You know the problem with most gluten-free cookbooks, at least those I’ve seen? Unless they are baking-specific, most of the books are made up of main dishes that have little-to-no need for gluten to begin with. Great for ideas, but a little light on gluten-free usefulness.
Which is why I was so happy to peruse the table of contents for my review copy ofÂ Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt and see that at least half of the book is baked goods. Because, let’s be honest, it’s the quick breads, desserts, and other bready treats that we’re most missing when we give up wheat or gluten. And it’s those same dishes we want to most share with our families at holidays and other special occasions but meet resistance with because of so many bad dishes that have come before.
Not that the dinner-style dishes are anything to ignore! We enjoyed several suppers from within its pages and I found the rundown of gluten-free flours and starches as well as the tips for traveling gluten-free as well as preventing cross-contamination in the home to be straightforward while avoiding being dull. It allows the reader to get up to speed and start cooking as fast as possible, and that’s definitely a good thing in my book! (pun totally intended)
Just because we watch what we eat, doesn’t mean a good old-fashioned indulgence isn’t called for from time to time. Such was the case with the Batter-Fried Fish for a fish and chips night. Among the different coatings we’ve tried over the last year this has been hands-down the best.
A staple of American-style restaurants, Mandarin Chicken Salad is often fried. Everyday Gluten Free gives us a grilled version whose dressing more than makes up for the missing breading, even if you skip the Caramelized Almonds like we did.
Greek food is always a big hit in our house, so when I saw the Souvlaki recipe I knew it would end up on our table. The marinade is flavorful without being overpowering and the authors suggest serving it either over rice, as we did, or in corn tortillas. A little tzatziki sauce and you’d be good to go!
Going back to comfort food, scalloped potatoes can be a little ho-hum. This version uses stock instead of milk or cream and adds celery leaves for additional flavor. There was a slightly green tinge to the dish, but the flavor was outstanding.
The only quibble I had with theÂ Spinach Risotto was that it didn’t follow proper risotto technique. While I knew better, I followed their directions but needed to add more liquid slowly cooked in to achieve the correct al dente texture. The combination of carrots, spinach, and zucchini, though, was right-on, flavor-wise.
And for your holiday baking pleasure, give these decadentÂ Triple-Threat Mocha Chocolate Chip Cookies a try!
Triple-Threat Mocha Chocolate Chip Cookies
from Easy Everyday Gluten-Free Cooking
Makes 5 dozen
1 cup sorghum flour
2/3 cup whole bean flour*
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp salt
1/3 cup unsweetened cocoa powder, sifted
4 oz semi-sweet chocolate
1/3 cup butter
1/3 cup shortening
2 Tbsp water
1 Tbsp instant coffee granules
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
Triple the pleasure, triple the fun–but who’s counting calories? These fudgy morsels are worth every bite!
1. In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthum 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 350ÂºF (180ÂºC).
4. Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.