Unbelievably Gluten-Free: 128 Delicious Recipes: Dinner Dishes You Never Thought You'd Be Able to Eat Again

by Anne Byrn

Overview

Unbelievably gluten-free pizza! Unbelievably gluten-free fried chicken! Unbelievably gluten-free pasta! Plus breads, dumplings, fritters, pies, cakes, puddings, and more. For the 30 million Americans who have an allergy or sensitivity to gluten—and their families, who want to reclaim the dinner experience of everyone eating the same thing—Anne Byrn creates 125 amazing dishes where the gluten is gone, and never missed.

Author also of The Cake Mix Doctor Bakes Gluten-Free, and other cookbooks, Anne Byrn knows how to deliver incredible flavors. She replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good—not almost as good—as they should: Tomato Panzanella Salad. Baked French Onion Soup. Spaghetti Carbonara. Grilled Chicken and Pesto Pizza. The Best GF Meat Loaf. Plus dessert: Warm Lemon Pudding Cake, Gluten- Free Red Velvet Cake, Fresh Orange Cupcakes, Old-Fashioned Peach and Blueberry Cobbler, and Gluten-Free Saucepan Brownies.

Includes how to convert favorite recipes and tips for eating gluten-free on a budget.

Product Details

ISBN-13:	9780761175049
Publisher:	Workman Publishing Company, Inc.
Publication date:	10/30/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	384
File size:	9 MB

About the Author

Anne Byrn is the author of the bestselling Cake Mix Doctor series and The Dinner Doctor, with over 3.5 million copies in print. She makes frequent appearances on Good Morning America and QVC. She lives in Nashville, Tennessee, with her family. Her website is www.cakemixdoctor.com.

Editorial Reviews

Former food editor and Cake Mix Doctor series creator Byrn (The Cake Mix Doctor Bakes Gluten Free) hails from the South, and the region’s tradition of deeply satisfying comfort food figures prominently in this collection of 125 gluten-free recipes for breakfast, appetizers, main dishes, soups and salads, breads, snacks, and desserts. Byrn, who does not have gluten or dairy sensitivities, directs her effort toward families with mixed nutritional needs, hearty appetites, little time to shop and prepare meals, and a budget. Many recipes call for store-bought gluten-free mixes, which Byrn has tweaked to achieve textures and tastes nearly identical to gluten-laden fare. From her country-fried steak, fried green tomatoes, skillet cornbread, and pecan pie, to Indian fried onion fritters, tempura, spinach and feta balls, and Irish soda bread, Byrne covers diverse territory. There is plenty of pasta, a decadent flourless chocolate cake, and a version of “smashed chicken” that will likely be a crowd pleaser. Aside from its many outstanding gluten-free versions of favorite foods like chicken pot pie and brownies and many naturally gluten-free foods (e.g., a tuna and white bean salad), Byrn’s latest cookbook invites readers to a culinary adventure, whether by choice or medical necessity, where a little experimentation yields surprising results. (Oct.)

Publishers Weekly