Highlights from

By Julianne Morrison

Highlights from

"This beautifully-written recipe book is a gift to anyone suffering from celiac disease or who must follow a gluten-free diet. Each section is full of delicious recipes that are traditional, easy to make and sure to please everyone at your table. It has now become a staple on my recipe book shelf!" - Peggy Pratt, PhD, RDN, LDN - Owner, Radiant Nutrition

"Julianne Morrison has compiled a long overdue, in-depth cookbook for gluten free cooking. This book is bulging with do-able recipes that will make you realze that you no longer have to suffer and miss out on the comfort foods that we all know and love." - Chef Amelia Geis-Scott

"In my 20 years of clinical experience, I have noticed that my patients who restrict gluten and sugar tend to heal faster from care and experience much less tissue and joint inflammation. Julianne's passion, knowledge and recipes, especially the ridiculously delicious eclair, help make gluten free living more enjoyable." - Dr. Andrew Alft, New Life Chiropractic

"Even though I CAN eat gluten, I needed to learn how to cook gluten free to safely include gluten free family and friends when entertaining. This is definitely a "go-to" cookbook with the easy to follow recipes for comfort foods that I've seen gluten eaters love." - Nancy Jones, Editor

"I'm always excited to try Miss Julie's recipes.They taste great even though they have healthy ingredients. My favorites are the breadsticks because they taste like one you would get from a restaurant, and the snowball, which I love because I haven't had something that tastes so good in my whole life." - Aiden B. Age 10. GF since age 3

What others are saying about Gluten Free Way

Copyright 2019 Gluten-Free-Way by Julianne Morrison

All rights reserved. No part of this book may be reproduced in any way without the prior written permission of the author, except for brief quotations in connection with reviews written specifically for inclusion in printed media, or limited excerpt strictly for personal use.

ISBN-13: 9781692838027

Printing in the United States of America First Printing 2019

Editing by Nancy Jones

7 Dedication

9 Introduction

11 Good to Know: a guide to using the book

21 Chapter 1: Rise + Shine

31 Chapter 2: Bread + Wraps

57 Chapter 3: appetizers + snacks

77 Chapter 4: pasta, noodles + pizza

99 Chapter 5: sides, soups + salads

121 Chapter 6: flavor + fun

135 Chapter 7: main course

157 Chapter 8: sweets

185 Allergen guide

193 Index

202 About the Author

Table of Contents

9

Ten years ago, I was blindsided with a Celiac Disease (CD) diagnosis, but putting it all into perspective, felt fortunate that my anemia wasn’t something more dire With a CD diagnosis, I was thrilled to have a drug free solution, one that I could manage on my own. I moved forward at lightning speed to learn about and adapt to my altered lifestyle. Sounds pretty easy, right?

At first, I wore my gluten free (GF) status as a badge of honor, and in 2009, was subject to eye rollers and naysayers, as GF was just scratching the surface as a fad. I stuck to the basics — meat, vegetables, potatoes and rice, but as easy as it seemed in the beginning, boredom and the overall burden of reading labels and explaining my needs to everyone over and over took its toll on me and my family within the first year. And dining out not only took a ton of research and effort, but the anxiety it created for me and those I dined with was just not worth it. We had a tiny selection of places I felt I could be safe, but the outcomes varied. The risk just wasn’t worth it to me.

For the first three GF years, I painstakingly navigated through the world of dozens of GF flours, most of which had to be combined with others to mimic regular flour. Then there were stabilizers, gums and more to try. It became an expensive proposition and a wasteful one as well. Many recipes sounded great on paper, and were touted as “the best,” but ended up in the trash because of an off taste or texture. It was indeed a few years of misery, I so just craved good food. Then one day, I discovered almond flour while I experimented with Paleo and it changed my world.

Like anything, too much of something can get boring. Almond flour was a great find, but alone, it wasn’t giving me entirely what I was after. Learning about and experimenting with blends of ingredients became an obsession for me. It’s allowed me to become a fairly good evaluator of recipes, honing my ability to alter so many gluten-filled recipes to fit my lifestyle. Thankfully, my moments of misery are only dependent on my own lack of motivation. Sometimes I just don’t feel like cooking or baking!

Recent studies are finding a higher level of satisfaction and compliance with a GF lifestyle when people cook at home. The anxiety and effort that goes into dining out can be overwhelming. Part of living a forever-changed lifestyle includes establishing new behaviors, such as cooking more at home because it’s incredibly difficult to cram old behaviors into a complex lifestyle. So many people I talk to who attempt to dine out frequently are reporting they get sick, on average, over three times a year. Although everyone’s ability to heal after a gluten exposure varies, research is beginning to suggest it can take several months to recover from just that one exposure. For slower healers, that could mean never really healing.

My first cookbook, Survive & Thrive Gluten Free, strived to share tips, tricks and recipes to make GF life easier. I received so much great feedback and praise for that simple little book, but consistently, people wanted photos. So this book is a combination of some of those recipes, other recipes from my blog and a bunch of new, and even improved ones. This new book also provides alternatives for

Introduction

10

many of the recipes to better fit allergen or food omissions, but no one can be everything to everyone, so hopefully many of the recipes will fit your lifestyle and food intolerances.

I do have a bunch of gluten-eating taste testers who are brave enough to try my creations because I sometimes wonder, is what I made really good or have I not had something in so long that I just think it is good? Many factors influence our perceptions — what we grew up with where we live and so on. I refrain from calling any of my creations “the best” and leave that judgment to the individual trying something new and different for the first time.

With a major food ingredient negated from my diet, one of the best pieces of advice I received was to open my world to other ingredients and foods I may have not tried or even thought of trying. Give new ingredients a chance. Find shortcuts and ingredients that appeal to you. Perhaps most important, finding a motivation is key in getting to and staying in a happy place with a GF lifestyle. It can be overwhelming, but once you find a groove and accept life for what it is, the temporary setbacks will hopefully be minimal or better yet, non-existent.

Note: As a person living with CD, I scrutinize everything and err on the side of caution. If my practices with label reading and cross contamination seem a bit extreme, it is because of the great lengths I go to in order to keep gluten out of my life. Regardless of your condition and situation, it is best for you to consult with a medical profession on the degree of strictness that needs to be followed for your circumstances.

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Disclaimer I am NOT a medical professional. The information in this book is based on personal experiences with a focus on recipes only. The content herein is NOT intended to diagnose or treat any illness or medical condition. Please consult with your medical professional for assistance and advice on diagnosing and treating your individual needs.

MotivationFor many of us, being GF is a lifelong journey. In the beginning, we are sometimes told, “Habits can be changed in 6 weeks,” or a medical professional telling us in the simplest of terms, “Just follow a gluten free diet.” That’s all fine and good, but it’s more than just habits that need to change or making changes with what we eat. No one ever stops to think about the myriad of roadblocks than can get in your way, be it a label change on your go-to product, getting contaminated at a restaurant, boredom, lack of time, social consequences and limitations and more.

Set yourself up for success by keeping everything in perspective. Stick to taking care of #1: You. It’s your health that’s dependent on compliance. Sure, there will be naysayers and people who think (and will even tell you) “just a taste is OK.” It’s not. You can quickly undo all of your hard work if you take chances. Some people are ignorant, others ill-informed. Regardless, don’t be afraid to speak up or say no — for the sake of yourself! Our attitudes and motivation can be easily impacted by many external factors. Take care of what you can control, don’t fret the stuff you can’t, but don’t let your guard down either.

Understanding the Recipe symbolsEach recipe has a guide to the basics in the upper right hand corner:

! How many (servings, pieces, etc.) the recipe makes. Many recipes are designed to serve 2 people, or are a smaller quantity since many people just cook for themselves or may be the only gluten free person in the household. You may want to double recipes that appeal to you so you can share, or even freeze leftovers for another time.

" How long it will likely take to make, expressed in minutes or hours. Active time is the approximate hands-on time. Total time includes any rising, baking, boiling, simmering, etc.

# Indicates whether a recipe is suitable to freeze and enjoy another time.

! Other allergens the recipe DOES NOT contain, including grain, dairy, soy, egg, nut and in some cases, yeast (bread recipes only). See the Allergen Index on page 185.

An (*) preceding an allergen denotes the recipe CAN BE MADE free from these allergens with a few alterations, but you need to read labels and choose products and ingredients that suit your needs. When in doubt, don’t eat it until you confirm that it is safe for your individual needs.

Choose wisely: Gums (xanthan or guar) are NOT used in any of these recipes, although some components, such as canned coconut milk or a store bought loaf of GF bread may contain gums or other ingredients you may be trying to avoid. The same hold true for soy, which could be present in components you purchase (chocolate chips, bouillon, etc.). Always read labels to know what’s in your food.

Good to Know

12

Label reading and sourcing safe ingredients

Label reading can be challenging and time consuming. Not only do you want to make sure what you’re buying is GF so you can eat it, you’ll want to avoid having to return to the store mid-recipe because of a recent label change you may not have noticed until after purchasing the item. It cannot be stressed enough: Check labels each and every time you shop, as ingredients and processing can and do change. Shopping for GF ingredients can be overwhelming, discouraging and expensive, depending on where you shop. Some grocery stores are more helpful than others, with GF labels right on the shelf, but you will still need to read the individual labels.

Parts Per Million (PPM)

As of this publication, labeling a product for GF is voluntary. The FDA allows companies to labels a product GF if it contains 20 PPM or less of gluten.

How small is 20 PPM? According to the University of Chicago Celiac Disease Center, a mere 1/64 teaspoon represents what 20 ppm of gluten looks like. That’s really tiny.

“Certified GF.” Some certification companies test products to 20 PPM, but there are others who set the threshold at 10 PPM and even 5PPM. It takes some digging, but do your research to better understand what the different certifications mean by the companies doing the certifying.

Cross Contamination in products

Some products list an allergen statement, indicating when a product is produced in a facility or on equipment that also processes or packages items containing gluten. Sometimes it’s a component in a product that could have been exposed to gluten. Trace amounts of gluten can be problematic.

Some products won’t say GF, won’t have any gluten ingredients listed, nor will they have any processing statements. Certification is expensive, so not all companies will certify their products. Contact the manufacturer to better understand sourcing and processing, then decide if the product meets your needs. It can be frustrating to put a product back that you are uncertain about, but it’s likely not worth taking chances.

A word about shopping

Grocery stores carry many GF ingredients now and some go as far as to put GF right on the shelf tag beneath the product. Always check labels since labels can change at any time, and it could take a store a bit longer to change their signs and tags.

Online sites are also a great place to buy packaged ingredients — and in many cases, you can read the labels from the comfort of home. But like all GF products, double check the labels when the shipment arrives, and if a label has changed or is different from what you saw online, contact the shopping site’s customer service and request a refund.

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Cross contamination at home

As you get ready to cook, it is important to understand and follow safe practices in the kitchen to avoid cross contamination with gluten-containing ingredients and equipment. When first starting out GF, it’s helpful to know some of the places gluten can hide, especially if your kitchen entertained gluten in the past, or if you will be sharing a kitchen with others who will still be using gluten ingredients and products.

Although not a comprehensive list, here are a few areas to review:

•Always scrutinize everything gluten may have touched, including BBQ grill racks, cutting boards, appliances, colanders, frying pans, etc., and replace (and designate as GF) if needed. Gluten does not burn off at high heat. Scratched and porous items will likely harbor gluten and should be replaced.

•Designate a few high shelves in your pantry and refrigerator as well as a drawer or cabinet for your GF food and ingredients only.

•Use markers and stickers to ID your own items that could become contaminated from utensils that have touched gluten (butter, mayo, jelly, etc)

•Use plastic zip ties on cookware, utensils, cabinet doors, drawers, etc., (but don’t use on anything that will go in the oven).

•Replace cooking items and look for UNIQUE colors, shapes and sizes to differentiate your stuff from other family members’ gluten-contaminated equipment.

•Designate your own countertop or prep area and always thoroughly clean any surface before using.

•Consider a ban on airborne ingredients in the kitchen (i.e., flours containing gluten and dry products).

•Replace small appliances (toasters, toaster ovens, can openers, blenders, waffle irons, etc.). If your coffee maker brewed flavored coffee in the past, consider replacing it.

•Use parchment paper when baking for easy release and cleanup.

•Use your own sponges, towels and hot pads.

•Always check for stuck on residue on the ceiling of the microwave, and clean if necessary.

•Always check for residue and food particles, even on cleaned items from the dishwasher, then thoroughly wash if necessary.

•Always communicate your needs, your designation system and expectations with others who share the kitchen with you.

As you go about replacing some of your kitchenwares that may have encountered gluten, consider adding some new items to your collection to make your life a little easier. As you go through the book, you’ll see regular use of these items:

Non-stick Parchment Paper * Tortilla Press * Silicone Pans * Loaf Pans

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ingredients used in this book Most of the ingredients used in the book are described below. Always check labels to ensure the products you buy are GF, and be sure to understand processing and cross contamination risks as well.

flours With over two dozen gluten free flours to choose from, it’s a chore to find ones you like. Some flours are made from grain, legumes seeds, vegetables and more. The flours used in this book are mild, and are grain free (with the exception of rice flour, used to make play dough and dog treats).

Almond Flour - A very popular flour among GF bakers, one pound of almond flour is equivalent to about 4 cups. Superfine grind produces better results than almond meal. Almond flour is available in many natural food sections of grocery stores, but better prices may be found online.

Cassava Flour - Derived from the yucca root, (and the unrefined version of tapioca flour), it is an absorbent, mild starch that is quickly gaining in popularity for the texture it adds to baked goods and more. If you cannot find it at your local store, it is easily available online.

Tapioca Flour - This gives baked goods a chewy pull apart texture when used in combination with other flours. For some people sensitive to tapioca, arrowroot flour may be an option. Tapioca is preferred for thickening dairy-based recipes. It is available in many natural food sections of grocery stores and online.

Arrowroot Flour/Starch - Derived from an herb (the maranta arundinacea plant), it is sometimes interchangeable with tapioca flour, especially when baking. It’s a great choice when thickening recipes that have acidic ingredients.

Coconut Flour - A very absorbent flour, it is used in small quantities in recipes. One small bag should last a while. It is available in many natural food sections of grocery stores and online. It can impart grittiness and make baked goods a bit dry if not used alongside other flours. Although coconut is a fruit, it is also classified as a nut. To substitute, replace coconut flour with cassava flour if you cannot tolerate coconut.

Buckwheat Flour - Used only in the “Rye” bread recipe in this book, buckwheat is technically a seed. Some people classify it as a grain, so use it at your medical professional’s discretion. It has a very unique and strong presence, so like many other GF flours, needs to be used with other flours, unless you are making galettes, which are sometimes GF.

Potato Starch - Not to be confused with potato flour. It is used in just a couple of recipes — the Artisan Bread and Cream Puff recipes.

Ground Flaxseed - Although not a flour, it sometimes serves the purpose of flour or as a binder in GF baking. Aesthetically, golden flaxseed goes virtually unnoticed in many baked goods. Regular flaxseed, which is darker in appearance, will give food a more speckled appearance. Other than appearance, there should be no difference, so feel free to use interchangeably

Rice Flour and Corn Starch - The only recipes in this book that use grain are Play Dough (page 132) and Dog Treats (page 133). Although Play Dough contains non-toxic ingredients, it should not be eaten, and your fur babies will likely want all those treats for themselves.

15

Binders Gums - NOT used in this book. Xanthan and guar gums are often used in GF baking, but for some, they can cause intestinal issues. With these recipes, you can save your money and skip the gums — although some components (canned coconut milk) may contain gums, depending on the brand you choose.

Eggs and whites - Eggs can vary in size and impact how a recipe turns out. Whites in this book are measured in a liquid cup and egg whites from a container make baking a little easier. One large egg will yield about two tablespoons of white, and a tablespoon of yolk. Have leftover yolks? Make a cream pie (page 182). Lots of whites left over? Make bread (Chapter 2).

These recipes were created using large eggs. If an egg substitution is needed, other ingredients could possibly be substituted (flaxseed seed, chia seed, etc.), although unless noted, egg substitutions in these recipes have not been tested.

Applesauce - You will see applesauce used in many recipes in this book. When used in small quantities, the sweetness and apple taste are very well concealed, even in breads and rolls. Using the single serve snack cups can sometimes end up being more economical than a large jar. The individual cups contain about 1/3 cup to 6 tablespoons of applesauce per cup.

OILS + fatsCoconut Oil - A high smoke point oil, it’s great for baking and frying, although expect a coconut taste when it’s a main ingredient. Find it in the natural food sections of grocery stores, at warehouse stores and online.

Olive Oil - Readily available in the grocery store, it is best on salads and for light sauteing.

Avocado Oil - With its high smoke point and mild flavor, it’s great for frying. Find it in most grocery stores.

Butter - Butter, not margarine is used in these recipes. If you’re avoiding dairy, you can consider substituting another fat in butter’s place (coconut oil or palm shortening) depending on what you’re making (coconut oil for sweet recipes, otherwise shortening may be a good option).

Palm Shortening - For a few of the recipes, shortening provides some baked goods with just the right texture. In some cases, can be used as a substitute for butter to make a recipe dairy free.

Mayonnaise - The majority of commercially available mayos seem to be made with soy, but many companies are making mayonnaise to fit different allergy needs. These recipes were tested with an avocado oil mayo.

Sweeteners Maple Syrup - 100% pure maple syrup makes a fantastic sweetener in baked goods. It’s available at most grocery and warehouse stores, and of course, online.

Honey – When sweetening baked goods, honey can be a great alternative. Look for local honey to support local apiaries and bee populations. Find it at your local farmer’s markets and even some grocery stores.

Coconut Sugar - A great alternative to brown sugar but it does have some absorptive properties.

Confectioner’s Sugar - To achieve the proper texture in frostings, Confectioner's sugar is perfect for topping cakes, but also works as a very attractive dust too!

Granulated Sugar - To achieve certain colors and textures, granulated sugar just works best.

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MILK AND DAIRYSome of the recipes use dairy, but many substitutions are notated in the event you are avoiding dairy.

Milk - These recipes were tested using unsweetened, unflavored almond milk. Since there's not a great deal of milk in the recipes, you can substitute with regular milk or other dairy free milk if desired.

Coconut Milk - Technically, coconut is a fruit, but the FDA recognizes it as a tree nut. If you have nut allergies, it’s best to chat with your doctor as to whether or not you can eat coconut products. In recipes that call for coconut milk, I am referring to the canned variety. This is very different from the cartons sold in the dairy case. Canned coconut can be found in the Asian, Indian, or sometimes the baking sections of grocery stores, but several varieties are also available online. One 13.5 ounce can should provide about 10 tablespoons of the thick coconut cream and ¾ cup of coconut water (tip: use the water for smoothies). Chilling it for several hours should solidify it, although it can be quite fussy, sometimes taking longer than expected. Keep a can in the fridge at all times if you like some of the recipes that require the chilled stuff. Many brands do contain guar gum, so you’ll have to search a little harder if you need one that does not. Some gum free varieties may lack the smoothness of the guar gum type.

Greek Yogurt - The protein in yogurt helps mimic some of the texture that gluten imparts in baked goods. These recipes were tested using the plain, full fat type, with the fewest ingredients. The no-fat variety could possibly work, as could some dairy-free alternatives, however, some of them may have thickeners or additives that could change the taste and textures of the finished product.

Cheese - Always check labels on cheese and contact the manufacturer if needed. Some people prefer to avoid anti-caking agents and shred cheese in block form.

NUTS, SEEDS + dried FruitAlways look for processing statements or inquire with the supplier to determine cross contamination, as many nuts, seeds and dried fruits are processed on shared equipment. Some products will carry a cross contamination statement. To err on the side of safety, you may want to avoid bulk bins of nuts as well, since some bins could have held gluten containing items at one time. Shelled, raw nuts and seeds (not roasted or salted) are used in these recipes. As for coconut, these recipes use unsweetened, shredded coconut.

SPICES, EXTRACTS, seasonings + everything elseDried Herbs, Spices + Extracts - Not all spices and extracts are GF and may be worthy of some research, especially if you want to avoid cross contamination and hidden gluten ingredients. Note: In recipes that call for cinnamon, ginger, nutmeg, etc. they are referring to the already ground up variety.

Sea Salt - A tremendous enhancer of taste, so long as it isn’t overdone. The recipes in this book use sea salt (except the play dough recipe, which uses table salt). Some sea salts have a lower sodium content than table salt, so read labels and adjust as necessary.

Garlic – Fresh garlic just tastes best, but sometimes the convenience of garlic powder wins over peeling, crushing and chopping. Check the label for the proper ratio — usually 1 clove = 1 teaspoon garlic powder.

Liquid Smoke - Usually made from smoke and steam, this ingredient imparts tremendous flavor in many of the recipes. Be sure to look for GF on the label.

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Cream of Tartar - This acidic byproduct from fermenting grapes into wine is often used as a stabilizer and can be found in the herb and spice section of a store. As always, read labels!

Broths + Bouillon - As simple as they seem, many brands are not GF, so always check labels.

Coconut Aminos - If you are also avoiding soy, this is a great alternative to GF Soy Sauce and tamari.

Worchestershire Sauce - Not many recipes use this flavorful ingredient, but check the label.

Canned Tomato Products - So convenient, but be aware that cross contamination could be possible, so always double check labels!

Clams + Clam Juice - Find a product with GF labeling you are comfortable with — contact the manufacturer to confirm its GF status if necessary.

Chocolate Chips - So long as they are labeled GF, go with your preference (semi-sweet, dark, etc.) or a brand that meets your dietary needs (dairy-free, soy-free, etc.).

Cocoa or Cacao Powder - You can use these interchangeably. Many are labeled GF.

Baking Soda - If sharing your kitchen with any gluten bakers, this is one item NOT to share with them because of the risk of cross contamination.

Yeast - Instant active dry yeast was used in these recipes. Be sure to check labels.

Gelatin - Used only on the Snowball recipe where plain gelatin is a main ingredient in the marshmallow.

Apple Cider and Balsamic Vinegar - Most should be GF, but to be safe, read the label. And note that you should NEVER use malt vinegar, as it contains barley.

Fish Sauce - Unless you have an allergy, consider getting to know this stuff. Used sparingly, you won't get a fishy smell or taste, just an enhanced flavor (umami) in many different dishes!

Nutritional Yeast - Gaining in popularity among the vegan crowd, it can be used as an alternative to cheese, but can also give other recipes a savory flavor. It works best as a cheese substitute with a few tablespoons here or there, but may not taste as cheesy when used in large quantities. Always look for a GF brand.

Meat (sausage, bacon, pepperoni, ham) - As simple as these may seem, fillers or even seasonings can be subject to cross contamination, so be sure to read labels.

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Testing before investing

Have you ever tried a new recipe, only to toss it in the trash because it didn’t meet your expectations? One of the best hacks for saving money is to cut a recipe down to a smaller portion to give you an opportunity to evaluate it before you go all out with larger quantities.

Many GF people cook for themselves or sometimes only a few people in the household are GF. Although most of the recipes in this book are designed with smaller quantities in mind, this handy chart does some of the math for you to help you to quickly alter a recipe so you can test it before investing a larger amount of pricy GF ingredients.

The easiest place to start? Eggs. If a recipe needs two eggs, it’s easy to cut the recipe in half. 3 Eggs? Use a measuring cup/spoon to accurately divide it into thirds. Be sure to change the size of any baking pans to adjust for the smaller quantity.

1 Egg 2 Eggs 3 Eggs 1 Cup

3/4 Cup 2/3 Cup 1/2 Cup 1/3 Cup 1/4 Cup 1 Tbsp 1/2 Tbsp 1 tsp

1/2 tsp 1/4 tsp 1/8 tsp

Notes: Tbsp (Tablespoon) tsp (teaspoon)

Pinch is less than 1/8 tsp One large egg is about 3 Tbsp One egg white is about 2 Tbsp

1 Tbsp + 1 1/2 tsp 1 Egg

4 Tbsp + 1 1/2 tsp 1/2 Cup 6 Tbsp 1/3 Cup 1/4 Cup

2 Tbsp + 2 tsp 2 Tbsp 1 1/2 tsp 3/4 tsp 1/2 tsp 1/4 tsp 1/8 tsp Pinch

1 Tbsp 2 Tbsp 1 Egg

1/3 Cup 1/4 Cup

3 Tbsp + 1 1/2 tsp 2 Tbsp + 2 tsp

1 Tbsp + 2 tsp + Pinch 1 Tbsp + 1 tsp

1 tsp 1/2 tsp

1/4 tsp + 1/8 tsp (+/-) 1/8 tsp + Pinch

Pinch Pinch

If a recipe calls for

to cut it in half

to cut it into thirds

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Chapter 1:

Rise + ShineEasy Pancakes + Waffles

Muffins + Loaves Banana Nut Blueberry

Chocolate Chip Lemon Poppyseed

Zucchini Nut Pineapple Upside-down

Raisin “Bran” Apple Cinnamon Cranberry Orange

Carrot Raisin Cinnamon Crumble

Cinnamon RollsCrumb Cake

GranolaBanana Nut

Lemon Blueberry Chocolate Chip

Mocha Pumpkin Spice

Cranberry Orange Apple Cinnamon

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! "

# !

1/4 Cup Almond Flour 3 Tablespoons Tapioca Flour 1 Tablespoon Cassava Flour 1/8 teaspoon Sea Salt 1/4 teaspoon Baking Soda 1 Egg

For Pancakes: 1. Grease a skillet (non-stick works really well), then heat on medium-low. 2. Drop spoonfuls of batter into the skillet (3” to 4" in diameter). If adding chocolate chips or

blueberries, sprinkle a little onto each pancake. 3. Once bubbles begin to form on top of pancakes, carefully flip and cook other side until cooked

through (the center sometimes takes a little longer to cook, so you may need to turn the heat down a little to avoid overcooking the outside).

Dairy free? Use coconut oil in place of butter and substitute your favorite dairy free milk.

Got a craving for Banana Pancakes or Waffles? Omit the milk and add in: ½ mashed Banana and ¼ teaspoon Cinnamon . It’ll take a few more minutes to cook the insides, so cook patiently on low heat until cooked through.

1/4 teaspoon Apple Cider Vinegar 3 Tablespoons Milk 1 Tablespoon Maple Syrup (or honey) 1/2 teaspoon Vanilla Extract 1 Tablespoon Coconut Oil (or butter)

1. Combine flours, salt and soda in a mixing bowl. 2. In another bowl, whisk together egg, milk, vinegar, syrup and vanilla. 3. Pour egg mixture into flour mixture and combine thoroughly. 4. Melt oil or butter, drizzle into batter and stir well. 5. Allow batter to sit for 5 minutes while you heat your skillet or waffle iron.

For Waffles: 1. Pour the batter into your greased and heated waffle iron then cook until the waffle is

cooked through on the inside and golden on the outside, which usually takes 3-5 minutes. 2. Be careful not to overfill your waffle iron or it can get messy!

Easy Pancakes + Waffles

Quick and delicious, it’s easy to make a hot and satisfying breakfast, especially this favorite. Add a tablespoon of blueberries or chocolate chips for even more flavor!

4 pancakes or 1 large waffle Active 20 min/Total 20 min Freezer Friendly (waffles) Grain, *Dairy, Soy

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Rosemary + Garlic FocacciaEasy Cheesy Italian bread

Garlic BreadsticksQuick White or Wheat-like Sandwich Loaf

Easy Cinnamon Raisin Bread loafBiscuitsSavory Sweet

Smoky Chili Cheese Cheesy Herb

Artisan bread, rolls + bagelsArtisan “Rye” BreadSoft Bagels + Rolls

“Everything” Bagel SeasoningBrazilian “Cheese” Bread

“Flour” TortillasSavory Carrot Wraps

Spinach + garlic WrapsRoasted Red Pepper + Garlic Wraps

Pesto WrapsSalsa Wraps

Chapter 2:

BREAD + Wraps

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Bread is perhaps the most elusive food in our GF lifestyles. Replacements seem to get a lot of complaints, especially with how dry and crumbly they can be. How much someone likes a particular bread is likely dependent on what they grew up on, and the region of the country they hail from. So, instead of calling any of these “the best,” that’ll be left up to you.

One thing for sure, these breads are not dry and crumbly, so long as you enjoy them the day you bake them. If you won’t be consuming it all on the same day, you can also freeze them, then reheat them another time and bring them back to their glory.

Oops! Forget to freeze the bread and it’s a bit too dry for a sandwich? Don’t waste it! Make it into croutons (page 119), Snack mixes (page 72, Stuffing (page 107) or Bread Crumbs (page 131). It also makes a great French toast or grilled cheese sandwich.

Versatility of the dough

Since GF flours don’t have gluten (the element that gives dough its structure), you’ll have to employ a different method to create the type of bread you want. The photo guides to the two different techniques in the book will give you several options to make breads, rolls and bagels that even gluten eaters can enjoy! Technique is the key.

Technique 1: confine + bake The easiest (once you get the hang of it), and for the most part, least time consuming bread technique. These recipes require some confinement for the breads to get their shape, but produce a soft and chewy bread.

Technique 2: shape, boil + bake If you are craving a crusty bread or a bread with a chewier exterior, these are a little more hands on, but likely closer to an artisan-style bread. This method involves boiling the dough before baking to help give it a crusty/chewy exterior and a tender and chewy inside.

Guide to the breads

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!

"

# !

1 1/2 teaspoons Honey 3 Tablespoons Warm Water 2 teaspoons Instant Dry Yeast 3 Egg Whites 3 Tablespoons Olive Oil 1 Tablespoon Apple Cider Vinegar

1. In a small bowl or ramekin, mix the honey, water and yeast together and let it sit for several minutes until it gets fluffy.

2. In another bowl, combine the egg whites, oil, and vinegar, then add the flours, salt and yeast mixture. You should have a batter that's pourable, but not too thick. If it's too thick, add a little water, 1 tablespoon at a time. If it's too runny, add more almond and/or tapioca flour, 1 tablespoon at a time.

3. For a thicker bread, use a pie or cake pan, for a flatter bread, use a baking sheet. Grease the pan or line the pan with parchment (See Technique #1, page 44), then pour the batter into your pan

4. Let the loaf sit in a warm place for 45 minutes. It will not appear to rise much. 5. Preheat oven to 350 degrees F. 6. Sprinkle the garlic, salt and rosemary over the batter (optional for the rolls) and place the

pan in the oven for 15-20 minutes, until golden on top. Since oven times vary, you may need to bake it a little longer to get the golden color you like best.

7. Remove from oven and allow to cool for a few minutes. 8. Drizzle with olive oil and serve!

Rosemary + Garlic Focaccia

1 Cup Almond Flour 1 Cup Tapioca Flour (or arrowroot flour) 3/4 teaspoon Sea Salt 1 Clove Garlic, chopped 1 teaspoon Rosemary, chopped

Quick tips Substitute 1/2 teaspoon garlic powder for the fresh garlic and dried herbs are easily substituted when necessary.

Freeze + reheat For added convenience, wrap and store in a freezer bag. For best results, heat on a parchment lined baking sheet in a 350 degree F oven for 10-15 minutes, or until hot.

To make a baguette or rolls + hamburger/hot dog bunsCreate 4 easy bun forms or a 12” baguette form (see instructions on page 46). After making the batter, spoon equal amounts of batter into the forms then proceed from step 4.

9” round loaf, 12” baguette or 4 buns Active 15 min/Total 1 1/4 hrs Freezer Friendly Grain, Dairy, Soy

A chewy, quick and easy bread to make. Fresh garlic and rosemary is heavenly on top. This recipe makes one large focaccia, or you can divide the dough to make buns and rolls.

57

Bruschetta with CrostiniBacon + Mushroom Crostini

Oven Roasted TomatoesMarinated MozzarellaFried Mozzarella Sticks

Pizza RollsEgg Rolls

Spring RollsDipping Sauces for Egg + Spring Rolls

Chipotle Dusted Chicken WingsTiny Cheese Crackers

Snack MixesSavory “Chex” Style

Smoky BBQ Spicy Thai

Asian Inspired Cinnamon Toast

Pepperoni Pizza Snack MixHoney Mustard Pretzel Bites

Chapter 3:

Appetizers + Snacks

74

! " !

Pepperoni Pizza Snack Mix

This snack mix is like having pizza on demand. Omit the pepperoni if you are vegetarian and it’ll still taste amazing!

2 Cups GF Bread Cubes 1/4 teaspoon Sea Salt 1/4 teaspoon Garlic Powder 1/4 teaspoon Onion Powder 1/2 teaspoon Oregano

1. Preheat oven to 225 degrees F. 2. Place bread cubes on a parchment-lined baking sheet and bake for about 10 minutes until they

get a little dry, but not toasted. 3. Let cool, then place the cubes in a medium-sized bowl and set aside. 4. In a small bowl, combine remaining ingredients and stir to combine. 5. Pour sauce mix onto the bread cubes and toss to coat, making sure the sauce gets distributed

evenly on all of the cubes. 6. Spread seasoned cubes in a single layer on a parchment-lined baking sheet. 7. Place baking sheet on the center rack of the oven. 8. Bake for about 45 minutes, checking on the cubes every 15 minutes. Take them out of the oven

when the cubes are hard and crunchy. Let cool. 9. Store mix in an airtight container and use up in a few days.

1/8 teaspoon Crushed Red Pepper Flakes 1 Tablespoon Tomato Paste 2 teaspoons Parmesan Cheese 3 Tablespoons Olive Oil 1 Tablespoon Pepperoni, minced (optional)

About 2 cups Active 10 min/Total 1 hr *Grain, *Dairy, *Soy, *Egg, *Nut

Other Allergens? When choosing the bread you use, be sure to find one that fits your needs.

Dairy Free? Substitute the cheese with Nutritional Yeast.

vegetarian? Omit the pepperoni.

Don’t have bread cubes? They are super easy to make with just about any leftover gluten free bread or you can make bread for cubes from scratch. Try the pizza crust on page 89 or the quick white bread on page 37 for easy bread recipes that makes fantastic cubes.

77

Zucchini LasagnaMeaty (or Veggie) no boil Lasagna

ManicottiRavioliCheese

Butternut Squash Chicken Pesto

Beef (w/Mushroom option) Sausage + Pepper

PierogiNoodles or Dumplings

Easy Pizza CrustPersonal Pan Pizza Crust

NY Style Pizza CrustEasy Pizza Sauce

Ranch + Veggie PizzaBuffalo Chicken Pizza

Savory Butternut Squash PizzaVeggie Awesomeness Pizza

Stromboli + Calzone

Chapter 4:

PastaNoodles+ pizza

80

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# !

Meaty (or veggie) no boil Lasagna

Meat Lovers:1/2 Pound Ground Beef or Italian Sausage 1/2 teaspoon Italian Seasoning 1/2 Onion, diced 1/2 Green Pepper, diced (optional) 2 Garlic Cloves, minced

Choose the type of pan you want to bake your lasagna in:

An 8” x 8” pan does take longer to cook in the center, will spend about an hour in the oven and 20 minutes resting once it’s out of the oven.

4” x 8” loaf pans will not only cook a bit quicker and require less resting time, but you can decide how many pans you’ll need for a meal (one loaf pan generally makes 3 slices that are very filling).

You can use reusable pans or purchase foil pans. Dollar stores are an inexpensive place to do that. Regardless of the pan, line it with parchment for easier removal from the pan.

Make the meat/veggie and cheese layers:

1. Choose if you want meat lovers, veggie lovers or a combination of both. 2. Saute meat or veggie lovers ingredients until all liquid has cooked off. When done, let it sit until

you’re ready to assemble the lasagna. 3. While the meat and/or veggie layer is cooking, combine all of the cheese layer ingredients,

whisking until combined. 4. Divide the meat mixture in half and do the same with the cheese mixture too.

Veggie Lovers:1/2 Pound Fresh Spinach Leaves 1/4 Cup Roasted Red Peppers 1/2 teaspoon Italian Seasoning 1/4 teaspoon Sea Salt 1/2 Onion, diced 3 Mushrooms, chopped (optional) 2 Cloves Garlic, minced

Lasagna Noodles:1 1/3 Cup Almond Flour 1 1/3 Cup Tapioca Flour 1/2 teaspoon Sea Salt 2 Eggs 2 Yolks

3 Cups Spaghetti Sauce, fresh or from a jar 1/3 Cup Parmesan Cheese

Cheese Layer:1 1/2 Cups Plain Greek Yogurt 3 Eggs 3/4 teaspoon Garlic Powder 1/2 teaspoon Sea Salt 1 Cup Parmesan Cheese

Amazingly tasty and versatile, you can make it with meat or veggies (or both). For added convenience, consider making three loaf pans and freezing the pans you don’t plan on serving right away - You’ll have an easy dinner another night.

9 servings Active 25 min/Total 2 hrs Freezer Friendly Grain, Soy

81

Make the Noodle1. Combine all ingredients and knead into a soft ball of dough, then divide dough into three equal pieces. 2. Place a little sauce in the bottom of your pan(s) and spread to give it a light coating (figure 4). 3. Roll out one of the balls of dough into an 8” x 8” square (figure 1). 4. For the 3 loaf pans, cut the rolled piece of dough into three equal pieces (figure 2). If needed, place

scraps n the areas where more dough is needed to make a square and roll a little more (figure 3) 5. Peel the dough off of the parchment, and set the dough in the bottom of the pans (figure 5). 6. If making the 8” x 8” pan, place the pan on top of the rolled dough (figure 2), then cut and continue.

Assemble the lasagna7. Using half of the meat/veggie and cheese mixture, distribute it evenly between the 3 pans (figure 6)

then gently spread half of the cheese mixture over the meat/veggies (figure 7). For the 8” x 8” pan, spread half of the meat/veggie and cheese mixtures onto the noodle.

8. Now spoon a little sauce on top (figure 8). 9. Roll out another noodle and repeat the layering steps, ending with a sheet of dough on top. 10. Cover the top of the lasagna(s) with a generous amount of sauce and garnish with a little Parmesan,

then cover with foil. If you made 3 loaf pan lasagnas, you can now freeze the ones you’re not serving.

Bake the Lasagna11. Preheat oven to 350 degrees F and place lasagna on a baking sheet. 12. Bake 45 minutes. Pull back the foil and see if the noodle layer has puffed up on the edges and the

sauce is bubbling. If necessary, cook covered for another 15 minutes or so. 13. Let sit for 10 - 20 minutes or longer to allow the cheese to set and for easier removal from the pan.

Freeze & heat Be sure to completely thaw the lasagna in the refrigerator before baking, This could take about a day to thaw. Follow the baking and setting instructions.

Figure 1 Figure 2. Figure 3 Figure 4

Figure 5 Figure 6. Figure 7 Figure 8

How to Make lasagna

99

Savory Roasted Butternut Squash w/benefitsCauliflower RisottoCilantro lime “Rice”

Brussels Sprouts + BasilBacon + Sriracha Sweet Potatoes

Zucchini with Lemon, Garlic + CuminSweet + Spicy Carrots

Simple Herbed PotatoesSmoky Smashed Avocado + Potato

Traditional StuffingChicken Wild Rice Soup

Creamy Mushroom SoupSmoky Beef Noodle

Chicken Noodle SoupSpeedy Tomato Bisque

Smoky Butternut Squash SoupTuscany Sausage + Kale Soup

New England Clam ChowderSpinach Salad with Warm Bacon Dressing

Crunchy Jicama + Cabbage SlawBacon, Avocado + Blue cheese Salad

Smoky beet saladCroutons

Chapter 5:

Sides Soups

+ Salads

101

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1 small Butternut Squash 4 Cloves Garlic 1/4 Cup Bell Pepper (red, yellow or orange) 1 Sprig Fresh Rosemary (or 2 teaspoons dried)

1. Preheat oven to 375 degrees F. 2. Peel and chop the garlic and place in a medium bowl. 3. Peel and cut the squash into cubes, then place 4 cups of it in the bowl with the garlic. 4. Core and dice the pepper, then add to the bowl. 5. Chop the rosemary and add to the bowl with the salt. 6. Toss the olive oil with the squash/peppers. 7. Roast for 45 minutes. Remove from oven. 8. Add a little more salt and some pepper to taste. 9. Serve as is or mash it up for a different consistency.

Have leftovers? Use your extra squash to make soup (page 113), ravioli (page 84) or a pizza (page 94). You can make intentional leftovers by doubling the recipe (especially if you have a larger

1/4 teaspoon Sea Salt 1/4 Cup Olive Oil Sea Salt + Pepper to taste

Savory Roasted Butternut Squash w/BenefitsSo versatile, this recipe makes a great side dish, but can also serve as the basis for other recipes, including soup, ravioli and even a delicious pizza!

About 4 cups Active 15 min/Total 1 hr Freezer Friendly Grain, Dairy, Soy, Egg,, Nut

121

Chapter 6:

Flavor + fun

Beware of cross contamination! Although inherently GF, some dried herbs and spices are manufactured on equipment shared with products that contain gluten. Be sure to read labels and check with manufacturers when it comes to herbs, spices and

other seasoning mixes.

Ranch Seasoning MixRanch Dressing + DipTaco Seasoning Mix

Chipotle DustChai Spice Mix

Sweet + Bold Spice MixSmoky Bacon, Onion + Fig Jam

Crispy Onion RingsFried Jalapeños

Meatless Italian SausageEasy BBQ Sauce

Easy Seasoned Bread CrumbsGluten Free Play DoughGluten Free Dog treats

123

! " !

1/4 Cup Parsley 2 Tablespoons Onion Powder 1 Tablespoon Garlic Powder 1 Tablespoon Chives 1 Tablespoon Dill

1. Mix together and store in an sealed container

1 teaspoon Pepper 1 teaspoon Paprika 1 teaspoon Celery Seed 1 teaspoon Ground Mustard 2 teaspoons Sea Salt

1. Mix together and store in a sealed container in the refrigerator. 2. Consume in a few days.

About 1/3 cup Active 10 min/Total 10 min Grain, *Dairy, *Soy, * Egg, *Nut

! " !

Soy + Egg + nut free? Find a brand of mayonnaise that fits your dietary needs, or make the Ranch Vinaigrette below.

Dairy free? You can substitute the Greek yogurt with your favorite dairy free yogurt. You can also substitute the milk with your favorite dairy free or nut free milk.

Ranch vinaigrette Combine 3 Tablespoons Olive Oil, 1 Tablespoon Apple Cider Vinegar and 2 teaspoons Ranch Mix.

More tasty than the bottled stuff, and freshly made in just a few minutes. You may never want for the bottled stuff again.

Ranch Seasoning Mix

Ranch Dressing + dip

1 Tablespoon Apple Cider Vinegar 2 Tablespoons Ranch Mix (above)

3 Tablespoons Mayonnaise 2 Tablespoons Plain Greek Yogurt 2 Tablespoons Milk

Dried herbs are used in this versatile mix so you can made a quick batch of salad dressing or add flavor to other recipes in this book, including bread crumbs, chicken nuggets, snack mix, herbed cheese, etc.

About 2/3 cup Active 10 min/Total 10 min Grain, Dairy, Soy, Egg, Nut

135

Chicken TendersFish ’N Chips

Parmesan Crusted ChickenGarlic ChickenChicken Pot Pie

Easy Shredded MeatsSmoked Meats

Chicken MarsalaChipotle Sloppy Joes

MeatloafArtichoke Burgers

Meatballs Easy Spaghetti Sauce

Pomodoro SauceFirecracker Chicken

Chicken Lettuce WrapsMongolian Beef

Creamy Grain Free Shrimp + “Grits”Chicken Salad

Chapter 7:

Main Course

137

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# !

Chicken tenders

Batter 1 Egg White 1 1/2 teaspoons Apple Cider Vinegar 1 1/2 Tablespoons Oil 3 Tablespoons Arrowroot Flour 1 1/2 Tablespoons Milk 1/4 teaspoon Sea Salt

Dust 1/2 teaspoon Baking Soda 1/4 Cup Arrowroot Flour 1/4 teaspoon Sea Salt 1/4 teaspoon Garlic Powder (optional)

1. If using chicken breast, cut it into planks, nuggets or pieces but keep the thickness at about 1/2 inch. 2. Whisk the batter ingredients in a medium-sized bowl, large enough to accommodate the cut up

chicken. 3. Drop the chicken pieces into the batter and coat all the pieces. Set aside. 4. Combine the dust ingredients on a small plate. 5. Heat about a half inch of oil in a small frying pan. 6. Once the oil is hot, take the chicken pieces, one at a time, and dredge lightly in the dust. 7. Place chicken pieces in the hot oil in a single layer. You may need to do a few batches, depending on

the size of your pan. 8. After a few minutes, check to see if the undersides are golden brown and crispy, then flip to cook the

other side. 9. Once cooked, carefully remove chicken pieces from the oil and place on a wire rack or paper towels.

Repeat until all chicken is cooked. 10. Serve with your favorite dipping sauces: BBQ (page 130) or Ranch (page 123).

1/2 - 1 Pound Chicken Tenderloins or Boneless Breasts

Freeze + reheat. Wrap the chicken in a freezer bag and place in the freezer. To reheat, remove the number of pieces you want to cook and place in a preheated 425 degree F oven and bake for 20 minutes, making sure they are hot all the way through.

Egg Free? Use 2 Tablespoons canned coconut milk (although it will not be nut free), or 2 Tablespoons of Applesauce. If using applesauce, they are best when fresh and may not crisp up as much when reheated.

Dairy Free? Substitute your favorite dairy free milk for the regular milk.

Vegetarian? Substitute sliced avocado for the chicken.

One of the most simple and delicious recipes that’s free from so many allergens! It’s simple to make and void of the preservatives and additives found in the expensive store-bought varieties.

About 8 tenders Active 25 min/Total 25 min Freezer Friendly Grain, *Dairy, Soy, *Egg, Nut

caution! This recipe requires working with hot oil, so be extra careful.

157

Chapter 8:

SweetsBrownies

Chocolate CakeVanilla CakeCarrot Cake

Chocolate FrostingsVanilla Frostings

Ring Ding Dong CakesSnowball Cakes

Vanilla sponge Snack Cakes (a.k.a twinkies)Raspberry Coconut Snack Cakes

Chocolate Lava CakesDouble Chocolate Avocado Cookies

Cookie DoughChocolate Chip * Chocolate Chocolate Chip * White Chocolate Macadamia

White Chocolate Cranberry * Pumpkin Spice * N’Oatmeal Raisin Toasted Almond. * Sugar Cookie * Snickerdoodle * Pfeffernusse

Holiday CookiesLinzer Tarts Funnel Cake

Cream Puffs + EclairsBiscotti

Double Chocolate * Pistachio Almond Cranberry Orange Walnut * Lemon Poppyseed

Pie Crustcream Pies

Banana Cream * Coconut Cream * Lemon Cream *Chocolate Cream Fruit Pies

Apple * Peach * Blueberry * Cherry

165

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# !

It’s almost always a good day when we get to eat an old familiar treat without worry. These freeze well, so make extra and look forward to more good days.

Filling2 Tablespoons Shortening 2 Tablespoons Confectioner’s Sugar 1/2 teaspoon Vanilla Extract 1 Tablespoon Canned Coconut Milk Pinch of Sea Salt

Coating1/2 Cup Chocolate Chips 1 Tablespoon Coconut Oil 1/8 teaspoon Sea Salt

Dairy and/or soy free? Be sure to choose a brand of chocolate chips that’s free from dairy and soy.

grain free? Choose confectioner’s sugar that is grain free (some may contain cornstarch).

Note The coconut oil will start melting in warm temperatures, so keep chilled until ready to serve to avoid a messy situation.

1. Refrigerate your can of coconut milk for several hours or overnight to ensure the cream solidifies and you can drain off the water.

2. Preheat oven to 350 degrees F. Place a sheet of parchment on a baking sheet and set aside. 3. Use a cylindrical-shaped silicone pan for the iconic shape, or generously grease 8 cupcake

cavities. 4. Prepare the cake batter on page 160. 5. Pour the batter into the cavities and bake for 20 minutes, or until the cake springs back when

touched. 6. Take the pan out of the oven and allow to cool completely. 7. Remove cakes from the pan and follow step 7 through 13 on page 166 to cut and fill the cakes. 8. Fill a small saucepan with an inch of water to make a double boiler. 9. Place the coating ingredients in a heat safe bowl and place on the double boiler, stirring the

coating ingredients until they are all melted and smooth.

Ring Ding Dong Cakes

8 cakes Active 35 min/Total 1 1/2 hrs Freezer Friendly Grain, *Dairy, *Soy

10. Dip and roll each cake around in the coating mix, then place cakes on the parchment paper. 11. Refrigerate for 10-15 minutes to allow the coating to solidify. 12. If desired, wrap each cake in a piece of foil. Store in the refrigerator or freeze.

1 Recipe Chocolate Cake Batter (page 160)

185

Allergen IndexHere’s a handy chart that will help you quickly choose recipes that may fit your additional dietary needs beyond just gluten. This is just a guide, and the ingredients you choose could alter the allergen status, so choose wisely.

Key: X = the allergen is present in the recipe. O = a possible substitution for the allergen is available. Blank = The allergen is not inherent in the recipe. Stay safe! Always read labels for the ingredients and brands you use to ensure you are not introducing any unwanted allergens into a recipe.

Page Grain Dairy Soy Egg Nut Yeast

Easy Pancakes + Waffles 23 O X X

Muffins + Loaves 24 X X

Cinnamon Rolls 26 O X X X

Crumb Cake 27 X X X X

Granola 28 X

Rosemary+Garlic Focaccia 34 X X X

Easy Cheesy Italian Bread 35 X X X

Garlic Breadsticks 36 X X X

Quick White or Wheat-like Sandwich Loaf 37 O X X

Easy Cinnamon Raisin Bread 38 O X X

Biscuits 39 X X

Artisan Bread, Rolls + Bagels 40 O X X X

Artisan “Rye” Bread 41 O X X X

Soft Bagels + Rolls 42 O X X

“Everything” Bagel Seasoning 42

202

In 2009, a Celiac Disease diagnosis turned my world upside down. I was a lover of bread, pasta and pizza, so going GF meant giving up a great deal of my daily foodstuffs. It was extremely difficult to find affordable, proven, great tasting food, which led to many ugly, “hangry” moments.

As I navigated through all those processed replacements which fell short in taste, texture and nutrition, the disappointment drove me to learning and experimenting with GF ingredients. My family describes me as self-taught from the Culinary School of Trial and Error. I’ve actually been called a chef by many, and I am very respectful of that term. As amazing as culinary training could be, additional schooling would likely make me ill with all of the potential for cross contamination in kitchens that use gluten regularly. Even when I teach GF classes, I haul around a bunch of GF cookware to ensure we all stay safe. And it’s worth noting that many of the techniques taught in a traditional cooking school setting would not apply to gluten free - It is just another monster altogether.

But it doesn’t just stop there — so many people I meet are gluten free, but also free from something else — grain, dairy, soy, gum, eggs, nuts and more. No one can be everything to everyone, but hopefully the variety of “free from” in this book can appeal to most in some way.

With all I learned, and the curve I endured, it’s safe to say I have mostly conquered the angst that goes along with a drastic lifestyle change. It can be a long process, so time, patience and perseverance are a few elements to consider when setting expectations. As I settled into my new lifestyle, I began blogging to help others short-cut their journey, but it also helps me to help myself along the way. Writing cookbooks has been a fun project and it allows me to keep all of my personal favorites in one place. Enjoy!

Visit www.gluten-free-way.com for more recipes and contact information.

About the Author