How to Cook Gluten-Free

by Elizabeth Barbone

  • Spiral-bound, 288 pages

  • 978-1891105517

  • $27.95

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Gluten-free, plain and simple.

Elizabeth Barbone’s challenge to herself was to create easy gluten-free recipes that she could make on her busiest day. How to Cook Gluten-Free is her answer: a straightforward, comprehensive guide to gluten-free cooking – a must-have resource with real solutions for real people.

Just like her previous well-loved book, Easy Gluten-Free Baking, Elizabeth’s recipes use ingredients that can be found at your local grocery store—nothing too fancy or expensive. The recipes have been meticulously tested and perfected, so that in your hands, dishes will come out right every time.

How to Cook Gluten-Free is full of wholesome cooking, comforting family favorites, and easy answers for hungry families:

*Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whipping up the perfect gravy to Elizabeth’s fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crusts.

*Allergy-friendly:  Elizabeth hasn’t forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.

These classic family-loved recipes will satisfy those who can’t eat gluten and those who cook for them, too:

*Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche “Cupcakes,” Pancakes

*Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole

*On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and Chicken Wraps, Quinoa with Spinach and Black Beans

*Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies

About the Author

Elizabeth Barbone is the founder of and an alumna of the Culinary Institute of America. With her solid professional baking background, Barbone is known for creating gluten-free recipes that taste “just like” their wheat counterparts.

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Elizabeth Barbone’s writing and recipes for the gluten-free diet are consistently well-researched, comprehensive, sprinkled with fun, relevant, personal anecdotes, and, most importantly, are downright delicious-sounding.
Diana Kuan