Easy Everyday Gluten-Free Cooking
Includes 250 Delicious Recipes
by Donna Washburn and Heather Butt
Paperback, 400 pages
Living gluten-free has become a necessity for many people lately. Whether sensitive to gluten or completely
celiac, we all know at least one person who can't digest the protein in many grains such as wheat. This can make it difficult to choose wisely for your sensitivities while still eating foods you love.
Easy Everyday Gluten-Free Cooking teaches you how to stock a gluten-free pantry, and how to cook tasty and easy meals that will satisfy your palate without sacrificing fun and flavour.
There are even tips for packing healthy lunches and eating on the go. Going gluten-free has never been so easy!
Outstanding gluten-free recipes are beautifully organized for ease of use and preparation whatever the time of day or occasion:
Breakfast and Brunch
Appetizers
Soups, Salads and Dressings
The Main Event
Quick Breads
Bread Machine Recipes
Heavy-Duty Mixer Recipes
Holiday Fare
Delicious Desserts
Sweet Treats.
Also included is useful information on maintaining a gluten-free lifestyle -- whether you're just beginning or simply need to check in for a quick reference. Sections such as The Gluten-Free Pantry, Handling Gluten-Free Flours and Starches, Gluten Cross-Contamination in the Kitchen, Healthy Choices for Eating Out -- Or In!, Traveling Gluten-Free Safely and Nutritious School Lunches are invaluable.
Cranberry Orange Muffins, page 165
Each muffin is dotted with bright red cranberries and flavored with a hint of orange. The cake-like texture of this not-too-sweet muffin is perfect to serve warm for breakfast. • Preheat oven to 350°F (180°C)
• 12-cup muffin tin or 9- by 5-inch (2 L) loaf pan, lightly greased
• Instant-read thermometer
11⁄2 cups brown rice flour 375 mL
1⁄3 cup each cornstarch and tapioca starch 75 mL
11⁄2 tsp xanthan gum 7 mL
1 tbsp GF baking powder 15 mL
3⁄4 tsp salt 4 mL
2⁄3 cup cranberry juice 150 mL
1⁄3 cup water 75 mL
2⁄3 cup Orange Marmalade (store-bought ) 150 mL
1 tsp cider vinegar 5 mL
1⁄4 cup vegetable oil 50 mL
2 eggs 2
1 cup cranberries or blueberries, fresh or frozen 250 mL
1. In a large bowl or plastic bag, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.
2. In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined. Gently fold in cranberries.
For Muffins
3. Spoon batter into each cup of prepared muffin tin. Let stand for 30 minutes. Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.
For a Loaf
3. Spoon batter into a lightly greased 9- by 5-inch (2 L) loaf pan and bake for 65 to 75 minutes or until an instant read thermometer registers 200°F (100°C). Let cool in the pan on a rack for 10 minutes. Remove from the pan and let cool completely on a rack.
TipLeave cranberries in the freezer until just before using. This prevents them from “bleeding” into the bread. Sprinkle a little granulated sugar on top, just before baking, to help them brown.
Makes 12 muffins or 1 loaf or 12 servings
Batter Fried Fish, page 79
The crisp, light batter satisfies the craving for fish and chips. Treat yourself. • Preheat oil in deep fryer or wok to 350°F (180°C)
2 egg whites 2
1⁄3 cup cornstarch 75 mL
1⁄2 tsp paprika 2 mL
1 lb fish fillets, such as sole, haddock or tilapia 500 g
1⁄4 cup sweet rice flour 50 mL
Vegetable oil for frying
1. In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.
2. Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
3. Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.
TipDon’t omit the paprika — it helps the batter to lightly brown.
Makes 4 servings
Triple Threat Mocha Chocolate Chip Cookies, page 332
Triple the pleasure, triple the fun — but who’s counting calories? These fudgy morsels are worth every bite!• Baking sheets, lightly greased
1 cup sorghum flour 250 mL
2⁄3 cup whole bean flour 150 mL
1⁄2 cup tapioca starch 125 mL
1 tsp baking soda 5 mL
1 tsp xanthan gum 5 mL
1⁄2 tsp salt 2 mL
1⁄3 cup unsweetened cocoa powder, sifted 75 mL
4 oz semi-sweet chocolate 125 g
1⁄3 cup butter 75 mL
1⁄3 cup shortening 75 mL
2 tbsp water 25 mL
1 tbsp instant coffee granules 15 mL
2 eggs 2
2⁄3 cup granulated sugar 150 mL
2⁄3 cup packed brown sugar 150 mL
11⁄2 tsp vanilla 7 mL
1 cup semi-sweet chocolate chips 250 mL
1. In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
2. In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
3. In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
4. Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.
TipsCookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
For crisper cookies, use 2⁄3 cup (150 mL) butter instead of half butter and half shortening.
Make ahead and freeze for up to 2 months in an airtight container.
Makes 5 dozen cookies
