by Danna Korn and Connie Sarros

    Gluten-Free

    Cooking

    FOR

    DUMmIES‰

    01_178102 ffirs.qxp 22708 9:17 PM Page iGluten-Free Cooking For Dummies

    Published by

    Wiley Publishing, Inc.

    111 River St.

    Hoboken, NJ 07030-5774

    www.wiley.com

    Copyright ? 2008 by Wiley Publishing, Inc., Indianapolis, Indiana

    Published by Wiley Publishing, Inc., Indianapolis, Indiana

    Published simultaneously in Canada

    No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form

    or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as

    permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior writ-

    ten permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the

    Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600.

    Requests to the Publisher for permission should be addressed to the Legal Department, Wiley Publishing,Inc., 10475 Crosspoint Blvd., Indianapolis, IN 46256, 317-572-3447, fax 317-572-4355, or online at http:

    www.wiley.comgopermissions.

    Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the

    Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com and related trade

    dress are trademarks or registered trademarks of John Wiley Sons, Inc. andor its affiliates in the United

    States and other countries, and may not be used without written permission. All other trademarks are the

    property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor

    mentioned in this book.

    LIMIT OF LIABILITYDISCLAIMER OF WARRANTY: THE PUBLISHER AND THE AUTHOR MAKE NO REP-

    RESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE

    CONTENTS OF THIS WORK AND SPECIFICALLY DISCLAIM ALL WARRANTIES, INCLUDING WITHOUT

    LIMITATION WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE. NO WARRANTY MAY BE CRE-

    ATED OR EXTENDED BY SALES OR PROMOTIONAL MATERIALS. THE ADVICE AND STRATEGIES CON-

    TAINED HEREIN MAY NOT BE SUITABLE FOR EVERY SITUATION. THIS WORK IS SOLD WITH THE

    UNDERSTANDING THAT THE PUBLISHER IS NOT ENGAGED IN RENDERING LEGAL, ACCOUNTING, OR

    OTHER PROFESSIONAL SERVICES. IF PROFESSIONAL ASSISTANCE IS REQUIRED, THE SERVICES OF A

    COMPETENT PROFESSIONAL PERSON SHOULD BE SOUGHT. NEITHER THE PUBLISHER NOR THE

    AUTHOR SHALL BE LIABLE FOR DAMAGES ARISING HEREFROM. THE FACT THAT AN ORGANIZATION

    OR WEBSITE IS REFERRED TO IN THIS WORK AS A CITATION ANDOR A POTENTIAL SOURCE OF FUR-

    THER INFORMATION DOES NOT MEAN THAT THE AUTHOR OR THE PUBLISHER ENDORSES THE

    INFORMATION THE ORGANIZATION OR WEBSITE MAY PROVIDE OR RECOMMENDATIONS IT MAY

    MAKE. FURTHER, READERS SHOULD BE AWARE THAT INTERNET WEBSITES LISTED IN THIS WORK

    MAY HAVE CHANGED OR DISAPPEARED BETWEEN WHEN THIS WORK WAS WRITTEN AND WHEN IT

    IS READ. SOME OF THE DIETARY SUGGESTIONS CONTAINED IN THIS WORK MAY NOT BE APPRO-

    PRIATE FOR ALL INDIVIDUALS, AND READERS SHOULD CONSULT WITH A PHYSICIAN BEFORE COM-

    MENCING ANY DIETARY PROGRAM.

    For general information on our other products and services, please contact our Customer Care Department

    within the U.S. at 800-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.

    For technical support, please visit www.wiley.comtechsupport.

    Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may

    not be available in electronic books.

    Library of Congress Control Number: 2008923125

    ISBN: 978-0-470-17810-2

    Manufactured in the United States of America

    10 9 8 7 6 5 4 3 2 1

    01_178102 ffirs.qxp 22708 9:17 PM Page iiby Danna Korn and Connie Sarros

    Gluten-Free

    Cooking

    FOR

    DUMmIES‰

    01_178102 ffirs.qxp 22708 9:17 PM Page iGluten-Free Cooking For Dummies

    Published by

    Wiley Publishing, Inc.

    111 River St.

    Hoboken, NJ 07030-5774

    www.wiley.com

    Copyright ? 2008 by Wiley Publishing, Inc., Indianapolis, Indiana

    Published by Wiley Publishing, Inc., Indianapolis, Indiana

    Published simultaneously in Canada

    No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form

    or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as

    permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior writ-

    ten permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the

    Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600.

    Requests to the Publisher for permission should be addressed to the Legal Department, Wiley Publishing,Inc., 10475 Crosspoint Blvd., Indianapolis, IN 46256, 317-572-3447, fax 317-572-4355, or online at http:

    www.wiley.comgopermissions.

    Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the

    Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com and related trade

    dress are trademarks or registered trademarks of John Wiley Sons, Inc. andor its affiliates in the United

    States and other countries, and may not be used without written permission. All other trademarks are the

    property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor

    mentioned in this book.

    LIMIT OF LIABILITYDISCLAIMER OF WARRANTY: THE PUBLISHER AND THE AUTHOR MAKE NO REP-

    RESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE

    CONTENTS OF THIS WORK AND SPECIFICALLY DISCLAIM ALL WARRANTIES, INCLUDING WITHOUT

    LIMITATION WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE. NO WARRANTY MAY BE CRE-

    ATED OR EXTENDED BY SALES OR PROMOTIONAL MATERIALS. THE ADVICE AND STRATEGIES CON-

    TAINED HEREIN MAY NOT BE SUITABLE FOR EVERY SITUATION. THIS WORK IS SOLD WITH THE

    UNDERSTANDING THAT THE PUBLISHER IS NOT ENGAGED IN RENDERING LEGAL, ACCOUNTING, OR

    OTHER PROFESSIONAL SERVICES. IF PROFESSIONAL ASSISTANCE IS REQUIRED, THE SERVICES OF A

    COMPETENT PROFESSIONAL PERSON SHOULD BE SOUGHT. NEITHER THE PUBLISHER NOR THE

    AUTHOR SHALL BE LIABLE FOR DAMAGES ARISING HEREFROM. THE FACT THAT AN ORGANIZATION

    OR WEBSITE IS REFERRED TO IN THIS WORK AS A CITATION ANDOR A POTENTIAL SOURCE OF FUR-

    THER INFORMATION DOES NOT MEAN THAT THE AUTHOR OR THE PUBLISHER ENDORSES THE

    INFORMATION THE ORGANIZATION OR WEBSITE MAY PROVIDE OR RECOMMENDATIONS IT MAY

    MAKE. FURTHER, READERS SHOULD BE AWARE THAT INTERNET WEBSITES LISTED IN THIS WORK

    MAY HAVE CHANGED OR DISAPPEARED BETWEEN WHEN THIS WORK WAS WRITTEN AND WHEN IT

    IS READ. SOME OF THE DIETARY SUGGESTIONS CONTAINED IN THIS WORK MAY NOT BE APPRO-

    PRIATE FOR ALL INDIVIDUALS, AND READERS SHOULD CONSULT WITH A PHYSICIAN BEFORE COM-

    MENCING ANY DIETARY PROGRAM.

    For general information on our other products and services, please contact our Customer Care Department

    within the U.S. at 800-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.

    For technical support, please visit www.wiley.comtechsupport.

    Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may

    not be available in electronic books.

    Library of Congress Control Number: 2008923125

    ISBN: 978-0-470-17810-2

    Manufactured in the United States of America

    10 9 8 7 6 5 4 3 2 1

    01_178102 ffirs.qxp 22708 9:17 PM Page iiAbout the Authors

    Danna Korn is also the author of Living Gluten-Free For Dummies, Wheat-Free,Worry-Free: The Art of Happy, Healthy, Gluten-Free Living, and Kids with Celiac

    Disease: A Family Guide to Raising Happy, Healthy Gluten-Free Children.

    Respected as one of the leading authorities on the gluten-free diet and the

    medical conditions that benefit from it, she speaks frequently to health care

    professionals, celiacs, parents of celiacs, parents of autistic kids involved in a

    gluten-freecasein-free dietary intervention program, and others on or consid-

    ering a gluten-free diet. She has been invited twice to be a presenter at the

    International Symposium on Celiac Disease.

    Danna has been researching celiac disease since her son, Tyler, was diag-

    nosed with the condition in 1991. That same year, she founded R.O.C.K.

    (Raising Our Celiac Kids), a support group for families of children on a gluten-

    free diet. Today, Danna leads more than 100 chapters of R.O.C.K. worldwide.

    She is a consultant to retailers, manufacturers, testing companies, dietitians,nutritionists, and people newly diagnosed with gluten intolerance and celiac

    disease. She also coordinates the International WalkRun for Celiac Disease

    each May in San Diego.

    Connie Sarros is a pioneer in writing gluten-free cookbooks for celiacs, begin-

    ning at a time when few people had even heard of the disease. She has writ-

    ten five cookbooks, a “Newly Diagnosed Survivial Kit,” and made a DVD that

    covers all you need to know about gluten-free cooking. She writes weekly

    menus for people with additional dietary restrictions and puts out two

    monthly newsletters. Connie is also a staff writer for other celiac newsletters,including having a monthly “Ask the Cook” column.

    In addition to being a featured speaker at national celiac conferences, Connie

    travels the country speaking to celiac and austistic support groups and often

    meets with dietitians to explain the gluten-free diet.

    01_178102 ffirs.qxp 22708 9:17 PM Page iiiAuthors’ Acknowledgements

    Danna Korn

    Books are interesting. Authors get all the glory; publishers get all the money;

    and everyone in between gets forgotten! Well, let it be noted that I haven’t

    forgotten anyone who has made this and my other books possible, starting

    first and foremost with my family.

    After I finished my first book, I swore I’d never do another. And I made --

    and broke -- that promise three more times. It’s with an immense amount of

    gratitude that I applaud my kids, who understand that they are my highest

    priorities, even when I have to bury myself in front of a computer for hours

    on deadline. To Tyler, who is the reason I felt compelled to help others after

    I found myself treading in the deep end of the gluten-free pool so many years

    ago -- and to Kelsie, my constant source of optimism and inspiration -- both of

    you fill me with so much pride and joy, and your love and support is truly my

    greatest motivator. Bryan, not only are you the love of my life, but you never

    let me give up on this book (or anything else), in spite of what seemed to be

    insurmountable obstacles this past year.

    Without Connie Sarros, a Real Cookbook Author, this book would be little

    more than zany concoctions that I made up. So thank you, Connie, not only

    for adding substance and validity to this real cookbook, but for your personal

    touches that helped make this so much more than just a book of recipes.

    I’d like to offer a huge thank you to the amazing team at Wiley Publishing,starting with Mike Lewis, acquisitions editor, who got this book rolling. To

    senior project editor Tim Gallan, who also edited Living Gluten-Free For

    Dummies, thank you for bearing with me on yet another For Dummies book,and for your attention to detail and keeping me on track. To both Tim and

    Vicki Adang, copy editor, thank you for putting up with my retuvenantly

    quirky sense of humor and the overabundance of made-up words.

    Connie Sarros

    In January, 2007, I received a phone call from Danna Korn asking if I would

    like to create recipes for a new book, Gluten-Free Cooking For Dummies. From

    my heart, I thank Danna for this opportunity and for the confidence she had

    in me. I would be remiss if I didn’t also thank her for her patience and guid-

    ance throughout this entire venture. She is absolutely amazing!

    01_178102 ffirs.qxp 22708 9:17 PM Page ivI am still awed that Wiley Publishing chose me to assist Danna with a For

    Dummies book. I am sincerely thankful to the publisher and especially to our

    editors, Mike Lewis, Tim Gallan, and Vicki Adang for their help and assistance

    throughout each phase of the book.

    None of my six books would have been written at all if it hadn’t been for my

    father, a celiac, who truly delighted in eating good food. And my dear husband:

    He has been so patient and understanding as, night after night, he would be

    my official taste-tester. Some nights we had feasts; other nights my good

    intentions would end up in the disposal and he would smile as he settled for

    eggs or a cup of soup. The support of my family has been unwavering.

    A less obvious “thanks” is extended to the celiacs in the support groups

    across the nation. Your feedback and your shared stories gave me the needed

    encouragement to continue to stretch myself, creating new recipes to respond

    to your expressed needs. My part in the writing of this book would not have

    been possible without your confidence and support throughout the years.

    01_178102 ffirs.qxp 22708 9:17 PM Page vPublisher’s Acknowledgments

    We’re proud of this book; please send us your comments through our Dummies online registration

    form located at www.dummies.comregister.

    Some of the people who helped bring this book to market include the following:

    Acquisitions, Editorial, and

    Media Development

    Senior Project Editor: Tim Gallan

    Acquisitions Editor: Michael Lewis

    Senior Copy Editor: Vicki Adang

    Editorial Manager: Michelle Hacker

    Editorial Assistants: Joe Niesen, David Lutton

    Photographer: T. J. Hine Photography, Inc

    Food Stylist: Lisa Bishop

    Cartoons: Rich Tennant

    (www.the5thwave.com)

    Composition Services

    Project Coordinator: Katherine Key

    Layout and Graphics: Carl Byers,Joyce Haughey, Stephanie D. Jumper,Julie Trippetti, Christine Williams,Erin Zeltner

    Proofreaders: Laura Albert, Melanie Hoffman,Caitie Kelly, Linda Morris

    Indexer: Potomac Indexing, LLC

    Publishing and Editorial for Consumer Dummies

    Diane Graves Steele, Vice President and Publisher, Consumer Dummies

    Joyce Pepple, Acquisitions Director, Consumer Dummies

    Kristin A. Cocks, Product Development Director, Consumer Dummies

    Michael Spring, Vice President and Publisher, Travel

    Kelly Regan, Editorial Director, Travel

    Publishing for Technology Dummies

    Andy Cummings, Vice President and Publisher, Dummies TechnologyGeneral User

    Composition Services

    Gerry Fahey, Vice President of Production Services

    Debbie Stailey, Director of Composition Services

    01_178102 ffirs.qxp 22708 9:17 PM Page viContents at a Glance

    Introduction .................................................................1

    Part I: Preparing for Your Gluten-Free

    Cooking Adventures ......................................................7

    Chapter 1: Gluten-Free: Not Just a Diet, It’s a Lifestyle..................................................9

    Chapter 2: So Why Cook Gluten-Free, Anyway? ...........................................................21

    Chapter 3: What’s Gluten-Free and What Isn’t? ............................................................41

    Chapter 4: Making Nutrition Your Mission When You’re Cooking Gluten-Free ........59

    Chapter 5: Setting Up Your Kitchen and Pantry...........................................................71

    Chapter 6: Shopping for the Gluten-Free Stuff You Need ............................................81

    Chapter 7: You Don’t Always Need Recipes..................................................................89

    Part II: Mouthwatering Main Courses .........................101

    Chapter 8: Gluten-Free Flours: Your Foundation for Great Breads and Pastries....103

    Chapter 9: Breakfast: Don’t Leave Home Without It ..................................................111

    Chapter 10: Brilliant Brunches, Luscious Lunches....................................................147

    Chapter 11: Something’s FishyRound Here...............................................................173

    Chapter 12: Tastes Like Chicken: Poultry Dishes.......................................................185

    Chapter 13: Meat Matters..............................................................................................197

    Chapter 14: Making Memories with Meatless Dishes ...............................................217

    Part III: Dishes to Enjoy Before, After, or Any Time.....239

    Chapter 15: Appetizing Appetizers ..............................................................................241

    Chapter 16: Salads with Pizzazz ...................................................................................253

    Chapter 17: Slurpilicious Soups....................................................................................267

    Chapter 18: Stupendous Snacks ...................................................................................281

    Chapter 19: Decadent Desserts ....................................................................................295

    Part IV: The Part of Tens ...........................................319

    Chapter 20: Ten Easy-to-Prepare Comfort Foods .......................................................321

    Chapter 21: Ten Ideas for Cooking Gluten-Free with the Kids..................................325

    Index .......................................................................329

    02_178102 ftoc.qxp 3608 5:35 PM Page viiRecipes at a Glance

    Breakfast Foods and Breads

    Gluten-Free Flour Mixture...........................................................................................108

    Cinnamon Breakfast Cereal.........................................................................................112

    Raspberry Smoothie....................................................................................................113

    Homemade Cereal ........................................................................................................114

    Farmer’s Skillet Eggs....................................................................................................116

    Pepperoni Frittata........................................................................................................117

    Crab Quiche..................................................................................................................118

    Maple Soufflé ................................................................................................................119

    Egg Burrito....................................................................................................................120

    Breakfast Enchilada .....................................................................................................120

    French Baguettes .........................................................................................................124

    Breakfast Biscuit Bread...............................................................................................126

    Olive Oil Bread .............................................................................................................127

    Bagels (or Pretzels) .....................................................................................................128

    Flatbread Wrap.............................................................................................................130

    Zucchini Bread .............................................................................................................131

    Breakfast Bread Pudding.............................................................................................132

    Cream Cheese Coffeecake...........................................................................................134

    Cranberry Cornmeal Muffins......................................................................................135

    Banana Chocolate Chip Muffins.................................................................................137

    Corn Muffins .................................................................................................................138

    Baked Apple Pancake ..................................................................................................139

    Feather-Light Crepes ...................................................................................................141

    Pumpkin Waffles...........................................................................................................142

    Cheese Waffles..............................................................................................................143

    Peachy French Toast ...................................................................................................144

    Lunch

    Make-Ahead Brunch Casserole ..................................................................................149

    Filet and Eggs a la Béarnaise ......................................................................................150

    Ham with Glazed Bananas ..........................................................................................151

    02_178102 ftoc.qxp 3608 5:35 PM Page viiiPotato Tomato Pie .......................................................................................................152

    Potato Nests with Shrimp ...........................................................................................153

    Italian Grilled Cheese Sandwich.................................................................................157

    Tuna Fish Sandwich Like No Other............................................................................158

    Best-Ever Sloppy Joes .................................................................................................159

    Caesar Sandwich..........................................................................................................160

    Antipasto Lettuce Wraps ............................................................................................162

    Reuben Quesadillas .....................................................................................................163

    Broiled Veggie Tortillas ...............................................................................................164

    Turkey Roll-Ups............................................................................................................165

    Three-Cheese Pizza......................................................................................................166

    Pepperoni Squares.......................................................................................................169

    Enchilada Casserole ....................................................................................................170

    Macaroni and Sausage Casserole...............................................................................171

    Fish

    Grilled Cajun Orange Roughy.....................................................................................175

    Sesame Pretzel Fish .....................................................................................................176

    Salmon with Mustard Dill Sauce ................................................................................177

    Poached Salmon Piccata.............................................................................................178

    Seafood Sole .................................................................................................................179

    Salmon Crepes..............................................................................................................180

    Seafood au Gratin.........................................................................................................182

    Tuna Broccoli Casserole .............................................................................................183

    Poultry

    Honey Broiled Chicken................................................................................................186

    Corn Chip Chicken.......................................................................................................187

    Parmesan Chicken with Fresh Tomato Salsa............................................................188

    Creole Chicken .............................................................................................................189

    Stuffed Rock Cornish Game Hens ..............................................................................190

    Easy Company Chicken...............................................................................................192

    Grecian Chicken with Pasta........................................................................................193

    Chicken Pot Pie ............................................................................................................194

    Slow Cooker Chicken with Spinach and Mushrooms..............................................196

    Beef and Pork

    Glazed Fillet Mignon with Blue Cheese .....................................................................199

    Asian Chop Suey ..........................................................................................................200

    02_178102 ftoc.qxp 3608 5:35 PM Page ixBeef Pot Roast a la Mushrooms .................................................................................202

    Glazed Corned Beef .....................................................................................................203

    Pork Chops with Caramelized Onions.......................................................................204

    Baked Pork Chops........................................................................................................205

    Best Spare Ribs You’ll Ever Eat! .................................................................................206

    Lamb Chops with Tiered Topping .............................................................................207

    Barbecue Lamb Shanks...............................................................................................208

    Meatballs in Wine Sauce .............................................................................................209

    BBQ Meatloaf ................................................................................................................210

    Italian Hamburger Pasta Casserole............................................................................211

    Meatballs in Lemon Sauce ..........................................................................................212

    Marinated Kielbasa......................................................................................................213

    Greek Hamburger Vegetable Casserole.....................................................................214

    Vegetarian

    Broccoli Cauliflower Combo.......................................................................................218

    Glazed Carrots with Walnuts ......................................................................................219

    Spinach Pie ...................................................................................................................220

    Stuffed Acorn Squash ..................................................................................................221

    Cranberries and Yams .................................................................................................222

    Carrot and Zucchini Latkes ........................................................................................223

    Roasted Asparagus with Mustard Dressing..............................................................224

    The Ultimate Macaroni and Cheese...........................................................................226

    Spaghetti Marinara ......................................................................................................227

    Parmesan Potatoes ......................................................................................................228

    Twice-Baked Sweet Potatoes......................................................................................228

    Mashed Potatoes with Caramelized Onions.............................................................230

    Quinoa-Stuffed Tomatoes............................................................................................232

    Spinach Lasagna...........................................................................................................234

    Cheese-Stuffed Zucchini..............................................................................................235

    Italian Stuffed Cabbage................................................................................................236

    Artichoke Lasagna .......................................................................................................237

    Appetizers

    Shrimp Deviled Eggs....................................................................................................243

    Feta Supreme Spread...................................................................................................244

    Roulade Canapé ...........................................................................................................245

    Crabmeat Dip................................................................................................................246

    02_178102 ftoc.qxp 3608 5:35 PM Page xTortilla Sticks................................................................................................................246

    Hot Taco Bake...............................................................................................................248

    Baked Potato Skins ......................................................................................................249

    Artichoke Squares........................................................................................................250

    Speedy Taco Wings ......................................................................................................251

    Cajun Stuffed Mushrooms...........................................................................................252

    Salads

    Minestrone Salad..........................................................................................................255

    Marinated Artichoke Salad .........................................................................................256

    Frosted Fruit Salad.......................................................................................................257

    Spinach Mandarin Salad..............................................................................................258

    Luscious Lentil Salad...................................................................................................259

    Potato Salad Nicoise....................................................................................................260

    Asian Pork Salad ..........................................................................................................262

    Baked Chicken Salad ...................................................................................................263

    Taco Salad in Tortilla Shells........................................................................................264

    Marinated Steak Salad.................................................................................................266

    Soups

    Spicy Chicken Soup .....................................................................................................269

    Hearty Chicken Broth..................................................................................................270

    Spaghetti and Meatball Soup......................................................................................271

    Lamb and Rice Soup ....................................................................................................272

    Italian Beef Vegetable Soup.........................................................................................273

    Cream of Mushroom Soup ..........................................................................................274

    Three Bean Soup..........................................................................................................275

    Spinach Lentil Soup .....................................................................................................276

    Waist-Slimming Cabbage Soup ...................................................................................277

    Unrivaled Chili..............................................................................................................278

    Cheesy Corn Chowder.................................................................................................279

    Seafood Chowder .........................................................................................................280

    Snacks

    South-of-the-Border Cheese Ball ................................................................................283

    Tortilla Chips ................................................................................................................284

    Almond Hummus .........................................................................................................285

    Pudding Pops................................................................................................................286

    02_178102 ftoc.qxp 3608 5:35 PM Page xiCaramel Milkshakes.....................................................................................................287

    Honey Cinnamon Grahams .........................................................................................288

    Trail Mix Bars ...............................................................................................................289

    Macho Nachos..............................................................................................................290

    Perky Popcorn..............................................................................................................290

    Better Than S’mores! ...................................................................................................292

    Spicy Almonds..............................................................................................................293

    Cheesy Crisps...............................................................................................................294

    Desserts

    Coconut Lemon Chiffon Pie........................................................................................297

    Peanut Butter Custard Pie ..........................................................................................298

    Posh Pineapple Pie ......................................................................................................299

    Gluten-Free Pie Crust...................................................................................................300

    Best-Ever Apple Cobbler.............................................................................................301

    Chocolate Cranberry Cookies ....................................................................................303

    Whoopie Pies................................................................................................................304

    Nutty Biscotti ...............................................................................................................306

    Chocolate Raspberry Bars..........................................................................................308

    Chocolate Fleck Cake ..................................................................................................310

    Caramel Cake................................................................................................................312

    Strawberry Almond Torte...........................................................................................314

    No-Bake Lemon Squares .............................................................................................316

    Pumpkin Cheesecake...................................................................................................316

    Liqueur Cups with Mocha Raspberries.....................................................................318

    02_178102 ftoc.qxp 3608 5:35 PM Page xii

    Introduction..................................................................1

    About This Book...............................................................................................2

    Conventions Used in This Book .....................................................................2

    What You’re Not to Read.................................................................................3

    Foolish Assumptions .......................................................................................4

    How This Book Is Organized...........................................................................5

    Part I: Preparing for Your Gluten-Free Cooking Adventures .............5

    Part II: Mouthwatering Main Courses ..................................................5

    Part III: Dishes to Enjoy Before, After, or Any Time ...........................5

    Part IV: The Part of Tens........................................................................6

    Icons Used in This Book..................................................................................6

    Where to Go from Here....................................................................................6

    Part I: Preparing for Your Gluten-Free

    Cooking Adventures .......................................................7

    Chapter 1: Gluten-Free: Not Just a Diet, It’s a Lifestyle . . . 9

    Defining Gluten in Layman’s Terms .............................................................10

    Wheat worries.......................................................................................10

    Common foods that contain gluten ...................................................11

    Deciding Whether You Should Be Gluten-Free ...........................................12

    Doing Gluten-Free Nutritiously.....................................................................13

    Getting Ready to Cook...................................................................................14

    Figuring out what to buy and where to buy it ..................................14

    Setting up your kitchen .......................................................................15

    Cooking without Recipes (But You Can Use Them if You Like) ...............16

    Getting Excited about the Gluten-Free Lifestyle.........................................16

    Gluten-free doesn’t mean flavor-free..................................................17

    Getting out and about ..........................................................................17

    Raising kids to love the lifestyle.........................................................18

    Setting realistic expectations..............................................................18

    Arming yourself with good information ............................................19

    Chapter 2: So Why Cook Gluten-Free, Anyway? . . . . 21

    Wheat May Not Be Good for Anyone...........................................................22

    1. Humans don’t fully digest wheat ....................................................22

    2. Wheat is a pro-inflammatory agent................................................22

    3. Wheat can cause leaky gut syndrome ...........................................23

    4. Refined wheat has little nutritional value .....................................24

    5. Wheat may cause wrinkles..............................................................24

    6. Wheat may contribute to menopausal symptoms.......................25

    02_178102 ftoc.qxp 3608 5:35 PM Page xiii7. Wheat is one of the top-eight allergens .........................................25

    8. Wheat can mess up your blood sugar levels ................................26

    9. Wheat can make you fat ..................................................................26

    10. Many people have gluten sensitivity or

    celiac disease and don’t know it.....................................................27

    Recognizing Different Types of Gluten-Related Problems ........................27

    Allergies to gluten-containing foods ..................................................28

    Distinguishing between gluten sensitivity and celiac disease........28

    Sorting Out the Symptoms of Gluten Intolerance......................................30

    Pinpointing gastrointestinal symptoms ............................................31

    Checking out non-gastrointestinal symptoms..................................31

    Watching for symptoms in kids ..........................................................32

    Considering Your Options for Testing.........................................................33

    Looking into tests.................................................................................33

    Going gluten-free without testing.......................................................34

    Realizing the Consequences of Cheating ....................................................35

    Compromising your health .................................................................36

    Developing associated conditions .....................................................36

    Understanding How Gluten Affects Behavior.............................................38

    Connecting gluten and autism............................................................39

    Delving into depression and other mood disorders........................40

    Chapter 3: What’s Gluten-Free and What Isn’t? . . . . 41

    Avoiding These Definite No-Nos...................................................................42

    Getting the Green Light: Definitely Okay Foods .........................................44

    Snooping for Hidden Gluten .........................................................................45

    Ending the controversy about “questionable” ingredients ............46

    Knowing which foods to question......................................................47

    Getting to Know Gluten-Free Alternatives ..................................................48

    Amaranth...............................................................................................48

    Arrowroot ..............................................................................................49

    Buckwheatgroatskasha.....................................................................49

    Garfava...................................................................................................50

    Job’s Tears.............................................................................................50

    Mesquite (pinole) .................................................................................50

    Millet ......................................................................................................51

    Montina (Indian ricegrass)..................................................................51

    Quinoa (hie) ..........................................................................................51

    Ragi.........................................................................................................52

    Rice.........................................................................................................52

    Sorghum.................................................................................................52

    Soy..........................................................................................................53

    Tapioca (gari, cassava, casaba, manioc, yucca)...............................53

    Taro root ................................................................................................53

    Teff (tef) .................................................................................................54

    Reading Labels and Getting Answers (Most of the Time) ........................54

    Labeling gluten-free: The law and what it means.............................55

    Gluten-free certification.......................................................................56

    Contacting manufacturers...................................................................57

    Gluten-Free Cooking For Dummies

    xiv

    02_178102 ftoc.qxp 3608 5:35 PM Page xivChapter 4: Making Nutrition Your Mission

    When You’re Cooking Gluten-Free. . . . . . . 59

    Feeling Optimal Requires Optimum Nutrition............................................60

    Fueling versus filling ............................................................................60

    Getting enough nutrients when you’re gluten-free ..........................61

    Choosing a Healthier Approach to the Gluten-Free Diet...........................62

    The unhealthy way...............................................................................63

    The healthy way ...................................................................................63

    Watching Your Blood Sugar ..........................................................................64

    Moving beyond rice, corn, and potatoes ..........................................65

    Understanding the glycemic index of foods .....................................65

    Relating a gluten-free diet to the glycemic index .............................67

    Choosing healthy starches for that “fill-me-up” feeling...................67

    Managing Your Weight When You’re Gluten-Free.......................................68

    Losing or maintaining weight .............................................................68

    Dealing with (uh-oh) weight gain .......................................................69

    Adding some pounds if you’re underweight.....................................70

    Chapter 5: Setting Up Your Kitchen and Pantry . . . . 71

    To Be or Not To Be 100 Percent Gluten-Free ..............................................72

    Conquering Contamination Concerns .........................................................73

    Keeping crumbs at bay........................................................................74

    Protecting jars from cross-contamination ........................................74

    Using utensils in food preparation.....................................................75

    Storing food...........................................................................................76

    Considering cookware .........................................................................76

    Sharing Is Caring When You’re Cooking Both Ways ..................................77

    Planning your menus for easy meal prep..........................................77

    Using appliances to make cooking easier .........................................78

    Changing a few techniques in your two-way kitchen ......................79

    Chapter 6: Shopping for the Gluten-Free Stuff You Need. . . 81

    Coming Up with a Shopping Strategy ..........................................................82

    Sticking to natural foods: It’s so much easier...................................82

    Buying the occasional man-made item..............................................83

    Scouting Out the Best Stores........................................................................83

    Visiting your neighborhood grocery stores......................................84

    Shopping at specialty stores...............................................................85

    Buying online ........................................................................................86

    Saving Money on Ridiculously Expensive Ingredients ..............................87

    Chapter 7: You Don’t Always Need Recipes. . . . . 89

    Transforming Any Meal into a Gluten-Free Delight....................................90

    Finding fun substitutions.....................................................................90

    Putting mindless meals on the menu.................................................92

    Converting a Gluten-Filled Recipe into a Gluten-Free Recipe...................94

    Converting the ingredients .................................................................96

    Interpreting the instructions ..............................................................97

    xv

    02_178102 ftoc.qxp 3608 5:35 PM Page xvMessing with Mixes........................................................................................99

    Don’t let the price tag fool you.........................................................100

    They’re easy to find............................................................................100

    Part II: Mouthwatering Main Courses..........................101

    Chapter 8: Gluten-Free Flours: Your Foundation for

    Great Breads and Pastries. . . . . . . . 103

    Baking Decent Bread without Wheat Flour: It’s No Joke.........................104

    A Brief Overview of Alternative Flours......................................................105

    Creating the Gluten-Free Flour Mixture.....................................................107

    Recipe for Success: A Few Baking Tips .....................................................109

    Chapter 9: Breakfast: Don’t Leave Home Without It . . . . 111

    Starting the Day the Gluten-Free Way........................................................112

    Adding Some Sizzle to Your Morning with Eggs,Omelets, and Breakfast Wraps................................................................115

    Rise and Shine! Breads and Bagels ............................................................121

    Choosing and prepping yeast ...........................................................122

    Working the dough: You don’t need Popeye arms .........................122

    Creating the crust...............................................................................123

    Troubleshooting breads ....................................................................123

    What a Sweet Idea! Pastries and Muffins ..................................................132

    Whipping Up Pancakes and Waffles...........................................................138

    Chapter 10: Brilliant Brunches, Luscious Lunches . . . . 147

    Breaking for Brunches.................................................................................148

    Midday Munchables, Gluten-Free Style.....................................................154

    Meals on the move .............................................................................154

    Quickie cold lunches..........................................................................155

    Satisfying salads .................................................................................156

    Hot or cold sandwiches.....................................................................156

    Wraps and Other Sandwich Containers ....................................................160

    Pizza (No Foolin’) .........................................................................................166

    Quick Midday Casseroles............................................................................168

    Chapter 11: Something’s FishyRound Here . . . . . 173

    Reeling in Compliments with Fish and Seafood Dishes ..........................174

    Broiled, Baked, and Poached......................................................................174

    Seafood Crepes and Casseroles .................................................................178

    Chapter 12: Tastes Like Chicken: Poultry Dishes . . . . 185

    Flocking to Baked, Broiled, and Pan-Fried Dishes ...................................186

    Poultry Casseroles That Will Fly Off the Plate .........................................191

    Gluten-Free Cooking For Dummies

    xvi

    02_178102 ftoc.qxp 3608 5:35 PM Page xviChapter 13: Meat Matters. . . . . . . . 197

    Gluten-Free . . If You’re Game....................................................................197

    The Main Attractions: Beef, Pork, and Lamb............................................198

    Mixing Up Meals with Ground Meats.........................................................208

    Chapter 14: Making Memories with Meatless Dishes . . . 217

    Veggin’ Out with Side Dishes ......................................................................217

    Packing Some Punch with Pastas and Starches .......................................224

    Serving Vegetable Dishes as the Main Attraction ....................................231

    Part III: Dishes to Enjoy Before, After, or Any Time......239

    Chapter 15: Appetizing Appetizers . . . . . . . 241

    Choosing the Right Appetizers for the Occasion.....................................241

    Taking a Dip with Cold Appetizers.............................................................242

    Hors D’oeurves from the Oven...................................................................247

    Chapter 16: Salads with Pizzazz . . . . . . . 253

    Fruit and Vegetable Options .......................................................................253

    Combining Greens with Meats....................................................................261

    Chapter 17: Slurpilicious Soups . . . . . . . 267

    No Glutens and Swimming with Flavor .....................................................267

    Broths and Hearty Soups ............................................................................268

    Meatless Marvels .........................................................................................273

    Chili and Chowders: A More Filling Chow.................................................277

    Chapter 18: Stupendous Snacks . . . . . . . 281

    Snackin’ Healthy...........................................................................................282

    Cool Snacks for Chillin’ Out ........................................................................282

    Fixing Salts and Sweets to Satisfy Your Munchies ...................................287

    Chapter 19: Decadent Desserts. . . . . . . 295

    Pies and Cobblers You Can’t Resist ...........................................................296

    Crafting Cookies and Cakes from Scratch.................................................302

    Surprising Guests with Fancy Finales........................................................314

    Part IV: The Part of Tens ............................................319

    Chapter 20: Ten Easy-to-Prepare Comfort Foods . . . . 321

    Get Your Kicks with an Easy Mix................................................................321

    Mom’s Old-Fashioned Meatloaf ..................................................................322

    xvii

    02_178102 ftoc.qxp 3608 5:35 PM Page xviiNo Woes with Nachos..................................................................................322

    Potato Salad with a Past..............................................................................322

    Heavenly Homemade Veggie Soup (Go Ahead and Add the Pasta!) .....323

    Hey Puddin’, How’d Ya Get So Sweet? .......................................................323

    Chow Down New England Style! .................................................................323

    Quick and Simple “Mac-a-Cheese” .............................................................324

    Chase Away the Winter Blahs with a Big Bowl of Chili ...........................324

    Cheeseburgers in Paradise .........................................................................324

    Chapter 21: Ten Ideas for Cooking Gluten-Free with the Kids . . 325

    Have a Lasagna Night ..................................................................................326

    Use Cooking to Teach Ingredient Insights ................................................326

    Jazz Up Meals with Colorful Vegetables....................................................326

    Throw a Homemade Pizza Party ................................................................326

    Try Some Herbalicious Preparations.........................................................327

    Make It Fancy Schmancy.............................................................................327

    Have Fun with Food Facts ...........................................................................327

    Make Candy...................................................................................................328

    Emphasize Breakfast by Making It Fun......................................................328

    Picnic in the Playroom ................................................................................328

    Index........................................................................329

    Gluten-Free Cooking For Dummies

    xviii

    02_178102 ftoc.qxp 3608 5:35 PM Page xviiiIntroduction

    When I was asked to write Gluten-Free Cooking For Dummies, I panicked.

    Sure, I know plenty about the gluten-free lifestyle — I’ve been living

    (and loving) it since 1991, and am proud to frequently be referred to as “The

    Gluten-Free Guru.” I had already written Living Gluten-Free For Dummies, so

    I was familiar with the format of a For Dummies book. So why the panic?

    Because although I love to cook, I’m a little — ahem — unconventional in

    my methods. Take measuring, for example. I don’t. Oh, and recipes? Nope.

    I usually can’t get past the list of ingredients before going my own way and

    modifying the recipe to suit my needs.

    My ideas for recipes in this book went something like this: “Take a bunch

    of chicken and sauté it in butter.” (Oops — forgot to tell you to cut it and heat

    the butter — you should have known that.) “Add a dab of whatever spices

    sound good to you at the moment — maybe a few globs of diced tomatoes

    and some veggies. When it’s done, put it on the gluten-free rice noodles” (that

    I forgot to tell you to prepare in advance). “Voilá! You have chicken stir-fry on

    noodles!” That didn’t go over too well.

    So this book offers you a compromise. I believe in helping people figure out

    how to make anything gluten-free — without recipes, complicated terms, or

    ingredients you’ll have to fly to Paris to purchase. Chapter 7 shows you how

    to do that using simple substitutions that you probably already have on hand.

    And for those of you Real Cooks who love recipes, we have Real Recipes

    written by Real Cookbook Author Connie Sarros. Connie specializes in gluten-

    free cooking, and her recipes are easy to follow and absolutely amazing. She

    tends to emphasize good nutrition, which also is a passion of mine, and she

    introduces unique ingredients that are nutritious, delicious, and offer diverse

    flavors and consistencies.

    Although this book focuses on cooking gluten-free, it also touches on medical

    conditions that benefit from a gluten-free lifestyle, nutritional considerations,and other practical questions and issues that you may face being gluten-free.

    This, though, isn’t as much about lifestyle as it is about cooking. If you’re

    interested in knowing more about living (and loving) the gluten-free lifestyle,read Living Gluten-Free For Dummies (Wiley).

    03_178102 intro.qxp 22708 9:23 PM Page 1Written in the easy-to-follow-and-incredibly-comprehensive For Dummies

    style, this book is the reference guide you need to help you create incredible

    gluten-free delights.

    About This Book

    If you’ve ever read a For Dummies book (did we mention Living Gluten-Free

    For Dummies?!?), you know they’re divided into parts and chapters. Although

    the editors and we authors work hard to make them flow nicely from begin-

    ning to end, they’re written so you can skip around if you’d like. If you get

    bored reading about nutrition, you can skip to shopping — or you can just

    dig into the recipes if you’d like.

    If you’re new to gluten-free cooking, I suggest you read the book in order.

    There are considerations that you’ll want to know about for gluten-free cook-

    ing that don’t relate to regular cooking, such as cross-contamination. To

    ensure you’re making a safe gluten-free meal, make sure you read Chapter 5

    before you start cooking.

    Chapter 1 provides an overview of the book, so if you read nothing else, you

    can at least have an intelligent conversation about gluten-free cooking at the

    next party you attend. And by golly, won’t you be the life of the party!

    For those of you who’ve been cooking gluten-free for years, you’re probably

    just dying to dig in and try Connie’s amazing recipes. I encourage you to do

    so, but remember that rules have changed and some things that used to be

    off-limits on the gluten-free diet no longer are. You may want to take a look at

    Chapter 3 to see if something you’ve been avoiding is now considered safe.

    By the way, I should mention that the recipes in this book have been tested

    by the publisher’s professional recipe tester, so I’m pretty sure they all work

    as intended.

    Conventions Used in This Book

    For Dummies books are known for having consistent ground rules and

    conventions. Some of those used in this book include

    
Made-up words are just part of my vocabulary — you’ll get used to it,and they’re not hard to figure out. For instance, a glutenivore is someone

    who eats gluten; glutenated means a product has been contaminated

    with gluten. Glutenilicious is a scrumptious gluten-free meal, and

    glutenologism is a made-up word having to do with gluten!

    2 Gluten-Free Cooking For Dummies

    03_178102 intro.qxp 22708 9:23 PM Page 2
When I refer to ingredients throughout this book, you can assume I’m

    referring to the gluten-free version. Soy sauce, for example — I don’t

    say “gluten-free soy sauce” in the ingredients list. You can assume you

    should use a gluten-free version (please, do I really need to say that?!?).

    T Recipes are designated as vegetarian by using a little tomato icon.

    
Nutritional facts accompany all the recipes and are based on the actual

    ingredients found as the recipes appear in this book. If you make

    substitutions, the facts may not be valid.

    
Speaking of substitutions, feel free to make them. Chapter 7 offers lots

    of ideas ......