Best Gluten-Free Recipes By Carol Fenster
must-have collection of essential gluten-free recipes for everyday
favorites likes breads and muffins, grains and beans, and desserts.
good shouldn't have to be a struggle, but for the millions of
Americans who don't eat gluten, whether by choice or by necessity,
it certainly can be. From breads and muffins to cakes and pies,
many of our favorite foods contain gluten. But whipping up a
gluten-free version of banana bread or fettucine alfredo doesn't
have to be difficult.
BEST GLUTEN-FREE RECIPES
August 2010; hardcover/$16.95; ISBN: 978-0-470-47583-6) simplifies
gluten-free cooking, giving you the tried and true recipes that
home-cooks have come to depend on.
gluten-free can seem daunting at first, with constant cravings
for what you can no longer eat. Carol Fenster, one of the top
gluten-free diet experts in the world, has put together a collection
of the most requested recipes from her extensive compendium,
1,000 Gluten-Free Recipes, offering gluten-free versions of
family favorite recipes.
recipes in this book were selected from my award-winning '1,000
Gluten-Free Recipes,' the largest gluten-free cookbook ever
published. My goal for this smaller, very useful book, is to
give home cooks the 'must-have' recipes - the dishes people
ask me for again and again, along with just-what-you-need-to-know
information to make the book a go-to guide for people living
the gluten-free life."
BEST GLUTEN-FREE RECIPES includes easy-to-follow recipes
Chicken Noodle Soup with Dumplings
- Pepperoni Pizza
- Spaghetti with Marinara Sauce
- Chicken Marsala with Mushrooms
- Chicken-Fried Chicken with White Gravy
- Grilled Mustard-Marinated Flank Steak
- Orange-Scented Wild Rice with Dried Fruits
- Macaroni and Cheese
- Buttermilk Biscuits
- Focaccia with Herbs
- Chocolate Brownies
- Devil's Food Layer Cake with Fudge Frosting
- Cherry Pie
- Individual Fruit Tarts with Coconut Crusts
Carol has created an easy-to-use cookbook filled with four-color
recipe photos, vital information on shopping guidelines, explanations
of food labels, tips on organizing and stocking a gluten-free
pantry, and quick tips and advice on cooking with gluten-free
ingredients. Each of her recipes has timesaving icons identifying
vegetarian recipes, children's favorites, and quick and easy
recipes that can be prepared in 30 minutes or less.
always, Carol provides readers with extensive information on
living a gluten-free life, what gluten and celiac disease are,
safety in a gluten-free kitchen, and information on all the
flours and grains used in her recipes.
are divided into topic chapters making it easy for home cooks
to find exactly the recipe they are looking for. Chapters are:
Breakfasts, Breads, and Muffins
- Soups, Salads, and Snacks
- Grains, Beans and Pasta
- Main Dishes
anyone who must live gluten-free, 100 BEST GLUTEN-FREE RECIPES
is an absolute life-saver and will quickly become the most indispensable
book in their kitchen. This book also makes a wonderful gift
for family and friends.
FENSTER is an internationally recognized expert on
gluten-free cooking who speaks frequently at national conferences
and trade shows. Her recipes and interviews have appeared in
national publications such as Vegetarian Times, Better Nutrition,
Gluten-Free Living, Living Without, Natural Health, Natural
Solutions, Today's Dietitian, and Alternative Medicine. Carol
is the author of eight cookbooks including 1,000 Gluten-Free
Recipes, Gluten-Free Quick & Easy, Cooking Free, Wheat-Free
Recipes & Menus, and Gluten-Free 101. She is the founder
and president of Savory Palate, Inc., a company providing cooking
information for those living the gluten-free lifestyle. Find
out more at www.SavoryPalate.com .
For More Information, electronic materials, and to Request a
review copy of the book, Contact:
Trina Kaye / The Lisa Ekus Group, LLC / 310-915-0970 / TrinaKaye@tkopr.com
Cranberry-Orange Scones with Orange Glaze
are a hearty solution to our cravings for bread. They're perfect
for weekend brunches, but also reheat nicely during the week.
Serve them with a citrus marmalade.
1/3 cup unsalted butter or buttery spread, at room temperature
1 tablespoon grated orange zest
1 large egg, at room temperature
1/3 cup granulated sugar, plus
1 tablespoon for sprinkling
1/2 cup milk of choice
1-1/2 cups Carol's Sorghum Blend (see below)
1/2 cup tapioca flour
1 tablespoon baking powder
1-1/2 teaspoons xanthan gum
1 teaspoon guar gum
1 teaspoon salt
3/4 cup dried cranberries
2 tablespoons heavy cream or milk of choice, for brushing
1 to 2 tablespoons fresh orange juice
1 cup powdered sugar
a rack in the middle of the oven. Preheat the oven to 375_F.
Generously grease a 13x9-inch nonstick (gray, not black) baking
sheet or line with parchment paper.
the scones: In a food processor, process the butter, orange
zest, egg and 1/3 cup sugar until well blended. Add the milk,
sorghum blend, tapioca flour, baking powder, xanthan gum, guar
gum, and salt, and process just until blended. Add the cranberries
and pulse just until the cranberries are incorporated into the
dough. The dough will be very soft.
the dough on the prepared baking sheet, patting it with a wet
rubber spatula into a smooth, uniform 8-inch circle about 3/4-
inch think. Use the wet spatula to shape straight sides (rather
than rounded) for more even browning. Brush the dough with cream
and sprinkle with the remaining tablespoon of sugar.
until the dough is lightly browned, about 20 minutes. Remove
the scones from the oven, and using a sharp knife, cut the circle
of dough into 8 wedges. Pull the wedges away from the center
so they are at least 1 inch from each other and return the scones
to the oven. Bake until the sides of each scone are browned,
5 to 7 minutes more. (This makes all edges of the scones crisp,
rather than just the tops.) Cool the scones on the baking sheet
on a wire rack for 5 minutes.
the glaze: in a small bowl, stir the orange juice into the powdered
sugar to create a smooth, thin glaze. Using a pastry brush,
brush the glaze onto the warm scones. Serve immediately.
Carol's Sorghum Blend
1-1/2 cups potato starch or cornstarch
1 cup tapioca flour
the ingredients together until well blended. Store, tightly
covered, in a dark, dry place for up to 3 months. You may refrigerate
or freeze the blend, but bring to room temperature before using.
You may double or triple the recipe.
Individual Fruit Tarts in Coconut Crusts
dessert showcases whatever local fruit is in season, such as
the fresh raspberries used here. The coconut crust provides
a crunchy contrast to the fruit and is a wonderfully easy alternative
to pastry crusts.
1-1/2 cups sweetened shredded coconut
1 tablespoon sweet rice flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter or buttery spread, melted
3/4 cup whipped topping
1 teaspoon almond extract
3/4 cup mascarpone cheese or cream cheese alternative, softened
1 cup fresh raspberries, washed and patted dry
1/2 cup apple jelly
a rack in the middle of the oven. Preheat the oven to 325°F.
Generously grease 4 nonstick (gray, not black) mini springform
pans and put them on a baking sheet; set aside.
the crust: In a large bowl, toss the coconut with the sweet
rice flour and salt until blended. Add the vanilla and butter
and toss until the coconut is coated. Press the mixture evenly
into the 4 pans.
until the coconut crust is lightly browned, rotating the baking
sheet halfway through baking, about 15 minutes. Remove from
the oven and cool completely on a wire rack.
the filling: In a medium bowl, combine the whipped
topping and almond extract. Fold in the mascarpone. Evenly fill
the 4 tarts with the cheese mixture. Arrange the raspberries
on top of the cheese mixture.
a small saucepan, melt the jelly and pour evenly over the raspberries.
Let the tarts stand at room temperature until the jelly firms
up before removing the sides of the pans, about 30 minutes.
Serve at room temperature.
recipes may be reproduced with the following credit:
from 100 BEST GLUTEN-FREE RECIPES
by Carol Fenster
(Wiley; August 2010; hardcover/$16.95)