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    4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!

    4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!

    by Kim McCosker, Rachael Bermingham

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      ISBN-13: 9781451635737
    • Publisher: Atria Books
    • Publication date: 03/20/2012
    • Sold by: SIMON & SCHUSTER
    • Format: eBook
    • Pages: 304
    • File size: 3 MB

    4 Ingredients author and entrepreneur Kim McCosker loves to inspire readers and audiences with her simple, hard working, and determined recipe for success. As a busy wife and mum to three boys, Kim McCosker holds a Degree in International Finance, trained as a Financial Planner, and is a self-taught cook.

    Putting into practice her mantra of “Family First,” Kim’s concept created the most successful book title in Australia—4 Ingredients—with cookbook sales now spanning three continents, twenty-six countries, and six foreign languages! As the highest self-published author in Australian history, Kim’s continued aim with 4 Ingredients is to simplify all forms of cooking by creating quick, easy, and delicious recipes. Over twenty 4 Ingredients cookbooks have resulted in many cultural necessities and dietary considerations, often endorsed by recognised associations.

    The 4 Ingredients phenomenon has taken digital media to heightened levels with one of the fastest-growing Australian-based Facebook pages currently with 540,000 fans and over 60,000 iApp downloads. Traditional media have equally enjoyed Kim's easy, everyday recipes seeing her cooking live on television around the globe, including Australian morning and Current Affair shows, America’s FOX 5 and ABC’s Good Morning America, New Zealand’s TVNZ and UK’s BBC. For more information visit 4Ingredients.com.au.
    Rachel Bermingham was born in Stanthorpe before moving to the Sunshine Coast, Australia, at eleven, where she grew up and still resides with her husband, Paul, her son, Jaxson, and two stepchildren, Lee and Teri.

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    Read an Excerpt


    FOREWORD

    Since we started our 4 Ingredients journey back in 2007, with the Australian publication of our first book, we have done hundreds of appearances and book signings and have met literally thousands of fabulous people from all over the world. At these events, one of the most common questions we were asked was, “Do you have any gluten-free recipes?” And the answer was, in fact, “YES, we have hundreds of absolutely gorgeous gluten-free recipes!”

    We had dabbled a little with gluten-free cooking (Rach’s husband, Paul, has an intolerance). However, it wasn’t until we continued to receive this question so frequently that we considered doing a book dedicated to those who are completely gluten intolerant.

    As we started researching, we were astounded to see statistics showing that one in one hundred Australians most likely has celiac disease. How many people are still undiagnosed? And that’s just in our native Australia. What would the global count come to? Surprisingly, what we also discovered was that there are a large number of people who just want to cut back on wheat, rye, oats, and barley in their everyday diets, choosing to do so not because of intolerance to gluten but purely as a lifestyle choice.

    Initially we thought creating recipes would be a mammoth task, when you consider that gluten is found in so many ingredients. It’s in many flavored commercial spreads and sauces, some hams, almost all packaged cookies and crackers, some sausages, packaged sauce and soup mixes, most cake mixes, common breads, tortillas, confectioners’ sugar, and a whole lot more. Compiling this book has required a huge learning curve, and it’s also been incredibly satisfying to rise to the challenge of substituting gluten-free flours for normal flours and coming up with delicious dishes that anyone—celiac sufferer or not—will enjoy. As with all things, if you seek, you shall find; if you ask, you shall receive an answer; and if you persist, it will happen!

    We would like to take this opportunity to thank our always supportive husbands, families, and friends, as well as Graham, Cheryl, and the team at The Coeliac Society of Australia, which has been an invaluable source of information and guidance while we were compiling this book.

    4 Ingredients Gluten-Free, with over 400 simple, speedy, and scrumptious recipes, is proof that a gluten-free lifestyle can be delicious!

    Best wishes and happy cooking!

    Kim and Rachael

    Table of Contents

    Foreword ix

    Warning! xi

    What is Gluten? xii

    Gluten Foods xiii

    In the Cupboard xiv

    Healthy Food Substitutes xvi

    Yummy Condiments & Dips 1

    Breakfasts 27

    Appetizers 39

    Light Lunches 53

    Sides 73

    Salads 75

    Potatoes, Rice & Beans 83

    Vegetables 93

    Mains 103

    Beef 105

    Chicken 116

    Fish & Shellfish 124

    Lamb 134

    Pasta 139

    Pork 146

    Vegetarian 154

    Desserts 165

    Drinks 199

    For the Children 205

    All I Really Need to Know I Learned in Kindergarten 207

    Savory 209

    Sweet 220

    Gluten-Free Lunch Boxes 233

    For the Baby & Toddlers 237

    Herbs to the Rescue 245

    Oils Explained 247

    Handy Home Tips 249

    Bibliography 257

    Index 259

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    Cooking Gluten-free is as easy as 1-2-3...4 INGREDIENTS

    Imagine mouthwatering Buckwheat Pancakes, Sun-Dried Pesto Pasta, Pork with Parmesan Polenta, and a decadent serving of Orange Ricotta Pudding. All can be prepared using four or fewer ingredients—gluten-free!

    Kim McCosker and Rachael Bermingham, the internationally bestselling authors who brought you 4 Ingredients, have once again created more than 400 quick, easy, and delicious recipes that require only four ingredients. This time, however, they all meet the specific requirements for a gluten-free diet. Included are fantastic dishes for breakfast, lunch, dinner, and entertaining, as well as gluten-free lunch box meals and recipes for babies and toddlers.

    With 4 Ingredients Gluten-Free, home chefs will learn how to:

    • Make weeknight family dinners simple, special, and healthy for anyone in the family who is gluten intolerant.

    • Provide delicious, home-cooked meals and spend less money.

    • Cook with fewer utensils—1 teaspoon, 1 tablespoon, and 1 measuring cup!

    • Spend less time at the sink. Four ingredients for each dish means less cleanup!

    Find out what home chefs all over the world have already discovered. 4 Ingredients Gluten-Free is perfect for the busy, budget-conscious, health-minded cook!

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    From the Publisher
    4 Ingredients makes gluten free cooking accessible to everyone. If you’re looking for fast, simple, and tasty recipes, this is definitely the way to go!” —Jilly Lagasse and Jessie Lagasse Swanson, authors of The Gluten Free Table
    Library Journal
    McCosker and Bermingham, coauthors of the "4 Ingredients" cookbook series, are back with this gluten-free version. They include more than 400 recipes, including Easy Hummus (which calls for chickpeas, garlic, and cumin), Beef Stroganoff (beef, gluten-free beef stroganoff seasoning, cream cheese, and mushrooms), and Mango Chicken (gluten-free mango chutney, gluten-free Dijon mustard, cilantro, and chicken). Brazilian Fried Bananas, French Toast, and Tofu Nuggets will delight even the most finicky child. A brief introduction provides information on gluten-free foods as well as websites helpful for the new gluten-free eater. The authors caution cooks to read labels carefully. VERDICT As with the original series, this new volume is sure to save cooks time and money. While there are plenty of gluten-free books on the market, this one will well serve gluten-free eaters and their families.—Carrie Scarr, West Fargo P.L., ND
    Kirkus Reviews
    McCosker and Bermingham (4 Ingredients: More than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients, 2011, etc.) apply their four-ingredient recipe format to gluten-free cooking. These are not gourmet meals, but quick, easy-to-assemble recipes for everything from dips to desserts. The four-ingredient recipes often rely on shortcuts using processed foods, mixes and prepared sauces, but experienced cooks can improve on these recipes with a few more ingredients and creative spices. While the book is pitched to mothers and families, it will also serve the busy single person or empty nester. The authors begin with sections on food to avoid for gluten sensitivity, how to stock your cupboard and healthy food substitutions. The 400 recipes that follow are broken down by meals, and the recipes are simple but appetizing: lamb, rosemary and chorizo skewers; Tandoori salmon; peas with mint and garlic butter. Each recipe includes the serving size, the four (or fewer) ingredients and quick instructions. There are no photographs. The authors also include gluten-free recipes for children (BBQ chicken pizza, potato bake), lunch-box ideas and baby-food recipes. The back of the book is an odd mix of household tips (how to fix scratched CDs and keep hair dye from staining your skin), an excerpt of "All I Really Need to Know I Learned in Kindergarten" and a good discussion of cooking oils and herbs. This book is not a go-to reference on gluten-free cooking, but it offers a list of websites and a bibliography of resources and gluten-free cookbooks. A basic cookbook that works for busy gluten-free families or those who are just embarking on a gluten-free diet.

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