1,000 Gluten-Free Recipes (1,000 Recipes)

If you or someone you love has wheat allergies, gluten intolerance, or celiac disease, then you know how hard it is to prepare tasty, worry-free meals. From breads and pastas to cakes and pies, many favorite foods typically contain wheat, the most common source of gluten?not to mention the many prepared and packaged foods (from dressings to seasonings) that may also contain gluten. Now, gluten-free cooking authority Carol Fenster has written the biggest, most comprehensive gluten-free cookbook ever?a resource you'll turn to again and again for recipes, inspiration, and advice. Carol discovered that she was gluten intolerant two decades ago, and she has spent the time since developing gluten-free mealtime strategies and helping others make the transition to a gluten-free lifestyle. Carol has perfected the art of baking without wheat flour and learned to create delicious muffins, cakes, pies, and even yeast bread using sorghum flour, potato starch, and other safe ingredients. In 1,000 Gluten-Free Recipes , she shares her secrets and recipes for every meal. Many of the recipes are also vegetarian or quick-to-make and are highlighted with or symbols. Additionally, if you avoid dairy, Carol suggests ways to make the recipes with safe substitutes. If you cook gluten-free meals, this cookbook is sure to become an indispensable kitchen companion. You'll discover recipes for every meal of the day and every occasion, from favorite foods you thought you would never be able to eat again to foods kids will love and elegant dishes for entertaining. Throughout the book, you'll find a wealth of detailed, practical advice on staples of the gluten-free kitchen, including tips on reliable brand-name products. Here is everything you need to discover just how easy and tasty it can be to live gluten free! With 1,000 Gluten-Free Recipes , you get: Bountiful Breakfasts: Sour Cream?Raisin Pancakes, Granola, Cheese Blintzes, Egg Crepes with Brie and Almonds Bountiful Breakfasts: Sour Cream?Raisin Pancakes, Granola, Cheese Blintzes, Egg Crepes with Brie and Almonds Marvelous Breads and Muffins: Cinnamon-Apple Muffins, Buttermilk Biscuits, White Sandwich Yeast Bread, Pepperoni Cheese Pizza Marvelous Breads and Muffins: Cinnamon-Apple Muffins, Buttermilk Biscuits, White Sandwich Yeast Bread, Pepperoni Cheese Pizza Satisfying Appetizers, Salads, Soups, and Sandwiches: Roasted Wild Mushroom Tart, Panzanella, French Onion Soup, Muffaletta Sandwiches, Chicken Fajitas Satisfying Appetizers, Salads, Soups, and Sandwiches: Roasted Wild Mushroom Tart, Panzanella, French Onion Soup, Muffaletta Sandwiches, Chicken Fajitas Tasty Pastas, Grains, and Beans: Macaroni and Cheese, Lasagna, Pad Thai, Quinoa Tabbouleh, Spicy Black Beans Tasty Pastas, Grains, and Beans: Macaroni and Cheese, Lasagna, Pad Thai, Quinoa Tabbouleh, Spicy Black Beans Delicious Main Courses: Meat Loaf, Shrimp Creole, Fried Chicken, Mini Beef Wellingtons, Pork Schnitzel, Moussaka Delicious Main Courses: Meat Loaf, Shrimp Creole, Fried Chicken, Mini Beef Wellingtons, Pork Schnitzel, Moussaka Irresistible Desserts: Chocolate Peanut Butter Cookies, Old-Fashioned Strawberry Shortcake, Tiramisu Cupcakes, Chocolate Pecan Tart, Cherry Pie Irresistible Desserts: Chocolate Peanut Butter Cookies, Old-Fashioned Strawberry Shortcake, Tiramisu Cupcakes, Chocolate Pecan Tart, Cherry Pie Whether you're new to gluten-free cooking or you've been living gluten-free for decades, this all-inclusive cookbook is just what you need to satisfy your craving for "forbidden" foods and baked goods?and put deliciously varied, crowd-pleasing meals on the table for years to come. CAROL FENSTERxa0is the author ofxa0ten gluten-free cookbooks including 100 Best Gluten-Free Recipes and the award-winning 1,000 Gluten-Free Recipes . She is the former associate food editor at Living Without magazine, and her work has been published in the New York Times, Washington Post, Gluten-Free Living , and elsewhere. She lives in Denver, Colorado. Excerpt. © Reprinted by permission. All rights reserved. 1,000 Gluten-Free Recipes By Carol Fenster John Wiley & Sons Copyright © 2008 Carol FensterAll right reserved. ISBN: 978-0-470-06780-2 Chapter One PANCAKES, WAFFLES, AND OTHER BREAKFAST FOODS Pancakes, Waffles, and French Toast Basic Pancakes Buttermilk Pancakes Buckwheat Pancakes Sweet Potato Pancakes with Maple Butter Blueberry Millet Pancakes Mesquite Pancakes Cottage Cheese Pancakes Sour Cream-Raisin Pancakes Coconut Pancakes Peanut Butter and Jelly (PB&J) Pancakes Pumpkin Pancakes with Pomegranate Syrup Spiced Applesauce Waffles Baked Cinnamon Raisin French Toast Savory French Toast Cereal and Granola Naked Gluten-Free Granola Gluten-Free Granola with Nuts and Dried Fruit Thin, Crispy Granola Bars Chewy Granola Bars Cranberry-Ginger Cereal Bars Granola Orange-Strawberry Parfait Muesli Eggs, Quiches, and Casseroles Eggs Baked in French Bread Eggs in a Nest Cheese Blintzes Egg Crepes with Brie and Almonds Breakfast Egg and Cheese Strata Leek-Pasta Frittata Wild Morel Frittata Bacon, Leek, Tomato, and Goat Cheese Quiche Sweet Potato Hash Turkey Hash Egg Tortilla Casserole with Chipotle Mole Sauce Breakfast Pizza Breakfast-the foundation of a healthy diet-is also the most wheat-laden meal. Bagels, muffins, toast, pancakes, waffles, and cereal-they all contain wheat, leading some newly diagnosed people to skip breakfast entirely for fear of getting sick. But the many recipes offered in this chapter leave no reason to skip this critical meal. Many of us eat breakfast at our desk or on-the-run, but there is something very comforting about eating a breakfast that you prepare in your own home. If you're short on time during the week, set aside time on weekends to try some of these terrific recipes. Yes, you can use store-bought mixes for pancakes and waffles; in fact, you can buy basic gluten-free waffles and muffins, as well as bread for your morning toast. Instead, mix up a batch of my versatile Carol's Sorghum Blend (page x) ahead of time so you're ready to make the flavorful pancakes and waffles in this chapter anytime. Or use it to make muffins and quick breads in the Quick Breads and Muffins chapter. Or English muffins and Bagels in the Yeast Breads chapter. These recipes provide a wider variety of flavors and much more diversity than any store-bought versions. Wholesome, nutritious cereals-hot or cold, and made from amaranth, sorghum, quinoa, corn, rice, beans, buckwheat, and teff-are widely available in natural food stores and grocery stores. Oats-an inherently gluten-free grain that can be contaminated during growing or processing-are now available in a pure, uncontaminated, gluten-free form. Make your own granola, granola bars, or muesli, using gluten-free oats, for a hearty start to your day. Be sure to get your physician's approval before you indulge; some gluten-intolerant people still may react to these oats for a number of other reasons, even though they are uncontaminated. For more information on the issue of gluten-free oats, go to www.gluten.net or see Gluten-Free Diet (Expanded Edition, 2006) by Shelley Case, RD. Finally, I offer innovative ways to prepare eggs-beyond sunny-side-up, over-easy, or scrambled-such as frittatas, hash, quiche, and even pizza, for special days. PANCAKES, WAFFLES, AND FRENCH TOAST Basic Pancakes V = Vegetarian MAKES 8 PANCAKES (4 INCHES EACH) Make this easy batter for those mornings when the comfort of homemade pancakes seems absolutely necessary. You can use any milk but, of course, the flavor will change a little bit. For pancakes later in the week, double all of the ingredients (except the baking powder and baking soda) and refrigerate the remaining batter for up to 3 days. A teaspoon of fresh lemon juice will revive the reserved batter and make the pancakes nice and light. 1 cup Carol's Sorghum Blend (page x) 2 tablespoons sugar 2 teaspoons baking powder teaspoon baking soda 1/8 teaspoon salt, or to taste teaspoon xanthan gum 1/3 to cup 1% milk (cow's, rice, soy, potato, or nut) 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil 1 large egg, at room temperature 1 teaspoon pure vanilla extract Additional butter, buttery spread, or canola oil for frying 1 In a mixing bowl or large measuring cup, sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum. 2 Gradually whisk in the milk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips for Perfect Pancakes, right). 3 In a large, nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately. TIPS FOR PERFECT PANCAKES Let the pancake batter stand 5 minutes before frying the pancakes to give the liquid and dry ingredients time to meld and reach the proper consistency. For the recipes in this book, start with the smaller amount of milk. If the batter looks too thick, add another 2 to 3 tablespoons milk to reach the desired consistency. The batter should be thick enough to spread only slightly when it hits the hot griddle, yet not so thick that it doesn't spread at all. If it spreads very rapidly, add more sorghum blend, 1 tablespoon at a time. Browning time will vary with the ingredients in your pancake batter, but generally the pancakes are ready to be turned when bubbles start to appear on the surface of the batter. You can also determine if the underside is browned enough by gently lifting the pancake with a spatula and taking a peek. Frying a "test" pancake is always a good idea to see if the skillet heat and the pancake batter are correctly calibrated. Buttermilk Pancakes V = Vegetarian MAKES 4 PANCAKES (4 INCHES EACH) Homey and comforting, these pancakes are sure to please your family and guests. Buttermilk makes pancakes lighter, but you can achieve a similar effect using the homemade Buttermilk option (page 677). To make small silver-dollar pancakes, use 2 tablespoons of batter per pancake; for 4-inch pancakes, use cup of batter; for large 5-inch pancakes, use 1/3 cup of batter. 1 cup Carol's Sorghum Blend (page x) 2 tablespoons sugar 1 teaspoon baking powder teaspoon baking soda teaspoon salt teaspoon xanthan gum cup buttermilk, or homemade Buttermilk (page 677), well-shaken, or more as needed 2 tablespoons unsalted butter or buttery spread, such as Earth Garden, melted, or canola oil 1 large egg 1 teaspoon pure vanilla extract Additional butter, buttery spread, or canola oil for frying 1 In a mixing bowl or large measuring cup sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum. 2 Gradually whisk in the buttermilk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips for Perfect Pancakes, page 3). 3 In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately. Buckwheat Pancakes V = Vegetarian MAKES 8 PANCAKES (4 INCHES EACH) Buckwheat is related to rhubarb and is not actually a grain; it is a seed in the fruit family. Rather than buy buckwheat flour, I always have Bob's Red Mill Creamy Buckwheat Cereal on hand for my breakfast. I quickly grind what I need for these pancakes with my little coffee grinder. Start with cup of milk, adding more if necessary until the batter reaches the right consistency. cup buckwheat flour cup potato starch 2 teaspoons baking powder 1 teaspoon sugar teaspoon baking soda teaspoon xanthan gum teaspoon salt to 2/3 cup 1% milk (cow's, rice, soy, potato, or nut) 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil 1 tablespoon fresh lemon juice 1 large egg 1 teaspoon pure vanilla extract Additional butter, buttery spread, such as Earth Balance or Soy Garden, or canola oil for frying 1 In a mixing bowl or large measuring cup, sift the flour, potato starch, baking powder, sugar, baking soda, xanthan gum, and salt. 2 Whisk in milk, butter, lemon juice, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips for Perfect Pancakes, page 3). 3 In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately. Sweet Potato Pancakes with Maple Butter V = Vegetarian MAKES 8 PANCAKES (4 INCHES EACH) Joel Schaefer is a chef at a major resort, where his responsibilities include meeting the requests of guests with food allergies and intolerances. He provides guests with innovative choices, such as these pancakes with sweet potatoes-one of the least allergenic foods on earth. MAPLE BUTTER 1 pound unsalted butter or buttery spread, such as Earth Balance, at room temperature cup (4 ounces) pure maple syrup Salt to taste PANCAKES 1 cup Carol's Sorghum Blend (page x) 2 teaspoons sugar 2 teaspoons baking powder teaspoon baking soda 1 large egg cup 1% milk (cow's, rice, soy, potato, or nut) 1 tablespoon canola oil teaspoon salt cup sweet potato, roasted, peeled, and pureed Additional canola oil for frying 1 Make the Maple Butter: Place the butter in a mixing bowl and beat with a stiff whisk or spatula. Add the maple syrup and mix until combined. If you are using an electric mixer, use the paddle attachment to combine the ingredients. Transfer the Maple Butter to a container and store in the refrigerator until needed. Bring to room temperature before serving. 2 Make the pancakes: In a small mixing bowl, sift together the sorghum blend, sugar, baking powder, and baking soda. Whisk until well blended. 3 In another mixing bowl, whisk together the egg, milk, oil, and salt. Add the sweet potato puree and blend with a handheld mixer or a wire whisk just until smooth. 4 Add the sweet potato mixture to the dry ingredients and stir until combined. 5 Heat a 10-inch skillet or electric griddle on medium heat. Lightly oil the pan or griddle with canola oil, wiping off any excess oil with a paper towel. 6 Pour cup batter in the skillet and cook until bubbles appear on top of the pancake, about 1 to 2 minutes. Turn and cook until browned on the other side, about another 1 to 2 minutes. Serve immediately with Maple Butter. Blueberry Millet Pancakes V = Vegetarian MAKES 8 PANCAKES (4 INCHES EACH) I developed this recipe to showcase the mild flavor of millet, an incredibly healthy grain that adds wonderful nutrients to gluten-free meals. Rather than buy millet flour (which has a fairly short shelf life), buy whole-grain millet and grind it as you need it in a small coffee grinder. Keep the millet grains in your freezer or refrigerator to keep them fresh. If you buy frozen blueberries, just toss them into the batter in their frozen state to keep the batter from turning blue. cup millet flour cup tapioca flour cup potato starch 2 tablespoons sugar 1 teaspoons baking powder 1 teaspoon baking soda teaspoon salt teaspoon xanthan gum 1/3 cup 1% milk (cow's, rice, soy, potato, or nut) 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil 2 teaspoons grated lemon zest 1 large egg 1 teaspoon pure vanilla extract 1 cup fresh or frozen blueberries, preferably small Additional butter, buttery spread, or canola oil for frying 1 In a mixing bowl or large measuring cup sift together the sorghum blend, mesquite flour, sugar, baking powder, baking soda, salt, and xanthan gum. 2 Gradually whisk in the milk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips for Perfect Pancakes, page 3). 3 In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately. Mesquite Pancakes V = Vegetarian MAKES 8 PANCAKES (4 INCHES EACH) If you've only thought of mesquite as the wood that lends a wonderful flavor to grilled meats, this will be a pleasant surprise. Mesquite flour, ground from the pods of mesquite shrubs that grow in arid regions, has a wonderful cinnamonlike taste that can be used in a variety of foods. It has a high protein and fiber content. I devised this simple recipe so you can substitute other high-protein and high-fiber flours such as amaranth, teff, Montina, or millet. Use the same quantity as the mesquite flour, though you may need to add a few additional tablespoons of milk to reach the proper consistency. You can also increase the mesquite flour to cup if you like, and add more milk as needed. 1 cups Carol's Sorghum Blend (page x) 2 tablespoons mesquite flour * 2 tablespoons sugar 1 teaspoons baking powder teaspoon baking soda 1/8 teaspoon salt, or to taste teaspoon xanthan gum 1/3 to cup 1% milk (cow's, rice, soy, potato, or nut) 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil 1 large egg 1 teaspoon pure vanilla extract Additional butter, buttery spread, or canola oil for frying 1 In a mixing bowl or large measuring cup, sift the flours, potato starch, sugar, baking powder, baking soda, salt, and xanthan gum. 2 Whisk in the milk, butter, lemon zest, egg, and vanilla until very smooth. Gently stir in the blueberries. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips for Perfect Pancakes, page 3). 3 In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately. Cottage Cheese Pancakes V = Vegetarian MAKES 8 PANCAKES (4 INCHES EACH) Adding cottage cheese to pancakes gives them a nice, substantial texture while boosting their calcium content. As with all pancakes, I recommend making a "test" pancake first, to see if the skillet is the right temperature. 1 cup Carol's Sorghum Blend (page x) 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon Expandex modified tapioca starch, or 1 teaspoon Carol's Sorghum Blend teaspoon baking soda teaspoon xanthan gum cup buttermilk or homemade Buttermilk (page 677), well-shaken 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted 1 large egg teaspoon pure vanilla extract cup small curd cottage cheese Additional butter, buttery spread, or canola oil for frying 1 In a medium mixing bowl, sift the sorghum blend, sugar, baking powder, modified tapioca starch, baking soda, and xanthan gum. 2 Whisk in the buttermilk, butter, egg, and vanilla until very smooth. Gently stir in the cottage cheese. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips for Perfect Pancakes, page 3). If it is too thick, add more water, a tablespoon at a time. (Continues...) Excerpted from 1,000 Gluten-Free Recipes by Carol Fenster Copyright © 2008 by Carol Fenster. Excerpted by permission. 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. Read more