Katie Moseman - Gluten Free World Tour Cookbook: Internationally Inspired Gluten Free Recipes

Why is this book called Gluten Free World Tour Cookbook?

Most conversations with my mother start with Whatcha fixin for dinner? Sometimes I ask her; sometimes she asks me.

When we ask one another this question, were not asking for a report that covers Just the facts, maam. The real questionif you read between the linesis this: Have you come up with any new cooking ideas lately?

A taste of something different and exciting isnt just a source of sustenance; its a symbolic escape from the everyday confines of the kitchen. No matter where youre from, the Gluten Free World Tour Cookbook is designed to be an adventure to somewhere new.

How is this cookbook different?

When found out I could no longer eat gluten, I started converting the most familiar and simple recipes in my repertoire from gluten-filled to gluten free. After a while, I got tired of the same old, same old. I needed to feel like I wasnt confined by my dietary restriction, so I started exploring recipe ideas Id never tried before: gluten free, but packed with ideas and flavors that were new to me.

With Gluten Free World Tour Cookbook in hand, youll have your own travel guide to cuisines around the world. Youre about to discover a whole world of gluten free deliciousness.

How is this book organized?

The gluten free world tour kicks off with Starters and Sides, like Cauliflower Falafel with Tahini Drizzle, continues into Main Dishes (divided into Handheld goodness like Cuban Sandwich Sliders and Knife and Fork crowd-pleasers like Beef Stifado), and wraps up with a bevy of Desserts like Rice Cream with Cherry Sauce.

Many recipes include a helpful sidebar to help you Know Your Ingredients, or explore recipe methods and variations with a Technique Takeaway.

After youve enjoyed all the recipes, youll find more than a dozen Recommended Reading cookbook suggestions so you can keep on traveling around the world, one recipe at a time!

Ingredient Safety

Some follow a gluten free diet by choice; others follow a gluten free diet due to gluten intolerance or celiac disease. Some individuals are more sensitive to gluten contamination than others. Every individual is different.

In this cookbook, recipe ingredient lists will specifically call for flour, bread, and pasta that is gluten free. Other ingredients, such as spices, condiments, sauces, meat, fruit, cheese, and vegetablesto name a feware not (in most cases) specifically described as gluten free in the ingredient lists, to avoid the redundancy of repeating gluten free over and over.

If you are following a gluten free diet for health reasons, please check with the manufacturer or producer of any given ingredient to ensure that it meets your needs. Remember, this cookbook is not intended as a substitute for the medical advice of a doctor. Consult a physician for all health matters, and for any symptoms that may require diagnosis or medical attention.

Gluten Free Flour Options

The majority of the recipes that call for a gluten free flour blend have been tested with several widely available gluten free flour blends, such as Cup4Cup Multipurpose Flour or Bobs Red Mill Gluten Free 1-to-1 Baking Flour. Several recipes call for a specific flour in the ingredient list, due to its superior performance in that particular recipe. Always use your own judgment regarding which gluten free flours or blends are suitable for your dietary requirements.

Traditional Middle Eastern falafel is made with chickpeas, but this version changes it up by replacing chickpeas with cauliflower. Piled high on a lettuce wrap, drizzled with sauce, and garnished with fresh cucumber and tomato salad, falafel works great as a snack or a meal.

For the cucumber and tomato salad:

1. Chop the tomatoes and cucumber into approximately 1/2 inch pieces. Add to a small bowl and stir in garlic and lemon juice. Toss to coat. Set aside.

For the tahini sauce:

1. Chop carrots into 1 inch slices and add to a pot with enough water to cover the carrot slices. Bring the water to a boil and cook for about 10 minutes, or until very soft. (A fork should slide in easily.) Drain.
2. Add cooked carrots to a blender with tahini, lemon zest, juice, garlic and crushed red pepper. Blend until combined.
3. With the blender running, open the door on the lid and stream in the water until the sauce comes together and is a good consistency for drizzling. Remove to a bowl and set aside.

For the falafel:

1. Chop cauliflower into small florets. Add to a food processor and pulse until the pieces are the very finely minced and resemble rice. Remove to a mixing bowl.
2. Add all other falafel ingredients to the food processor except cauliflower, almond flour, arrowroot powder, baking powder and oil, and blend until thoroughly mixed. It should form a sauce. Add the cauliflower back into the food processor, and pulse until combined.
3. Remove the contents of the food processor to a bowl and stir in the almond flour, arrowroot powder, and baking powder.
4. Add oil about 1 to 2 inches deep in a skillet. Heat over medium-high heat until shimmering. Drop rounded tablespoons of falafel batter into the skillet, leaving a couple inches between each falafel; dont overcrowd the pan. Cook 1 to 3 minutes, or until you see the edges are getting browned, then flip the pieces of falafel. Cook 1 to 3 minutes on the second side. Remove with a slotted spoon to a plate lined with a paper towel to drain excess oil. Falafel are done when they turn from green to dark brown and golden.
5. To assemble, wash as many leaves of lettuce as you need, layering two pieces of lettuce together for each wrap (two pieces instead of one makes the wrap sturdier). Lay a few falafel in the middle of the lettuce, drizzle with tahini sauce, then add the cucumber salad on top or serve it on the side.