Delicious and Easy Gluten Free Recipes

By Sarah Beach

Whether you're new to a gluten free diet or are already familiar with it you'll love the recipes in this cookbook. This cookbook contains over 75 recipes with appetizers, entrees, soups, salads, and even some great recipes for those who have kids on a gluten free diet. Learn how to make those old favorites you thought you couldn't have, and learn some new ones!

• Language: English
• Publisher: Sarah Beach
• Release date: Nov 15, 2012
• ISBN: 9781301324293

Sarah Beach

Writer/Copywriter living in So Cal. Majored in Journalism at SDSU, also graduate of the Institute of Children's Literature. Currently working freelance from home and love to cook now that I've been diagnosed with Celiacs. Hey, didn't have much of a choice, but it's turned into a blessing as I've now written two cookbooks in which I get to share with others. Other than that, I love to travel, read, socialize and just "be" once in a while.

Book preview

First of all, thank you for purchasing my cookbook. This journey started more than two and half years ago when I found out I was gluten intolerant. Growing up in an Italian family made it especially hard for me as I loved my fresh pasta and bread, oh bread. I made a lot of mistakes along the way to figuring out the little things I could no longer enjoy on top of the obvious ones. For instance, I once made tacos at home and they made me sick, and I could not figure out why, until, I realized the packet of taco seasoning had wheat in it! That was the catalyst for checking every single packaged food I bought after that.

I am not claiming to reinvent the wheel with this cookbook. It is designed primarily as kind of an all-purpose cookbook I wish I had when I was diagnosed. There is plenty of time to get fancy with specialty cookbooks that only focus on one thing or another, this is primarily made up of recipes I could no longer have but I love and thus made into versions that are gluten free.

Of course there are some recipes that may not sound that healthy, but heck the Super Bowl IS only once a year folks. And as always with gluten free food, it’s still better for you than the regular versions! So go ahead and enjoy the corn dogs, fried green tomatoes, or chicken fingers, its o.k. Also, this should go without saying, but ALWAYS check your ingredients, condiments, spices, etc. before using to make sure they are gluten free. I did mention a few of the brands I like and use in many of the recipes, but we’re all from different places so they may not be something that’s available to all, so make sure you check!

P.S. There are an extra 5 recipes included here (80, not 75) so enjoy!

To your health,

Sarah Beach

Chapter 1 – Appetizers

Delicious Spinach Dip

Greek Garbanzo Kalamata Hummus

Crostini with Smoked Salmon

Delicious Rings O’ Onion

Spicy Roasted Nuts

Rosemary, Citrus and Fennel Olives

Pancetta and Cherry Tomato Pizzettes

Shallot, Thyme and Pancetta Stuffed Mushrooms

GF Fried Green Tomatoes

Heirloom Tomato and Mango Salad

Baked Beans

Ginger Tangerine Pomegranate Shrimp

Asparagus Wrapped in Prosciutto and Cream Cheese

Deviled Eggs with Chile and Lime

Cherry Tomatoes filled with Salmon Mousse

Creamy Tomatillo Salsa

Spicy Guacamole

Teriyaki Garlic Chicken Wings

Spinach and Quinoa Squares

Cast Iron Skillet Cornbread

Brie Torte with Fruit

Creamy Smoked Salmon Spread

Caprese Pops

Pears Wrapped in Prosciutto

Parmesan Spinach Bites

Delicious Spinach Dip-

Great for company, and always popular-not to mention quick and easy!

Ingredients-

1-1 ounce package gluten-free onion soup mix

1 cup mayonnaise

1 cup sour cream

1-10 ounce package frozen chopped spinach, thawed and drained, but not cooked

1 dash GF Worcestershire sauce

Preparation-

Mix together gluten-free soup mix, mayonnaise, sour cream, frozen spinach and Worcestershire sauce in a bowl. Cover and refrigerate 8 hours or overnight. Serve with celery, carrots, or your favorite GF bread or crackers. (For this I personally suggest Schar brand) Cook time: Chill overnight or 8 hours. Makes: Enough for approx. 6 people

Greek Garbanzo Kalamata Hummus-

Give your hummus a little Mediterranean kiss with some tangy Greek yogurt and Kalamata olives-Opa!

Ingredients-

1 large garlic clove

½ cup plain 2% reduced-fat Greek yogurt

2 tablespoons fat-free milk

1 tablespoon cider vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon dried oregano

8 pitted kalamata olives

1-15-½ ounce can chickpeas (garbanzo beans), rinsed and drained

Chopped kalamata olives (optional)

Preparation-

Drop garlic through food chute with food processor on; process until minced. Add yogurt and next 6 ingredients; use pulse 10 to 12 times or until desired consistency. Make it pretty: garnish with chopped olives.

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Crostini with Smoked Salmon-

You can make the salmon topping beforehand and keep it refrigerated until you’re ready to assemble it. These appetizers look great and are tasty! Serve these immediately after toasting and assembling since gluten-free bread can toughen quickly if left out after heating or toasting. If you can’t find a GF baguette, just cut triangles from another GF bread you find (like Udi’s for instance).

Ingredients-

½ cup chopped fennel (bulb)

¼ cup chopped green onions

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh dill

1 teaspoon grated lemon zest

1 ½ tablespoons fresh lemon juice

1 teaspoon freshly ground black pepper

3/4 pound cold-smoked salmon (cut into thin strips)

48 (1/2-inch-thick) slices gluten-free French bread baguette (about 1 ½ pounds), toasted

½ cup light garlic-and-herbs spreadable cheese

Dill sprigs (optional)

Preparation-

Combine first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Sprinkle top with dill sprigs (optional). Using a baguette makes about 24 pieces.

Delicious Rings O’ Onion-

Yes you can! Missing your favorite Superbowl, pub food or side dish? Now you can have delicious onion rings again.

Ingredients-

4 cups canola oil

4 2/5 ounces gluten-free all-purpose flour (about 1 cup; I use Bob's Red Mill)

5 ounces white rice flour (about 1 cup; again-Bob's Red Mill)

1 tablespoon chili powder

1 teaspoon baking soda

1 ¼ cups club soda, chilled

1 medium onion, cut into 1/2-inch-thick slices and separated into rings (8 ounces)

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon black pepper

Preparation-

Preheat oven to 200°. Clip a candy/deep fry thermometer onto the side of a 4-quart Dutch oven; add oil to pan. Heat oil to 385°. While oil heats, weigh or lightly spoon flours into measuring cups; level with a knife. Combine flours, chili powder, and baking soda in a medium bowl. Gradually add club soda, stirring with a whisk until smooth.

Dip onion rings, one at a time, in batter, coating completely. Add to hot oil.