Robert Landolphi - Quick-Fix Gluten Free

Also by Robert M. Landolphi

Gluten Free Every Day Cookbook

Quick-Fix Gluten Free copyright 2011 by Robert M. Landolphi. All rights reserved. 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.

Andrews McMeel Publishing, LLC
an Andrews McMeel Universal company
1130 Walnut Street, Kansas City, Missouri 64106

www.andrewsmcmeel.com

APPR

E-ISBN: 978-1-4494-1395-8

Library of Congress Control Number: 2010937754

Cover design by Tim Lynch
Cover photography and page xiv by Thomas Gibson
Cover photography and page xiv food styled by Anne Fisher
Other photos courtesy

www.glutenfreechefrob.com

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This book is dedicated to my three sons, Joseph, Andrew, and Stephen, and to St. Lawrence (patron saint of cooks)

chapter 1
morning glories

chapter 2
teasers

chapter 3
savor your salad

chapter 4
tasty comforts

chapter 5
international flavors

chapter 6
pasta and rice

chapter 7
battered and fried

chapter 8
manna (breads and biscuits)

chapter 9
sweet treats

Wow! I cant believe itQuick-Fix Gluten Free is done! I often speak of the miracles in my life, and completing this second book, amid my wifes third pregnancy and delivery and welcoming a newborn into our lives, is nothing short of miraculous. I now need to thank the many wonderful people who have graced my life and helped take this book from possibility to reality.

My gratitude begins with the numerous people who bought my first book, embraced it with enthusiasm, and then shared, in phone calls and e-mails, the joy it had brought back into their kitchens and their lives. The overwhelming response and requests for more are what motivated me to compose the recipes for Quick-Fix Gluten Free and kept me burning the midnight oil (and the 3:00 A.M. oil when you have a nursing baby in the house) to get the book done. Thank you to Beth Hillson, cookbook author and celiac expert, who shared her wealth of knowledge about the ever-changing gluten-free industry while providing valuable advice and being a friend. To my literary agent, Susan Ginsberg, thank you for your wise counsel and your gentle reminders that deadlines were approaching. I want to thank the dedicated staff at my publishing house, Andrews McMeel, for recognizing the increasing need for gluten-free resources and for giving me another opportunity to make a difference in a few lives. Gratitude is extended to Lane Butler, who edited each word with talent and tact, and to Tammie Barker, who worked tirelessly in promoting both booksheres hoping that your work pays off again! I am grateful to my friends at Udis, who allowed me to be creative and experimental with their incredible baked goods and then went out of their way to support me in my endeavors. I also want to acknowledge the work done by my webmaster, Derrick Ellis, who constructed and continually updates an excellent website at www.glutenfreechefrob.com, as well as my friend Gail Merrill, whose creativity always leads me to new ideas.

Loving thanks to my wife, Angela, and to my young sons, who often endured eating the same meal 3 or 4 nights in a row until I got it rightwho says you cant have Pretzel-Crusted Tilapia with Dijon Cream Sauce every day for a week? And to all of my friends and family members who kept extra copies of Gluten Free Every Day Cookbook in their homes, offices, and the trunks of their cars, shamelessly peddling it to anyone they met who said, I just started a gluten free diet. Isnt life funny?

It is with true devotion that I acknowledge and thank the saints that have constantly interceded on my behalf during the trials that occur in day-to-day life and who inspired me to continue this project on the days that were hardest. Specifically, I thank St. Pio of Pietrelcina, St. Joseph, St. Andrew, and St. Stephen (after whom my three sons are named). And finally, thanks to the Lord and His Blessed Mother, who are always there, watching over my family and providing whatever is needed on any given occasion. You have blessed me with so much, and I thank you with all my heart.

People with gluten and wheat sensitivities are indeed fortunate to have a resource like Robert Landolphis Quick-Fix Gluten Free cookbook, a comprehensive go-to collection of family favorites that everyone can enjoy. We are fortunate in many ways. We live in a global community that is rich in gluten-free choices from products and services to recipes and medical research. And its all for us.

But it wasnt always the case.

When I was diagnosed with celiac disease in 1976, I was aloneno cooks by my side, no support groups where I could have my questions answered, and no products to purchase. The doctor handed me a photo of my biopsy and told me I would recover completely as long as I followed a gluten-free diet. Then he turned me loose with these words, Just avoid gluten.

I was living in Germany and attended culinary school so I could learn to eat defensively. That meant understanding how foods were made, how soups were thickened, which meats were dusted in flour, etc., so I could ask the right questions when I ate in a restaurant. I was determined that being gluten free was not going to stop me from enjoying life, enjoying food.

Being a glass half full person, I quickly realized that the recipes from cooking school held other secrets. If I removed flour and other offending ingredients and replaced them with the ingredients that were safe, I could create a recipe that came close to the real thing, only gluten free.

At that moment, I did not realize my future was in these recipes and techniques. But when I returned to the United States and began blending dry ingredients for breads, pancakes, and cakes, it was the beginning of something much larger, the foundation for the Gluten-Free Pantry, a gourmet baking mix company that I started in 1993.

Even then, I didnt imagine a huge market for my gourmet baking mixes. According to medical statistics at that time, only 1 in 1,000 people had celiac disease. I rarely met another celiac person. Even my local support group was tiny, with just five members.

By the time I sold Gluten-Free Pantry in 2005, celiac disease and the gluten-free diet were turning heads everywhere.

And look where we are today:

• More than 3 million people (1 in 133) have celiac disease, and only a small fraction have been diagnosed.
• Gluten-free products represent a 2.6-billion-dollar industry that will grow by 20 percent every year.
• Between 15 and 45 million people are estimated to have gluten intolerance.
• Restaurants routinely offer gluten-free menus.