Thursday, 5 December 2013

Easy Everyday Gluten-Free Cooking

Easy Everyday Gluten-Free Cooking
Includes 250 Delicious Recipes

by Donna Washburn and Heather Butt
Paperback, 400 pages

Living gluten-free has become a necessity for many people lately. Whether sensitive to gluten or completely celiac, we all know at least one person who can't digest the protein in many grains such as wheat. This can make it difficult to choose wisely for your sensitivities while still eating foods you love. 

Easy Everyday Gluten-Free Cooking teaches you how to stock a gluten-free pantry, and how to cook tasty and easy meals that will satisfy your palate without sacrificing fun and flavour.

There are even tips for packing healthy lunches and eating on the go. Going gluten-free has never been so easy! 

Outstanding gluten-free recipes are beautifully organized for ease of use and preparation whatever the time of day or occasion:

    Breakfast and Brunch
    Soups, Salads and Dressings
    The Main Event
    Quick Breads
    Bread Machine Recipes
    Heavy-Duty Mixer Recipes
    Holiday Fare
    Delicious Desserts
    Sweet Treats.

Also included is useful information on maintaining a gluten-free lifestyle -- whether you're just beginning or simply need to check in for a quick reference. Sections such as The Gluten-Free Pantry, Handling Gluten-Free Flours and Starches, Gluten Cross-Contamination in the Kitchen, Healthy Choices for Eating Out -- Or In!, Traveling Gluten-Free Safely and Nutritious School Lunches are invaluable.

Cranberry Orange Muffins, page 165
Each muffin is dotted with bright red cranberries and flavored with a hint of orange. The cake-like texture of this not-too-sweet muffin is perfect to serve warm for breakfast.

•    Preheat oven to 350°F (180°C)
•    12-cup muffin tin or 9- by 5-inch (2 L) loaf pan, lightly greased
•    Instant-read thermometer

11⁄2 cups    brown rice flour    375 mL
1⁄3 cup    each cornstarch and tapioca starch    75 mL
11⁄2 tsp    xanthan gum    7 mL
1 tbsp    GF baking powder    15 mL
3⁄4 tsp    salt    4 mL
2⁄3 cup    cranberry juice    150 mL
1⁄3 cup    water    75 mL
2⁄3 cup    Orange Marmalade (store-bought    ) 150 mL
1 tsp    cider vinegar    5 mL
1⁄4 cup    vegetable oil    50 mL
2    eggs    2
1 cup    cranberries or blueberries,     fresh or frozen 250 mL
1.    In a large bowl or plastic bag, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.
2.    In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined. Gently fold in cranberries.
For Muffins
3.    Spoon batter into each cup of prepared muffin tin. Let stand for 30 minutes. Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.
For a Loaf
3.    Spoon batter into a lightly greased 9- by 5-inch (2 L) loaf pan and bake for 65 to 75 minutes or until an instant read thermometer registers 200°F (100°C). Let cool in the pan on a rack for 10 minutes. Remove from the pan and let cool completely on a rack.

Leave cranberries in the freezer until just before using. This prevents them from “bleeding” into the bread. Sprinkle a little granulated sugar on top, just before baking, to help them brown.

Makes 12 muffins or 1 loaf or 12 servings

Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 Reprinted with publisher permission.

Batter Fried Fish, page 79
The crisp, light batter satisfies the craving for fish and chips. Treat yourself.

•    Preheat oil in deep fryer or wok to 350°F (180°C)

2    egg whites    2
1⁄3 cup    cornstarch    75 mL
1⁄2 tsp    paprika    2 mL
1 lb    fish fillets, such as sole, haddock    or tilapia 500 g
1⁄4 cup    sweet rice flour    50 mL
    Vegetable oil for frying

1.    In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.
2.    Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
3.    Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.

Don’t omit the paprika — it helps the batter to lightly brown.

Makes 4 servings

Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 Reprinted with publisher permission.

Triple Threat Mocha Chocolate Chip Cookies, page 332
Triple the pleasure, triple the fun — but who’s counting calories? These fudgy morsels are worth every bite!

•    Baking sheets, lightly greased

1 cup    sorghum flour    250 mL
2⁄3 cup    whole bean flour    150 mL
1⁄2 cup    tapioca starch    125 mL
1 tsp    baking soda    5 mL
1 tsp    xanthan gum    5 mL
1⁄2 tsp    salt    2 mL
1⁄3 cup    unsweetened cocoa powder, sifted    75 mL
4 oz    semi-sweet chocolate    125 g
1⁄3 cup    butter    75 mL
1⁄3 cup    shortening    75 mL
2 tbsp    water    25 mL
1 tbsp    instant coffee granules    15 mL
2    eggs    2
2⁄3 cup    granulated sugar    150 mL
2⁄3 cup    packed brown sugar    150 mL
11⁄2 tsp    vanilla    7 mL
1 cup    semi-sweet chocolate chips    250 mL

1.    In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
2.    In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
3.    In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
4.    Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.

Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
For crisper cookies, use 2⁄3 cup (150 mL) butter instead of half butter and half shortening.
Make ahead and freeze for up to 2 months in an airtight container.

Makes 5 dozen cookies

Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 Reprinted with publisher permission.