The Wheat-Free Cook

by Mallorca, Jacqueline

• ISBN13: 9780061119880
• ISBN10: 0061119881
• Format: Hardcover
• Copyright: 2007-01-01
• Publisher: HarperCollins Publications

Summary

The WheatFree Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to glutenfree grains, and offers tip on how and where to shop for glutenfree ingredients. On top of that, Jacqueline offers recipes for quick, modern glutenfree meals that are sure to appeal to the healthconscious cook, whether glutensensitive or notafter all, it's just as easy to thicken a comforting stew with rice four or cornstarch as it is with allpurpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale breadcrumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The WheatFree Cook, Jacqueline Mallorca proves that there is a world beyond wheat.

Excerpts

The Wheat-Free Cook
Gluten-Free Recipes for Everyone

Yogurt–Rice Flour Pancakes

Makes 16 three-inch pancakes

A gluten-free batter makes exceptionally tender pancakes, and cooking them on an ungreased nonstick griddle ensures a fine surface texture. It also prevents the aroma of burned butter from permeating your kitchen. The recipe can be doubled easily.

Ingredients:

½ cup brown rice flour
1 teaspoon sugar
Pinch of fine sea salt
½ teaspoon baking soda
1 large egg
1 tablespoon canola oil
½ cup plain whole milk yogurt

Instructions:

Combine the rice flour, sugar, salt, and baking soda. In a separate bowl, mix the egg, canola oil, and yogurt. Add to the dry ingredients and stir until smooth. The batter will look thick and puffy. Heat a heavy nonstick skillet or griddle over medium-low heat, but do not grease it. Add the batter by the heaped tablespoonful, spacing the pancakes 1 inch apart and flattening the batter a little with the back of the spoon. Cook until golden on both sides, 2 minutes or less. Stack on heated plates or keep warm in a low oven.

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Toasted Quinoa Muesli

Serves 2

Muesli was originally created in Switzerland about a century ago by Dr. Max Bircher-Benner, who served soaked raw oat flakes, nuts, and grated apple to patients at his natural health clinic in Zurich. A dear German friend, Inge Roberts, introduced me to her more luxurious version. She uses oats (see page 13 for more information on their gluten-free status); toasted quinoa flakes taste equally good. The recipe can be multiplied ad infinitum.

Ingredients:

¼ cup chopped pecans or sliced, toasted almonds
1 apple, unpeeled, cored and chopped
2 tablespoons raisins
½ cup quinoa flakes, lightly toasted in a dry skillet
1 banana, sliced
1 cup plain whole milk yogurt
2 tablespoons berry sauce or honey

Instructions:

Combine the pecans, apple, and raisins in a food processor and pulse to make a chunky sauce. Add the quinoa flakes, and pulse briefly to mix. Divide between 2 bowls, and top with the sliced banana and yogurt. Drizzle with berry sauce or honey.

The Wheat-Free Cook
Gluten-Free Recipes for Everyone. Copyright © by Jacqueline Mallorca. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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Excerpted from The Wheat-Free Cook: Gluten-Free Recipes for Everyone by Jacqueline Mallorca
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.