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“Fried chicken, brownies, sliders, even spaghetti and meatballs and mile-high lasagna all gluten-free? My only complaint about Elisabeth Hasselbeck’s Deliciously G-Free is that I didn’t write it myself. She problem-solves in the tastiest of ways with the most requested recipes of our time—gluten-free. Nicely done, blondie!”—Rachael Ray
“Deliciously G-Free gives you world-class advice on gluten from a world expert on her body. Elisabeth Hasselbeck offers elegant, passionate, and tasty advice everyone will adore.”—Mehmet Oz, M.D.
“Deliciously G-Free eschews fancy, restaurant-level recipes and acknowledges instead the need for straightforward food for busy people, lovingly prepared.”—The Oregonian
“Using fresh, tasty, and safe ingredients, these recipes are inventive and mouthwateringly good. Elisabeth Hasselbeck has put the gourmet back into g-free cooking!”—Cynthia Beckman, director of development, Celiac Disease Center at Columbia University “Deliciously G-Free gives you back all the taste and variety you thought you might be giving up with a gluten-free diet. Elisabeth Hasselbeck’s recipes are delicious and will more than satisfy!”—Peter H. R. Green, M.D., director, Celiac Disease Center at Columbia University, and author of Celiac Disease: A Hidden Epidemic
About the Author
Daytime Emmy Award winner Elisabeth Hasselbeck was a co-host on ABC’s The View for a decade before joining the morning lineup as co-host of Fox and Friends in 2013. The author of the New York Times bestseller The G-Free Diet, she is also the creator of NoGii, a line of all-natural gluten-free protein bars. She and her husband, Tim Hasselbeck, an ESPN NFL analyst and former NFL quarterback, have three children, Grace, Taylor, and Isaiah.
Elisabeth Hasselbeck was formerly known to television audiences as a participant on the wildly popular second edition of "Survivor: The Australian Outback." Since taking her coveted seat on "The View" in 2003 she has been the focus of major magazine covers and articles including USA Weekend, Curious Parents, People, TV Guide, Fitness, Glamour, Us Weekly, Life, Pregnancy and ePregnancy. She has filled in on the FOX News Channel's "Fox and Friends," and has been a guest on "Hannity and Colmes," "Larry King Live," "The Martha Stewart Show," "The Late Show with David Letterman," "The Tonight Show with Jay Leno" and "Good Morning America. "
This book is awesome! Of the recipes I've tried, I've been amazed by how good they taste, how light and "normal" they are. These are practical recipes for a family with small children, yet cater to "grown up" palettes as well. The dishes make me feel like I'm not missing anything by avoiding gluten, which makes it easy to avoid the bad stuff. The blueberry waffle recipe was dinner last night, and I closed my eyes and sighed with delight as I bit into a truly delicious waffle for the first time since going gluten free. No mix I've tried even comes close! That one recipe alone was worth the cost of the book, but of course there are many more that are simply divine. I highly recommend this book! I feel that Elizabeth has done the hard work for me, that I get to benefit from her decade of experience in finding and creating good recipes, and I look forward to her future publications on the topic. She knows what she's doing in a gluten free kitchen! Thank you! It's a wonderful book, and I will be referring it to all of my friends and family.
I've done the waffles, the pancakes and the yellow cupcakes. All have been a hit. I can tell by looking thru some of the other recipes that they are very high in refined starch and sugar which is a problem for anyone battling blood sugar issues But this is usual and normal for gluten free recipes due to the flour starch blends used to replicate gluten's properties. Her recipes actually attempt to correct the problem a bit by adding more fiber.
Where this book shines in comparison with other gluten free books, is that the recipes taste great, the food really does look, feel and taste like the original gluten containing version, only a bit better even. Nicely done!
I wish the nutritional info was included. I calculated the carbs myself for those recipes and the muffins. Surprisingly the muffins were higher in calories and carbs than the cupcakes, no doubt due to the coconut flour. Because of the lack of nutrition info, I'm knocking this down one star. It's months later, and I'm finding that unless I've calculated those carbs and fiber etc, I'm not bothering with the recipes. I have other cookbooks now that have the nutrient info already done for me. Gluten free involves a lot of carbs, heavily refined and the carb content can be a problem for those with diabetes or those who are using a low carb diet to control auto immune issues other than celiac. Both diabetes and auto immune disorders occur in the celiac population at a fairly high rate along with allergies.
I own Betty Hagman's Gluten Free Gourmet books 1 and 2 as well as Carol Fenster's 1000 Gluten Free Recipes plus a few other G Free cookbooks. Bette Hagman's newer editions all contain nutrient info, and some of Carol Fenster's along with the new Betty Crocker Gluten Free cookbook.Read more ›
I have a couple of other gluten free cookbooks and they are more like Betty Crocker goes gluten free. This book is more contemporary and the recipes are tasty. My only complaint is that, with the exception of the salads, there is no nutritional information. That information would have made this 5 stars.
My daughter was diagnosed with celiac disease as a toddler, 18 years ago. At that time, resources for celiac disease and a gluten-free lifestyle were all but nonexistent. Gluten-free flour options, mixes for home baking, and ready-to-eat products were rare, lousy, and expensive. The local stores, except for health food markets, had nothing to offer. Home cooking would be a necessity for my daughter, and, having come from a tradition of good cooks back several generations, I took on that challenge happily despite the frustrations. I caught Ms. Hasselbeck on The Chew a few weeks ago and the discussion of the book made me want to add another gluten-free cookbook to my daughter's growing collection. I can't begin to say how disappointed I am just from glancing through the book. First, why publishers and cookbook authors think celiacs and those who need to eat gluten-free (GF) need a special cookbook to tell them how to make a salad or a simple entree is beyond me. Spend a couple hours reading online, and one can learn how to substitute the tricky ingredients--the ones that would be GF but for some hidden surprise, such as the wheat in soy sauce--and avoid flour. We do not need a recipe that tells us how to make fajitas by putting the word "gluten-free" in front of ingredients that commonly have hidden gluten and directing us to use a corn tortilla. Really? Like we couldn't have figured that out? And then decided that corn tortillas are a nasty, unpleasant substitute for flour tortillas. What we need then is a recipe for a gluten-free tortilla that is palatable and can then be used in other recipes and contexts.Read more ›
I have tried four recipes in Deliciously G Free so far, and they have all been outstanding. My kids thought that the Mango Fandango Shake tasted just like ice cream, and I LOVED the Black Forest Shake. Last night I made up a big double batch of the Sweet and Sour Chicken (yummy), and tonight I'm making the Beef and Broccoli. The Egg Muffins were also a big hit.
Although Elisabeth doesn't specifically annotate this, many of her recipes are both gluten and casein free. If your family was dealing with Autism Spectrum Disorder and cooking for a GF/CF diet, this book would have lots of kid friendly options for you. I'm going to be sharing this review on my blog!
I have now also tried the Beef and Broccoli recipe on page 121. It was excellent, but I didn't think the can of black beans was supposed to be there, so I just skipped that part. The pulled pork sandwiches on page 158 were good, and were an easy crock-pot dinner. The chocolate chip cookie recipe on page 215 has also been a hit, but does require a lot of non-standard flours. Luckily we live next to a natural foods co-op, and I have easy access to things like millet flour and Xanthan gum.
A final thing I'd like to point out is that on page 21 Elisabeth talks about mixing up large batches of "power flours" to make baking easier, and specifically mentions pancakes and waffles. But then there aren't any recipes for pancake and waffle "power flour" mixes. A typo?