100 Best Gluten-Free Recipes

Feeling good shouldn’t have to be a struggle, but for the millions of Americans who don’t eat gluten, whether by choice or by necessity, it certainly can be. From breads and muffins to cakes and pies, many of our favorite foods contain gluten. But whipping up a gluten-free version of banana bread or fettucine alfredo doesn’t have to be difficult. 100 BEST GLUTEN-FREE RECIPES (Wiley; August 2010; hardcover/$16.95; ISBN: 978-0-470-47583-6) simplifies gluten-free cooking, giving you the tried and true recipes that home-cooks have come to depend on.

Living gluten-free can seem daunting at first, with constant cravings for what you can no longer eat. Carol Fenster, one of the top gluten-free diet experts in the world, has put together a collection of the most requested recipes from her extensive compendium, 1,000 Gluten-Free Recipes, offering gluten-free versions of family favorite recipes.

“The recipes in this book were selected from my award-winning ‘1,000 Gluten-Free Recipes,’ the largest gluten-free cookbook ever published. My goal for this smaller, very useful book, is to give home cooks the ‘must-have’ recipes – the dishes people ask me for again and again, along with just-what-you-need-to-know information to make the book a go-to guide for people living the gluten-free life.”

100 BEST GLUTEN-FREE RECIPES includes easy-to-follow recipes such as:

- Chicken Noodle Soup with Dumplings
- Pepperoni Pizza
- Spaghetti with Marinara Sauce
- Chicken Marsala with Mushrooms
- Chicken-Fried Chicken with White Gravy
- Grilled Mustard-Marinated Flank Steak
- Orange-Scented Wild Rice with Dried Fruits
- Macaroni and Cheese
- Buttermilk Biscuits
- Focaccia with Herbs
- Chocolate Brownies
- Devil’s Food Layer Cake with Fudge Frosting
- Cherry Pie
- Individual Fruit Tarts with Coconut Crusts

Carol has created an easy-to-use cookbook filled with four-color recipe photos, vital information on shopping guidelines, explanations of food labels, tips on organizing and stocking a gluten-free pantry, and quick tips and advice on cooking with gluten-free ingredients. Each of her recipes has timesaving icons identifying vegetarian recipes, children’s favorites, and quick and easy recipes that can be prepared in 30 minutes or less.

As always, Carol provides readers with extensive information on living a gluten-free life, what gluten and celiac disease are, safety in a gluten-free kitchen, and information on all the flours and grains used in her recipes.

Recipes are divided into topic chapters making it easy for home cooks to find exactly the recipe they are looking for. Chapters are:

- Breakfasts, Breads, and Muffins
- Soups, Salads, and Snacks
- Grains, Beans and Pasta
- Main Dishes
- Desserts
- Sources

For anyone who must live gluten-free, 100 BEST GLUTEN-FREE RECIPES is an absolute life-saver and will quickly become the most indispensable book in their kitchen. This book also makes a wonderful gift for family and friends.

ABOUT THE AUTHOR

CAROL FENSTER is an internationally recognized expert on gluten-free cooking who speaks frequently at national conferences and trade shows. Her recipes and interviews have appeared in national publications such as Vegetarian Times, Better Nutrition, Gluten-Free Living, Living Without, Natural Health, Natural Solutions, Today’s Dietitian, and Alternative Medicine. Carol is the author of eight cookbooks including 1,000 Gluten-Free Recipes, Gluten-Free Quick & Easy, Cooking Free, Wheat-Free Recipes & Menus, and Gluten-Free 101. She is the founder and president of Savory Palate, Inc., a company providing cooking information for those living the gluten-free lifestyle. Find out more at www.SavoryPalate.com .

RECIPIES:

Cranberry-Orange Scones with Orange Glaze

Makes 8 scones

Scones are a hearty solution to our cravings for bread. They’re perfect for weekend brunches, but also reheat nicely during the week. Serve them with a citrus marmalade.

SCONES:
1/3 cup unsalted butter or buttery spread, at room temperature
1 tablespoon grated orange zest
1 large egg, at room temperature
1/3 cup granulated sugar, plus 1 tablespoon for sprinkling
1/2 cup milk of choice
1-1/2 cups Carol’s Sorghum Blend (see below)
1/2 cup tapioca flour
1 tablespoon baking powder
1-1/2 teaspoons xanthan gum
1 teaspoon guar gum
1 teaspoon salt
3/4 cup dried cranberries
2 tablespoons heavy cream or milk of choice, for brushing

GLAZE:
1 to 2 tablespoons fresh orange juice
1 cup powdered sugar

Place a rack in the middle of the oven. Preheat the oven to 375⁰F. Generously grease a 13x9-inch nonstick (gray, not black) baking sheet or line with parchment paper.

Make the scones: In a food processor, process the butter, orange zest, egg and 1/3 cup sugar until well blended. Add the milk, sorghum blend, tapioca flour, baking powder, xanthan gum, guar gum, and salt, and process just until blended. Add the cranberries and pulse just until the cranberries are incorporated into the dough. The dough will be very soft.

Place the dough on the prepared baking sheet, patting it with a wet rubber spatula into a smooth, uniform 8-inch circle about 3/4- inch think. Use the wet spatula to shape straight sides (rather than rounded) for more even browning. Brush the dough with cream and sprinkle with the remaining tablespoon of sugar.

Bake until the dough is lightly browned, about 20 minutes. Remove the scones from the oven, and using a sharp knife, cut the circle of dough into 8 wedges. Pull the wedges away from the center so they are at least 1 inch from each other and return the scones to the oven. Bake until the sides of each scone are browned, 5 to 7 minutes more. (This makes all edges of the scones crisp, rather than just the tops.) Cool the scones on the baking sheet on a wire rack for 5 minutes.

Make the glaze: in a small bowl, stir the orange juice into the powdered sugar to create a smooth, thin glaze. Using a pastry brush, brush the glaze onto the warm scones. Serve immediately.


Carol’s Sorghum Blend

Makes 4 cups

1-1/2cups sorghum flour
1-1/2 cups potato starch or cornstarch
1 cup tapioca flour

Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place for up to 3 months. You may refrigerate or freeze the blend, but bring to room temperature before using. You may double or triple the recipe.


Individual Fruit Tarts in Coconut Crusts

Makes 4 servings

This dessert showcases whatever local fruit is in season, such as the fresh raspberries used here. The coconut crust provides a crunchy contrast to the fruit and is a wonderfully easy alternative to pastry crusts.

CRUST:
1-1/2 cups sweetened shredded coconut
1 tablespoon sweet rice flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter or buttery spread, melted

FILLING:
3/4 cup whipped topping
1 teaspoon almond extract
3/4 cup mascarpone cheese or cream cheese alternative, softened
1 cup fresh raspberries, washed and patted dry
1/2 cup apple jelly

Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease 4 nonstick (gray, not black) mini springform pans and put them on a baking sheet; set aside.

Make the crust: In a large bowl, toss the coconut with the sweet rice flour and salt until blended. Add the vanilla and butter and toss until the coconut is coated. Press the mixture evenly into the 4 pans.

Bake until the coconut crust is lightly browned, rotating the baking sheet halfway through baking, about 15 minutes. Remove from the oven and cool completely on a wire rack.

Make the filling: In a medium bowl, combine the whipped topping and almond extract. Fold in the mascarpone. Evenly fill the 4 tarts with the cheese mixture. Arrange the raspberries on top of the cheese mixture.

In a small saucepan, melt the jelly and pour evenly over the raspberries. Let the tarts stand at room temperature until the jelly firms up before removing the sides of the pans, about 30 minutes. Serve at room temperature.

Recipes from 100 BEST GLUTEN-FREE RECIPES
by Carol Fenster
(Wiley; August 2010; hardcover/$16.95)