Easy Everyday Gluten-Free Cooking: Includes 250 Delicious Recipes
(ad) by Donna Washburn and Heather Butt was a cookbook perfectly suited for my kitchen. This is a book of no fuss recipes that are tasty and easy to make. It seems like most people who have to give up gluten spend a lot of time trying to replicate the foods they had to stop eating. This book contains a lot of recipes that will keep those longings for the “old days” to a minimum. This cookbook is divided into the usual chapters. There are about twenty pages devoted to breakfast dishes like pancakes, granola and quiche. Another fifteen pages for the appetizer chapter contains cracker recipes as well as some for cornbread and a savory shortbread. Next comes the soups, salads and dressings chapter which even has a recipe for gluten free croutons!. The main dish chapter is a healthy sixty pages and includes such things as Batter-Fried Fish, Foccacia, Chicken Pot Pie, Pizza, Meatballs and even Pizza. A holiday fare chapter rounds out the first half of the cookbook.The last half of the book is devoted to breads and desserts. There is a chapter strictly for bread machines followed by breads made the traditional heavy-duty mixer way. All of the recipes in the bread machine chapter are repeated in the mixer chapter. Another chapter for quick breads covers muffins, biscuits, breads and a few pantry mixes that can be made up in bulk and then used over time as desired. The hefty dessert chapter covers cheesecake, sticky buns, crepes, pies, pudding, cakes and frosting. Sweet treats finish up the cookbook with recipes for cookies and bars.I happened to be having another gluten free friend over for dinner while I was reviewing this cookbook, so I decided to try out one of the sweet recipes. I opted for the Triple-Threat Mocha Chocolate Chip Cookies, with a few alterations. I nixed the Mocha, substituted coconut oil for the shortening, coconut palm sugar for the white and brown sugars and used an all-purpose gluten free flour mix instead of three separate gluten free flours (mostly because I really don’t like bean flour, as is called for in the original recipe). The cookies were a hit with the entire gluten eating family as well as with my gluten free friend.
- 1½ cups + ⅔ cup gluten free all-purpose flour mix
- 1 tsp baking soda
- 1 tsp xanthan gum
- ½ tsp salt
- ⅓ cup cocoa
- 4 oz semi sweet chocolate
- ⅓ cup butter
- ⅓ cup coconut oil
- 2 Tbsp water
- 2 eggs
- 1⅓ cup coconut palm sugar
- 1½ tsp vanilla
- 1 cup semi-sweet chocolate chips
- In a large bowl, whisk together the flour, baking soda, xanthan gum, salt and cocoa.
- In a microwave safe bowl, combine the chocolate, butter, coconut oil and water.
- Cook at medium power for 2 minutes.
- Stir until the chocolate is completely melted.
- Put the eggs and sugar into your mixer bowl.
- Beat until smooth.
- Add the vanilla and chocolate mixture.
- Slowly add in the dry ingredients until well combined.
- Stir in the chocolate chips.
- Line a baking sheet with silpat or spray with Pam.
- Drop cookies by rounded teaspoonfuls, 12 to a sheet.
- Bake in a preheated 350 degree oven 10-12 minutes, making sure not to over bake.
- Cool on a wire rack.
note: I received this cookbook for free from the publisher, but all opinions in this review are my own.