Landolphi - Gluten free every day cookbook: more than 100 easy and delicious recipes from the gluten-free chef

Gluten Free Every Day Cookbook copyright 2009 by Robert M. Landolphi. Printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. For information, write Andrews McMeel Publishing, LLC, an Andrews McMeel Universal company, 1130 Walnut Street, Kansas City, Missouri 64106.

Library of Congress Cataloging-in-Publication Data

www.andrewsmcmeel.com

Landolphi, Robert M.
Gluten free every day cookbook: more than 100 easy and delicious recipes from the gluten-free chef/Robert M. Landolphi.
p. cm.
Includes index.
E-ISBN: 978-0-7407-9031-7
1. Gluten-free dietRecipes. I. Title.

RM237.86.L355 2009
641.5638dc22

2008046951

Design and composition by Delsie Chambon

Cover illustration by Susy Pilgrim Waters

Cover design by Delsie Chambon

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This book is dedicated to my
beautiful wife, Angela.

Congratulations! You are about to embark on the gluten-free diet, a healthy lifestyle that eliminates many of the unnecessary refined carbohydrates found in the normal American diet. The gluten-free diet is designed to remove the obvious sources of wheat in our desserts, fried and processed foods, breads, cereals, and pastas, as well as the hidden wheat sources found in such items as soups, coatings and flavorings, some brands of blue cheese, and so on. Of course, a gluten-free diet also eliminates other grains that contain gluten, such as barley (including malt), rye, and any cross-contaminated oats.

A diagnosis of celiac disease is one of the major factors behind the gluten-free journey. However, many people also suffer from an undiagnosed gluten intolerance, whereas others simply feel better when not eating wheat. There are also many others who just want to reduce their intake of refined wheat flour and who therefore heartily and joyfully embrace the gluten-free lifestyle. Celiac disease itself is a disease of intestinal malabsorption, which manifests in a number of nutritional deficiencies leading to a variety of painful and dangerous symptoms. These deficiencies and symptoms are noticeably corrected when all gluten is removed from the diet and is replaced by the proper sources of protein, fruits, vegetables, allowable whole grains and carbohydrates, dairy products, and healthful fats.

A gluten-free diet does not have to be bland or boring, nor does this diet mean that you have to starve yourself or deprive yourself of the foods you love. All you have to do is to walk into a health foods store or even some local supermarkets to find gluten-free pastas, breads, muffins, prepared meals, cereals, pizzas, desserts, snacks, and even beer. Gluten-free restaurants, bakeries, and cruises are now available. And whatever foods you cant find close to home can always be found on the Internet. There exists today a comparable substitute for nearly any food or recipe you love to make or eat, but feel that you have to give up because it contains gluten. As long as the proper ingredients and cooking techniques are used, your recipe will work. This discovery can be fun, especially for the well-seasoned cook, or even for the novice willing to give it a try.

Regardless of whether you do or do not have celiac disease, at different ages and stages in our lives we require varying amounts of nutrients, total calories, fiber, vitamins, and minerals, and even different sources and percentages from which they are derived. Calories come from carbohydrates, proteins, fats, and alcohol. There are no other sources of calories. To achieve good health, to grow or repair or heal or just to maintain proper body dynamics, we must become aware of what to eat, how much to eat, and how to strike the proper balance of nutrients. Gluten Free Every Day Cookbook will help you on this journey.

Congratulations, again! You are holding on to a book that will bring enormous pleasure to your gluten-free life. Using Gluten Free Every Day Cookbooks recipes, you and your family and friends will enjoy easy and delectable dishes ranging from soups to entres to desserts. I recommend that you try them all. They have been tested and perfected by a chef whose wife and several extended family members require a totally gluten-free diet, and whose dinner guests consistently rave about everything he preparesvery often unaware that they are eating a gluten-free meal!

Always remember that balance is an important component in the gluten-free diet. This means discovering, preparing, and eating the best proteins (meat, poultry, eggs, fish, beans, and legumes), fruits and vegetables (which are good sources of antioxidants, phytochemicals, fiber, vitamins, and minerals), calcium, whole grains, nuts, and proper fats. This approach can lead to a healthy heart and clear skin, strong bones and muscles, and properly functioning nervous and metabolic systems, resulting in a longer, happier life.

One final note: Balance also includes the occasional splurge. Whether its needed to increase calories, to squelch a craving, or just to indulge in its sheer gastronomic pleasure, you can have that delicious piece of Bittersweet Chocolate-Walnut Cake, slice of Blaspberry Pie, or chunk of Nutty Brittle on the gluten-free dietmost especially enjoyable when prepared the Gluten-Free Chefs incredible way!

Bon apptit!

Elizabeth A. FitzGerald, RD, CD-N

This book is a milestone in an incredible journey, one that required the assistance and support of many good people. I want to take this opportunity to thank my wife, Angela, because after hearing her say about three million times, You should write a cookbook, I actually wrote a cookbook. Angelas patience, encouragement, and input are the underpinnings of this manuscript.

My gratitude is also due to Elizabeth FitzGerald, registered dietitian, who spent countless hours researching nutritional information on new products and flours, and passionately shared her wealth of knowledge regarding celiac disease and the gluten-free diet. Loving thanks to the members of my family and all of my friends who shared recipes, endured taste tests, and gave honest opinions when I needed them most. To my brother-in-law, Kevin, whose heartfelt response when trying each new dish was, This is awesome: Your kudos kept me going. I send my appreciation to Wally Lamb, novelist and friend, for his advice, guidance, and direction at several points along the way. Also, I thank James Haller, cookbook author, for sharing his publishing experiences and suggestions, which eventually led me to find my literary agent, Mary Beth Chappell. I want to thank her for her honesty and fairness, and for believing in the potential for this project. To my editor, Lane Butler, thank you for bringing it all to fruition. Finally, from the depths of my heart, I prayerfully thank the Lord for once again showing me that the fruit of all suffering is always a greater good, and that it typically results in abundant blessings. I thank Him for everything and everyone He has so generously sent into my life.