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How to Cook Gluten-Free: Over 150 Recipes That Really Work Spiral-bound – March 16, 2012
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"As a scientist in the kitchen, it’s always fascinating to follow along with the experiments of other kitchen tinkerers, particularly those working under a completely different set of constraints. Elizabeth Barbone’s writing and recipes for the gluten-free diet are consistently well-researched, comprehensive, sprinkled with fun, relevant, personal anecdotes, and, most importantly, are downright delicious-sounding."
-- J. Kenji Lopez-Alt, Managing Editor of SeriousEats.com and author of The Food Lab, March, 2012
From the Back Cover
HOW TO COOK GLUTEN-FREE is full of wholesome cooking, comforting family favorites, and easy answers for hungry families:
*Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whip up the perfect gravy to Elizabeth’s fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crusts.
*Allergy-friendly: Elizabeth hasn’t forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.
These classic, family-loved recipes will satisfy those who can’t eat gluten and those who cook for them, too:
*Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche “Cupcakes,” Pancakes
*Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole
*On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and Chicken Wraps, Quinoa with Spinach and Black Beans
*Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies
Top customer reviews
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The best thing about the book, though is the recipes. They're just what we're all looking for - dishes that are kid- and non-foodie-husband -friendly, easy-to-find ingredients, clear instructions, great results. Whole sections on pasta, pizzas, burgers & sandwiches, and casseroles, as well as the usual soups, salads, main dishes, sides, and desserts. There's a lot of comfort food here - but also fun recipes for the more adventurous (e.g., Italian wedding soup, smoked mozzarella and roasted vegetable pasta, saltimbocca, rustic pies). The bread recipes have instructions with pictures for anyone who hasn't yet learned that baking really good gluten-free bread is really, really easy (much easier than wheat-based bread - no kneading involved), and there's a recipe for multi-grain bread you won't find in her previous cookbook. Not as many bread recipes, of course, and not as many dessert recipes (cupcakes, 4 cookies, brownies, rustic pies, cheesecake cups, whoopie pies (!), and a couple of fruit cobblers, none found in the same form in her Easy Gluten-Free Baking. They're enough to get anyone started, while adding new recipes for anyone who has her previous book.
Barbone's Easy Gluten-Free Baking book was what I immediately sent a nephew when I heard he'd been put on a gluten-free diet (along with Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8) and a guide to gluten-free beer, of course). Now I guess I'll have to send him a copy of this book too. I'm certainly not going to send him my copy - I'm keeping it and expect to be using it frequently.
There is a wide range of recipes in this book and some for baking and desserts too.
I love how much thought and care goes into her recipes and the great taste they produce in the final product.
The book is spiral bound so will sit beautiful and flat when you are trying to use it.
If you have not bought her first book then I suggest getting it too. Non GF people cannot tell the difference which makes my life so much easier especially when making food for others.
Easy Gluten-Free Baking