularly in gluten-free recipes can seem so mysterious. I enjoyed very much getting a more complete glimpse of a gluten-free diet and lifestyle through these recipes and photos. As it turns out, a gluten-free diet doesn't seem so limited afterall.

Immediately, my interest was in the dessert and breakfast sections of the book and I was impressed by the beautiful and scrumptious-looking pictures for classic favorites such as carrot cake, upside-down plum cake, blondies, and brownies. For breakfast there were recipes for baked goods such as cinnamon buns, sweet breads, muffins, pancakes and doughnuts! There are also several other delicious dessert and breakfast recipes that would keep those that follow gluten-free diet, but love to bake, happy for some time to come.


The sections in this book for starters, entrees and snacks include recipes that cover an impressive range of dietary interests. The author includes a large selection of culturally-inspired recipes that range from traditional American, Tunisian, Thai, Middle Eastern, Italian, French, Mexican and others. I must admit that even beyond learning more about gluten-free baking, several of the dishes and ingredients included in each section were new to me. However, in my opinion, the author does a good job of anticipating that sort of unfamiliarity with her readers and provides recipes for several of condiments and spice blends that are important for those culturally-influenced recipes.

I decided to try something new for breakfast and I prepared her recipe for Creamy Breakfast Quinoa with Roasted Strawberries. I've only previously eaten quinoa prepared with savory ingredients, but now that I've tried it sweetened up for breakfast, there's no turning back and I loved it! I can't wait to try more of these fresh, gluten-free recipes.



I received this book from the Blogging for Books program in exchange for this review.



13 comments:

  1. It sounds like a great cookbook. The quinoa breakfast with berries looks very nutritious and tasty.

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    1. Hi Angie, I really enjoyed quinoa for breakfast! Lots more I plan to try from her book. thank you!

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  2. Gluten-free baking can be a challenge. This cookbook sounds great!

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    1. Beth, I was honestly surprised at how simple these recipes read. GF bakers will enjoy these treats. Thank you!

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  3. One of the nice things about a book like this is realizing how easy it is to cook gluten-free, and how often we do it in our daily lives. The key, for me, is to make sure the ingredients I use (soy sauce, for example) don't contain hidden gluten. It is like people cooking garlic-free for me, but use sriracha or Worcestershire sauces.

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    1. David, it's definitely true that we all cook GF more often than we realize! Thank you!

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  4. I really like the sound of breakfast quinoa! What a nice idea.

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    1. It was really tasty and I'll be making it again. Thank you!

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  5. So valuable for people with gluten intolerance any anyone wishing to limit gluten intake. The quinoa breakfast sounds wonderful!

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    1. Hi Susan, there was such a wide variety recipes to try in this book, it will keep a GF cook interested for a while. I learned about lots of new foods and dishes reading it. Thank you!

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  6. I've not had quinoa for breakfast -- gotta give that a try. Sounds like an interesting book. We're fine with gluten, but know lots of people who aren't, so this would be a good resource. Thanks!

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  7. I'm not "gluten free for good", but middle age has me rethinking my carbs a little. This looks like mandatory reading. GREG

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  8. I bet a good book to have on hand. some of mu guests are gluten-free, so I need some good recipes.

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