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Gluten-Free Made Simple: Easy Everyday Meals That Everyone Can Enjoy

Gluten-Free Made Simple: Easy Everyday Meals That Everyone Can Enjoy

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by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, Marcia Schultz Dahlstrom

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Most families with a member with celiac disease struggle to get food on the table that the whole family can enjoy. This easy-to-use cookbook focuses on creating simple recipes that minimize stress from three experts in the field. Most of the dishes use ingredients that are easily found in supermarkets and don't require the exotic flours, expensive ingredients or


Most families with a member with celiac disease struggle to get food on the table that the whole family can enjoy. This easy-to-use cookbook focuses on creating simple recipes that minimize stress from three experts in the field. Most of the dishes use ingredients that are easily found in supermarkets and don't require the exotic flours, expensive ingredients or complicated recipes found in other gluten-free cookbooks. Here is a book that lives up to the promise of making real food for real people--real easy! With over 100 delicious and easy-to-make gluten-free recipes for every meal of the day from entrees, soups, salads, and appetizers, to desserts and other baked goods.

Gluten-Free Made Simple also includes:
--full-color photographs
--complete nutritional analysis for every recipe
--step-by-step photos helpful to beginners
--a list of naturally gluten-free foods available in supermarkets
--icons to indicate high protein, low fat, high fiber, or vegetarian
--information about gluten, celiac disease, and living a gluten-free lifestyle

One of the fastest growing segments in nutrition is understanding the role of gluten and its effect on the immune system. This book offers guidance to people struggling to make sense of their food options and eat healthy while cooking delicious and appealing food for themselves and their families.

Editorial Reviews

From the Publisher
Here's what people are saying about Gluten-Free Made Simple

“I decided to eat gluten-free because I just felt better—-but I missed the cookies and cakes so much! The double chocolate cookies in this book are amazing and the birthday cake—-well, it just makes me smile when I eat it!” —-Erin B., age 27

“My family is a busy and active family, and two of the four of us are celiac. Now we have easy-to-make recipes like veggie pizza and chicken nuggets. Everyone eats the same meals now and everyone loves them!” —-Melinda G., age 49

“I have been eating gluten-free for two years but am not really a good cook. I live alone but now find that I really can’t go out to eat as easily as before. This cookbook is great—-easy ingredients and great results. I actually like to cook now! The recipes in this book are real food and perfect for a guy like me.” —-Bill T.

“My husband just found out that he has celiac disease—-he is 62. I have been scrambling to find some recipes that I can make that he will eat. Gluten-Free Made Simple saved the day! He loves the meals I am making him and the transition to gluten-free has been easier than I thought.” —-Betty T.

Library Journal
Carol Field Dahlstrom (former executive editor, Better Homes and Gardens), daughter Elizabeth Dahlstrom Burnley (food science & nutrition, Iowa State Univ.), and daughter-in-law Marcia Schultz Dahlstrom have teamed up to provide a book of easy gluten-free recipes with common ingredients, which they began developing when Marcia was diagnosed with celiac disease. Relatively short ingredient lists, photos of each dish and various steps, and comments by the authors make these tasty recipes unintimidating. The dishes are primarily popular foods, such as meatloaf, pizza, chicken nuggets, waffles, donuts, and brownies, but also include more adventurous fare. The authors' baking relies on specific manufacturers' flour blends, which, as they note, cannot be used interchangeably; this will be either a boon or a frustration for readers, depending on local availability. The authors guide cooks through reading ingredient labels, cooking techniques, nutrition information, purchasing resources, and kitchen safety. VERDICT Those new to gluten-free cooking and looking to make American favorites will be delighted with this accessible book—gluten-free cookbooks don't get any simpler than this.—Jude Baldwin, Fairbanks North Star Borough P.L., AK

Product Details

St. Martin's Press
Publication date:
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8.76(w) x 6.98(h) x 0.66(d)

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Read an Excerpt

Gluten-Free Made Simple

Easy Everyday Meals That Everyone Can Enjoy

By Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, Marcia Schultz Dahlstrom, Jay Wilde

St. Martin's Press

Copyright © 2011 Carol Field
All rights reserved.
ISBN: 978-1-4668-6777-2


Main Dishes

Classic Beef Stroganoff HP


1 pound beef tenderloin, cut ½ inch thick
2 tablespoons butter
½ pound fresh mushrooms, trimmed and sliced
½ cup chopped onion
1 ½ cups gluten-free beef broth such as Better Than Bouillon[R]
½ teaspoon salt
1 small clove garlic, minced
¼ cup cold water
2 tablespoons cornstarch
1 cup gluten-free dairy sour cream
1 recipe Gluten-Free Noodles


1 Cut meat across the grain into ½-inch-thick strips about 1½ inches long. In large skillet melt butter. Add mushrooms and onion; cook and stir until onion is tender. Remove from skillet. In same skillet cook meat until light brown. Stir in broth, salt, and garlic. Simmer, covered, for 15 minutes.

2 Mix cold water and cornstarch; stir into broth mixture. Add mushrooms and onion. Bring to boiling, stirring constantly. Boil and stir for 1 minute. Reduce heat. Stir in sour cream; heat through. Serve over hot cooked Gluten-Free Noodles. Serve immediately. Serves 6.

Gluten-Free Noodles

1 In a small bowl mix together 1 cup all-purpose gluten-free flour such as Domata Living[TM] Flour and 1 teaspoon salt. Make a well in center of mixture. Add 1 egg, 2 egg yolks, and 2 tablespoons carbonated water. Using 2 to 4 tablespoons water, mix in just enough to make a soft round ball. See Photo A.

2 Place on a flour-covered board and let rest for 10 minutes. Divide into four portions. See Photo B.

3 Using a rolling pin, roll each portion into a rectangle about ¼ inch thick. See Photo C. Roll and cut into ¼-inch strips. Unroll dough. See Photo D. Repeat with remaining dough. To cook noodles, fill a large saucepan with 6 cups water and 1 teaspoon salt. Bring to rolling boil. Add noodles; cook about 5 minutes or until tender. Do not overcook. Drain in a strainer. Makes 3 to 4 cups cooked noodles.

Freeze for Later

These gluten-free noodles can be made ahead, dried, and then frozen. After cutting the noodles, let them dry on the cutting board for a few hours. Then seal them in a freezer bag and freeze for up to 3 months. When you need them, cook the frozen noodles as you would fresh ones.

What's on the Menu:

• Classic Beef Stroganoff

• Scalloped Corn

• Blue Cheese Veggies

Nutrition Per Serving:

680 calories, 37g fat, 17g saturated fat, 420mg cholesterol, 1270mg sodium, 53g carbohydrate, 4g fiber, 32g protein

Lemon Chicken with Pea Pods HP EF


2 8-ounce packages gluten-free penne pasta or similar pasta
2 tablespoons canola oil
3 to 4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup frozen pea pods cut into pieces
½ teaspoon garlic salt
½ cup grated Parmesan cheese
¼ cup lemon juice
2 tablespoons chopped fresh parsley (optional)
Finely shredded Parmesan cheese


1 In a large pot cook pasta as directed on package. Drain and pour pasta into a large bowl. Cover with foil and set aside.

2 In a large skillet heat oil on medium heat. Add chicken and cook about 6 minutes or until tender. Transfer cooked chicken to bowl with pasta.

3 In the same skillet add pea pods and garlic salt. Cook and stir for 1 minute. Transfer to bowl with chicken and pasta. Add ½ cup grated cheese, lemon juice, and, if desired, parsley; toss to combine. Sprinkle with finely shredded cheese. Serve immediately. Serves 6.

Add a Flavor Variation

Substitute fresh asparagus or fresh green beans for the pea pods. They will cook in about the same amount of time.

Read the Label

There are many gluten-free pastas available. They can be made from corn, quinoa, rice, and other gluten-free grains. When cooking these pastas, read the instructions carefully. Overcooking can make the pasta fall apart or become gummy.

Nutrition Per Serving:

519 calories, 12g fat, 3g saturated fat, 93mg cholesterol, 394mg sodium, 62g carbohydrate, 9g fiber, 41g protein

The green pea pods and the penne pasta make this easy dish both pretty and delicious.

Fish Tacos HP WG


1 pound fresh or frozen skinless white fish such as cod
2 tablespoons butter, softened
½ teaspoon sea salt
¼ teaspoon onion powder
3 tablespoons gluten-free mayonnaise such as Hellmann's[R]/Best Foods[R] Real Mayonnaise
1 tablespoon lemon juice
1½ cups packaged coleslaw mix or shredded cabbage
8 corn taco shells, warmed
1 recipe Mango-Pepper Salsa


1 Thaw fish, if frozen. Rinse and pat dry. Preheat oven to 400°F. Grease a shallow baking pan. Set aside. Cut fish into 1-inch pieces. Place in prepared baking pan. In a small bowl combine butter, salt, and onion powder. Brush over fish. Bake about 8 minutes or until fish flakes easily with a fork.

2 In a medium bowl stir together mayonnaise and lemon juice. Add coleslaw mix and toss lightly. Spoon mixture into taco shells. Add fish pieces and top with Mango-Pepper Salsa. Serves 4.

Mango-Pepper Salsa

1 In a small bowl combine 1½ cups chopped, peeled mangoes, ¾ cup finely chopped red sweet pepper, ¼ cup thinly sliced green onions, 2 tablespoons lemon juice, 1 tablespoon olive oil, ½ teaspoon black pepper, and ¼ teaspoon sea salt. Makes 2 cups.

Note: See tips on cutting mangoes.

Make Ahead and Save Time

Make up a batch of the Mango-Pepper Salsa and store it in a small glass jar in the refrigerator. It will keep for up to 3 days. This salsa is also great on chicken or pork.

Nutrition Per Serving:

402 calories, 21g fat, 5g saturated fat, 62mg cholesterol, 803mg sodium, 31g carbohydrate, 4g fiber, 23g protein

Purchased corn tacos shells take on new flavor when filled with crunchy cabbage slaw, flaky white fish, and zesty salsa.

Potato-Egg Bake V HP

Special Health Benefits

Eggs provide protein, vitamin D, and choline, all essential nutrients. Spinach provides folic acid and calcium.


8 eggs
¾ cup whole milk
2½ cups frozen shredded potatoes
¾ cup shredded cheddar cheese
½ cup chopped fresh spinach
½ cup cubed gluten-free ham (optional)
1 tablespoon chopped green sweet pepper
1 tablespoon chopped red sweet pepper
1 teaspoon salt
1 teaspoon chopped fresh chives
½ teaspoon black pepper
¾ cup shredded cheddar cheese


1 Preheat oven to 325°F. Grease a 5-cup shallow baking dish. Set aside. In a small mixing bowl beat eggs with a whisk until well blended and frothy. Beat in milk. See Photo A. Set aside.

2 In a large mixing bowl combine potatoes, ¾ cup cheese, spinach, ham (if desired), green and red sweet pepper, salt, chives, and black pepper. Mix well. See Photo B.

3 Add egg mixture to potato mixture and mix well. See Photo C.

4 Pour into the prepared baking dish. Sprinkle with ¾ cup cheese. See Photo D. Bake about 45 minutes or until mixture is set and knife comes out clean when inserted in the center. Serve immediately. Serves 9.

Add a Flavor Variation

Kick the flavor up a notch with jalapeño peppers. Wearing plastic gloves, finely chop the peppers and add 1 tablespoon to the mixture.

The Cost:

Eggs are a great value. On average they cost about 11¢ each. The cost of this entire recipe is about $3.00.

What's on the Menu:

• Potato-Egg Bake

• Breakfast Sausages

• Fresh Fruit

Nutrition Per Serving:

160 calories, 8g fat, 3g saturated fat, 205mg cholesterol, 460mg sodium, 11g carbohydrate, 1g fiber, 10g protein

Thai Chicken Pasta HP CF EF

Carol says:

Try using this spicy, peanut butter sauce on a variety of foods. Serve over any type of pasta, cooked rice, or steamed vegetables.


3 skinless, boneless chicken breasts
2 red and/or green sweet peppers, chopped
1 fresh jalapeño pepper, chopped
1 cup water
¾ cup gluten-free peanut butter
¾ cup gluten-free light soy sauce such as La Choy[R] Lite
½ cup olive oil
3 tablespoons packed brown sugar
3 tablespoons lemon juice
½ teaspoon ground ginger
½ teaspoon dried cilantro
½ teaspoon crushed red pepper
2 8-ounce packages gluten-free spaghetti
½ cup peanuts


1 Preheat oven to 350°F. Cut chicken into 1-inch pieces. In a 13x9-inch baking pan combine chicken, sweet peppers, and jalapeño pepper; add water. Cover with foil. Bake about 25 minutes or until chicken is tender. Drain chicken mixture and place in a small bowl. Set aside.

2 For sauce, in a small saucepan mix peanut butter, soy sauce, and oil until smooth. Stir in brown sugar, lemon juice, ginger, cilantro, and crushed red pepper. Cook on medium-low heat for 1 minute. Stir in most of the chicken mixture; cook for 1 minute more.

3 Cook pasta as directed on package. Drain well. Spoon sauce on cooked pasta. Top with remaining chicken mixture and peanuts. Serve immediately. Serves 6.

Plan Ahead and Save Time

Most of the prep time for this main dish comes from measuring spices. Mix the brown sugar, lemon juice, and spices ahead of time and keep them refrigerated until ready to cook.

Nutrition Per Serving:

670 calories, 44g fat, 8g saturated fat, 85mg cholesterol, 1330mg sodium, 24g carbohydrate, 4g fiber, 48g protein

Peanut butter partners with an array of spices to capture the unique flavor of Thai cooking in this main dish favorite.

Macaroni and Cheese V HP EF


1 8-ounce package gluten-free macaroni
3 tablespoons butter
1 small onion, chopped
¼ cup chopped green sweet pepper
1 teaspoon salt
¼ teaspoon dry mustard
2 cups milk
1 tablespoon cornstarch
1½ cups shredded sharp cheddar cheese
1 cup buttered, toasted gluten-free bread crumbs (optional)


1 Preheat oven to 400°F. Grease a 1½-quart shallow baking dish. Set aside.

2 Cook macaroni as directed on package. Drain well. Place cooked macaroni in prepared baking dish.

3 In a medium skillet melt butter. Add onion and green pepper; cook until tender. Stir in salt and dry mustard. In a small bowl mix ¼ cup of the milk and cornstarch. Gradually stir cornstarch mixture and the remaining milk into onion mixture. Cook and stir until thickened, about 2 minutes. Add cheese, stirring until just melted. Pour mixture over macaroni in baking dish and mix well. If desired, top with bread crumbs.

4 Bake about 20 minutes or until bubbly. Serve immediately. Serves 6.

The Cost

Macaroni and cheese has always been an economical meal. Even when using more expensive gluten-free pasta, the cost of this main dish is still only about $4.50, or 75¢ per serving.

Nutrition Per Serving:

400 calories, 18g fat, 10g saturated fat, 45mg cholesterol, 510mg sodium, 47g carbohydrate, 5g fiber, 14g protein

Love macaroni and cheese? Don't give it up because you're eating gluten-free. This recipe makes it easy to enjoy this famous family pleaser.

Veggie Pizza V HP

Elizabeth says:

The sugar in this gluten-free crust helps it brown. The pizza crust is delicious and crisp but may not brown as much as a wheat flour crust.


1¼ cups gluten-free all-purpose flour such as Domata Living[TM] Flour
¼ cup yellow cornmeal
1 tablespoon sugar
1 teaspoon salt
¾ cup water
1 egg
1¼ teaspoons olive oil
1 cup gluten-free pizza sauce such as Dei Fratelli[R] Prima Qualita Pizza Sauce
¾ cup chopped fresh tomatoes
½ cup sliced canned artichokes, drained
2 cups shredded Italian blend cheese
Fresh spinach leaves

Other suggested toppings:

Fresh pineapple
Sliced red or green sweet peppers
Gluten-free green or black olives


1 Preheat oven to 400°F. In a medium mixing bowl combine flour, cornmeal, sugar, and salt. Make a well in the middle of the dry ingredients. In a glass measuring cup combine water, egg, and oil. Add egg mixture to dry ingredients and mix well. See Photo A.

2 Place dough on a greased 14-inch pizza pan. Using your fingers, push the dough to the edge of the pan. See Photo B. Using a fork, make holes in the dough. See Photo C. Bake crust for 12 minutes. Remove from oven.

3 Spread crust with pizza sauce. Add chopped tomatoes and artichokes. Sprinkle with cheese. Top with spinach. Return to oven and bake for about 10 more minutes or until cheese is bubbly. Serves 4.

Add a Flavor Variation

There are dozens of possibilities for pizza toppings, but did you know you can also boost the flavor of the crust? Add one of these options to the dry ingredients:

1 tablespoon chopped fresh basil

2 teaspoons chopped fresh chives

1 teaspoon dried oregano

What's on the Menu:

• Veggie Pizza

• Easy Cabbage Salad

• Mango-Peach Smoothie

Nutrition Per Serving:

290 calories, 9g fat, 4g saturated fat, 55mg cholesterol, 960mg sodium, 36g carbohydrate, 3g fiber, 16g protein

Fried Rice with Fish HP CD WG


1 pound fresh or frozen white fish such as halibut or cod
2 tablespoons butter, softened
½ teaspoon garlic salt
½ teaspoon coarse pepper
2 eggs
Salt and pepper
2 tablespoons butter
3 tablespoons olive oil
½ cup shredded carrot
¼ cup chopped celery
¼ cup chopped green beans or asparagus
2 tablespoons chopped green onion
4 cups cold cooked brown rice
2 tablespoons gluten-free light soy sauce such as La Choy[R] Lite
Mango slices (optional)
Cashews (optional)


1 Thaw fish, if frozen. Rinse and pat dry. Preheat oven to 400°F. Cut fish into 1½-inch pieces. Place in a greased shallow baking pan. In a small bowl combine 2 tablespoons softened butter, garlic salt, and ½ teaspoon pepper. Brush over fish. Bake about 8 minutes or until fish flakes easily with a fork.

2 Meanwhile, in a small bowl beat eggs, salt, and more pepper. In a large skillet melt 2 tablespoons butter. Add egg mixture. Turn eggs over to be sure they are completely cooked. See Photo A. Remove eggs from pan by sliding them out onto a clean cutting board. See Photo B.

3 Roll up eggs and cut into thin strips. See Photo C. Place eggs in small bowl; cover to keep warm.

4 In the same skillet heat olive oil. Add carrot, celery, asparagus, and green onion; cook on high heat about 5 minutes or until tender, stirring occasionally. Stir in brown rice and soy sauce and cook until heated through. Stir in egg strips.

5 Arrange cooked fish and rice mixture on a platter. If desired, garnish with mango slices and cashews. Serves 4.

Read the Label

Most soy sauces contain wheat, so be sure to read the label. See a list of some brand-name products that are gluten- free.

Special Health Benefits

Brown rice contains the whole kernel of rice. Therefore it has more fiber, B vitamins, and other essential nutrients than white rice products.

What's on the Menu:

• Fried Rice with Fish

• Key Lime Mousse

Nutrition Per Serving:

440 calories, 12g fat, 3g saturated fat, 150mg cholesterol, 490mg sodium, 48g carbohydrate, 4g fiber, 33g protein

Stuffed Peppers LF HP EF


4 medium green, yellow, or red sweet peppers
1 pound ground beef
1 cup cooked rice
1 cup gluten-free spaghetti sauce such as Hunts[R] Traditional Spaghetti Sauce
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh chives
1 teaspoon celery seed
¾ cup shredded Parmesan cheese


1 Preheat oven to 350°F. Lightly grease an 8x8-inch baking pan. Set aside.

2 Using a sharp knife, remove tops of peppers. See Photo A. Using a spoon, remove the seeds and membranes. See Photo B. Place peppers in a large pot and add 5 cups salted water. See Photo C. Bring to boiling and boil for 5 minutes. Remove peppers from pan and drain well. Cool slightly.

3 In a medium skillet brown ground beef. Drain beef. Transfer beef to a medium bowl. Add rice, half of the spaghetti sauce, oregano, chives, and celery seed. Mix well.

4 Stuff peppers with beef mixture. See Photo D. Top with remaining spaghetti sauce and cheese. Place in the prepared baking pan. Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.


Excerpted from Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, Marcia Schultz Dahlstrom, Jay Wilde. Copyright © 2011 Carol Field. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

CAROL FIELD DAHLSTROM was Executive Editor at Better Homes and Gardens books for many years. She is now president of her own company, Brave Ink Press. She became interested in developing gluten-free recipes when family members were diagnosed with Celiac disease.

ELIZABETH DAHLSTROM BURNLEY has a M.S. and B.S. in Nutritional Science. She is currently a faculty member at Iowa State University, teaching food science and human nutrition courses, as well as a class on gluten-free cooking and baking.

MARCIA SCHULTZ DAHLSTROM has Celiac disease. Marcia has dedicated herself to developing gluten-free recipes that are easy and inexpensive and that she can prepare and enjoy with her family.

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