Gluten Free & Easy: Enjoy Your Favorite Foods with These 90+ Recipes
Wife, mother, and author Robyn Russell has had celiac disease for fourteen years; she doesn't let it stop her from preparing delicious and healthy meals. Gluten Free and Easy is Russell's compilation of mouth-watering recipes, each with featuring easy-to-follow instructions and a full-color, full-page photograph. From French potato salad, to tortiche (a quiche with a tortilla crust), Thai style chicken balls, curried sweet potato cakes with raita, almond biscotti, san choy bau, chicken with leek in white wine sauce and much more, the recipes draw from culinary traditions around the world and include a healthy dash of creativity; the one thing in common is that they are all gluten-free. ..... Over ninety recipes ideal for pleasing all manners of tastebuds fill this superb cookbook enthusiastically recommended for gluten-intolerant individuals everywhere. --Midwest Book ReviewI'm not a lottery winner and I'm not rich and famous. Yet like many of us, I'm lucky. I don't have celiac disease or a wheat allergy. If the aroma of freshly baked bread lures me, I can eat some with no ill effects. I don't have to special-order gluten-free beer, either. There's a new cookbook just out in the United States for those who must eat gluten-free. Australian Robyn Russell, a celiac disease sufferer, has written Gluten Free and Easy, which was published earlier in her home country. Her recipes have global flavors, and some are a tad more complicated than easy. Her ideas range from corned beef hash for breakfast to a rich, flourless chocolate cake to top off an elegant dinner. In between are soups, salads, appetizers and entrees. Russell's introductory material is excellent, especially for people recently diagnosed with celiac or a wheat allergy. The book is printed on sturdy, slick paper with a gorgeous color photograph for each recipe. … Many of the book's recipes call for the author's Rice Flour Blend, a substitute for all-purpose wheat flour. Here's what Russell says of her concoction: For more than 10 years I've mixed this and that and then that with a bit more of this and concluded that witchcraft must also be involved. From my research and recipe testing, I developed this recipe called Rice Flour Blend. It's quite versatile and can be substituted cup for cup for wheat flour. - SUE STORY TRUAX --Omaha World Herald