One Thousand Gluten-Free Recipes Book

Fall is the season of harvest when we gather with friends and family to celebrate and give thanks — most often with food. But what if you or a family member has a wheat allergy or gluten intolerance? For the millions of Americans living with celiac disease and wheat allergies, participating in our yearly ritual of food and good cheer is an exercise in abstinence.

This year the gluten-sensitive (and their families!) can give thanks to Carol Fenster — one of the world’s most respected authorities on gluten-free cooking. Her latest cookbook, 1,000 GLUTEN-FREE RECIPES (John Wiley & Sons, Inc.; October 6, 2008; $35.00/hardcover; ISBN: 978-0-470-06780-2) is complete with practical advice on cooking and eating gluten-free, and features recipes for every meal of the day and for every occasion.

“When I was told to avoid wheat in 1988, celiac disease was virtually unknown. The medical community didn’t pay much attention either, calling it a ‘rare’ condition,” says Fenster. “Today, the gluten-free diet is accepted as a viable medical solution and we have a wonderful array of ready-made foods, mixes and ingredients in retail stores and online vendors. Now, living gluten-free no longer has to mean eating flavorless foods.”

Nearly one percent or about 3 million Americans suffer from celiac disease, and an estimated 10 to 15 percent of the population require or benefit from a gluten-free diet. 1,000 GLUTEN-FREE RECIPES has tasty gluten-free breads, cakes, cookies, pizza, pastas, and other favorites, perfect for holiday celebrations. Chapters include:
§ Pancakes, Waffles, and other Breakfast Foods
§ Appetizers and Snacks
§ Sandwiches, Wraps, and Tacos
§ Pasta
§ Fish and Seafood
§ Cakes and Cupcakes
§ Pies and Pastries

Fenster also includes recipes for bread machines and slow cookers, and offers choices for vegetarians and vegans.

A special highlight from 1,000 GLUTEN-FREE RECIPES: Ask gluten-free folks what food they miss the most and they will likely say “bread,” particularly yeast breads and any fresh-baked loaf. With Fenster’s Breakthrough Ready-to-Bake Yeast Bread gluten-free eaters can enjoy great fresh bread anytime. Inspired by New York baker Jim Lahey’s “no-knead” technique, Fenster’s gluten-free dough keeps up to five days in the refrigerator. When you’re ready to bake, just remove dough for as many loaves as you wish to bake. Not only is it gluten-free but it is also egg-free and can be made without dairy — perfect for guests or family members with multiple allergies.

“The Breakthrough Bread is revolutionary for the gluten-free diet because it allows us to have fresh bread more often, with less work. Ordinarily, we bake gluten-free bread and have to refrigerate it or freeze it to maintain freshness (since there are no preservatives, as in commercially-baked bread). But, without preservatives, gluten-free bread stales and hardens quickly so, after those first few fresh-cut slices, the bread’s quality diminishes over time. We typically refresh and soften it with a few seconds in the microwave on very Low power, but nothing beats fresh-baked bread. With my technique of refrigerating the bread dough, we mix dough just once and can easily bake fresh bread (as much or as little as we want) for the next 5 days. This elevates the quality of our gluten-free diet substantially.”

In addition to breads and muffins, 1,000 GLUTEN-FREE RECIPES gives the home cook so many choices when it comes to recipes and meal ideas. Some of the recipes include:
- Cappuccino-Chocolate Muffins with White Chocolate Drizzle
- Focaccia with Caramelized Onions, Goat Cheese, and Rosemary
- Gnocchi
- Lemon-Dijon Grilled Prawns
- Grilled Chicken with Cilantro-Parsley Sauce
- Paella
- Bread Pudding Stuffing
- Herbed Roast Beef with Yorkshire Pudding
- Grilled Steak Florentine
- Peanut Butter Cookies
- Chocolate Mocha Balls
- Ice Cream Cones
- Banana Layer Cake with Maple-Cream Cheese Frosting
- Apple Spice Cake

1,000 GLUTEN-FREE RECIPES is destined to become the bible for people who love to eat delicious food, but need to avoid wheat and other sources of gluten.

ABOUT THE AUTHOR

Carol Fenster, Ph.D., is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a particular diet. She has written seven special-diet cookbooks and is widely considered to be one of the top wheat-free and gluten-free experts in the country. She serves as consultant to health professionals, manufacturers of best-selling alternative flour products, natural food stores, and associations that serve those with special diets. Carol has been featured in Reader’s Digest, Woman’s World, Taste for Life, Natural Health, and Vegetarian Times, as well as gluten-free newsletters, magazines, and websites. She recently launched a weekly, online, gluten-free menu planning service at www.GFreeCuisine.com. A resident of Colorado, she is a frequent speaker at global conferences and events about food sensitivities. She holds a doctorate in Sociology. To learn more about Carol Fenster, wheat and gluten sensitivities, and celiac disease, visit her website: www.SavoryPalate.com.

1,000 GLUTEN-FREE RECIPES
by Carol Fenster
John Wiley & Sons
October 2008
$35.00/hardcover
ISBN: 978-0-470-06780-2

Recipes from 1,000 GLUTEN-FREE RECIPES

Breakthrough Ready-to-Bake Yeast Bread

This ready-to-bake bread dough was inspired by New York baker Jim Lahey’s “no-knead” technique. Mark Bittman wrote about Lahey’s technique in the New York Times and it was also featured in Cook’s Illustrated magazine. The dough in my gluten-free version keeps up to 5 days in your refrigerator. When you’re ready to bake, remove enough dough for as many loaves as you wish. Shape the dough in a nonstick (gray, not black) pan, let it rise, and then bake it in a preheated oven. Note that this bread is not only gluten-free, but is also egg-free and can be made without dairy — making it perfect for guests or families with multiple allergies––but the crust won’t brown as deeply.

Makes two French bread loaves (10 one-inch slices per loaf); three French baguettes (7 one-inch slices per loaf); or four 5x3-inch loaves (5 one-inch slices per loaf)

1 cup warm (110°F) milk (cow’s, hemp, rice, soy, potato, or nut)
1 tablespoon active dry yeast
2 tablespoons sugar
1 teaspoon golden flaxmeal (stir in 1/2 cup boiling water, then cool to room temperature)
2 cups potato starch
1 cup Carol’s Sorghum Blend (see below)
1-1/4 teaspoons salt (1-1/2 teaspoons if using canola oil)
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 tablespoon cider vinegar
1 teaspoon sesame seeds, for sprinkling

Dissolve sugar and yeast in warm milk. Set aside 5 minutes.

In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Increase speed to medium and beat 30 seconds, stirring down sides with spatula. Dough will be soft. Refrigerate, tightly covered, for up 5 days.

When ready to bake, line French bread pan or French baguette pan with parchment paper, or generously grease up to four mini 5x3-inch pans.

Using #12 metal spring-action ice cream scoop or well-greased one-third cup measuring cup, place dough in chosen pan(s) and shape with wet spatula as follows:
-4 level scoops bread dough per French bread loaf, shaped to 10-inch log(s)
-2 heaping scoops bread dough per French baguette loaf, shaped to 10-inch log(s)
-2 level scoops bread dough per 5x3-inch loaf, top of loaf smoothed flat
Sprinkle with sesame seeds. Place dough in warm place (75-80°F) to rise until level with top of pan. With sharp knife, make 3 diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking.

Position rack in middle of oven. Set oven to 400ºF. Bake French bread 30 to 35 minutes; French baguette 25 to 30 minutes; or mini 5x3-inch loaf 20 to 25 minutes, or until nicely browned. Cover loaves with aluminum foil after 15 minutes of baking to prevent overbrowning.

Remove bread from pans; cool 15 minutes on wire rack before slicing with electric knife or serrated knife. Serve slightly warm or at room temperature.

Carol’s Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour

Whisk together thoroughly and store in a tightly covered container in a dark, dry place. You may refrigerate or freeze the flour blend, but bring it to room temperature before measuring.

Macaroni and Cheese

Creamy and satisfying, macaroni and cheese is the perfect choice for cool autumn days. Hot sauce, dry mustard, and nutmeg enhance and deepen the flavors of this American classic. Pair this gluten-free version (which can also be dairy-free) with a steaming bowl of tomato soup.

Makes 4 servings

3 cups milk (cow’s, rice, soy, potato, or nut)
3 tablespoons sweet rice flour (4 tablespoons if using rice or potato milk)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance
2 cups (12 ounces) grated sharp cheddar cheese or cheese alternative, such as Vegan Gourmet
1 cup (6 ounces) grated Monterey Jack or mild white cheese or cheese alternative, such as Vegan Gourmet
2 tablespoons grated Parmesan cheese or soy alternative, such as Soyco
1 teaspoon hot pepper sauce, such as Frank’s
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
2 cups (about 8 ounces) gluten-free elbow macaroni, such as Pastariso, cooked al dente in salted water according to package directions
1 cup store-bought gluten-free bread crumbs, such as Ener-G, or homemade Plain Bread Crumbs (see below)
Paprika, for garnish

Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 2-quart ovenproof baking dish.

Place all but 1/4 cup of the milk in a heavy medium saucepan. In a small bowl, stir the sweet rice flour with the remaining 1/4 cup of milk until it is smooth and then whisk it into the milk. Cook over medium heat, whisking constantly, until the mixture thickens. Add the butter and stir until it is melted.

Remove the pan from the heat and stir in the cheeses, hot pepper sauce, mustard, and nutmeg until the cheeses are completely melted. While the pasta is still hot, add it to the sauce and toss to coat the pasta thoroughly with the cheese sauce. Transfer the mixture to the baking dish.

Bake 15 minutes. Sprinkle with bread crumbs and a dusting of paprika. Bake 15 minutes more or until the cheese is bubbly and the bread crumbs are browned. For speedier results, place a broiler rack about 6 inches away from the heat source. Preheat the broiler and broil the dish until the bread crumbs are browned and crunchy. Let stand 5 minutes. Serve immediately.

Homemade Plain Bread Crumbs

4 cups gluten-free bread of choice, torn in small pieces

Place the bread in a food processor and pulse on/off until the crumbs reach desired consistency. Store tightly covered in the refrigerator for up to 2 weeks and in the freezer up to 3 months.

Mediterranean Tomato Soup with Rice

Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.

Makes 4 servings

2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness
1 can (15 ounces) petite diced tomatoes, including juices
1/4 cup diced fresh onion
1-1/2 tablespoons of finely chopped fresh oregano, basil, marjoram, and rosemary, plus extra for garnish
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1/4 cup instant brown rice

Combine all the ingredients in a 2-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs.