Susan Gauen - Celebrating Food: 121 Gluten-Free Recipes for a Healthier You

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CELEBRATING FOOD by Susan Gauen
Published by Siloam
Charisma Media/Charisma House Book Group
600 Rinehart Road
Lake Mary, Florida 32746
www.charismahouse.com

This book or parts thereof may not be reproduced in any form, stored in a retrieval system, or transmitted in any form by any meanselectronic, mechanical, photocopy, recording, or otherwisewithout prior written permission of the publisher, except as provided by United States of America copyright law.

Unless otherwise noted, all Scripture quotations are from the Holy Bible, New International Version of the Bible. Copyright 1973, 1978, 1984, International Bible Society. Used by permission.

The statements in this book about consumable products or food have not been evaluated by the Food and Drug Administration. The recipes in this book are to be followed exactly as written. The publisher is not responsible for your specific health or allergy needs that may require medical supervision. The publisher is not responsible for any adverse reactions to the consumption of food or products that have been suggested in this book.

Design Director: Bill Johnson
Cover design by Amanda Potter; interior design by Candace Ziegler

Copyright 2010 by Susan Gauen
All rights reserved

To Contact the Author
susan.gauen@charter.net www.celebratingfoodglutenfree.com

Library of Congress Control Number: 2009932988
International Standard Book Number: 978-1-59979-945-2
E-book ISBN: 978-1-61638-010-6

Previously published by Creation House, ISBN 978-1-59979-890-5, copyright 2009.
While the author has made every effort to provide accurate telephone numbers and Internet addresses at the time of publication, neither the publisher nor the author assumes any responsibility for errors or for changes that occur after publication.

CONTENTS

T hanks to my mom, Ive loved cooking since I was about eight years old. And since Im a missionary who has lived in many different countries, having to substitute ingredients is just a normal part of my cooking experience. When my friend Tonya developed allergies to gluten, dairy, egg yolks, soy products, and some seeds, I knew I could find ways to re-create old favorites into allergy-friendly versions that she and her family could enjoy. Writing a cookbook was the last thing on my mind, but when I had such fabulous results preparing allergy-friendly foods, Tonya came up with the idea that I should write my own cookbook. Many, many hours, days, and months later, here it is!

I had several goals in mind when creating these recipes. First, I wanted to provide allergy-friendly recipes that were totally fabulous so people with food allergies could celebrate food again! Second, I wanted to save people money by offering recipes for baking mixes, instant oatmeal, rice dishes, pasta dishes, and chicken and beef dinners that could quickly and easily be made from scratch, as an alternative to the expensive store-bought versions. Third, I wanted to make recipes that were easy to make so busy moms and career people could quickly prepare allergy-friendly foods. And fourth, I wanted to make recipes that people could easily adapt to fit whatever allergies they have or dont have. Its easy to suit my recipes to any food allergy.

I hope using this cookbook will result in great mealtimes and save you time and money as you prepare delicious, healthy, and easy-to-make food in your own kitchen for your family and friends to enjoy!

CELEBRATING FOOD! BAKING MIXES

All of the gluten-free baking recipes in this book were specifically formulated to be used with my two versatile and easy-to-use baking mixes: Celebrating Food! Pancake and Baking Mix and Celebrating Food! Pizza Crust and Yeast Bread Mix. For information about how purchase the prepared mixes online, visit www.celebratingfoodglutenfree.com.

I have also included recipes for both mixes in the book. When the recipes are carefully followed, the mixes produce moist and flavorful baked goods that will make you proud every time. Experimenting with these recipes has been a total joy for me, as well as for those who got to sample the end results! While using my baking mixes with the recipes in this book, you will be able to produce the same fabulous results for your own family and friends. Its easy!

I wholeheartedly share credit for this book with all the people who came up with the idea of the book in the first place, provided me with kitchens to cook in, let me use their dishes and decorations for all my photos, and encouraged me along the way.

The project began in mid-May 2008 in Hood River, Oregon, when Tonya Dehart asked me to make this book. About one and one-half years before that, when she discovered she had multiple food allergies, I saw the many difficulties she faced trying to find foods she could eat. Tonya introduced me to gluten-free flour, egg-free mayonnaise, allergy-free chocolate chips, and many other allergy-friendly ingredients. She is the reason I started this project.

In August 2008, Jo Fahringer helped me clarify my goals, and I realized I had to start my cookbook over again.

In September 2008, when I was in Seattle starting over in the making of this book, Hugh and Bettie Leiper gave me 100 percent use of their kitchen for several weeks. They enthusiastically ate all the foods I prepared and let me use their beautiful dishes, tablecloths, and decorations for my photos. Angela McClurg, who has small children, gave me recipe ideas that were busy-mom and kid friendly.

The following month, when I needed a kitchen to use in Hood River, Oregon, Kristina Burck offered hers and encouraged me to finish this cookbook. She also let me use her great dishes for my photos. From September 2008June 2009, the following friends let me use their kitchens or dishes for cooking and photos: Paula Maden, Marily Saur, Julia Krentz, Susie Ellis, Bonita Dewberry, and Maureen Bensch. Deana Brown and Leigha Andrews gave me friendship and support whenever I baked my cookies at their church for their youth group!

My sister, Nancy Isern, who has a masters in nutrition and is now a scientist, explained why certain ingredients act the way they do and told me how to get the best results. She also supported and encouraged me with this entire project. I wrote and prepared some of these recipes in her kitchen and took some pictures using her dishes and decorations. Eric Isern, my brother-in-law, was one of my taste-testers and became a fan of allergy-friendly foods, even though he has no food allergies.

Most importantly, I need to give credit to my parents, John and Vivian Gauen, and my two grandmothers, Hattie Chesarek and Esther Gauen, who taught me to appreciate good homemade food.

I also want to thank all of the people in Youth With A Mission (YWAM) with whom Ive had the privilege of cooking in YWAM kitchens around the world! They taught me different ways to prepare foods from many nations, adding to my cooking knowledge.

And finally I want to say a huge thank-you to all the gracious and hardworking people at Charisma Media. With this being my first book, their enthusiasm, patience, and encouragement made the whole publishing experience stress-free, simple, and a joy.