Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations

Overview

Enjoy the sensational food that is typically avoided in gluten-free diets.

Gluten-free foods needn't be plain or unappetizing. When there's a food allergy such as celiac disease, wheat intolerance or lactose intolerance, that usually means cooking two separate meals. That's no longer the case, however, thanks to the imaginative recipes in Complete Gluten-Free Cookbook. Everyone can enjoy these tantalizing recipes, which include everything from baked goods, pasta dishes, ...

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Overview

Enjoy the sensational food that is typically avoided in gluten-free diets.

Gluten-free foods needn't be plain or unappetizing. When there's a food allergy such as celiac disease, wheat intolerance or lactose intolerance, that usually means cooking two separate meals. That's no longer the case, however, thanks to the imaginative recipes in Complete Gluten-Free Cookbook. Everyone can enjoy these tantalizing recipes, which include everything from baked goods, pasta dishes, appetizers and family meals to mouthwatering desserts. Here is a sampling of the inspired gluten-free recipes, most of which have an egg-free variation:

  • Asparagus risotto
  • Wild rice latkes
  • Skillet cornbread
  • Bacon and tomato biscuits
  • Coconut shrimp
  • Curried beef with rice noodles
  • Date orange streusel cake
  • Cherry almond biscotti
  • Pear hazelnut tart
  • Shirley's old-fashioned donuts.

In addition to the 150 recipes, there is extensive information about various gluten-free flours, legumes and rices. Also included are tips and techniques for baking lactose-free and egg-free products, making the book helpful for those with other allergies.

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Editorial Reviews

The Dallas Morning News
Provides a comprehensive review of gluten-free and lactose-free cooking [and] explores the use of grains less commonly used in the U.S.
Health Cooking - Aubrey Adams and Tammy Minn
Those with food allergies will find Complete Gluten-Free Cookbook very helpful.
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Product Details

  • ISBN-13: 9780778801580
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/13/2007
  • Pages: 320
  • Sales rank: 286,104
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.75 (d)

Meet the Author

Donna Washburn and Heather Butt are recipe developers and the authors of numerous bestselling cookbooks, including The Best Gluten-Free Family Cookbook and 125 Best Gluten-Free Recipes.

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Read an Excerpt

Introduction

This afternoon at lunch we were sitting outside in the sun, enjoying a GF, LF, EF* Chocolate Chip Muffin—even licking our fingers and wanting seconds. We began reminiscing about the past 20-plus years. Who could have predicted the twists and turns our lives would take?

We first met while team-teaching at a local community college and very quickly formed a strong friendship. Donna pointed out what fun it would be to work together in our own business not on opposite shifts, but really together. That dream took a few years to realize, however, as Donna continued to teach full-time.

In 1992, Quality Professional Services became a reality, and we spent the next several years developing bread machine recipes for manufacturers and yeast companies and writing bread machine cookbooks. Soon enough, emails, phone calls and letters poured in from celiacs wanting GF bread recipes. Accepting the challenge was a major commitment, shifting us right out of our comfort zone, but we jumped in with both feet.

Today, as we work and travel to conferences together, our friendship continues to grow stronger. We laugh when we are tired, and finish each other's sentences. We both love to eat and hate to file.

One of our dearest celiac friends, Carol Coulter, passed away this year. Heather met Carol while eating fish and chips in Whitehorse, Yukon, when we were researching our first gluten-free cookbook. An immediate friend, Carol was a font of information and knowledge, which she willingly shared. Over the years, we learned that Carol helped many celiacs in the London, Ontario, area with recipes, advice and encouragement. For each of ourcookbooks, Carol shared a recipe with us, which we adapted for you: in 125 Best Gluten-Free Recipes it was the Batter-Fried Fish; in The Best Gluten-Free Family Cookbook it was Carol's Fruit Cake; and for this one it's a not-so-low-calorie brownie (Carol's Brownies, page 276). Her husband, Gary, and daughter, Pam, say, "After being diagnosed with celiac disease, she was truly a champion of the cause. In true Mom spirit, she would spend hours talking to newly diagnosed celiacs, sharing recipes, giving samples away and just being a friend they could call when recipes didn't turn out, or they needed advice on how to eat in restaurants, or they just needed to chat." We dedicated this book to Carol because she personified what it means to be a friend and a celiac.

One of the best perks of working on a gluten-free cookbook is that we get to meet and talk with you, our readers. You challenge us with your requests, inspire us with your commitment and reinvigorate us with your enthusiasm. For Complete Gluten-Free Cookbook, we listened when you asked for recipes that were lactose-free and egg-free, and we've given you a nutritional analysis for each recipe. We've fulfilled your requests for sourdough breads, donuts, sticky buns you can roll out, and brown dinner rolls, and we've provided muffin recipes that make only a half-dozen. We always personally bake and deliver the food to Toronto for the photographer; that way, you know exactly what to expect from our recipes. We were so pleased with ourselves when we had most of our recipes developed before the hot, hazy, humid days of summer, only to find that, to have food ready for the photos, we had to bake from early morning to late at night on a day of record-breaking heat and humidity!

As we develop recipes and research new flours and grains, we realize the importance of lifelong learning and accepting new challenges—it keeps us fresh and young!

Please keep in touch with us.

Donna J. Washburn, P.H.Ec., and Heather L. Butt, P.H.Ec.
Quality Professional Services
www.bestbreadrecipes.com

* gluten-free, lactose-free, egg-free

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Table of Contents

Acknowledgments
Introduction

Speaking Our Language: Are We All on the Same Page?
Understanding Whole Grains
The Gluten-Free Pantry
Lactose Intolerance
Egg-Free Baking
Dips, Beverages, Soups and Salads

  • 16 recipes
  • Gluten Cross-Contamination in the Kitchen
The Main Event
  • 22 recipes
Side Dishes
  • 13 recipes
Yeast-Free Biscuits, Muffins and Loaves
  • Extra Baking Tips for Biscuits, Muffins and Loaves
  • Working with Biscuit Mix
  • Working with Muffin Mix
  • 27 recipes
Breads and
Spreads
  • Using Your Bread Machine
  • Tips for Bread Machine Baking
  • Tips for Mixer-Method Baking
  • Make-Your-Own Bread Mixes
  • Tips for Successful Starters
  • A Page from Deanna's Diary
  • 31 recipes
Pies and Cakes
  • 20 recipes
Cookies, Squares and More
  • 18 recipes

Equipment Glossary
Ingredient Glossary
Technique Glossary
References
About the Nutrient Analysis
Index

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Preface

Introduction

This afternoon at lunch we were sitting outside in the sun, enjoying a GF, LF, EF* Chocolate Chip Muffin — even licking our fingers and wanting seconds. We began reminiscing about the past 20-plus years. Who could have predicted the twists and turns our lives would take?

We first met while team-teaching at a local community college and very quickly formed a strong friendship. Donna pointed out what fun it would be to work together in our own business not on opposite shifts, but really together. That dream took a few years to realize, however, as Donna continued to teach full-time.

In 1992, Quality Professional Services became a reality, and we spent the next several years developing bread machine recipes for manufacturers and yeast companies and writing bread machine cookbooks. Soon enough, emails, phone calls and letters poured in from celiacs wanting GF bread recipes. Accepting the challenge was a major commitment, shifting us right out of our comfort zone, but we jumped in with both feet.

Today, as we work and travel to conferences together, our friendship continues to grow stronger. We laugh when we are tired, and finish each other's sentences. We both love to eat and hate to file.

One of our dearest celiac friends, Carol Coulter, passed away this year. Heather met Carol while eating fish and chips in Whitehorse, Yukon, when we were researching our first gluten-free cookbook. An immediate friend, Carol was a font of information and knowledge, which she willingly shared. Over the years, we learned that Carol helped many celiacs in the London, Ontario, area with recipes, advice and encouragement. For each of our cookbooks, Carol shared a recipe with us, which we adapted for you: in 125 Best Gluten-Free Recipes it was the Batter-Fried Fish; in The Best Gluten-Free
Family Cookbook
it was Carol's Fruit Cake; and for this one it's a not-so-low-calorie brownie (Carol's Brownies, page 276). Her husband, Gary, and daughter, Pam, say, "After being diagnosed with celiac disease, she was truly a champion of the cause. In true Mom spirit, she would spend hours talking to newly diagnosed celiacs, sharing recipes, giving samples away and just being a friend they could call when recipes didn't turn out, or they needed advice on how to eat in restaurants, or they just needed to chat." We dedicated this book to Carol because she personified what it means to be a friend and a celiac.

One of the best perks of working on a gluten-free cookbook is that we get to meet and talk with you, our readers. You challenge us with your requests, inspire us with your commitment and reinvigorate us with your enthusiasm. For Complete Gluten-Free Cookbook, we listened when you asked for recipes that were lactose-free and egg-free, and we've given you a nutritional analysis for each recipe. We've fulfilled your requests for sourdough breads, donuts, sticky buns you can roll out, and brown dinner rolls, and we've provided muffin recipes that make only a half-dozen. We always personally bake and deliver the food to Toronto for the photographer; that way, you know exactly what to expect from our recipes. We were so pleased with ourselves when we had most of our recipes developed before the hot, hazy, humid days of summer, only to find that, to have food ready for the photos, we had to bake from early morning to late at night on a day of record-breaking heat and humidity!

As we develop recipes and research new flours and grains, we realize the importance of lifelong learning and accepting new challenges — it keeps us fresh and young!

Please keep in touch with us.

Donna J. Washburn, P.H.Ec., and Heather L. Butt,
P.H.Ec.
Quality Professional Services www.bestbreadrecipes.com

* gluten-free, lactose-free, egg-free

Read More Show Less

Introduction

Introduction

This afternoon at lunch we were sitting outside in the sun, enjoying a GF, LF, EF* Chocolate Chip Muffin -- even licking our fingers and wanting seconds. We began reminiscing about the past 20-plus years. Who could have predicted the twists and turns our lives would take?

We first met while team-teaching at a local community college and very quickly formed a strong friendship. Donna pointed out what fun it would be to work together in our own business not on opposite shifts, but really together. That dream took a few years to realize, however, as Donna continued to teach full-time.

In 1992, Quality Professional Services became a reality, and we spent the next several years developing bread machine recipes for manufacturers and yeast companies and writing bread machine cookbooks. Soon enough, emails, phone calls and letters poured in from celiacs wanting GF bread recipes. Accepting the challenge was a major commitment, shifting us right out of our comfort zone, but we jumped in with both feet.

Today, as we work and travel to conferences together, our friendship continues to grow stronger. We laugh when we are tired, and finish each other's sentences. We both love to eat and hate to file.

One of our dearest celiac friends, Carol Coulter, passed away this year. Heather met Carol while eating fish and chips in Whitehorse, Yukon, when we were researching our first gluten-free cookbook. An immediate friend, Carol was a font of information and knowledge, which she willingly shared. Over the years, we learned that Carol helped many celiacs in the London, Ontario, area with recipes, advice and encouragement. For each of ourcookbooks, Carol shared a recipe with us, which we adapted for you: in 125 Best Gluten-Free Recipes it was the Batter-Fried Fish; in The Best Gluten-Free Family Cookbook it was Carol's Fruit Cake; and for this one it's a not-so-low-calorie brownie (Carol's Brownies, page 276). Her husband, Gary, and daughter, Pam, say, "After being diagnosed with celiac disease, she was truly a champion of the cause. In true Mom spirit, she would spend hours talking to newly diagnosed celiacs, sharing recipes, giving samples away and just being a friend they could call when recipes didn't turn out, or they needed advice on how to eat in restaurants, or they just needed to chat." We dedicated this book to Carol because she personified what it means to be a friend and a celiac.

One of the best perks of working on a gluten-free cookbook is that we get to meet and talk with you, our readers. You challenge us with your requests, inspire us with your commitment and reinvigorate us with your enthusiasm. For Complete Gluten-Free Cookbook, we listened when you asked for recipes that were lactose-free and egg-free, and we've given you a nutritional analysis for each recipe. We've fulfilled your requests for sourdough breads, donuts, sticky buns you can roll out, and brown dinner rolls, and we've provided muffin recipes that make only a half-dozen. We always personally bake and deliver the food to Toronto for the photographer; that way, you know exactly what to expect from our recipes. We were so pleased with ourselves when we had most of our recipes developed before the hot, hazy, humid days of summer, only to find that, to have food ready for the photos, we had to bake from early morning to late at night on a day of record-breaking heat and humidity!

As we develop recipes and research new flours and grains, we realize the importance of lifelong learning and accepting new challenges -- it keeps us fresh and young!

Please keep in touch with us.

Donna J. Washburn, P.H.Ec., and Heather L. Butt, P.H.Ec.
Quality Professional Services
www.bestbreadrecipes.com

* gluten-free, lactose-free, egg-free

Read More Show Less

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