Gluten-free cooking doesn’t have to mean flavor-free cooking, or grain-free cooking, according to a new gluten-free cookbook called “Everyday Gluten-Free” by Camilla V. Saulsbury. I’m giving away a copy of the book — all you have to do to enter is leave a comment at the end of this post.
The paperback book, endorsed by Bob’s Red Mill products, offers 281 recipes using other gluten-free whole grains such as brown rice, chia, quinoa, millet, teff sorghum, amaranth, buckwheat groats, and rolled oats. There are also a lot of recipes that use seeds and nuts, too.
The book gives a lot of pointers about gluten-free flours such as quinoa flour. potato starch, tapioca starch, etc.
Recipes include a huge variety from breakfast to dessert — Millet Polenta with Cherry Tomato Saute, Grilled Portobellos with Pesto Quinoa, Ancient Grain Chocolate Chip cookies, Key Lime Pie, Broccoli, Cauliflower and Cheddar Gratin, Split Pea Soup with Chia Chutney, Sweet Potato and Apple Bisque, Strawberry Breakfast Bars, LemonyZucchini Mini Muffins, Blueberry Hazelnut Coffee Cake, Mushroom and Sorghum Frittata, Jerk Chicken Quinoa, Lemony Shrimp, and Asparagus and Quinoa Stir-Fry.
The publisher is Robert Rose, Inc. and the retail price is $24.95.
To be entered for the drawing, simply leave a comment at the end of this post. It can be about the challenges of eat gluten-free, your favorite gluten-free recipe or gluten-free ingredients that seem to work for you, or restaurants that serve gluten-free items. Whatever. You don’t need to leave your full name, but you do need to leave a first name or nickname or something so I can identify you when I draw out the winner.
On Friday, Feb. 27, I’ll draw out a winner and post it on my FB page and this blog, and you can email me with your snail mail address so I can get the book to you.