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Relishes and Salsas

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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Soups

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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Desserts

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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Pantry List

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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Vegetables and Savory Accompaniments

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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