Great gluten-free recipes that the whole family will enjoy.
When a family member has gluten intolerance, the cooking responsibilities are seriously challenged. Donna Washburn and Heather Butt have created tantalizing recipes that not only deal with that allergy but will please the rest of the family, too.
This comprehensive kitchen companion includes tasty and innovative ideas for baked goods, pasta dishes, appetizers, family meals and mouthwatering desserts. Since many who must manage a gluten intolerance also have other allergies, the authors provide recipes for dairy-free, egg-free and white sugar-free dishes as well.
Here's a small sampling of the 250 tantalizing recipes:
The authors also include extensive information on grains, including amaranth, corn, Montina (a flour created from Indian rice grass), quinoa and teff (a grain from northeastern Africa). A special section on gluten-free grains deals with their appearance, flavor and texture, plus it also provides suggestions on how to use and store them.
Donna Washburn and Heather Butt are professional food stylists and recipe developers. Their previous cookbooks on gluten-free foods and bread machines have sold more than 400,000 copies.
HERE WE ARE on the road again. It is May and we are on our way back from the Canadian Celiac Association Conference in beautiful Victoria, British Columbia. We are driving through the rugged country of Northern Ontario, and around the corner is another magnificent view. We never cease to marvel at the crystal clear lakes, the miles of trees and the early morning fog. As we traveled across the Prairies, whichever one of us wasn't behind the wheel proofed recipes, and together we planned our talk to the Rochester Support Group in Upper New York State the day after we returned. The miles just flew. If you ever get an opportunity to drive across Canada, take advantage of it. Plan lots of time and enjoy the changing scenery. In early May, we had snow in the Rockies, gorgeous flowers in sunny British Columbia and modern grain elevators off in the distance in the Prairies.
During our many miles on the road, we planned what to take to Texas and Omaha, to the CSA and GIG conferences later in the year. We reminisced about past conferences and wondered which of the many celiac friends we have made over the years would be there. We hoped many. So many of you hold such precious memories for us!
As we stopped at restaurants along the way, we wondered what you would order from the menu and tried to pick out items we felt were safely gluten-free. What a challenging task! They were few and far between at some stops. We understood why you need to carry safe foods in the car with you. We picked out several snacks that would be delicious, and as we tasted them wrote notes on the backs of napkins and planned how we would develop gluten-free recipes for them in this book. Our favorites included Asian Slaw with Lime Sesame Dressing (page 106), Roasted Garlic Caesar Dressing (page 80) and Maple Pecan Cheesecake (page 302).
While we were in Victoria, Donna met Joan Segee, who asked us to develop a recipe for her. She promised to send us an original copy to modify. We had recently developed a Welsh Cakes recipe for a friend from London, Ontario. She actually brought us the wheat version she'd had as a child so we could taste the original. We sent her our GF version, and she was ecstatic. Shortly after we arrived home, Joan sent us two recipes from the Maritimes, Ginger Marble Cake and Gingerbread Cookies. We developed gluten-free versions of each and sent the recipes to her for her approval. We have already made the cake for friends, and it has become one of our favorites. You will find these and other recipes in the Favorites by Request chapter.
When in Victoria, we spoke about bread machine baking and advanced baking techniques. You will find two chapters on bread baking in this book. The new machines are quite different, so we have given very detailed directions for using the new Gluten Free cycles, as well as the Dough and Bake cycles. Bread machines continue to be a challenge!
Keep in touch with us. We appreciate your emails and letters, as they give us much-appreciated feedback. We know it takes time in your busy lives to write. Your questions and comments are important to us.
Donna J. Washburn, P.H.Ec., and Heather L. Butt, P.H.Ec.
Phone/fax: (613) 923-2116
Table of Contents
Understanding Whole Grains