- Paperback: 276 pages
- Publisher: Rockridge Press (August 28, 2018)
- Language: English
- ISBN-10: 1623159830
- ISBN-13: 978-1623159832
- Product Dimensions: 8.5 x 0.7 x 9 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
- Average Customer Review: 20 customer reviews
- Amazon Best Sellers Rank: #11,371 in Books (See Top 100 in Books)
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The Big Book of Gluten Free Cooking: Delicious Meals, Breads, and Sweets for a Happy, Healthy Gluten-Free Life Paperback – August 28, 2018
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From the Publisher
Goodbye Gluten; Hello Health
The Big Book of Gluten Free Cooking has one big goal: to make saying goodbye to gluten, easy. Packed with essential information and over 150 tasty recipes, this book offers everything you need to be happy, healthy, and eat gluten free.
An Essential Introduction:
That includes information on what gluten is, which foods to watch out for, and the various names that it has.
Strategies for Living Gluten Free:
That teach you everything from how to properly check nutrition labels to how to get kids excited about eating gluten free.
160 Easy Recipes:
These practical, efficient, and delicious recipes make living gluten free simple and stress-free.
Sample Recipe: Grilled Fish Tacos
Serves 4 / Prep time: 20 minutes / Cook time: 10 minutes
1. In a shallow glass dish, whisk together the oil, lemon juice, red pepper flakes, cumin, and salt. Add the fish and turn once to coat. Set aside to marinate for 15 minutes.
2. While the fish marinates, preheat a grill to medium-high heat.
3. Remove the fish from the marinade, shaking off any excess. Discard the marinade. Grill the fish about 5 minutes per side, depending on the thickness of the fillets. Grill until the fish flakes when picked with a fork.
4. Place the fish on a clean plate and place a tent of aluminum foil over it. Place the tortillas on the grill for a few seconds on each side, until warm.
5. Assemble the tacos by dividing fish evenly between the tortillas. Serve with the lime wedges and any desired toppings, such as chopped cilantro, diced tomatoes, pico de gallo, shredded cheese, and/or guacamole.
If you do not eat fish or shellfish, substitute an equal amount of chicken breast tenders. Use the same marinade and grill about 8 minutes per side, or until the chicken is cooked through.
Variation: Shrimp Tacos:
Substitute 1 pound of shrimp for the fish. Thread the shrimp on grill skewers and grill for 2 to 3 minutes per side.
- 2 tablespoons sunflower oil
- Juice of 1 lemon
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 1/2 pounds firm white fish fillets, like cod
- 8 Flour Tortillas (page 36) or gluten-free corn tortillas
- 1 lime wedge, quartered
"Maintaining a gluten-free life just became easier with Gigi Stewart's aptly entitled cookbook The Big Book of Gluten-Free Cooking. It perfectly illustrates how Gigi naturally combines her food expertise with awareness of the needs of gluten-free cooks to create delicious, safe, and simple recipes. This practical, informative, and thoughtful cookbook is the Fanny Farmer equivalent for today's gluten-free cook. You cannot go wrong with Gigi's recipes and wisdom."--Leigh Reynolds, President of Gluten Free Therapeutics
"Looking for a huge selection of amazing gluten-free recipes? You've found it in The Big Book of Gluten-Free Cooking! Gigi's food tastes so very good but never at the expense of time or cost. Practical, efficient, and totally streamlined, these recipes make it easy and realistic to eat gluten-free. With dozens of tips and variations, you've got endless inspiration for a lifetime of gluten-free goodness." --Ambra Torelli, founder of www.littlebitesofbeauty.com
"Gigi Stewart is a genius in the kitchen. She takes her incredible culinary smarts and gives you mouthwatering, gluten-free meals to delight your taste buds, and those of your family and friends. As a doctor who promotes a whole foods, plant-based diet, I was very impressed with Gigi's ability to offer many such options, and smartly include a guide to easily find those recipes. You'll be delighted with The Big Book of Gluten-Free Cooking; it will become your go-to source for healthy and delicious gluten-free meals."--Vikki Petersen, DC, CCN, CFMP, founder of Root Cause Medical
About the Author
GIGI STEWART, BS, MA, is the creator of the popular lifestyle website GigiStewart.com. Having lived with chronic pain for 25 years, Gigi pursued a career in inflammatory pain research to find answers. In 2007, her health took a nosedive. A diagnosis of celiac disease exposed the cause of her poor health, including a series of strokes that nearly claimed her life. With a new lease on life, she put her research skills to work to learn how to heal her shattered immune system with a gluten-free diet. Gigi took her science to the kitchen to create gluten-free versions of family-favorite recipes. When friends and family couldn’t tell them from the “real thing,” her husband encouraged her to share them “to save others from going through what you did.” In 2009, Gigi traded her crisp lab coat for a frilly apron and claimed her spot online, sharing original recipes and her signature Smart Nutrition Backed by Science. Gigi’s fact-based approach, positive attitude, and compassionate nature earned her the trust of a broad audience. In 2018, Gigi revamped and expanded her website to offer readers more, because above all else, it is her genuine desire to help others live their best lives.
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It has been living on my countertop since I received it and I have been trying one recipe after another. Each time, I am blown away by the simple, well-written recipes, and the exceptional taste. (Lime/lemon zest in roasted broccoli is pretty revolutionary!)
There is so much valuable, comprehensive information within this book, from the basics of gluten-free cooking to the secrets behind how the ingredients work in the recipes. As someone who cooks often, I can see how Gigi has used expert techniques to bring out the best in each recipe.
I would highly recommend this book to anyone looking to eat a healthy gluten-free diet!
This book contains a recipe index that notes Dairy Free, Egg Free, Vegan and Vegetarian recipes. Each recipe provides the number of people it serves, prep-time, cook time, single pot, ingredient tips and allergen tips along with the all important calories, total fat, carbs, etc..
If I had this book two years ago, my transition to a GF diet would have been significantly easier. Thank you Gigi Stewart for the effort put into this!!
Stewart with a background in science and a diagnosis of Celiac (yes, I would prefer to learn about GF cooking from someone who for health reasons has to stay away from the stuff) as well as a family to feed well sets out to make this transition as easy and effortless as possible. Actually, cooking gluten free is not more effort than cooking with gluten.
Stewart gives an overview on gluten, what it is, where it’s found, and how to avoid it. She includes useful information on how to set up a gluten free kitchen as well as the ever-present question of cross contamination, how to think about it, and how to be aware of the cross contamination pitfalls lurking in your home (did you wash your damn hands????)
Chapter 3 starts us off with foundational recipes such as Quick Baking Mix and Gigi’s Everyday Gluten-Free Flour. These versatile blends pave the road to familiarizing oneself with the wonderful world of gluten free baking. Gluten and introduces the reader to the wonderful world of gluten free pizza dough, cakes, breads, and muffins. These types of recipes are also found in the book.
The following chapters are divided into recipe categories. Everything is covered from pasta and grains to meatless meals to seafood to poultry, pork, and beef to salads and snacks, and the aforementioned baked goods. It’s all here.
We have made several recipes from the book and are continuing t cook our way through. Though I have been cooking gluten free for several years, it is nice to have this book when I find myself in an occasional rut so it works for the seasoned gluten free cook as well.
Roasted Lemon Chicken and Potatoes (pg. 163) is a hearty, simple and naturally gluten free dish. All-Vegetable Shepherd’s Pie (pg. 138) is a great way to serve more meatless main dishes and get more vegetables into our diets. Vegan Double-Chocolate Pudding (pg. 228) will blow you away with its rich and very chocolaty flavor. I kicked it up by adding the recommended spices to make it “Mexican”.
If time crunched, you can choose from the list of recipes that boast just a few ingredients instead of those with a longer list. Prep and cook times are listed for each recipe as well as nutritional information per serving.
Recommended for newbies and old cooks alike. If you follow a gluten free lifestyle, this cookbook is a valuable asset.
BRB Rating: Own It.
I understand that some people do have some serious problems and for them, this would be a good book to follow if you are looking for gluten free foods. But you can certainly eat very healthy by watching what you eat.
I do like the fact that they list foods that contain gluten that people may not be aware of such as beer and other unique items. That would be a help.
If you are looking for a book to live a gluten-free lifestyle, this one could certainly be a help.