The Wheat-Free Cook: Gluten-Free Recipes for Everyone

( 1 )

Overview

The Wheat-Free Cook is the ultimate cookbook for those with celiac disease and everyone else who has found that they simply feel better when they avoid wheat. Veteran cookbook author Jacqueline Mallorca takes gluten-free cooking into the mainstream by creating delectable recipes that appeal to everyone at the table.

Inspired by her travels in Europe as well as the wine country cuisine of northern California, Mallorca presents approachable recipes for everything from breakfast ...

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The Wheat-Free Cook

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Overview

The Wheat-Free Cook is the ultimate cookbook for those with celiac disease and everyone else who has found that they simply feel better when they avoid wheat. Veteran cookbook author Jacqueline Mallorca takes gluten-free cooking into the mainstream by creating delectable recipes that appeal to everyone at the table.

Inspired by her travels in Europe as well as the wine country cuisine of northern California, Mallorca presents approachable recipes for everything from breakfast and quick weeknight suppers to elegant dinner-party fare. Boneless trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pâté; rustic seed bread looks and tastes as though it comes from an artisanal bakery; and chestnut and sausage dressing upstages the holiday bird. In addition, Mallorca presents a nutritionally sound, lighter style of baking that results in fabulous cakes and cookies. If you like to eat but without the wheat, The Wheat-Free Cook should be at the top of your shopping list.

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Editorial Reviews

Peter H.R. Green
I highly recommend this book!
Chuck Williams
Jackie tackles gluten-free cooking with delicious results.
No Source
“Selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007.”
San Francisco Chronicle
“From breakfast to dinner, the veteran food writer . . . draws a delicious road map for people with celiac disease or other digestive problems that exclude gluten from the diet.”
Washington Post
“The true merit of The Wheat-Free Cook lies in its accessibility and broad appeal: One can learn how to be a more accommodating cook and how to put xanthan gum to good use. Now that’s something for everyone.”
Washington Post
“The true merit of The Wheat-Free Cook lies in its accessibility and broad appeal: One can learn how to be a more accommodating cook and how to put xanthan gum to good use. Now that’s something for everyone.”
San Francisco Chronicle
“From breakfast to dinner, the veteran food writer . . . draws a delicious road map for people with celiac disease or other digestive problems that exclude gluten from the diet.”
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Product Details

  • ISBN-13: 9780061663406
  • Publisher: HarperCollins Publishers
  • Publication date: 3/10/2009
  • Pages: 240
  • Sales rank: 414,733
  • Product dimensions: 7.30 (w) x 9.10 (h) x 0.80 (d)

Meet the Author

Jacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, coauthored, edited, or illustrated twelve cookbooks to date. She also acted as an editorial assistant to James Beard for several years, and created the first Williams-Sonoma mail-order catalog.

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Read an Excerpt

The Wheat-Free Cook
Gluten-Free Recipes for Everyone

Yogurt–Rice Flour Pancakes

Makes 16 three-inch pancakes

A gluten-free batter makes exceptionally tender pancakes, and cooking them on an ungreased nonstick griddle ensures a fine surface texture. It also prevents the aroma of burned butter from permeating your kitchen. The recipe can be doubled easily.

Ingredients:

½ cup brown rice flour
1 teaspoon sugar
Pinch of fine sea salt
½ teaspoon baking soda
1 large egg
1 tablespoon canola oil
½ cup plain whole milk yogurt

Instructions:

Combine the rice flour, sugar, salt, and baking soda. In a separate bowl, mix the egg, canola oil, and yogurt. Add to the dry ingredients and stir until smooth. The batter will look thick and puffy. Heat a heavy nonstick skillet or griddle over medium-low heat, but do not grease it. Add the batter by the heaped tablespoonful, spacing the pancakes 1 inch apart and flattening the batter a little with the back of the spoon. Cook until golden on both sides, 2 minutes or less. Stack on heated plates or keep warm in a low oven.

Toasted Quinoa Muesli

Serves 2

Muesli was originally created in Switzerland about a century ago by Dr. Max Bircher-Benner, who served soaked raw oat flakes, nuts, and grated apple to patients at his natural health clinic in Zurich. A dear German friend, Inge Roberts, introduced me to her more luxurious version. She uses oats (see page 13 for more information on their gluten-free status); toasted quinoa flakes taste equally good. The recipe can bemultiplied ad infinitum.

Ingredients:

¼ cup chopped pecans or sliced, toasted almonds
1 apple, unpeeled, cored and chopped
2 tablespoons raisins
½ cup quinoa flakes, lightly toasted in a dry skillet
1 banana, sliced
1 cup plain whole milk yogurt
2 tablespoons berry sauce or honey

Instructions:

Combine the pecans, apple, and raisins in a food processor and pulse to make a chunky sauce. Add the quinoa flakes, and pulse briefly to mix. Divide between 2 bowls, and top with the sliced banana and yogurt. Drizzle with berry sauce or honey.

The Wheat-Free Cook
Gluten-Free Recipes for Everyone
. Copyright (c) by Jacqueline Mallorca . Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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First Chapter

The Wheat-Free Cook
Gluten-Free Recipes for Everyone

Yogurt–Rice Flour Pancakes

Makes 16 three-inch pancakes

A gluten-free batter makes exceptionally tender pancakes, and cooking them on an ungreased nonstick griddle ensures a fine surface texture. It also prevents the aroma of burned butter from permeating your kitchen. The recipe can be doubled easily.

Ingredients:

½ cup brown rice flour
1 teaspoon sugar
Pinch of fine sea salt
½ teaspoon baking soda
1 large egg
1 tablespoon canola oil
½ cup plain whole milk yogurt

Instructions:

Combine the rice flour, sugar, salt, and baking soda. In a separate bowl, mix the egg, canola oil, and yogurt. Add to the dry ingredients and stir until smooth. The batter will look thick and puffy. Heat a heavy nonstick skillet or griddle over medium-low heat, but do not grease it. Add the batter by the heaped tablespoonful, spacing the pancakes 1 inch apart and flattening the batter a little with the back of the spoon. Cook until golden on both sides, 2 minutes or less. Stack on heated plates or keep warm in a low oven.


Toasted Quinoa Muesli

Serves 2

Muesli was originally created in Switzerland about a century ago by Dr. Max Bircher-Benner, who served soaked raw oat flakes, nuts, and grated apple to patients at his natural health clinic in Zurich. A dear German friend, Inge Roberts, introduced me to her more luxurious version. She uses oats (see page 13 for more information on their gluten-free status); toasted quinoa flakes taste equally good. The recipecan be multiplied ad infinitum.

Ingredients:

¼ cup chopped pecans or sliced, toasted almonds
1 apple, unpeeled, cored and chopped
2 tablespoons raisins
½ cup quinoa flakes, lightly toasted in a dry skillet
1 banana, sliced
1 cup plain whole milk yogurt
2 tablespoons berry sauce or honey

Instructions:

Combine the pecans, apple, and raisins in a food processor and pulse to make a chunky sauce. Add the quinoa flakes, and pulse briefly to mix. Divide between 2 bowls, and top with the sliced banana and yogurt. Drizzle with berry sauce or honey.

The Wheat-Free Cook
Gluten-Free Recipes for Everyone
. Copyright © by Jacqueline Mallorca. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Read More Show Less

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