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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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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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Beef, Pork, and Lamb

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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The Gluten-Free Lifestyle

Kim Stanford and Bill Backhaus University of North Texas Press 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

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Eggs, Cheese, and Pasta

Kim Stanford and Bill Backhaus University of North Texas Press 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.

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