From the Publisher
"Most of Brown’s recipes are indeed fast and simple, with recipe tips interspersed throughout the cookbook." — Library Journal
“Gretchen’s gorgeous new book is filled with delicious, gluten-free recipes, plus helpful tips that time-deprived cooks will appreciate. Beautifully-photographed, it is an easy-to-follow guide for quick and healthy meals. This book belongs in every gluten-free kitchen!” – Carol Fenster, author of 1,000 Gluten-Free Recipes
"Gretchen Brown works her magic on your favorite foods, giving them a quick and simple gluten-free overhaul. Who wouldn't want to learn to make Barbecue Chicken Pizza, Tempura Shrimp with Sweet Chili Sauce, or Piña Colada Cupcakes quickly, simply, and deliciously gluten-free?!" – Olivia Dupin, chef and author of The Complete Guide to Naturally Gluten-Free Foods
“Gretchen combines tasty ingredients with simple steps to make gluten-free living less of a duty and more of a delight! Her approach will leave your belly full and your family and friends wondering how eating gluten-free could get any better!"–Brandy Wendler, R.N., M.S.N., A.C.N.P., founder of A Spoonful of Wellness and Mrs. Alaska International 2012
Most of Brown's recipes are indeed fast and simple, with recipe tips interspersed throughout the cookbook.
Read an Excerpt
Grilled Ribeye with Orange-Balsamic Glaze
This recipe is proof that with just a few simple ingredients you can prepare a steak dinner your friends and family will rave about. Balsamic vinegar and orange pair beautifully and reduce to a delicious, tangy, barely sweet, gluten-free glaze. Serve with Garlic, Herb & Bacon Mashed Potatoes on page 108 to round out the meal and soak up every bit of glaze.
1 1/2 pounds (680 g) ribeye steak
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (120 ml) balsamic vinegar
1/4 cup (40 g) minced shallots
2 tablespoons (30 ml) orange juice
1 tablespoon (14 g) butter
1 teaspoon organic orange zest
Yield: 4 servings
Sprinkle the steak evenly with salt and pepper. Grill the steak 4 minutes on each side or to desired degree of doneness. Let rest for 5 minutes.
Meanwhile, combine the balsamic vinegar, shallots, orange juice, butter, and orange zest in a small saucepan. Bring to a boil; boil for 5 to 6 minutes or until reduced to ¼ cup (60 ml).
Slice the steak against the grain into ¼-inch (6 mm)-thick slices.
Serve, drizzled with sauce.