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Gluten-Free Cooking for Two: 125 Favorites Paperback – April 4, 2017
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From the Publisher
Bing Cherry Clafoutis from Gluten-Free Cooking for Two
Makes 2 servings | Prep time: 5 minutes | Baking time: 20 to 25 minutes
You can use fresh, pitted Bing cherries (sometimes called dark or sweet cherries), or buy them canned or frozen. I make these single-serving clafoutis year-round, so in winter I use frozen Bing cherries. The recipe is quite versatile; feel free to vary the fruit.
1. Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease two 3½x1¾-inch (4-ounce) ramekins.
2. Arrange the cherries in a single layer in each ramekin.
3. In a small bowl, whisk together the egg, milk, oil, and vanilla until very smooth. Gradually whisk in
2½ tablespoons of sugar, the flour blend, and salt until very smooth. Divide the batter between the ramekins, sprinkle with the almonds, and sprinkle with the remaining 2 teaspoons of sugar.
4. Bake until the tops are puffy and the almonds are golden brown, 20 to 25 minutes. Dust with powdered sugar. Serve immediately.
Per serving: 270 calories; 5g protein; 11g total fat; 2g fiber; 39g carbohydrates; 94mg cholesterol; 146mg sodium.
Chocolate-Cherry Clafoutis: Replace the vanilla with 1 teaspoon cherry brandy (kirschwasser) and add 1 tablespoon cocoa to the flour blend. Bake as directed.
Liqueur-Laced Clafoutis: For a festive touch, vary the fruit and add a teaspoon of a complementary liqueur to the batter. Some ideas to try: Cherries and cherry brandy (kirschwasser), Pears and pear liqueur, Apricots and apricot brandy or hazelnut liqueur (Frangelico), Blueberries and lemon liqueur (limoncello) or orange liqueur (Grand Marnier or triple sec).
- ½ cup fresh or frozen Bing cherries, thawed and drained if frozen
- 1 large egg, at room temperature
- 2 tablespoons milk of choice (the richer the better), at room temperature
- 1 tablespoon canola oil
- 1 teaspoon pure vanilla extract or pure almond extract
- 2½ tablespoons granulated sugar, plus 2 teaspoons for sprinkling
- 2 tablespoons Carol’s Gluten-Free Flour Blend (page 24), or amaranth, millet, sorghum, or teff flour
- 1/16 teaspoon (pinch) salt
- 2 teaspoons sliced almonds
- 1 tablespoon powdered sugar, for dusting
“Carol has served up another winning cookbook filled with delicious gluten-free recipes that are sure to be a hit with everyone!”—Shelley Case, RD, Author of Gluten Free: The Definitive Resource Guide
“Gluten-Free Cooking for Two is a the perfect resource for anyone who is living the gluten-free lifestyle and is tired of making meals that serve four or more when there are only one or two people in your household. The recipes are easy to make and they'll leave you satisfied and eager to try more!”—Amie Valpone, best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body and founder of TheHealthyApple.com
“Once again, Carol Fenster has changed the way we cook gluten free. Until now, gluten-free recipes usually fed four to six. Thanks to Carol, we now have meals and desserts that are perfect for two—from small pies to mini Bundt cakes; from chicken and dumplings to lasagna. I can’t wait to use this in my own kitchen! It’s so sensible and smart and long overdue.”—Beth Hillson, Author of Gluten-Free Makeovers and Complete Guide to Living Well Gluten Free, and Food Editor, Gluten Free & More
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. She lives in Denver, Colorado.
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I have not received any compensation for this review and do not know the author.
Cooking for Two has a nice combination of favorite comfort foods and cosmopolitan ethnic dishes. I've already got a half dozen bookmarks of recipes to try. Carol provides nutrition information, lists of products she buys and clear, concise, well written recipes.
Marlisa Brown MS RD CDE CDN
Gluten-Free Author and Blogger