Addressing the challenges of a gluten-free diet was a panel topic at a recent convention of food bloggers.
There was a good deal of interesting tweeting on the subject, which inspired me to bring the following two new cookbooks to your attention. I found them both inspiring, but keep in mind that I am no expert on this subject. If you are wrestling with coming up with new gluten-free meals, however, I invite you to take a look.
“Quick-Fix Gluten-Free.” When his wife was diagnosed with celiac disease, University of Connecticut culinary instructor and operations manager Robert Landolphi dedicated his career to developing gluten-free dishes. His first book, “Gluten-Free Everyday Cookbook,” came out in 2009. Here, he aims for dishes that can be prepped in 20 minutes or less. Comfort foods that might be summarily excluded from the gluten-free diet for lack of translation include Buttermilk Pancakes, Sugar-Glazed Cinnamon Rolls, Southern-Style Chicken and Dumplings, Turkey and Tart Apple Meat Loaf, Parmesan Potato Gnocchi With Roasted Garlic
Butter, Jalapeno-Cheddar Buttermilk Biscuits, and Buttery Flaky Pie Crust. There also are many dishes on the healthier side. Paperback. Andrews McMeel Publishing. $16.99.
“The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More.” Laura B. Russell, former associate editor of Food & Wine cookbooks, is the “Gluten Freedom” columnist for the Oregonian and a frequent contributor to Prevention magazine. She has followed a gluten-free diet since 2004. Russell begins the book with a four-page chart that identifies gluten in Asian ingredients, offers alternatives and gives available gluten-free brands, beginning with bean sauce and ending with wasabi. The chapters include Sauces and Stocks, Skewers and Snacks, Dumplings and Savory Pancakes, Noodles and dishes featuring rice, vegetables and tofu, seafood, poultry, and meats. The recipes are quite appealing. Semi-hard cover. Ten Speed Press. $22.99.
Reach Marion Sullivan at firstname.lastname@example.org.