100 Best Gluten-Free Recipes (100 Best Recipes)
Format: PDF / Kindle (mobi) / ePub
An absolute must-have for anyone who lives gluten free, 100 Best Gluten-Free Recipes compiles the most basic and vital recipes from top "gfree" diet expert Carol Fenster's 1,000 Gluten-Free Recipes—now in a handy, affordable, beautiful package complete with color photos. With celiac disease and non-celiac gluten intolerance becoming more common, a gluten-free diet is essential for a growing number of people. This book gives them safe, gluten-free recipes for the everyday foods they miss most—breads, pasta, muffins, cookies, cakes, pies, and more.
For parents and home cooks who have children or family members who must eat gluten-free meals, this book offers familiar favorites that are just as tasty as the real thing. With crowd-pleasers like Pepperoni Pizza, Spaghetti with Marinara Sauce, and Chicken Marsala with Mushrooms, this book will become the gluten-free cook's best friend in the kitchen, and a great gift.
• Features completely updated recipes
• Includes five brand-new recipes, including nutritious Banana Bread with Chia Seeds, Fresh Chive Flatbread with Dipping Oil, and Chiles Rellenos
• Offers a detailed introductory section with straightforward information on shopping guidelines, explanations of food labels, tips on organizing and stocking your pantry, and handy advice on cooking with gluten-free ingredients
• Written by gluten-free expert Carol Fenster, author of 1,000 Gluten-Free Recipes
• Includes 30 beautiful, enticing photos of finished dishes
• Features icons that highlight vegetarian, kids' favorite, and quick recipes that can be prepared in 30 minutes or less
For anyone who keeps a gluten-free kitchen, 100 Best Gluten-Free Recipes offers tasty options that make gluten-free cooking easy for every day.
Shake off any excess flour. 2. In a large, nonstick (gray, not black) skillet, heat 1 tablespoon of the butter over medium-high heat. Add the fish and cook until the fish flakes easily with a fork, 1 to 2 minutes per side. Transfer the fish to a warm serving platter and cover with aluminum foil. 3. Add the wine and lemon juice to the skillet and bring to a boil over high heat; simmer 30 seconds. Add the remaining 1 tablespoon butter and stir until slightly thickened. Add the capers and
Grated zest and juice of 1 lemon 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 4 (12-inch-square) sheets parchment paper 4 (5-ounce) white fish fillets 1 (6.5-ounce) jar marinated artichokes, drained 1 cup cherry tomatoes, halved 1. In a small bowl, mash the butter, herbs, lemon zest and juice, salt, and pepper together until smooth. Refrigerate until firm, about 1 hour. 2. Place a rack in the middle of the oven. Preheat the oven to 425°F.
margarine, melted 1 teaspoon pure vanilla extract, or to taste Ice cream, sherbet, frozen yogurt, or sorbet of choice 1. In a small bowl, sift together the sorghum blend, baking powder, xanthan gum, and salt; set aside. 2. In a medium bowl, beat the eggs and sugar with an electric mixer on medium speed until thick and pale yellow, about 30 seconds. On low speed, beat in the butter and vanilla and then gradually beat in the flour mixture until the batter is smooth, about 1
cloves and beat on low speed just until blended. 3. With wet hands or a #50 metal ice cream scoop, shape the dough into 1½-inch balls, roll them in the granulated sugar, and place them 2 inches apart on the baking sheets, 12 per sheet. Sprinkle the cookies with any remaining granulated sugar. Place one sheet on the lower-middle rack and another on the upper-middle rack of the oven. 4. Bake until firm, switching the baking sheets halfway through baking, 15 to 20 minutes. Cool the cookies
versatile crêpe recipe can also be used for savory dishes as well. Crêpes 3⁄4 cup milk of choice 2⁄3 cup Carol’s Sorghum Blend 2 large eggs 6 teaspoons unsalted butter or buttery spread, melted, or canola oil 1⁄4 teaspoon xanthan gum 1⁄8 teaspoon salt Additional butter, buttery spread, or canola oil, for frying Filling 1 cup ricotta cheese or firm silken tofu 1 small (3-ounce) package cream cheese or cream cheese alternative, at room