Medium 9781574415889

Goodbye Gluten: Happy Healthy Delicious Eating With a Texas Twist

Views: 683
Ratings: (0)

Goodbye Gluten is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out on their favorite foods. In each recipe the authors use everyday brand names that can be found at your local grocery store, which means you no longer have to check labels to decipher if a product is gluten-free. Another appeal of the book is its use of Texas and Tex-Mex flavors to add a kick to what can be bland fare.

List price: $17.96

Your Price: $14.37

You Save: 20%

Remix
Remove
 

15 Slices

Format Buy Remix

The Gluten-Free Lifestyle

ePub

THE GLUTEN-FREE LIFESTYLE

Who benefits from the gluten-free lifestyle is a moving target in medical circles.

Celiac disease is “easy” enough. Also known as “white flour disease,” it is both a disease of malabsorption—meaning nutrients are not properly absorbed by the digestive system—and an autoimmune reaction to gluten, a group of related proteins found most commonly in wheat, barley, and rye.

For people with celiac disease, eating gluten-laden foods can cause real damage to the intestinal wall and the inability to absorb certain nutrients. People with celiac disease are also more susceptible to other diseases and health problems. But here’s the thing: Celiac disease has certain clear-cut markers and can be diagnosed with blood tests and confirmed with a biopsy. If you have it, adopting the gluten-free lifestyle isn’t optional. It’s required.

A landmark 2003 epidemiological study by Dr. Alessio Fasano, founder and head of the University of Maryland Center for Celiac Research, is the source of the oft-quoted figure that one in 133 Americans have celiac disease. That number’s thought to be a lot higher now.1

 

Appetizers

ePub

APPETIZERS

Now you can serve and enjoy gluten-free appetizers that are really appetizing. We have perfected little bites that are so good we bet they will have your guests requesting recipes. They’ll forget all about gluten-free.

More than just crowd-pleasers, our appetizers are easy to make, and most can be prepared well ahead of time. Don’t let the long ingredient lists fool you. Most go together quickly, whether we’re talking Smoked Gouda-Cheddar Pimento Cheese spread on our Savory Tarragon Biscuits or Mexican Grilled Polenta Bruschetta. (Okay, you do have to make the bruschetta in two steps.)

Bill says, “Face it: Appetizers are party food. I don’t know any families or individuals who serve appetizers before a meal on a regular basis. Kim probably does. The purpose of appetizers is to tempt your guests’ palates, and prevent them from getting ravenously hungry before the meal is served, or getting too carried away with the social beverages.”

 

Salads and Salad Dressings

ePub

SALADS AND SALAD DRESSINGS

We’ve got savory, wholesome, and delicious salads in all shapes, sizes, flavors, and colors. Some are sides, and some are meals in themselves. Some are exotic, some not. They’re all fresh and unique, and our dressings just make them come alive. Even with familiar favorites, we always add our own touch just to make them interesting. Best of all, you don’t have to skip the dressing. We pay special attention to dressings because, unfortunately, you just don’t know what’s in restaurant dressings and most of the ones from the grocery store contain gluten.

You simply have to try our Warm Brown Sugar and Applewood-Smoked Bacon Dressing; you won’t believe what it does to an everyday salad. You’ll never go back to ranch once you’ve tried our Buttermilk Romano Herb Dressing. And you’ll love the Grilled Peach, Feta, and Spinach Salad with our Sherry Balsamic Vinaigrette, and our Asian Chicken Salad made with Crystallized Ginger. These creative salads add a touch of elegance to your table. Give these salads your own flair, but most of all, enjoy them. Own them.

 

Soups

ePub

SOUPS

Soups are good for the soul and so beneficial for a healthy gluten-free lifestyle. Our mouthwatering soups are filled with fresh vegetables, savory meats, and an array of bold herbs and spices to make them interesting and scrumptious. For a light, refreshing lunch on a warm summer day, chilled Guadalajara Gazpacho, with just a little spicy heat, is perfect.

For recipes that would ordinarily call for wheat flour, like our decadent Potato Leek Soup with Watercress, we’ve substituted gluten-free flours in just the right proportion. You would be shocked to find out how many of the canned soups on the market contain gluten.

Our delicious soups, which liberate you forever from canned mediocrity, are substantial, rich, and tasty. In fact, if we’re going to serve soup, it’s going to be the meal, not an appetizer. After you try these, we think you’ll agree it’s the only way to go.

 

Eggs, Cheese, and Pasta

ePub

EGGS, CHEESE, AND PASTA

Our egg, cheese, and pasta dishes are distinctly creative, healthy, and guaranteed to keep you going all day . . . or night. Many cultures around the world serve egg dishes for breakfast, lunch, and dinner. The French are especially appreciative of beautiful eggs. And why not? Eggs are a rich, gluten-free source of protein and adaptable in so many recipes. We prefer fresh, local, organic, cage-free eggs. For breakfast, Gisela’s Huevos Rancheros Especiales is always a favorite. Our Feta, Spinach, Artichoke, and Sun-Dried Tomato Frittata has just enough kick for that morning jump-start. Or, to keep it simple, add our Gruyère and Asiago Cheese Biscuits to straight-up bacon and eggs.

We also love cheese, as you can see. Eggs-and-cheese and pasta-and-cheese are naturals together. But many cheeses and especially packaged shredded cheeses include gluten as an anti-caking agent. So when you shop, look for aged block cheeses; try a good cheddar, Parmesan or Romano. Just check the labels for additives and flavorings. If you are a blue cheese addict, you may also want to check the source of mold.

 

Beef, Pork, and Lamb

ePub

BEEF, PORK, AND LAMB

Thank goodness meat doesn’t punish the gluten-free diet. Plain meat—preferably local, organic, and pasture-raised beef, pork, lamb, and venison—is naturally gluten-free. It’s the added sauces, broths, seasonings, rubs, and marinades that you have to watch out for.

We’re Texans, and we are not giving up meat. Period. We also don’t cotton to wimpy flavors, so you’ll find an abundance of Tex-Mex and Southwestern influences in our beef, pork, and lamb recipes. That means red chiles, green chiles, ancho chiles, jalapeños, and bold, flavorful spices. We Texans also love our barbecue, and we’ve included some great recipes for those backyard feasts, plus a few for oven-barbecue lovers. Our Lasagna with Crema Mexicana sauce is a new Tex-Mex classic, while Stuffed Orange Bell Peppers with Homemade Chorizo and Authentic Fresh Pico de Gallo is more free-form.

Yes, we know there’s a world beyond Texas, and we haven’t forgotten that. Our Sicilian-style Veal Scaloppini is superb. Beef Tenderloin with French Gourmet Brown Sauce and Oktoberfest Best Wiener Schnitzel are classic European delights. And our Caramelized Onion and Applewood-Smoked Bacon Meatloaf with Homemade Ketchup is the best you will ever put in your mouth. We hope you have some fun with these delicious, easy-to-prepare entrées.

 

Chicken and Game

ePub

CHICKEN AND GAME

We make some unbelievable chicken recipes, plain and simple. Chicken is so versatile, whether roasted, grilled, broiled, or fried. It makes a great salad, or makes a good salad even better. Our chicken dishes will captivate your guests or simply make you the family hero—dishes like Bourbon-Soaked Chicken with Applewood-Smoked Bacon and Vermont Cheese. We have “Real” Oven-Fried Chicken, and yes, it really works without frying. Your kids will love it. Then, of course, there’s our Herb-Crusted Parmesan Chicken. That’s right, gluten-free Parmesan chicken. We think it’s about time.

We also recommend this very important step: Use only organic, free-range chickens that are plump, with a creamy appearance, no visible blemishes and definitely no odor. Bonus: You’ll be amazed at the wholesome flavor and supple texture of fresh organic pasture-raised chicken. Before cooking, place the chicken in a nonreactive bowl and cover with apple cider vinegar for 20 minutes to remove any impurities. We use the vinegar as a cleaner, not as a flavor. Rinse, pat dry, and refrigerate until ready to use.

 

Fish and Seafood

ePub

FISH AND SEAFOOD

Fish and seafood have been a big part of our gluten-free diet for years, and we have created some great recipes. For example, our Potato-Crusted Tilapia with Lime Crème Adobo Sauce is just heavenly. Using potatoes instead of bread crumbs actually tastes much better. The Pecan-Crusted Salmon is so easy to make, yet so incredible. And once you try our Shrimp with Sherry, Garlic, and Bread Crumbs—yes, bread crumbs—you will never want deep-fried shrimp again.

We recommend that you buy only the freshest fish and seafood you can find. Always try to find wild rather than farm-raised. It makes all the difference in the world. If fish smells fishy, don’t buy it. Fish is supposed to smell briny, like the ocean. When in doubt, buy frozen, which is quite good these days thanks to flash-freezing techniques on fishing boats. Besides using the freshest fish you can find, the other secret is not to overcook it. Overcooking will make any fish dry.

 

Vegetables and Savory Accompaniments

ePub

VEGETABLES AND SAVORY ACCOMPANIMENTS

Welcome to our world of fresh, nutritious vegetables. Fresh vegetables are an important part of the healthy gluten-free lifestyle. We’ve learned that there are so many wonderful ways to prepare vegetable dishes. Our Roasted Potatoes with Caramelized Shallots, Blue Cheese and Asparagus tossed with Lemon Vinaigrette is among our favorites, as is Creamed Sweet Corn with Bacon and Jalapeño. And Kim’s Balsamic Herb-Roasted Vegetables? So good and so easy.

We’ve combined many of our vegetables with fruits, cheese, rice, meat, and spices to add variety and excitement. The Roasted Tomato and Goat Cheese Risotto Cakes are phenomenal, and we think Hatch (New Mexico) green chiles add a robust Southwestern flavor to dishes like our Hoochy-Coo Hatch Green Chile Polenta. Another favorite is Havarti, Gouda, and Cheddar Cheese Grits, and we just can’t get enough of the Gruyère-Jalapeño Scalloped Potatoes with Caramelized Onions.

 

Breads

ePub

BREADS

Bread is so elemental to life that it really was hard to imagine living without it. We’ve eaten some lousy gluten-free breads, and a cheeseburger on a corn tortilla is, well, a cheeseburger on a corn tortilla. No more. We love bread. No longer will you have to go without sandwiches, biscuits, your favorite Thanksgiving dressing, blueberry crumb muffins, cheese biscuits, pumpkin walnut bread, or buttermilk pancakes. They’re all here. Kim’s the baker and she adores pizza. Her last meal would be pizza. Our recipe for Pizza Crust is crispy and divine. You would never guess it’s gluten-free. Our recipes are creative and comforting, and they don’t taste like the side of a milk carton.

Remember, recipes that call for flour, bleached white flour, whole wheat, cracked wheat, barley, semolina, spelt, faro, kamut, triticale, or vital wheat gluten are not gluten-free. Don’t even think about eating those ingredients. Also remember that prepackaged bread crumbs, croutons, flour tortillas, pizza crust, piecrust, pretzels, wraps, pita bread, crackers, flatbread, and muffins are not gluten-free unless labeled as such. Our recipes really do allow you not only to maintain a gluten-free diet, but to enjoy it. We offer you one of the most important gifts in a gluten-free life: extraordinarily good-tasting gluten-free breads.

 

Relishes and Salsas

ePub

RELISHES AND SALSAS

Relishes and salsas add so much zing to so many dishes. We’ve included some of our favorites, ranging from Authentic Fresh Pico de Gallo, a traditional Mexican table sauce, to the incredibly exotic Feta, Roasted Tomato, and Pine Nut Mediterranean Salsa. Healthy and gluten-free, relishes and salsas spice up almost any meal. And don’t forget: The better your ingredients, the better the flavor, so use fresh, high-quality fruits and vegetables. We love to prowl the farmers’ markets in season. You will want your entrée to tango with these. Cha-cha-cha.

 

Marinades, Seasonings, and Sauces

ePub

MARINADES, SEASONINGS, AND SAUCES

We love bold taste. We think the most important part of any dish is the seasoning. Not only do spices make a dish piquant and intriguing, but so many of the herbs and spices we commonly use have marvelous medicinal and healing properties. We use a wide variety in our recipes, and that goes for our mouthwatering marinades and zesty sauces, too. Our marinade for chicken, beef, and lamb, and our sparerib seasoning will have your family coming back for seconds. Our recipes for New Orleans Peach-Bourbon Basting Sauce and our Asian Ginger-Plum Dipping Sauce are always crowd-pleasers.

We recommend making your own sauces and marinades whenever possible. You would not believe how many of the sauces, marinades, and seasonings on the supermarket shelves have gluten in them. Even basic, simple items, like ketchup, soy sauce and other Asian sauces, barbecue sauce, and mustard often contain gluten, though you’d never know it by reading the label.

 

Desserts

ePub

DESSERTS

Life is too short. Eat dessert first. The end of the meal is Kim’s favorite time: sitting around the table with a cup of freshly brewed coffee and sharing a grand-finale dessert with family or friends.

Previously, gluten-free desserts were like eating raw corn grits with sugar baked on them, then set out in the sun for a couple of days and, of course, freeze-dried for a couple of months. They were dry as concrete, tasteless, and so different from regular desserts.

Finally, we have gluten-free desserts that are simple to make and so incredibly rich and moist they melt in your mouth.

Gluten-free flours, while opening the door to divine gluten-free desserts, are more challenging to bake with than traditional white flour. Figuring out the exact measurements for rice, potato, or corn flour can get very complicated because you cannot just substitute one cup of gluten-free flour for one cup of traditional wheat flour. Moreover, gluten-free flours do not rise like wheat flours; indeed, they tend to flop. Kim has spent many hours covered in gluten-free flour to perfect these recipes that we are pleased to offer. They are shockingly moist. And they’re so good, you’ll forget they’re gluten-free.

 

Pantry List

ePub

PANTRY LIST

Here’s your guide to what we use and what we have found that works after years of research and trial and error. The products and ingredients that contain gluten are mind-boggling. Do you have any idea how many ingredients have gluten in them? Who would have thought that some brands of corn chips contain gluten? Your favorite barbecue sauce? Spaghetti sauce? Ranch dressing? Salad dressing? Seasoning? Marinade? Soy sauce? Potato chips? Ice cream? Mustard? And on the ingredient label, gluten might be disguised in these as well: brown rice syrup, fillers, artificial flavors and natural flavors, seasonings and spice blends, stabilizers, starch, and some yeasts. There are times you just want to throw your hands in the air and say, “Just give me a banana.”

The new Food and Drug Administration rule about “gluten free” on labels is going to help a lot. With it, any food labeled “gluten free,” “without gluten,” “free of gluten” or “no gluten” will be limited to less than 20 ppm (parts per million) of gluten. The rule goes into effect in August 2014, and it’s in line with international standards.

 

Booze and Your Bar Guide

ePub

BOOZE AND YOUR BAR GUIDE

A WELL-STOCKED GLUTEN-FREE BAR

“No chord of music has yet been found to even equal that sweet sound which to my mind all else surpasses . . . the clink of ice in crystal glasses.”

—Trader Vic Bergeron

What? Beer contains gluten? Yes. So do ale, lager, vodka—oh, yeah, many brands contain gluten. Here you have it . . . we tell you what brands we like that are gluten-free. For starters, potato vodkas, and unflavored rums and tequila are naturally gluten-free. Distilled whiskey, good brandies, and Cognac are also gluten-free. It is the added flavorings you need to watch out for. The list for gluten-free liquor continues to grow. We’re going to tell you some of our favorites.

Typically red and white wines are safe; just stay away from the malted wine coolers. The smartest doctor we know says that you can have one to two drinks, provided you don’t have another condition that makes consumption of alcohol unhealthy. Don’t be pretentious about wines. Drink what you like. You can enjoy a good $10 or $20 bottle.

 

Details

Print Book
E-Books
Slices

Format name
ePub
Encrypted
No
Sku
B000000055087
Isbn
9781574415889
File size
9.15 MB
Printing
Allowed
Copying
Allowed
Read aloud
Allowed
Format name
ePub
Encrypted
No
Printing
Allowed
Copying
Allowed
Read aloud
Allowed
Sku
In metadata
Isbn
In metadata
File size
In metadata