Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch (Paperback)
As much as I love the bounty summer brings, I’m always relieved when fall approaches. From scratch cooking becomes a renewed pastime as it is now cool enough to enjoy the kitchen. Since my health requires gluten-free foods, I’m always excited to see a new cookbook devoted to supporting my endeavor to never lose flavor despite losing the gluten. This cookbook does not fail: the variety of ethnic cuisine inspired flavors from around the globe make this volume a go to for my favorite Middle Eastern, Italian, and Mexican flavor profiles. A good primer on why you will need all those separate gluten-free flours, author Seneviratne brings the strengths of these flours to the foreground to give us, the maker and the taster, the best gluten-free experience possible. Enjoy choosing a new favorite breakfast, lunch, dinner or dessert from Gluten-Free for Good. Check out one of my favorite recipes, Roast Chicken with Whole-Grain Sausage Stuffing!
-Recommended by Genevieve— From September Staff Picks for All Readers
No meal should be defined by what's not there. Gluten-Free for Good has 100 easy, healthful recipes that are so delicious you'll never miss the gluten. Here are weekngiht dishes you may have thought you'd never enjoy again--not without resorting to expensive packaged gluten-free foods that aren't as delicious or healthful as the real thing. These quick-cooking meals are for any time of day, all made from scratch without hard-to-digest processed additives like xanthan or guar gum. Recipes include: Miso Shrimp with Snap Peas
Roast Chicken with Whole-Grain Sausage Stuffing
Leek and Carrot Brown Rice Risotto
White Pizza with Blistered Tomatoes
Parmesan Cheese Crackers
Loaded Oat Bars
Upside-Down Skillet Plum Cake
Carrot Cake with Coconut Cream Cheese Frosting
Blondie Bars The best way to eat more of what you love is to cook real foods at home. With inspiring photographs and a simple pantry primer, Gluten-Free for Good shows how cooking gluten-free can be seamless, instinctive, and appealing.
About the Author
SAMANTHA SENEVIRATNE was a food editor at Good Housekeeping, Fine Cooking, and Martha Stewart's Everyday Food before starting her blog Love, Cake, which was a 2015 finalist for the Saveur Blog Awards. She is also a recipe developer, food stylist, and the author of The New Sugar and Spice. She lives in New York City.