This is the perfect book for those who must put together a gluten-free meal at the of the long working day. From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten- free flours, there are also fantastic recipes for breads, cakes, cookies, pies, and pastries.
List of sources for gluten-free products. The foreword is by Joseph A. Murray, M.D., Coordinator, Celiac Disease Clinic, University of Iowa Hospital and Clinics.
The latest addition to the bestselling series of cookbooks that have sold more than 300,000 copies. Bette Hagman is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere. The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Cooks Comfort Foods, everyone can enjoy satisfying meals and snacks without gluten or wheat.
Offers those allergic to the gluten in wheat, oats, barley, and rye recipes for pasta, pizza, breads, cakes, cookies, pies, and casseroles that feature safe flours.
From the author of The Gluten-free Gourmet, the best selling cookbook for the millions who are gluten-intolerant or allergic to wheat, here are 267 tasty, gluten-free dishes Bette Hagman's second book offers more recipes for baked goods as well as a smorgasbord of recipes for international dishes in "safe" versions -- a lovely variety of meat, poultry, seafood, rice, bean and pasta dishes with a distinctive flair. For those who wonder how to achieve a flavorful, exotic and gluten-free meal, this book has all the answers, from curries to tempuras and from quiches to Mexican mole. Also, this book provides more recipes for some traditional dishes such as casseroles, vegetables, soups and tasty treats for celiac children and adults alike. With updated, expanded lists of suppliers and celiac organizations, this indispensable book also includes an introduction by Betty Bernard, M.D., associate professor of pediatrics at the University of Southern California, who says, "More from the Gluten-free Gourmet is a superb guidebook to fine dining and the best of health for gluten-sensitive individuals."
Wheat-free-cooking expert Carol Fenster reveals her time-saving tips and techniques to help cooks put homemade meals on the table in a flash. In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everything from scratch. But now, Fenster reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The Quick & Easy principles in this book will get cooks in and out of the kitchen with less fuss than ever before. In Gluten-Free Quick & Easy, a hot meal makes it to the table without a complicated ingredient list or a lengthy wait. Fenster emphasizes the necessity of "planned-overs"-not "left-overs"- that creatively use elements of one meal in the preparation of another, whether it becomes an ingredient the next day, the next week, or the next month. Recipes for make-ahead baking mixes and techniques to shorten baking times means cooks stay on track. And her comprehensive menu plans and ideas help pull together a week's worth of meals with ease. Fenster's simple but delicious recipes include favorites like hearty breads, pizzas, and pasta. In less time than ever before, gluten-free cooks can whip up homestyle entrées and side dishes, tasty breakfasts, and elegant desserts for every meal of the day, every day of the week.
From the leading expert in gluten-free cooking, a new book with more than two hundred recipes for delicious cakes, cookies, pies, and other desserts. Bette Hagman's four cookbooks have sold more than 220,000 copies and established her as the leading expert in the ever growing market of gluten-free cooking. She is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to that most loved part of the meal, dessert. At the core of this book are more than two hundred easy-to-follow recipes for delicious cakes, pies, cookies, puddings, and other sweets, including Chocolate Peanuty Cupcakes, Raspberry Bars, and Gingersnaps. The nutritional information and dietary exchanges that accompany each recipe will make these desserts fit easily into any diet. Hagman also answers common questions about gluten-free baking and provides a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Makes Dessert no meal will have to end without dessert again. Also Available: The Gluten-free Gourmet, Revised Edition 0-8050-6484-2 o $18.00/$27.00 CAN More from the Gluten-free Gourmet 0-8050-6524-5 o $18.00/$27.00 CAN The Gluten-free Gourmet Cooks Fast and Healthy 0-8050-6525-3 o $18.00/$27.00 CAN The Gluten-free Gourmet Bakes Bread 0-8050-6078-2 o $18.00/$27.00 CAN
Cooking Light introduces The Gluten-Free Cookbook-the search for simple, healthy and delicious gluten-free meals is over. Cooking Light developed more than 180 everyday recipes that will work for the reader searching for a wide variety of satisfying and flavorful gluten-free dishes. Designed in a full-color, easy-to-read format, Cooking Light The Gluten-Free Cookbook is the defi nitive guide to cooking gluten-free. Questions from individuals who live gluten-free either out of necessity or by choice are answered all in one place. Within the pages of this book, readers will find the best kitchen tips and techniques and helpful information about ingredients that are the basis of glutenfree cooking, including which grains, flours, and convenience products to use. This book offers simple advice on how to avoid glutencontaining products-natural and hidden sources-and teaches what to look for on the nutrition label. Enjoy food previously sacrificed, such as pizza, pastas, meatloaf, sandwiches, breads, and even desserts! On every page, readers will find deliciously transformed, gluten-free versions of their favorite dishes-from quick breads to cakes and oven-fried chicken to spaghetti and meatballs, and more.
A solution-oriented cookbook that offers colorful, nutrient-rich recipes for the gluten-free household—healthy dinner ideas for the busy work week. Weeknight Gluten Free is a road map for cooking and eating healthfully anytime, no matter what the day brings. With valuable advice for a vibrant gluten-free lifestyle, it will help cooks to . . . Fulfill any craving with more than one hundred gluten-free recipes for poultry, seafood, meat, and meatless dinners along with a handful of tempting desserts Customize meals with eight versatile starchy staples and dozens of delicious variations Discover clever tips and strategies for setting up a gluten-free kitchen, building a pantry, turning leftovers into exciting new meals, and more After discovering that she had celiac disease, and facing significant changes to her lifestyle, Kristine Kidd had only one objective: to eat as well as she always had. In Weeknight Gluten Free, she emphasizes quick, flavor-packed meals and transforms easy-to-find fresh ingredients into tempting gluten-free dishes: oven-fried chicken stays crisp on the outside and juicy inside when cloaked with crushed tortilla chips; grilled wild salmon fillets make a filling supper when served atop chickpeas simmered with Moroccan spices; spice-crusted seared steak and peppers simmered in a creamy sauce become enticing, family-friendly tacos when folded into corn tortillas; elbow pasta, made from a mixture of quinoa and corn flours, mingles with cheese, chard, and crisp bread crumbs for a tempting take on macaroni and cheese that no one will guess is gluten free.