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100 Best Quick Gluten-Free Recipes (100 Best Recipes) Hardcover – October 14, 2014


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Product Details

  • Series: 100 Best Recipes
  • Hardcover: 192 pages
  • Publisher: Houghton Mifflin Harcourt (October 14, 2014)
  • Language: English
  • ISBN-10: 0544263715
  • ISBN-13: 978-0544263710
  • Product Dimensions: 5.1 x 0.7 x 8.6 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #391,544 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Carol Fenster is the author of ten gluten-free cookbooks including 100 Best Gluten-Free Recipes, and the award-winning 1,000 Gluten-Free Recipes. She is the former associate food editor at Living Without magazine, and her work has been published in the New York Times, Washington Post, Gluten-Free Living, and elsewhere.

From the Publisher

Flourless Chocolate Cupcakes from 100 Best Quick Gluten-Free Recipes

Flourless cupcakes use ground nuts as the base and are extremely quick to assemble in a food processor. They also bake faster than standard-size cakes. Instead of the simple dusting of powdered sugar, you can top them as you like, with your favorite icing and decorations. These cupcakes are my go-to choice for gluten-free, dairy-free guests, but you can also use the batter for a 9-inch round cake (see the variation). Feel free to use the same amount of ground walnuts or pecans instead of the almonds, if you prefer. For best results, make sure the eggs are at room temperature.


Makes: 12 cupcakes | Preparation Time: 5 minutes | Baking Time: 20 to 25 minutes

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Line a standard 12-cup nonstick muffin pan (gray, not black) with liners.

2. Place the almond meal in a food processor. (If using whole almonds, grind the nuts to a fine, meal-like texture.) Add the brown sugar, cocoa, eggs, oil, vanilla, and salt and process for 30 to 40 seconds. Scrape down the side of the bowl with a spatula and process for another 30 seconds or until the mixture is thoroughly blended. Divide the batter evenly among the muffin cups, using about 1/4 cup batter for each cupcake.

3. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes for 15 minutes in the pan on a wire rack, then transfer them to the wire rack to cool completely. Dust with powdered sugar before serving.

Storage: Store leftovers at room temperature, tightly covered, for up to 3 days.

Per Cupcake: 390 calories; 10g protein; 31g total fat; 3g fiber; 22g carbohydrates; 62mg cholesterol; 117mg sodium

Layer Cake: Bake in a 9-inch nonstick springform pan (gray, not black) lined with parchment paper until a tester inserted into the center comes out clean, 35 to 40 minutes. Cool the cake in the pan for 15 minutes on a wire rack. Gently run a knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate, discard the paper, and let the cake cool completely.

Ingredients

  • 2 cups almond flour/meal or 2 cups whole almonds
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened cocoa powder (use either natural or Dutch-processed)
  • 4 large eggs, at room temperature
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons powdered sugar

More About the Author

Carol Fenster is considered to be one of the pioneers of gluten-free cooking and her mission is to help other people eat, despite food sensitivities. She is the author of 11 gluten-free cookbooks and a weekly e-cookbook at www.GfreeCuisine.com. She developed gluten-free products for industry leader Bob's Red Mill and appears on PBS as well as radio, newspaper, and web sites. She has been a guest speaker at the American Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics & Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. She is a member of the invitation-only Les Dames d'Escoffier and the former associate food editor at Living Without magazine. She blogs at www.CarolFensterCooks.com.

Customer Reviews

4.7 out of 5 stars
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Delicious, easy stress-free recipes.
Gluten Free Beth
I have always enjoyed Carol Fensters gluten-free cookbooks, and she has come through again with another terrific book.
Marlisa Brown
A great go-to when I don't feel inspired and need some good food fast.
Xtine's

Most Helpful Customer Reviews

Format: Hardcover
Being a chef and gluten free since 2009 I am always looking for terrific new gluten-free recipes to try.
I have always enjoyed Carol Fensters gluten-free cookbooks, and she has come through again with another terrific book.

100 Best Quick Gluten-Free Recipes has so many quick and easy delicious gluten-free recipes to chose from. I can't wait to try her Cranberry-Orange Scones with Orange Glaze, her Buttermilk Biscuits and those yummy looking garlic bread sticks.

Adding photos throughout the book makes you really want to dig in and start cooking.

Marlisa Brown MS, RD, CDE, CDN
Gluten Free Author and blogger of glutenfreeez.com
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Format: Hardcover
Carol, is a master of gluten-free cooking and baking. She has produced eleven cookbooks and each one is better than the last. But this one truly takes the proverbial gluten-free cake! Every recipe can be made in 30 minutes or less. I love that. Sometimes gluten-free cooking can take forever with all the ingredients and preparation. Not the recipes here, however. Each one is easy to follow with a short list of ingredients and clear, simple instructions. If you need something quick for dinner, a last minute dessert or holiday cookie, this is the book for you. Delicious, easy stress-free recipes.
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Format: Hardcover
Carol Fenster is a trusted resource in the gluten free community. I appreciate her tips on storage, flavor variations, and how and when to use certain gluten free grains. This cookbook is very useful for my patients who need help sourcing reliable brands and creating menus from the fun variety of recipes.
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Format: Hardcover
Carols new book contains many recipes that are packed with nutrition and flavor. The recipes contain a lot of tips to make gluten free cooking easier and get the meal on the table faster. I highly recommend this book as a great tool for anyone following a gluten free diet
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