Cookbook Review: Gluten Free on a Shoestring Bakes Bread

Gluten Free on a Shoestring Bakes Bread
by Nicole Hunn

Forget everything you’ve heard about baking gluten-free bread. The revolutionary Gluten-Free on a Shoestring Bakes Bread gives you 100 recipes to satiate your crispy, crunchy, and doughy cravings, gluten-freely and on a shoestring budget.

Ours is a bread-obsessed culture. Whether we’re eating it at every meal or refusing to eat it altogether, bread defines almost every diet, especially the gluten-free community that must avoid it completely. But now, thanks to Nicole Hunn, there will be no more settling for the frozen bread in natural food stores or, worse, pretending that a lettuce leaf is an acceptable alternative when making a sandwich. Readers will rejoice to finally enjoy the rolls, muffins, tortillas, naan, pita chips, scones, and breadsticks they’ve been missing—made even sweeter by the price tag.

Nicole Hunn is the author of the Gluten-Free on a Shoestring series and blog, which has been featured in the New York Times and MSN Money. She has appeared in Living Without and Easy Eats, and on Sirius/XM Radio and ABC News, among others. She lives in Westchester County, New York.

Cookbook of the Month: May's Review

Cooking Light The Gluten-Free Cookbook: Simple Food Solutions for Everyday Meals

by Cooking Light Magazine (Creator)

Cooking Light The Gluten-Free Cookbook: Simple Food Solutions for Ev

Cooking Light introduces The Gluten-Free Cookbook-the search for simple, healthy and delicious gluten-free meals is over. Cooking Light developed more than 180 everyday recipes that will work for the reader searching for a wide variety of satisfying and flavorful gluten-free dishes. Designed in a full-color, easy-to-read format, Cooking Light The Gluten-Free Cookbook ICooking Light introduces The Gluten-Free Cookbook-the search for simple, healthy and delicious gluten-free meals is over. Cooking Light developed more than 180 everyday recipes that will work for the reader searching for a wide variety of satisfying and flavorful gluten-free dishes. Designed in a full-color, easy-to-read format, Cooking Light The Gluten-Free Cookbook is the definitive guide to cooking gluten-free.
Questions from individuals who live gluten-free either out of necessity or by choice are answered all in one place. Within the pages of this book, readers will find the best kitchen tips and techniques and helpful information about ingredients that are the basis of gluten free cooking, including which grains, flours, and convenience products to use. This book offers simple advice on how to avoid gluten containing products-natural and hidden sources-and teaches what to look for on the nutrition label. Enjoy food previously sacrificed, such as pizza, pastas, meatloaf, sandwiches, breads, and even desserts! On every page, readers will find deliciously transformed, gluten-free versions of their favorite dishes-from quick breads to cakes and oven-fried chicken to spaghetti and meatballs, and more.

Publisher: Oxmoor House

Publication date: August 2, 2011

Review

The focus of this cookbook is on simple recipes.  To achieve this goal, many of the recipes call for prepared gluten free foods (such as bread) to be used in many recipes.  I have no problem with this, because I know how time consuming cooking for a family of four can be day in and day out.  However, if you're looking to make every item from scratch, this might not be the book for you.  If you're looking for quick and easy gluten free meal ideas, this book delivers.  Although it's not a dairy free cookbook, recipes that are dairy free are clearly marked, which I appreciated.

I made the Bruschetta with warm tomatoes, Chickpea bajane, Soft tacos with green chile cilantro rice and egg, Sweet and sour pork, Chicken tacos with mango avocado salsa, and Pasta with roasted red pepper and cream sauce.  Each of the dishes were simple to make and the flavour was great.  So often recipes that are gluten free fail to deliver on taste, but not these.  In fact, the mango avocado salsa and pasta with roasted red pepper & cream sauce have become family favourites.  I substitute dairy free milk in the pasta recipe, and my son loves it. 

I also like that this cookbook has photos accompanying every recipe.  I like to know what my dish is supposed to look like when it's done.  The photos are clear, and none of the dishes are plated in a way that's unrealistic for the average person to achieve. 

Verdict:  This is a good basic cookbook for anyone new to gluten free or who isn't interested in complicated, fancy recipes.  The recipes are simple to follow and the photos are helpful.  There's a good variety of breakfasts, side dishes, main course meals, and desserts.  It's not a huge cookbook, but there is some variety in the recipes, with several Asian and Indian recipes alongside Italian and Latin American inspired dishes, and some classic North American ones too. 

Purchase:  AMAZON

April Cookbook Review: The Dairy Free & Gluten Free Kitchen

The Dairy-free & Gluten-free Kitchen: 150 Satisfying, No-Sacrifice Recipes

by Denise Jardine

Ten Speed Press | January 3, 2012 | Trade Paperback

Pizza, Pancakes, French Toast, Lasagna, Ice Cream, Brownies-you thought they were off-limits forever but now they're back on the menu! The Dairy-Free & Gluten-Free Kitchen offers more than 150 flavor-packed recipes created especially for those who must avoid dairy and gluten in their diets-proving that you no longer have to abandon the foods you love, even when you do have to give up the dairy and gluten that doesn't love you.

Denise Jardine's The Dairy-Free & Gluten-Free Kitchen addresses these issues and many more, demystifying the confusing and often conflicting data about what defines healthful eating. Along with a deliciously varied selection of dishes, Denise shares her "master" recipes, including her all-purpose Gluten-Free Flour Mix, Dairy Milk Alternative, Fiber-Rich Sandwich Bread, Creamy Macadamia Pine Nut Cheese, and Soy Velvet Whipped Cream-key staples that make Classic French Toast, Mushroom Kale Lasagna, Rustic Heirloom Pesto Pizza, and Pumpkin Cheesecake possible. 

In addition to being entirely dairy- and gluten-free, each recipe has been calibrated to reduce or eliminate the need for refined oil and sweeteners. And for those who must avoid eggs, nuts, and soy products, recipes that are free of these components are clearly labeled. So whether you've been diagnosed with a particular food intolerance or sensitivity, or you're just trying to consume a less refined, more healthful diet, The Dairy-Free & Gluten-Free Kitchen has something for just about everyone!
(Cover & Description from Chapters. Source.)

Review

What I made from this cookbook in April:




Three Mushroom Bisque  










Beef Stroganoff 











Portobello Risotto 











Rosemary Drop Biscuits 









Lemon Poppyseed Muffins








Peppered Pork Tenderloin in a Mushroom Cream Sauce 
 
Black Bean and Corn Salad



Review

I took my son off dairy again this month, so this cookbook was timely.  It's not always easy creating dishes that typically have dairy to still taste good without it, especially since I'm not a huge fan of soy cheese.  This cookbook has a range of recipes, including breakfasts, soups, sides, appetizers, mains and desserts.  It also has a nice selection of dips and sauces, many of which that typically include cheese or cream. 

The recipes were simple to follow, and many, though not all, had photos included.  I would say that this book is appropriate for beginners, but there are recipes in there that are more sophisticated in presentation and look a bit fancier than your average weeknight meal.  There are several sauce and dip recipes, which can be great to have since it's often hard to find gluten and dairy free bottled sauces and dips. 

I had success with every recipe.  If I'm being honest though, they all seemed to lack something.  The seasoning seemed a bit bland in the stroganoff and the soup, and the poppyseed muffins tasted strongly of the baking powder.  The drop biscuits were a big hit.  My son devoured them, even though I had been a bit worried that the rosemary flavour wouldn't be to his liking. 

Verdict

The recipes all came through and were simple to follow, and the cookbook has a nice variety of dishes.  Everyone should be able to find something they like here.  I do think that the flavour of some recipes is a bit bland and could benefit from the addition of some additional herbs and spices, but that's simple enough to add on your own. 

I review a new gluten free cookbook each month.  To see previous reviews, click on Cookbooks

February Cookbook Review: Gluten Free Slowcooking

Gluten Free Slow Cooking: Over 250 Recipes of Wheat-Free Wonders for the Electric Slow Cooker
by Ellen Brown

Celiac disease shouldn’t hold you back from the diversity of cooking! Whether you are strictly wheat-free, or just watching your diet, this book is the first of its kind, specializing in gluten-free slow cooking. Ellen Brown, the author of the highly acclaimed Complete Idiot’s Guide to Slow Cooker Cooking and Gluten Free Christmas Cookies, has created more than 150 new and original recipes for the first book to meet the needs of anyone suffering from gluten intolerance.

(Cover and Description from Indigo. Source.)
Publisher: Cider Mill Press
Publication Date: May 15, 2012


This month, I cooked several recipes from this cookbook.  I made:

Potage St. Germain:

This is a spit pea and lettuce soup.  This recipe is great for a slow cooker because the dried peas take a long time to cook.  The flavour was bright and fresh.  This would be a great spring or early summer soup, with some fresh peas added in at the end.

Potato Soup with Bacon and Cheddar

This is comfort food at its best.  Potatoes, bacon and cheese.  Thick and delicious.  Also very simple to put together.  The truth though?  It could probably be made much quicker in a regular soup pot.  Cook bacon, boil potatoes, add cheese, simmer, done.  All in one pot. 

Italian Cabbage Soup With Sausage

This recipe came into my life right after making a big batch of homemade Italian sausages, so it was perfect.  This is a soup I will make again.  Simple ingredients, full flavour and lots of chunky veggies make this a hearty soup, perfect for a cold winter's night.

Moroccan Lamb Stew

The flavour in this recipe is incredible.  Taste-wise, easily one of my favourites from the book.  Again, my complaint is the number of steps that have to take place before the whole thing hits the crockpot.  Browning the meat under the broiler and then sautéing the vegetables, then using the slow cooker.  It could all be done in one pot, and then left to simmer.

Indonesian Chicken Curry

Nice flavour and Texture, not too difficult to put together.  This one would please those who are wary about curry.  The flavour isn't overwhelming, and it's balanced out with some sweetness.  Worth a try.

Boeuf Bourguignon

Another great comfort food dish, which I made during a snowstorm.  Rich and full of flavour, my husband really liked this one.  I enjoyed it, but I have a different recipe that I like more, although this one gives it a pretty good run for the money.
 





Compared to what I made  from last month's book, which was almost double the number of recipes, this is nothing.  So it shouldn't be a surprise when I say that I have mixed feelings about this book. 

Let me start with the positives. There are many good things about this book.  The recipes are good.  There wasn't one recipe that didn't taste good, and there were several other that looked really good, too, and that I will probably try in the future.  The book contains appetizer-type soups, hearty soups, meat and fish dishes, sides, and desserts.  A nice variety of recipes, inspired by several different cuisines, including Indian, Thai, Mexican, Italian, and more. 

I also loved the photographs.  I've mentioned before how much I like to see good quality photos of what I'm making so that I know what the meal should look like when it's done.  The book doesn't disappoint on the quality of the shots. 

The instructions were clear and easy to follow, and I had no trouble finding the ingredients, even for the more exotic dishes.  I wasn't worried about making a mistake, because everything was explained in clear, simple language.

Unfortunately, there were a few drawbacks that I just couldn't get past.  I understand that these are personal to me and my experience, so I'll try to lay them out as objectively as possible. 

My biggest issue is that most recipes called for some kind of cooking or sautéing of ingredients before putting them in the slow cooker.  I know that in some cases it's important for food safety reasons, and that didn't bother me.  But other times, when simply softening vegetables or mixing flavours, I'd prefer not to have to take that extra step. For me, this defeats the purpose of the convenience of the slow cooker.  If I were making the recipes in a soup pot, I would do all the steps in that pot, thereby only dirtying the one pot.  I didn't like having to get a frying pan and the slow cooker dirty for one recipe.  A personal pet peeve, but a big one. 

Second, although I thought the photos were beautiful, they weren't always exact representations of the recipes.  I noticed it when I was making the Boeuf Bourguignon.  The recipe calls for sliced mushrooms, but the photo shows whole button mushrooms.  A small thing, yes, but then I noticed it again.  When making the Indonesian Chicken Curry, the recipe calls for diced red bell pepper.  The photo in the book shows long strips.  While neither of these things would change the flavour of the recipes, they do change the presentation.  I think a photo, while obviously taken to show the recipe to its best advantage, should still always show the dish as it's called for in the recipe. 

Finally, and I know this is just me, but I found that most of the recipes could have been cooked just as  effectively in about 20-30 minutes in a soup pot.  Some of the larger meat dishes could not, and I will definitely try some of them in the slow cooker, but many of the soups and side dishes could more easily be cooked on the stove, in much less time.  I enjoyed just having the cooker on and not having to worry about it, but since almost each recipe called for a separate pan to be used at some stage, it actually added a step to use the slow cooker. 

Verdict:  I will continue to use this cookbook, but I probably won't use the slow cooker for all of the recipes.  I'll convert them. This book has good recipes with clear instructions, and I had success with each dish I tried.  It's a good introduction to slow cooker recipes, and it did inspire me to get the slow cooker out again.  However, I found the multiple steps inconvenient with what could essentially be one pot meals. 

It's a toss up.  I don't think you'll be disappointed with the recipes, but it didn't provide me with the ultimate convenience I was hoping for.  I recommend it for the good food, and the beautiful design, but not for the convenience factor.

Purchase:    [  Amazon ]     [ Amazon Canada ]

Cook Book Review: Gluten Free Cakes from Around the World

Title: Gluten Free Cakes from Around the World: Traditional and Time Tested
Author: Patricia J. Browne
Format: ebook
Price: $9.97
Buy it HERE at the Gluten Free Around the World website

Disclaimer:  The author of this book provided me with a free copy  in return for my review.  I did not receive any payment, and I do not make any money from book sales.  My review is an honest personal assessment of the cook book based on the results I had baking some of the recipes.

Review:  Gluten Free Cakes From Around the World is a collection of cakes that are naturally gluten free.  No complicated flour substitutions required.  The book is divided into sections by cake type, not geographical location, and includes nut and nut free cakes, cakes with grains, seeds, roots and tubers, chocolate and chocolate free.  The author provides substitution ideas for those who are dairy free, like my son.  She also includes a section of toppings and fillings, categorized into dairy and non-dairy sections. 

I was impressed to see that the table of contents included cakes from a wide cross-section of countries, including Spain, Mexico, Italy, Czech Republic, Martinique, Russia and Morocco among others.  I even found a cake in there from the closest city in Italy to where my Dad was born, Pescara.   I'm looking forward to trying that cake out! 

I chose two cakes to make, and I intentionally chose two of the simplest cakes that did not require any complicated equipment or tricky procedures.  I'm not a particularly skilled baker, and I didn't want my results skewed by my lack of baking prowess!  The first cake I tried was the Easy Orange Garbanzo (Chickpea) Cake from Mexico, which used cooked chickpeas as the base.  I whipped it together quickly while dinner was cooking for my taste testers, and it baked while we ate.

Easy Orange Garbanzo Cake

The result was a lightly flavoured cake that reminded me of a coffee cake, although denser.  The recipe called for dusting the top with powdered sugar, but I didn't have any so I just sprinkled some regular sugar on top.  Not nearly as fancy, but it did the trick.  The flavour was a nice mixture of cinnamon and orange, and it passed the taste test of my two year old.  The recipe states that it serves 6-8, and we definitely got that many slices out of it, but that's without anyone wanting seconds.  I would suggest baking two of them or slicing the cake into squares, rather than traditional slices. 

Slice of Easy Orange Garbanzo Cake

We were in a bit of a hurry to taste it, so you can see from the photo that we didn't let it cool properly and the bottom is still a bit moist.  Entirely my fault, not the fault of the recipe.

The second cake I made was the Simple Walnut Cake from Italy, and I prepared it for Easter.  The cake was simple to make and only needed 4 ingredients: eggs, walnuts, sugar, and lemon juice.  It sounded too good to be true!  My toddler helped me prepare this cake and it was almost as easy to make as a cake from a mix.  This cake had a springy, almost angel food cake quality to it.  I would recommend making two and layering them with a cream-cheese style icing if dairy isn't a problem, or to use a glaze on top.  The cook book recommends dusting with icing sugar, which would be nice too.

Simple Walnut Cake

Simple Walnut Cake

I was encouraged enough by the results of the two cakes I made to want to try more of the recipes.  I love that so many of the cakes don't need any flour at all, and are so simple to prepare.  The two cakes I made had a wonderful texture and flavour, and were well received by my taste testers aged two to sixty two.

My one wish for the cook book would be the addition of photographs alongside the recipes, mainly since many of the cakes are unfamiliar and it would be nice to have the reassurance of the photos to compare with my final results.  Other than that, I was pleased with what this cook book had to offer.

Verdict:  I recommend this recipe book.  The cake recipes are unique and interesting, and are a nice change from the typical commercial mixes available for gluten free cakes.  Several recipes have short ingredient lists, with inexpensive items.  I really appreciated the international selection of cakes I otherwise would not have known about, and I particularly enjoy the fact that these cakes are naturally gluten free.  It reminds me that not EVERYTHING has to be made with white flour, and expanded my taste buds at the same time.