Summary

Cooking gluten-free is as easy as 1-2-3&4 Ingredients!Imagine mouth-watering Buckwheat Pancakes, Sun-dried Pesto Pasta, Grilled Pork with Parmesan Polenta, and a decadent serving of Bread and Butter Pudding. All can be prepared using four or fewer ingredientsgluten-free! Kim McCosker and Rachael Bermingham, the internationally bestselling authors who brought you 4 Ingredients, have once again created more than 400 quick, easy, and delicious recipes that only require four ingredients. This time, however, they have all received the prestigious Australian Celiac Societyâ€™s gluten-free stamp of approval. Included are fantastic dishes for breakfast, lunch, dinner, and entertaining, as well as gluten-free lunchbox meals and recipes for babies and toddlers. With 4 Ingredients, home chefs will learn how to: Provide delicious, home-cooked meals and spend less money Cook with fewer utensils Spend less time at the sink Find out what home chefs all over the world have already discovered. 4 Ingredients Gluten-Free is perfect for the busy, budget-conscious, health-minded cook!

Author Biography

Kim McCosker (Right) and Rachael Bermingham are childhood friends, working moms, and authors of the internationally bestselling 4 Ingredients series. They live in Australia with their families. Visit their website at 4ingredients.com.au or join the 4 Ingredients family at facebook.com/4ingredientspage.

Foreword	p. ix
Warning!	p. xi
What is Gluten?	p. xii
Gluten Foods	p. xiii
In the Cupboard	p. xiv
Healthy Food Substitutes	p. xvi
Yummy Condiments & Dips	p. 1
Breakfasts	p. 27
Appetizers	p. 39
Light Lunches	p. 53
Sides	p. 73
Salads	p. 75
Potatoes, Rice & Beans	p. 83
Vegetables	p. 93
Mains	p. 103
Beef	p. 105
Chicken	p. 116
Fish & Shellfish	p. 124
Lamb	p. 134
Pasta	p. 139
Pork	p. 146
Vegetarian	p. 154
Desserts	p. 165
Drinks	p. 199
For the Children	p. 205
All I Really Need to Know I Learned in Kindergarten	p. 207
Savory	p. 209
Sweet	p. 220
Gluten-Free Lunch Boxes	p. 233
For the Baby & Toddlers	p. 237
Herbs to the Rescue	p. 245
Oils Explained	p. 247
Handy Home Tips	p. 249
Bibliography	p. 257
Index	p. 259
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

FOREWORD

Since we started our4 Ingredientsjourney back in 2007, with the Australian publication of our first book, we have done hundreds of appearances and book signings and have met literally thousands of fabulous people from all over the world. At these events, one of the most common questions we were asked was, “Do you have any gluten-free recipes?” And the answer was, in fact, “YES, we havehundredsof absolutely gorgeous gluten-free recipes!”

We had dabbled alittlewith gluten-free cooking (Rach’s husband, Paul, has an intolerance). However, it wasn’t until we continued to receive this question so frequently that we considered doing a book dedicated to those who are completely gluten intolerant.

As we started researching, we wereastoundedto see statistics showing that one in one hundred Australians most likely has celiac disease. How many people are still undiagnosed? And that’s just in our native Australia. What would the global count come to? Surprisingly, what we also discovered was that there are a large number of people who just want to cut back on wheat, rye, oats, and barley in their everyday diets, choosing to do so not because of intolerance to gluten but purely as a lifestyle choice.

Initially we thought creating recipes would be a mammoth task, when you consider that gluten is found in so many ingredients. It’s in many flavored commercial spreads and sauces, some hams, almost all packaged cookies and crackers, some sausages, packaged sauce and soup mixes, most cake mixes, common breads, tortillas, confectioners’ sugar, and a whole lot more. Compiling this book has required a huge learning curve, and it’s also been incredibly satisfying to rise to the challenge of substituting gluten-free flours for normal flours and coming up with delicious dishes that anyone—celiac sufferer or not—will enjoy. As with all things, if you seek, you shall find; if you ask, you shall receive an answer; and if you persist, it will happen!

We would like to take this opportunity to thank our always supportive husbands, families, and friends, as well as Graham, Cheryl, and the team at The Coeliac Society of Australia, which has been an invaluable source of information and guidance while we were compiling this book.

4 Ingredients Gluten-Free, with over 400 simple, speedy, and scrumptious recipes, is proof that a gluten-free lifestyle can be delicious!

Best wishes and happy cooking!

Kim and Rachael