15 Slices
Medium 9781574415889

Salads and Salad Dressings

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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Fish and Seafood

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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Breads

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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Appetizers

Kim Stanford and Bill Backhaus University of North Texas Press 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.”

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Booze and Your Bar Guide

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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