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GLUTEN-FREE for GOOD REVIEWED

Gluten-Free for Good
By Samantha Seneviratne
Published by Clarkson Potter
ISBN#978-0-8041-8632-2
207 Pages

ABOUT BOOK: No meal should be defined by what's not there. Gluten-Free for Good has 100 easy, healthful recipes that are so delicious you’ll never miss the gluten.

Here are weekngiht dishes you may have thought you'd never enjoy again—not without resorting to expensive packaged gluten-free foods that aren't as delicious or healthful as the real thing. These quick-cooking meals are for any time of day, all made from scratch without hard-to-digest processed additives like xanthan or guar gum. Recipes include:

Miso Shrimp with Snap Peas
Roast Chicken with Whole-Grain Sausage Stuffing
Leek and Carrot Brown Rice Risotto
White Pizza with Blistered Tomatoes
Spanish Tortilla
Parmesan Cheese Crackers
Loaded Oat Bars
Upside-Down Skillet Plum Cake
Carrot Cake with Coconut Cream Cheese Frosting
Blondie Bars

REVIEW: This author helps readers navigate cooking gluten-free. First, she helps with suggestions about setting up a pantry to make cooking Gluten-Free easier. She helps readers embrace new techniques and asks them to think about abandoning some familiar ways of doing things to help make tasty meals and treats. I like that this author lists alternative flours, for recipes. There are many beautiful color photos throughout the book, about every third recipe had a picture.

In the beginning, she lists flours; tells where they come from; describes what it tastes like and its characteristics when used in cooking. For example, Coconut flour – “This high-fiber flour is made from dried defatted coconut meat. It has a very light coconut flavor and is great for baking. Coconut flour is very thirsty, so be sure to add extra liquid when using it/or just follow a recipe designed for coconut flour.”

An index of recipes is listed in the front of the book under categories such as – homemade essentials, breakfast and brunch, soups, sides and salads, hearty mains, sweet and savory snacks and deserts.

I made the Maple-glazed Butternut Squash bread. The instructions were easy to follow and the ingredients can be found at the grocery store. What I liked about this recipe is the fact that is was a basic bread. You can easily add to the recipe and be creative. For example, add chocolate chips, nuts, M and M’s etc. The bread was more like a type of coffee cake. I was surprised at how moist it was; how easy it was to make and how good it tasted.

I liked the variety of recipes and how creative this author is with the ingredients she uses. I also liked that she used different flour blends, she didn’t say use a gluten-free flour blend you can purchase at the store. No, she gives the measurement in cups and as a weight. This way the user can get familiar with the different blends; how they taste and how they bake up so they can be creative too!

The other recipes in this book I’d like to try are: Gingery Chicken soup with spinach and egg, Carrot Fritters, Carrots with miso Orange butter, Garlic Saffron Asparagus, one pot chicken thighs and wild rice and leeks Lemongrass pork meatballs, white Pizza with Blistered tomatoes, saluted lemony gnocchi, sweet pea and ricotta ravioli, chocolate and orange cheese cake, oatmeal and chocolate chunk ice cream sandwiches. I look forward to trying these and many more in the new year.

Disclosure of Material Connection: I received a complimentary copy of this book from the Bloggingforbooks website. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

Nora St. Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com

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