Carol Fenster - 100 Best Gluten-Free Recipes

Copyright 2010 Carol Fenster

Photos Copyright 2010 Jamie Tiampo

Published by John Wiley & Sons, Hoboken, New Jersey

Published simultaneously in Canada

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Library of Congress Cataloging-in-Publication Data

Fenster, Carol Lee.

100 best gluten-free recipes / Carol Fenster.

p. cm.

Includes index.

ISBN 9780470475836 (cloth)

1. Gluten-free dietRecipes. I. Title. II. Title: One hundred best gluten-free recipes.

RM237.86.F45 2010

641.5638dc22

2009031383

Printed in China

10 9 8 7 6 5 4 3

Publisher: Natalie Chapman

Senior Editor: Linda Ingroia

Assistant Editor: Charleen Barila

Senior Production Editor: Jacqueline Beach

Cover Design: Suzanne Sunwoo

Interior Design and Layout: Elizabeth Van Itallie

Manufacturing Manager: Kevin Watt

Acknowledgments

I want to thank the staff at Wiley, especially my fabulous editor, Linda Ingroia, who suggested this book and its predecessor, 1,000 Gluten-Free Recipes, and her talented assistant editor, Charleen Barila. They make a terrific team. I also appreciate the beautiful photographs of my recipes, prepared by food stylist Iri Greco and shot by photographer Jamie Tiampo. Thanks also to Jackie Beach for skillfully shepherding the book from production to printing and to cover designer Suzanne Sunwoo and interior designer Elizabeth Van Itallie for creating such an inviting, beautiful book. And I am grateful for the ongoing support of my friend and marvelous agent, Lisa Ekus-Saffer. I am fortunate to work with many outstanding professional colleagues in the gluten-free community and my readers are the absolute best. I extend my love to my familyLarry, Brett, Helke, Keene, Romi, and Coleand my gratitude for their support.

Authors Note

The recipes in this book were selected from the award-winning 1,000 Gluten-Free Recipes, a colossal tome that is the largest gluten-free cookbook ever published; it has everything you need to know and is a great reference. My goal for this smaller but very useful book is to give you the must-have recipesthe dishes people ask me for again and again, along with just-what-you-need-to-know information to make the book your go-to guide on a daily basis. Youll find easy-to-follow recipes for breads, desserts, breakfast, snacks, grains, pasta, and vegetables, each one perfect for every day or entertaining. Also, as I am continuously working on new recipesfor classics and trendy foods, new to this book are recipes youll love, such as Chiles Rellenos, Fresh Chive Flatbread with Dipping Oil, Ice Cream Cones, Cannoli, and a basic sponge cake. I take great pleasure in writing gluten-free cookbooks because they make it possible for gluten-free people to enjoy delicious food, just like everyone else. This gorgeous little book is the perfect gift for your gluten-free friends, family, and of course, for yourself. Bon apptitwithout wheat!

Introduction

T o paraphrase a familiar Nashville tune, I was gluten-free when gluten-free wasnt cool. Having followed the gluten-free lifestyle for over twenty years now, I feel qualified to say if there was ever a time to be gluten-free, its now. It seems that everyonethe medical profession, university research centers, restaurants, cruise ships, food manufacturers, resorts, natural food stores, supermarkets, and cooking schoolsis interested in meeting the needs of this rapidly growing group.

Research by Mintel shows that 8 percent of Americans (about twenty-five million people) shop for gluten-free food, and the number of foods bearing the gluten-free label is somewhere around 3,500a far cry from the handful of choices we had twenty years ago. Improvements in the quality of gluten-free food, more accurate tests, and a greater willingness of physicians to administer these tests for a food-related condition they once thought was rareplus the increased media attention resulting from these advancementshave fueled this growth. But what does it mean to be gluten-free?

What Is Gluten?

Living gluten-free means avoiding gluten, a naturally occurring protein in wheat and related grains, such as barley, rye, kamut, spelt, and triticale. It is the component of wheat flour that provides wonderful elasticity in bread dough, but can toughen pie crusts and biscuits if the dough is handled too much. (Oats do not contain gluten, but were banished from the gluten-free diet because of possible contamination with wheat in the field or during processing. See .)

Gluten is in a variety of ingredients and foods, perhaps more than you think. Soups, soup mixes, bouillon, and seasonings, for example, may use wheat as thickeners or for bulk. Licorice candy uses wheat for body. Deli meats or imitation seafood often use wheat as a binder. Barley malt gives flavor to malt vinegar and flavored teas. Salad dressings use wheat flour as a thickener, and it gives both flavor and body to broth.

Where Is Gluten?

OBVIOUS SOURCES OF GLUTEN

Bagels

Breads

Cakes

Cereals

Cookies

Muffins

Pancakes

Pasta

Tortillas

Waffles

Anything made with wheat, and related grains of barley, rye, spelt, kamut, and triticale

SURPRISING SOURCES OF GLUTEN

Bouillons

Broths

Deli meats

Imitation seafood

Licorice candy

Malt vinegar

Salad dressings

Seasonings

Soup and soup mixes

Tea (flavored)

Who Cant Eat Gluten?

The gluten-free diet is used to treat a variety of medical conditions.

Celiac Disease

Celiac disease is an inherited autoimmune disorder that affects the digestive process of the small intestine. When gluten is eaten, the hairlike cilia that line the small intestine and absorb nutrients from food become inflamed and eventually flatten, thus inhibiting the absorption of important nutrients into the body.