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Gluten-Free Cookbook

Enjoy the Best of Gluten-Free Meals with 50+ Delicious Recipes

BY: Ivy Hope

Copyright 2021 by Ivy Hope

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Table of Contents

Introduction

Gluten-free recipes are used by celiac patients to receive the nourishment and support that they need. Celiac disease is a chronic digestive condition that affects the small intestine when gluten is present in the diet.

These individuals have their food restricted in order to avoid foods containing wheat, rye, barley, or triticale. Gluten causes an autoimmune response that damages an individual's small intestine, which is why avoiding these foods can help stop this from happening.

Celiac disease affects 1 in 133 people and has no cure. Currently, the only way to treat celiac disease is through a completely gluten-free diet. Gluten-free recipes are one of the best ways for individuals who have been diagnosed with celiac disease to provide themselves with all of the calories, vitamins, and nutrients that they need.

Gluten-free recipes are also great for anyone who is interested in a healthier lifestyle and who wants to avoid foods that contain high amounts of saturated fat as well as trans-fat. One of the most common ingredients in gluten-free recipes is a substitute for products such as flour, corn starch, and wheat starch. Some of these ingredients are baking powder and baking soda. These are other gluten-free substitute products that can be used in recipes to help decrease the amount of fat that is being used.

There are a lot of recipes that use chicken, beef, and pork but also have egg, soy, and dairy substitutes as well. There are even some recipes that use tofu. These are often coated with bread crumbs in order to give the food a crunchy texture which is a lot like crab or fish.

There are also many recipes that have potatoes, broccoli, carrots as well as other vegetables and fruits in them. These are often incorporated with the substitute products to add flavor and variety into one's diet. Gluten-free recipes such as these also have alternative ingredients for desserts as well. These can be used to bake cakes, cookies, or brownies that are all gluten-free.

There are also recipes that use rice-based ingredients such as rice flour, rice starch, and even vegan milk. There is also a lot of different ways to make gluten-free cookies, muffins, and other baked goods as well.

Gluten-free recipes are used by a lot of different people who have been diagnosed with celiac disease or who have the diagnosis but who are not able to eat gluten. These people often take the time to learn how to substitute gluten-free foods with other ingredients in order to create delicious and healthy meals for themselves. Read on to find out more about gluten-free recipes.

Chapter 1: Poultry recipes

Sweet and Sour Chicken

In the Chinese restaurant industry, Sweet n' Sour Chicken is one of those dishes that can change people's minds about what they want to eat. It's a simple dish that even novice cooks can make, and it contains all sorts of different flavors. Just think back to when you were a child: Sweet n' Sour Chicken is something you used to enjoy getting from your local takeaway. And now, as an adult in the Western world, you're probably tired of eating the same old things.

Serving Size: 4

Cooking time: 45 minutes

Ingredients:

• cup coconut oil
• 2 large eggs
• 1 cups cornstarch
• 1 tablespoons garlic powder, divided
• teaspoon salt
• teaspoon black pepper, freshly ground
• 1 cups brown or white rice flour
• 1 pounds chicken breast meat, cubed
• 7 tablespoons gluten-free sweet chili paste
• 1 cup sugar
• cup apple cider vinegar
• 3 tablespoons gluten-free soy sauce

Instructions:

1. Preheat the oven to 350F. Pour the coconut oil into a 9-by-13-inch baking dish and evenly distribute the oil over the bottom.

2. In a medium bowl, beat the eggs.

3. In a large resealable plastic bag, combine the cornstarch, 1 tablespoon of garlic powder, salt, and pepper, and mix well. Pour the flour into a separate large resealable plastic bag.

4. Dip the chicken pieces into the eggs and allow the excess to drip off. Then drop the chicken pieces into the bag with the flour, zip the bag up tightly, and shake the contents until evenly coated. Transfer the pieces to the bag with the cornstarch mixture and do the same shaking technique.

5. Put the coated chicken pieces in the prepared baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.

6. While the chicken is baking, to make the sauce, in a medium bowl, combine the chili sauce, sugar, vinegar, soy sauce, and remaining tablespoon of garlic powder.

7. Once the 45 minutes are up, pour the sauce on the chicken and stir to make sure that all pieces are entirely covered.

8. Bake for another 10 minutes, or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze.

9. Remove from the oven and serve while still warm. The sauce will thicken slightly as it cools.

10. Store room-temperature leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in a microwave-safe dish on high power for 45 to 60 seconds, or until the desired temperature is reached.

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