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Gluten-Free: More than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights

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For celiacs who love food — a beautiful book of delectable dishes.

Millions who cannot tolerate gluten in their diet no longer have to make do with cookbooks that provide safe but unappealing recipes. With more than 100 contemporary recipes that will delight the palate, please the eye, and satisfy families and guests—celiac and nonceliac alike—Gluten-Free offers a welcome alternative. Based on mouthwatering Mediterranean cuisine, Gluten-Free ...

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Overview

For celiacs who love food — a beautiful book of delectable dishes.

Millions who cannot tolerate gluten in their diet no longer have to make do with cookbooks that provide safe but unappealing recipes. With more than 100 contemporary recipes that will delight the palate, please the eye, and satisfy families and guests—celiac and nonceliac alike—Gluten-Free offers a welcome alternative. Based on mouthwatering Mediterranean cuisine, Gluten-Free includes:

  • Tempting recipes for every meal of the day that don't rely on specialty ingredients: appealing appetizers such as Gazpacho; lunch and light supper treats such as Chicken with Basil and Almonds; substantial dinners like Seafood Paella; and a wonderful selection of desserts, from gluten-free breads and cakes to inventive fruit combinations.
  • Complete nutritional information on every recipe, conveniently provided in a table in the back of the book.
  • Important information on celiac disease and tips on how to choose ingredients that are safe to eat.
Illustrated with beautiful full-color photographs and packed with helpful information, Gluten-Free proves it is possible for celiacs to meet dietary demands and still explore an exciting new world of food.
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What People Are Saying

Leon H. Rottmann
This is an excellent work and will make a fine contribution to the literature.
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Product Details

  • ISBN-13: 9780684872513
  • Publisher: Touchstone
  • Publication date: 10/28/2000
  • Pages: 128
  • Product dimensions: 8.57 (w) x 10.55 (h) x 0.40 (d)

Meet the Author

Michael Cox, who suffers from celiac disease himself, designed and ran a restaurant in Covent Garden before moving to southern Spain in 1986, where he set up a guesthouse centering on good food. For years he has developed and perfected sophisticated yet healthy wheat-free dishes using mainly Mediterranean ingredients, most of which are naturally gluten-free.

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Read an Excerpt

CHICKEN WITH BASIL & ALMONDS

Succulent chicken breasts are accompanied in this dish by a vibrant green basil sauce, thickened with ground almonds and sour cream, with garlic and lemon juice for added flavor. This nourishing supper can be made very quickly and easily.

4 boneless, skinless chicken breast halves (about 11/2 pounds)

3 tablespoons olive oil

1 cup ground almonds

2 cloves garlic, peeled and crushed

3/4 cup finely shredded fresh basil, plus extra to garnish juice of 1 lemon

1 1/4 cups sour cream Salt and pepper to taste

Serves 4

  1. Combine the olive oil with 2-3 tablespoons of water in a large skillet, add the chicken breasts and gently poach without browning them over medium-low heat for 10 minutes on each side.
  2. Meanwhile, make the sauce -- mix the ground almonds, garlic, basil, lemon juice and sour cream into a smooth sauce, in a food processor, or with a wooden spoon in a bowl. Season with salt and pepper.
  3. Once the chicken is almost cooked, pour in the sauce, mixing it with the juices in the pan. Cook for a further 10 minutes until the sauce has heated through. Garnish with basil and serve with brown rice or boiled potatoes.

RICE PUDDING BRÛLÉE

The contrast of the creamy rice and the sweet, crunchy caramel topping makes this traditional dessert a special treat.

1 cup short-grain rice

1 cup water

1 stick cinnamon Rind of 1 lemon, peeled using a potato peeler

1/2 cup sugar Flinch of salt

1 quart (4 cups) whole milk

2 tablespoons superfine sugar

Serves 8

  1. Place the riceand water in a large saucepan and bring to a boil. Cover and simmer for 8 minutes until the water is absorbed.
  2. Add the cinnamon stick, the lemon rind, the sugar, salt and milk. Bring back to a boil, then reduce the heat to a very low setting and simmer gently for 30 minutes, stirring occasionally, until the rice is very tender and creamy.
  3. Remove the cinnamon stick and lemon rind. While still hot, pour the rice and milk mixture into a 6 cup flameproof dish (a soufflé dish is ideal) or into 8 individual ramekins (approximately 3 1/2-inches in diameter) and allow to cool. The rice should fill the containers completely.
  4. Once the rice pudding is cold, sprinkle the superfine sugar over the top and place under a preheated broiler. Avoid sprinkling the sugar on to the edges of the dish, as the sugar will bum on to the dish and look untidy. Broil until the sugar starts to bubble and turn golden, but do not allow to burn. Once the top of the pudding is caramelized, remove from the heat very carefully (the dish or ramekins will be very hot) and allow to cool. Serve as soon as the pudding has cooled -- it should not be kept for more than an hour or so as the caramel topping will begin to soften and dissolve, losing its crunchy texture.


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Table of Contents

Contents
Introduction
1 Soups & Appetizers
Dips
Cold Soups
Hot Soups
Fish Soups
Fish salads
Appetizers
Roulades, Mousses & Terrines

2 Lunches & Suppers
Fish
Poultry
Meat
Cheese & Eggs
Rice
Polenta
Legumes

3 Entrées
Fish
Poultry
Beef
Lamb
Pork

4 Vegetable & Side Dishes
Potatoes
Mushrooms
Peppers
Vegetable Gratins
Beans
Mixed Vegetables
Tomatoes
Salads
Sauces

5 Desserts
Hot Desserts
Cold Desserts
Cheesecake
Fruit Tarts
Meringues
Iced Desserts
Sauces

6 Cakes & Breads
Chocolate Cakes
Sponge Cakes
Muffins
Teacakes
Breads

Recipe List and Nutritional Analysis
Index
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