Gluten - Wheat - Free PDF

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* ± 7 & " -8":4 -07&% $0 0, */( and baking in par ticular, so when I was
told that I could no longer eat wheat in any form, I was taken aback. And the diet
sheet I was given seemed calculated to bring on severe depression. Torn between
outrage and laughter, I decided that if life had handed me a lemon, I was going to
fight back. I’d cook it.
As anyone who is new to cooking without wheat or gluten soon discovers, it was
a bit like exploring a foreign cuisine and using unfamiliar ingredients. However,
being a food writer, I’m used to developing recipes, so I did have an advantage
right out of the starting gate. Flours made from brown rice, quinoa, teff, chest-
nuts, almonds, and flax began to fill my freezer. Cakes, cookies, and tarts were no
problem at all, and in fact often surpassed the originals made with wheat flour.
Gratifyingly, foodie friends and associates—knowledgeable cooks with critical
palates—all chorused the same refrain: “Jackie, this is better than the wheat ver-
sion. And lighter. Can I have the recipe?”
Bread was another matter, at least in the early days. Gluten-free flours lack
structure: they don’t interact with leavening to create a light, airy loaf. The
gluten-free bread one could buy was appalling, so I kept trying and finally hit
upon the idea of returning to the small, round hearth breads of old. They have a
crisp crust that contrasts with the soft interior, and being made with whole grains
in true artisan style, they’re healthful as well as delicious. They are also very
quick to stir together.
Day-to-day cooking doesn’t need all that much tweaking to make it gluten-free.
After all, it’s just as easy to thicken a comforting stew with rice flour or cornstarch
as it is with all-purpose flour, and sautéed chicken breast tastes much better when
coated with a mixture of ground hazelnuts and Parmesan than it ever did covered
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in stale boxed bread crumbs. I’ve included a cross-section of recipes for everyday
cooking and weekend entertaining that everyone at the table can relish, whether
they’re gluten-sensitive or not.
Cooking necessarily involves buying ingredients, and gluten-sensitive shoppers
do have to become hawk-eyed label checkers. Wheat can turn up in the most unex-
pected places, like soy sauce, so you’ll find a buyer’s guide on page 4. Be aware that
“wheat free” doesn’t necessarily mean gluten-free. Happily, new labeling laws now
coming into effect are making gluten-free shopping easier every day, and some
chains, like Whole Foods and Trader Joe’s, offer pamphlets listing literally hun-
dreds of gluten-free groceries, from corn spaghetti to Japanese tamari sauce.
There is a world beyond wheat, and a very rewarding one at that. I have thor-
oughly enjoyed creating these recipes, and I hope that you—and your family and
friends—will enjoy them too.
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A wheat allergy and celiac disease are not the same thing. When a person has a
wheat allergy, his or her immune system has an abnormal reaction to the proteins
in wheat. Other major food allergens include eggs, corn, fish and shellfish, milk,
peanuts, soy, and tree nuts.
When someone with celiac disease eats food containing gluten, part of the pro-
tein found in wheat, barley, and rye, it triggers an immune-system attack on the
lining of the small intestine. The resultant damage, which prevents the body from
absorbing nutrients properly, can lead to diarrhea, fatigue, nausea and weight loss,
and of course, malnutrition. Many health professionals believe that untreated ce-
liac disease—which often has no symptoms—can lead to osteoporosis, anemia,
infertility, and cancer. A related condition, dermatitis herpetiformis, causes a dis-
tinctive weepy, itchy rash that frequently appears on the hands, behind the knees,
and inside the elbows. Unfortunately, a dermatologist will rarely suggest that it
might be caused by something you ate.
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Up until quite recently, it took an average of eleven years to get a correct diag-
nosis for celiac disease, partly because symptoms vary so much among individu-
als, and because it was thought to be a childhood ailment rarely seen in America.
That point of view is changing. It is now estimated that celiac disease affects 0.5
percent to 1 percent of the U.S. population, or between 1.5 million to 3 million
Americans. (In Finland, it’s 2 percent of the population; in Italy, 1.2 percent and in
northern Ireland, .09 percent.) Diagnosis is often difficult, as the symptoms can
mimic other conditions such as Crohn’s disease, or be ascribed to irritable bowel
syndrome. Blood tests can reveal celiac-related antibodies, but an intestinal bi-
opsy is usually needed.
Celiac disease is hereditary, though not all children of a parent with the disease
will test positive. As with a food allergy, there is no cure other than avoiding the
offending substance, at least so far. Still, this beats taking drugs with unknown
long-term side effects.
Although those of us with a wheat allergy or celiac disease must be vigilant
about what we buy and eat, we don’t have to forgo favorites like pasta, bread, and
cake. We can still eat well and entertain family and friends at the table, perhaps
even better and more healthfully than ever before.
Dining out also requires caution. Generous friends and relations who want to
cook for you but are uncertain about the, um, gustatory limitations are no
problem—just give them a copy of this book! Fast-food chains are generally off-
limits, as the majority of their offerings involve wheat in one form or another. In
any case, the food tends to arrive in those kitchens prepacked, and the staff has no
idea what’s actually in it. But here too, government regulations that demand full
disclosure are starting to come into effect. All those people diagnosed with celiac
disease, plus millions of others with various food allergies, do have a certain
amount of clout.
As celiac disease becomes better known among the general public, even chains
are starting to offer gluten-free specials. You’ll find that the waiters in established
restaurants are generally most helpful if you ask their advice about the menu, ex-
plaining with regret that you can’t eat anything containing wheat flour in the
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sauce (or dusted on before browning), bread crumbs, croutons, or pasta. Chefs are
nurturing people by nature, and will usually make a big effort to take care of
you—and gain a happy repeat customer.
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8)&/ :06 -00, #& :0/% 8 )& "5 there’s a whole cornucopia of
gluten-free grains, seeds, and nuts out there that have been cultivated since the dawn
of civilization. Rice sustains more than half of the world’s population, and along with
corn is the most obvious and useful alternative to wheat. In addition, there’s South
American amaranth and quinoa, East African teff, Asian millet (revered by the an-
cient Chinese as one of their Five Sacred Grains and the most widely used grain in
India today), and northern European buckwheat, which isn’t wheat at all but botani-
cally related to rhubarb. Nuts such as walnuts, almonds, pecans, and chestnuts make
wonderful flour, as do dried beans. Even cocoa can be utilized as a form of flour.
I can’t claim that this is a comprehensive list, but it does include those ingredi-
ents most readily available in the United States. Some grains are best when used
whole in pilafs, others shine when ground into flour and used for baking, and most
are good both ways. Nearly all of them are utilized as whole-grain flours, with all
their nutrients intact, and provide healthful complex carbohydrates and fiber as
well as good flavors.
As a general rule, it’s best to buy nuts and gluten-free flours in small quantities
and store them in the freezer or refrigerator. Being completely natural, they con-
tain no preservatives or other dubious additions. It’s advisable to buy gluten-free
flours that have been prepackaged in a dedicated facility. Open bins in natural
foods stores can be cross-contaminated by other customers using a scoop from a
neighboring bin containing, say, whole wheat flour.
-
In your own kitchen, keep any gluten-containing products strictly segregated,
and don’t share hard-to-clean items like a toaster, or let anyone put gluten-free
bread or crackers on the same platter with those made from wheat. Even the tiny
amount of gluten present in a few bread crumbs can cause trouble for celiacs.
You can grind your own flours from gluten-free whole grains, but it may be
more trouble than it’s worth. I have an electronic grain mill, which makes more
noise than the Concorde taking off. It used to send my late-lamented cat flying
from the kitchen with her fur standing on end. It does a good job, but wafts flour
over every surface. An electric coffee mill reserved for grinding things other than
coffee is useful for reducing small quantities of flaxeeds or nuts to flour. A food
processor simply whirls the former about, and tends to make nut paste from the
latter unless you add rice flour or sugar. I don’t blend my own supposedly all-
purpose flour mix, as most breads, cookies, tart shells, and cakes require different
ratios of gluten-free flours to be at their best.
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Ground from whole almonds with the bran intact, this mellow, off-white flour is
invaluable for cakes and cookies. It is available ready ground, but unless you can
find a source with a high turnover—to ensure freshness—and reasonable prices
(Trader Joe’s is a good source), it’s best to grind your own. An electric coffee mill
reserved for grinding items other than coffee works pretty well. If you use a food
processor, combining whole almonds with a little rice flour or sugar, subtracted
from the other ingredients listed in a recipe, helps to prevent turning the nuts into
paste by mistake. Incidentally, 1 cup of whole almonds weighs 4 ounces. One cup
of ready-ground almond meal weighs approximately 3 ounces.
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A tiny round grain known as the “mother grain” in the Inca empire, Amaranthus
caudatus is not a true cereal, although it’s used like one. High in protein, calcium,
iron, and fiber, the whole grains cook in 15 minutes or less.
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Derived from the rhizomes of various tropical plants and generally used in North
America as a thickener, this cornstarch-like product gives a glossy finish to sauces.
Be cautious about utilizing it in cookie doughs, as too much will turn the baked
cookies into cement.
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The all-purpose workhorse of the gluten-free kitchen, flour milled from brown
rice is mellow in flavor, nutritious, and generally invaluable. White rice flour (not
to be confused with Asian rice flour, a silky powder) is milled from hulled rice.
When used in baking, both brown rice flour and white rice flour are usually com-
bined with cornstarch, potato starch, or tapioca starch to counteract their slightly
coarse texture.
ObPXdURNa ObPXdURNa SY\b_
Not wheat at all but a relative of rhubarb (the name is derived from the Dutch
bockweit, as these triangular seeds were thought to resemble beech nuts), buck-
wheat is a hardy plant that manages to flourish in poor soils and inhospitable
climates. Famously used in Russian blini (pancakes) and Japanese soba noo-
dles, buckwheat flour is excellent in rustic flatbreads. The whole grains or
groats are made into kasha, a dish that corresponds to an Arabic pilaf or an
Italian risotto.
PURà[ba` PURà[ba SY\b_
The European chestnut, Castanea sativa, contains more starch and far less oil than
any other tree nut, and makes a sweet-tasting flour. Once used by poor peasants
in rural Italy for making hearth breads and polenta, it’s more of a luxury food to-
day. Whole chestnuts can serve as a starchy vegetable or a stuffing ingredient, or
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be turned into delicious desserts. They are available fresh, canned, frozen, vacuum-
packed, and candied. For more information on chestnuts, see page 102.
PUVPX]RN` PUVPX]RN SY\b_
Ground from dried chickpeas, or garbanzo beans as they are also known, chick-
pea flour has a distinctive but pleasant flavor, making it a good candidate for
breads but not cakes. Universally popular Middle Eastern dishes like hummus
and falafel are based on chickpeas, and the cuisine of India would be poorer with-
out them. Garfava flour is a proprietary blend of garbanzo and fava bean flour.
PU\P\YNaR
Chocolate is derived from the seeds of cacao trees cultivated mainly in Latin
America, West Africa, Indonesia, Malaysia, and the Caribbean. Depending on
where they’re grown, cacao beans, like coffee beans, have distinct flavor charac-
teristics: fruity, floral, and so on. After harvesting, the beans undergo fermenta-
tion, when they start to develop their unique flavors, and are then dried and
graded. Chocolate manufacturers roast and hull the beans to free the meat, or
nibs. These nibs are ground into chocolate liquor, a thick, nonalcoholic paste of
cacao butter, a form of vegetable fat, and vegetable solids. Unsweetened chocolate
is essentially solidified chocolate liquor with a high percentage of cacao butter.
Bittersweet, semisweet, and milk chocolate contain increasing amounts of sugar,
so the percentage of cacao butter decreases accordingly. White chocolate is cacao
butter (often mixed with some other, cheaper fat) mixed with lots of sugar, milk
solids, and vanilla, and tastes of dried milk powder. Dark chocolate and chocolate
chips with at least 60 percent cacao butter are the best choice for baking—and
eating—for their rich flavor and silky smoothness. Ghirardelli’s 60 percent dark
chocolate is an excellent buy, the thin bars are easy to chop and melt, and both the
chocolate and Ghirardelli’s 60 percent chocolate chips give first-rate results in
baking.
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Cocoa powder is made when chocolate liquor is pressed to extract about

three-quarters of its cacao butter. (The correct spelling got mangled years ago.)
The remaining solids are made into unsweetened cocoa powder, either natural or
Dutch-processed. Natural unsweetened cocoa powder gives a deep, intense choc-
olate flavor to baked goods, and is the form I prefer. Good brands include Her-
shey’s, Ghirardelli, and Scharffen Berger. Dutch-processed unsweetened cocoa is
treated with an alkali to neutralize its natural acidity, has a more delicate flavor,
and dissolves easily in liquids. Valrhona and Droste are two excellent brands.
Both natural and Dutch-processed cocoa make good gluten-free baking ingredi-
ents.
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Corn, more often known outside the United States as maize, is actually a kind of
grass with huge seed heads, or cobs. Fresh sweet corn in season is a treat; popcorn
is a perennial favorite as a snack; cornmeal remains an integral part of American
cooking in the form of corn bread, grits, and tortillas; and Italian polenta has now
become popular. Eating corn with beans creates a complementary mix of amino
acids that raises the protein value. If possible, avoid labels that say “degerminated”
when buying corn products; you want the whole grain. When used as a thickener
for sauces, silky white cornstarch gives a glossy finish. Particularly useful in bak-
ing, it helps to smooth out the slightly coarse texture of many gluten-free flours,
but like its fellow starches, has little or no nutritional value. Cornstarch is gener-
ally interchangeable with potato starch and Asian rice flour/sweet white rice flour
in baking.
SYNe`RRQ` SYNeZRNY
According to nutritionists, flaxseeds are one of most nutritious plant foods on the
planet. They contain more heart-healthy omega-3 oil than fish and more fiber than
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oats, and have a pleasantly nutty, grassy flavor. You can grind your own using an
electric coffee mill (a food processor just spins them around, as the outer coating is
extremely hard), or buy preground flaxmeal and store it in the freezer. Flaxmeal
can lend suppleness as well as goodness to gluten-free breads, as it’s high in flax
oil. However, as always, consult your physician and nutritionist for their views
about the nutritional and medical value of any so-called super food. See page 142
for more information about flaxseeds.
TN_ON[g\ SY\b_
See Chickpea Flour.
TN_SNcN SY\b_
See Chickpea Flour.
YR[aVY` YR[aVY SY\b_
One of the few dried pulses that don’t have to be soaked before cooking, brown,
green and black lentils cook in about 35 minutes and make a tasty side dish. The
little red ones are best for soup, as they quickly disintegrate. Various kinds of len-
til flour are much used in India for making poppadums, those crispy wafers that
complement curries so well. (Imported poppadums are available, but read the la-
bel to make sure they are gluten-free.) Lentil flour is good in flatbreads, and lentil
flour “riso” makes a welcome addition to hearty soups.
ZN[V\P SY\b_
See Tapioca Starch.
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One of the first grains to be cultivated by man, perhaps 12,000 years ago, nutri-
tious millet contains almost 15 percent protein. The leading staple grain in India,
it is also popular in China, South America, Russia, and the Himalayas. It has a
mellow, nutty flavor and cooks in just 15 minutes, but few people in North Amer-
ica are familiar with it. Much too good to reserve for birdseed, millet makes an
excellent pilaf or grain salad, especially when toasted before cooking to bring out
its delicate flavor. It also makes a good hot breakfast cereal with raisins and honey.
Use the flour mixed with other gluten-free flours in breads and muffins.
Z\[aV[N Z\[aV[N SY\b_
Developed in Montana from Indian lovegrass, a hardy native plant that thrives in
poor soils, this high protein grain yields good flour for gluten-free baking.
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A storehouse of vitamins, minerals, and fiber as well as being good to eat at any
time, almonds, hazelnuts, pecans, and walnuts make luxurious gluten-free flours.
True, most nuts are also high in oil, but it’s the heart-healthy, mono- or poly-
unsaturated kind. When nuts are ground, the flavorful oil content can take the
place of butter in baking; just as the starchy part stands in for flour. Nutrient-rich
peanuts are not true nuts but legumes.
\Na` \Na SY\b_ \NaZRNY
Oats do not contain gluten, despite long-standing claims to the contrary. Oats, how-
ever, are particularly subject to cross-contamination by other grains in the field, or
during the milling and packing process in a plant that also handles other grains. In
a recent newsletter published by the Celiac Disease Center at Columbia University,
readers were advised that multiple studies in Europe and the United States show
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that the majority of people with celiac disease tolerate oats. Reliably gluten-free oats
are available by mail order from the Gluten-Free Oats Company in Powell, Wyo-
ming, and Cream Hill Estates in La Salle, Quebec (see pages 211–12). Aside from
the fact that oatmeal tastes delicious, scientific studies have shown that oats contain a
special form of fiber, beta-glucan, found to be effective in lowering LDL cholesterol.
]\aNa\ SY\b_
This is a heavy, strongly flavored flour sometimes added to bread in small amounts.
Don’t confuse it with potato starch, which is far more useful.
]\aNa\ àN_PU
A silky white starch with a texture like talcum powder that’s useful as a thickener,
potato starch is interchangeable with cornstarch and Asian rice flour/sweet white rice
flour for smoothing out the slightly coarse texture of whole-grain brown rice flour.
^bV[\N ^bV[\N SYNXR` ^bV[\N SY\b_
Along with amaranth, high-protein quinoa helped to sustain the vast Inca empire
before the arrival of the Spanish conquerors, who banned its cultivation for reli-
gious and political reasons. Botanically related to Swiss chard and beets, the whole
grains make excellent pilafs and hearty salads; the flour—used in conjunction with
other gluten-free flours—is good in breads. Quinoa flakes make a mellow, high-
protein addition to homemade muesli, stuffings, and meat loaves, and can be
cooked like oatmeal. Most quinoa must be rinsed before cooking to remove the
residue of bitter saponins, the plant’s defense against insects.
_VPR
Rice, Oryza sativa, sustains more than half of the world’s population. There are hun-
dreds of varieties, but all of them fall into two main camps: Indica rice, which is dry
'* j^[m^[Wj#\ h[[Yeea

and separate, and Vaponica rice, which sticks together. The former is fluffier when
cooked (think of pilaf); the latter contains more starch and is generally gummier
and creamier (think of creamy risotto or rice pudding.) Whole, or brown, rice con-
tains complex carbohydrates, thiamin, riboflavin, niacin, phosphorus, iron, potas-
sium, and fiber. White rice is refined, with the germ and bran removed. In the United
States, most refined white rice found on grocery shelves is enriched with at least
some of the nutrients lost during processing, but not the fiber. Converted rice is par-
boiled before refining, a process that forces some of the B vitamins into the endo-
sperm so they are not lost when the bran is polished off, but it’s still not as healthful
as brown rice. Some round-grain rice varieties, like Italian Arborio and Spanish
Calasparra, are especially good for absorbing flavorful broths during cooking while
simultaneously retaining their shape. All kinds of rice are gluten-free, from Uncle
Ben’s to the exotic ones like Bhutanese red rice and Japanese black rice. Glutinous
rice, spelled with an “i,” is another term for sticky rice. It does not contain gluten.
_VPR SY\b_ N`VN[
Not the same product as rice flour milled from brown or white rice, silky white
rice starch is interchangeable with cornstarch as a thickener, and as a mixer in
gluten-free baking.
`\_TUbZZVY\
A hardy, gluten-free mild-tasting grain believed to have originated in Africa, sor-

ghum can be utilized like oatmeal, and is available as flour.
`\f SY\b_
Like most bean flours, yellow soy flour has a pronounced flavor. A cheap source of
protein, it is used extensively in the food industry in everything from frozen des-
serts to meat loaf. A small amount can be used in gluten-free breads, but it makes
them dense.
TYbaR[S _RR T_NV[` SY\b_` N[Q \aUR_ V[T_RQVR[a` '+

`dRRa _VPR SY\b_àN_PU
Milled from glutinous or sticky white rice, this neutral-tasting (not sweet) starch
has a slightly sticky quality that can be handy for baking when used in combina-
tion with other gluten-free flours, as it helps to retain moisture.
aN]V\PN àN_PU
A favorite for bread baking when combined with other gluten-free flours, tapioca
starch lends a chewy, slightly elastic quality. Also known as cassava or manioc
and derived from a root, the whole “pearls” and granulated tapioca can be made
into a milk-based pudding.
aRSS SY\b_
Tiny, highly nutritious teff, the staple grain of Ethiopia and Eritrea, is now culti-
vated successfully in the United States. Available as ivory or brownish flour at
some natural foods stores and by mail order, teff flour has a sweet, molasseslike
flavor and makes exceptional gluten-free brownies, cookies, and gingerbread. It
can also be cooked like porridge for breakfast. A form of millet, it contains over
twice the iron of other grains and twenty times the calcium: one cup of cooked teff
contains more calcium (387 mg) than a cup of milk.
dVYQ _VPR
This is not a true rice at all, but the long, dark brown, slightly smoky-flavored seed
of an aquatic grass indigenous to the Great Lakes region. A luxury food that is
usually blended with other types of rice because of its high price and assertive
though delicious flavor, wild rice has twice the protein and fiber of brown rice, but
not as much iron and calcium.
', j^[m^[Wj#\ h[[Yeea

eN[aUN[ TbZ
Derived from corn sugar, this white powder looks a lot like baking powder and
is used in similar amounts, so an admittedly rather costly 8-ounce bag goes a
long way. Invaluable in gluten-free bread baking, it provides elasticity and helps
to prevent dryness and crumbling. A very small quantity also benefits shortcrust
pastry and some cakes and cookies, which can otherwise be too fragile. It can be
found in natural foods stores, including Whole Foods, some supermarkets, and
on the Web via sources such as Bob’s Red Mill, and it keeps at room tempera-
ture.
TYbaR[S _RR T_NV[` SY\b_` N[Q \aUR_ V[T_RQVR[a` 17

Xh[Wa\W ij
(*7&/ 5)& 13& 7" -&/$& 0' # 09&% $&3& " - 4 toast, bagels, and
doughnuts on the average American morning menu, going wheat-free sounds
difficult, if not impossible. In fact, breakfast bars and muffins made with
alternative grains are delicious, not to mention good for your health. Rice Flour
English Muffins (page 135) freeze well and can be thawed and toasted whenever
you please; toasty homemade muesli is another option. A weekend brunch, when
there’s time to linger, can include indulgences like pancakes, warm apple
crumble, or an almond flour coffee cake like Grandma never made.
19
f\Tb_a²_VPR SY\b_ ]N[PNXR`
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MBSHFFHHT 6/-*,& " $3Á1& # "5 5 &3 made with wheat

1JODIPG¹OFTFBTBMU flour, which has to stand for a while to let the glu-
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DVQNJML to make and extremely versatile, crêpes can con-
DVQXIJUFSJDFºPVS tain savory or sweet fillings, from Italian beef
DVQDPSOTUBSDI ragù (page 73) to applesauce. They can be made
UBCMFTQPPOTNFMUFE ahead and refrigerated or frozen.
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DVQSJDFCSBO 5 36 5 ) 50 5 &- - 5 )&3&± 4 not much dif-

DVQSBJTJOT ference between the average American muffin
DVQTNJML and a British cupcake. These muffins are of the
UBCMFTQPPOT TUJDL
more restrained plain variety, and are delicious
VOTBMUFECVUUFS with butter and marmalade. Like all muffins, they
TPGUFOFE should be served warm. By the way, aluminum
DVQQBDLFEEBSL foil muffin cups will stand unaided on a baking
CSPXOTVHBS sheet, and baked muffins don’t stick to them.
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.6& 4-* 8" 4 03*(*/ " - -: $3& "5 &% in DVQDIPQQFEQFDBOT
Switzerland about a century ago by Dr. Max PSTMJDFE UPBTUFE

Bircher-Benner, who served soaked raw oat BMNPOET
flakes, nuts, and grated apple to patients at his BQQMF VOQFFMFE DPSFE
natural health clinic in Zurich. A dear German BOEDIPQQFE
friend, Inge Roberts, introduced me to her more UBCMFTQPPOTSBJTJOT
luxurious version. She uses oats (see page 13 for DVQRVJOPBºBLFT
more information on their gluten-free status); MJHIUMZUPBTUFEJOBESZ

toasted quinoa flakes taste equally good. The rec- TLJMMFU
ipe can be multiplied ad infinitum. CBOBOB TMJDFE
DVQQMBJOXIPMFNJML
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MBSHFFHHT ,/08 / " 4 '*( *4 " "$ 4 to my nearest and

DVQDBOPMBPJM dearest, these nutritious bars are addictive. Like
UBCMFTQPPOEBSL the Gingerbread-Flax Bars that follow, they freeze
NPMBTTFT well and make excellent brown-bag fare.
UBCMFTQPPOT4FWJMMF
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commercially made breakfast bars, these bar DVQCSPXOSJDFºPVS
cookies are reminiscent of French pain d’ épice, or DVQBMNPOENFBM PS
spice bread. Wrap them individually and freeze DVQXIPMFBMNPOET
for breakfasts on the run. DVQUBQJPDBºPVS
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O_RNXSNà 27
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PS QPVOET
5 )*4 /04 5" -(*$ %& 44&3 5 . " , & 4 a
(SBOOZ4NJUIPS surprise—and always popular—appearance on a
QJQQJOBQQMFT QFFMFE brunch table. Slicing the apples extra thin and
DPSFE IBMWFE BOE tossing them in a little rice flour and sugar pro-
DVUJOUPJODIUIJDL motes an ideal texture. Start the crumble early: it
TMJDFT has to cool down a bit before you serve it. Accom-
(SBUFE[FTUPGTNBMM pany with Honeyed Yogurt (page 29) or whipped
PSBOHF cream.
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JecWa[[njhW#j^_Ya=h[[a#ijob[oe]khj"i[[fW]['--$ 1JODIPG¹OFTFBTBMU
UBCMFTQPPOT TUJDL

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O_RNXSNà 29
]\]]f `RRQ N[Q PVa_ b` Y\NS
UBCMFTQPPOT TUJDL
5)*4 3&$*1& .",&4 &*5)&3 one loaf cake
VOTBMUFECVUUFS or a dozen tender muffins that can be frozen and
TPGUFOFE reheated. It’s best to buy poppy seeds in bulk at a
DVQTVHBS natural foods store and keep them in the freezer,
;FTUPGTNBMMPSBOHF where they won’t go stale or rancid. Buying them in
UBCMFTQPPOMFNPO little glass spice bottles is surprisingly expensive.
KVJDF
MBSHFFHHT
UPUBCMFTQPPOT Fh[^[Wj j^[ el[d je )+&<$ =h[Wi[ Wd . s *#_dY^
QPQQZTFFET beW\ fWd WdZ b_d[ j^[ XWi[ m_j^ fWhY^c[dj fWf[h$
DVQXIJUFSJDFºPVS 7bj[hdWj_l[bo"]h[Wi[W'(#Ykfck\ÄdfWdehWhhWd]['(
DVQDPSOTUBSDI Åkj[ZWbkc_dkc\e_bck\ÄdYkfiedWXWa_d]i^[[j$
1JODIPG¹OFTFBTBMU ?dWbWh][Xemb"X[Wjj^[Xkjj[hWdZik]Whkdj_bb_]^j
UFBTQPPOTCBLJOH WdZÅk\\o$=hWj[j^[p[ije\\j^[ehWd][h_]^j_djej^[
QPXEFS Xemb" je YWjY^ j^[ WhecWj_Y ifhWo e\ ehWd][ e_b$ 7ZZ
-BSHFQJODIPGOVUNFH j^[b[ced`k_Y[$8[Wj_dj^[[]]ied[WjWj_c["j^[dWZZ
QSFGFSBCMZGSFTIMZ j^[feffoi[[Zi$
HSBUFE 9ecX_d[ j^[ h_Y[ Åekh" YehdijWhY^" iWbj" XWa_d]
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)& j^[m^[Wj#\ h[[Yeea

j_c[kdj_biceej^$8[Wj_dj^[c_ba$Ifeed_djej^[beW\
fWd"iceej^j^[jef"WdZYkjWjh[dY^Zemdj^[Y[dj[h
je c_d_c_p[ YhWYa_d]$ 8Wa[ kdj_b b_]^jbo Xhemd[Z WdZ
Wd_di[hj[Zjeej^f_Ya[c[h][iYb[Wd"WXekj)+c_dkj[i$
B[Wl[_dj^[fWd\eh'&c_dkj[iX[\eh[kdcebZ_d]"WdZ
b[jYeebh_]^ji_Z[kfedWm_h[hWYa$?\cWa_d]ck\Ädi"
XWa[kdj_b]ebZ[d"WXekj((c_dkj[i$
O_RNXSNà 31
NYZ\[Q ] YbZ _VPR SY\b_
P\SSRR PNXR
TPGUQJUUFEQSVOFT 136/& 4 )"7& $0.& 61 in the world. They

DVUJORVBSUFST are now referred to, by the Sunsweet growers in
;FTUPGMFNPO DVUJO California at any rate, as dried plums. Whatever
JODIXJEFTUSJQT you choose to call them, prunes are generously en-
DVQTVHBS dowed with fiber and potassium, and they make
MBSHFFHHT this rich-tasting but butterless cake moist and nat-
DVQBMNPOENFBM urally sweet.
PSDVQXIPMF
BMNPOET
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UFBTQPPOCBLJOH /#_dY^hekdZYWa[fWd"WdZb_d[j^[XWi[m_j^WY_hYb[e\
QPXEFS fWhY^c[djfWf[h$
$POGFDUJPOFST±TVHBS FbWY[j^[fhkd[i"b[cedp[ij"WdZ(jWXb[ifeedie\j^[
ik]Wh_dW\eeZfheY[iieh$FheY[iikdj_b[l[dbo]hekdZ$
7ZZ'e\j^[[]]iWdZfheY[iijeXb[dZ"iYhWf_d]Zemd
j^[XembWid[[Z[Z$
C_nj^[WbcedZc[Wb"h_Y[Åekh"WdZXWa_d]femZ[h
N 4 FSWFT je][j^[h" WdZ i[j Wi_Z[$ ?\ ki_d] mêb[ WbcedZi"
YecX_d[ _d W \eeZ fheY[iieh WdZ fheY[ii je W Äd[
c[Wb$
9ecX_d[ j^[ h[cW_d_d] ) []]i WdZ ik]Wh _d W
Xemb$ 8[Wj Wj ^_]^ if[[Z je j^[ j^_Ya h_XXed ijW]["
-c_dkj[i$
Ki_d]WhkXX[hifWjkbW"ifeed^Wb\j^[fhkd[c_njkh[
WhekdZ j^[ [Z][ e\ j^[ Xemb WdZ \ebZ _d" \ebbem[Z Xo
^Wb\j^[Åekhc_njkh[$H[f[Wjm_j^j^[h[cW_dZ[h$@kij
Zkcf_d]_jWbbedjefmekbZZ[ÅWj[j^[XWjj[h$JhWdi\[h
)( j^[m^[Wj#\ h[[Yeea
jej^[fh[fWh[ZfWd"iceej^j^[jef"WdZXWa[kdj_bj^[
YWa[_i]ebZ[dWdZi^h_daiWmWoib_]^jbo\hecj^[[Z][
e\j^[fWdWdZWd_di[hj[Zjeej^f_Ya[c[h][iYb[Wd")&
c_dkj[i$B[jYeeb_dj^[fWd\eh+c_dkj[i"j^[dkdcebZ
WdZf[[be\\j^[XWa_d]fWhY^c[dj$B[jYeeb"h_]^ji_Z[
kf"edWm_h[hWYa$:kijm_j^Yed\[Yj_ed[hi¼ik]WhX[\eh[
i[hl_d]$
O_RNXSNà 33
[] ]iWdZ
Y^[[i[
'03 4 "5 *4' : */ ( 0 ''5 )&4 )&- ' ( -6 5 &/ ' 3&& .& " - 4
consider the egg. Perfectly packaged by Mother Nature, eggs will keep refrig-
erated for a month after the lay date, they’re rich in protein and vitamins, and
they team beautifully with cheese. All cheeses are gluten-free (except processed
cheese, which can have all kinds of odd ingredients), with Parmigiano-Reggiano,
cave-aged Swiss Gruyère, and sharp Cheddar topping my list of favorites for
cooking.
)+
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RTT Pb__ f
5 )*4 7 &(& 5" 3*" / %*4) ) " 4 lots of fla- UBCMFTQPPODBOPMBPJM

vor and is a great standby when there’s no time POJPOT BCPVU
for grocery shopping. Crispy imported Indian PVODFTFBDI

lentil flour poppadums make the perfect foil, and IBMWFEBOEUIJOMZ
can be heated and puffed in a microwave oven. TMJDFE
(They are traditionally gluten-free, but check the HBSMJDDMPWFT UIJOMZ
TMJDFE
label.) Look for aromatic cardamom seeds in the
UFBTQPPOTDVSSZ
spice department of a supermarket or natural
QPXEFSPSUPUBTUF
foods store. They come encased in white or green UFBTQPPODBSEBNPN
pods. TFFET
DBO PVODFT

EJDFEUPNBUPFT
>[Wj j^[ YWdebW e_b _d W ia_bb[j el[h c[Z_kc ^[Wj DVQDPPLFEPSDBOOFE
kdj_b _j i^_cc[hi$ 7ZZ j^[ ed_edi WdZ Yeea" ij_hh_d] HBSCBO[PCFBOT
e\j[d" kdj_b jhWdibkY[dj WdZ ijWhj_d] je jkhd ]ebZ[d" - SJOTFEBOEESBJOFE
c_dkj[i$Ij_h_dj^[]Whb_Y"YkhhofemZ[h"WdZYWhZWcec 'JOFTFBTBMU PQUJPOBM
DVQQMBJOXIPMF
i[[Zi"WdZYeea\eh)&i[YedZikdj_b\hW]hWdj$7ZZj^[
jecWje[i"_dYbkZ_d]j^[`k_Y["j^[]WhXWdpeX[Wdi"WdZ NJMLZPHVSU BUSPPN
)À*YkfmWj[h$8h_d]jeWXe_b"h[ZkY[j^[^[Wjjebem"WdZ UFNQFSBUVSF
i_cc[h"kdYel[h[Z"je\ehcWj^_YaiWkY["(&c_dkj[i$ MBSHFFHHT IBSECPJMFE
7ZZWb_jjb[ceh[mWj[h_\j^[iWkY[Wff[WhijeX[Zho_d] $PPLFEMPOHHSBJOXIJUF
SJDF
ekj$H[cel[\hecj^[^[Wj"jWij["WdZWZZiWbj_\d[[Z[Z$
.BOHPPSQFBDI
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PQUJPOBM
N 4 FSWFT
RTT` N[Q PURR`R 37

-ANBA?PHU KKGA@%=N@KEHA@"CCO
FbWY[j^[[]]i_dWiWkY[fWd"Yel[hm_j^YebZmWj[h"WdZ
Xh_d]jeWXe_b$9el[hj^[fWd"h[cel[\hecj^[^[Wj"WdZ
b[jijWdZ\eh'(c_dkj[i$J^[oebaiWim[bbWij^[m^_j[i
m_bbX[ÄhcWbbj^[mWoj^hek]^"WdZ`kijh_]^j$
). j^[m^[Wj#\ h[[Yeea
T\Na PURR`R N[Q ]\aNa\
\ ]R[ S NPRQ \ZRYRa
:0 6 ±-- /&&% -&' 507&3 # 0*-&% pota- MBSHFFHHT

toes for this creamy omelet, which can be tossed UBCMFTQPPOFYUSBWJSHJO
together in a few minutes. The skillet bread on PMJWFPJM
page 143 and a green salad go well here. NFEJVNSFEPSXIJUF
QPUBUPFT QFFMFE
CPJMFE BOETMJDFE
8[Wj j^[ []]i _d W bWh][ Xemb WdZ i[j Wi_Z[$ >[Wj DPME
j^[eb_l[e_b_dW'&#_dYêl[dfhee\ia_bb[jel[hc[Z_kc TNBMMPOJPO ¹OFMZ
^[Wj"WdZ\hoj^[fejWje[iWdZed_edkdj_b]ebZ[d",je- DIPQQFE
c_dkj[i$7ZZj^[]Whb_Y"WdZYeea\eh'c_dkj[$H[cel[ HBSMJDDMPWF NJODFE
\hecj^[^[Wj"ij_h_dj^[X[bbf[ff[hiWdZfWhib[o"WdZ UBCMFTQPPOTSPBTUFE
b[jYeeb\eh+c_dkj[i$J_f_djej^[X[Wj[d[]]i"ij_hh_d] QFFMFE BOEDIPQQFE
jei[fWhWj[j^[fejWjeib_Y[i"WdZi[Wiedm_jîWbjWdZ SFECFMMQFQQFST GSPN
f[ff[h$Fh[^[Wjj^[Xhe_b[h$ BKBSJT¹OF
H[jkhd j^[ ia_bb[j je c [Z_kc#bem ^[Wj" WZZ j^[ UBCMFTQPPOTDIPQQFE
Xkjj[h"WdZ^[Wjkdj_b\eWc_d]$Fekh_dj^[[]]c_njkh[ QBSTMFZ
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Y^[[i["WdZib_Z[kdZ[hj^[Xhe_b[h\eh'je(c_dkj[i"eh HSPVOECMBDLQFQQFS
kdj_bj^[[]]iWh[`kiji[jedjef$ UBCMFTQPPOVOTBMUFE
:ed¼j el[hYeea eh CVUUFS
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RTT` N[Q PURR`R 39

]N_ZR`N[ ]bSS`
DVQCSPXOSJDFºPVS "-8":4 1 016 - " 3 8*5) (6& 4 5 4 these

DVQUBQJPDBTUBSDI savory puffs are crisp on the outside with a soft,
UFBTQPPO¹OFTFBTBMU almost hollow interior. Based on gougère, a tradi-
DVQNJML tional Burgundian snack, this gluten-free version
UBCMFTQPPOTVOTBMUFE makes an appetizing accompaniment to a glass of
CVUUFS DVUVQ wine, and the puffs are delicious served in lieu of
MBSHFFHHT bread with a salad. It’s easiest and quickest to
DVQHSBUFE form the puffs with a cone-shaped pastry bag, but
1BSNJHJBOP3FHHJBOP you can also use two spoons.
Fh[^[Wjj^[el[dje*&&<$B_d[WbWh][XWa_d]i^[[j
m_j^fWhY^c[djfWf[h$>Wl[h[WZoWZ[YehWj_d]XW]Äjj[Z
m_j^W'À(#_dY^fbW_dj_f$
9ecX_d[j^[h_Y[Åekh"jWf_eYWijWhY^"WdZiWbj"WdZ
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m_jêkjiYehY^_d]j^[fWij[$H[cel[\hecj^[^[Wj$7ZZ
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JhWdi\[h j^[ c_njkh[ je j^[ Z[YehWj_d] XW] WdZ f_f[
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j^[fk\\i_dj^[el[d\ehWdej^[h+je'&c_dkj[i"m_j^j^[
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_\d[Y[iiWho$I[hl[mWhc$8Wa[Zfk\\icWoX[\hep[d$
2OEJC=-=OPNU !A?KN=PEJC=C
<_njkh[i _d Wdo fhe\[ii_edWb a_jY^[d \eh \ehc_d] Yêkn

fk\\i"YbW_hi"WdZej^[hicWbbfWijh_[i"fWijhoXW]iYWdX[
\ekdZ_dWdoa_jY^[dmWh[iêf"Wbed]m_j^c[jWbj_fi$Je
ÄbbWfWijhoXW]"_di[hjj^[j_f"j^[dijWdZj^[XW]_dWjWbb
`Wh$<ebZXWYaj^[jefb_a[WYk\\"m^_Yôekkd\ebZm^[d
j^[XW]_i^Wb\\kbbieoekYWdjm_ijj^[XW]i^kjm_jêkj
j^[Äbb_d][iYWf_d]\hecj^[mhed][dZ$9^[\iki[j^[
bWh]["l_hjkWbbo_dZ[ijhkYj_Xb[YWdlWia_dZWieffei[Zje
j^[icWbb"Z_ifeiWXb[lWh_[jo$9êei[WYWdlWiXW]"jkhd
_j _di_Z[ ekj" WdZ mWi^ kdZ[h mWhc hkdd_d] mWj[h Wi
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RTT` N[Q PURR`R 41

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JODI3JDF'MPVS5BSU # " ,*/( 5)*4 4 "703: 5" 3 5 on a pre-

4IFMM QBHFNBEF heated baking sheet not only gets the pastry off to
XJUIPVUTVHBS
IBMG a good start, but catches any errant spills. Serve
CBLFE warm as a first course. Be patient when cooking
UBCMFTQPPOVOTBMUFE the onions: they have to simmer until they practi-
CVUUFS cally melt, but the wait is worth it.
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HSPVOECMBDLQFQQFS j[dZ[h"WXekj)+c_dkj[i$I[WiedjejWij[m_j^dkjc[]"
MBSHFFHHZPMLT iWbj"WdZf[ff[h$
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RTT` N[Q PURR`R 43

`]V[NPU N[Q gbPPUV[V S _VaaNaN
UBCMFTQPPOTFYUSB :0 6 $ " / &/+0: 5)*4 vegetarian frittata

WJSHJOPMJWFPJM hot, warm, or cold for lunch or supper, or as an
DVQ¹OFMZDIPQQFE appetizer with a glass of wine. It’s also perfect for
POJPO a potluck party: it travels well. You’ll need left-
DVQT PVODFT
MPPTF over potatoes to make this dish—boiled or baked
QBDLGSP[FOTQJOBDI work equally well—or you can stir in pecans for a
MBSHFFHHT crunchy contrast. Almost any cheese, including
DVQTTISFEEFE Cheddar or crumbled feta, works well.
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)+ je *& c_dkj[i$ J^[ j[njkh[ m_bb X[ Ähc hWj^[h j^Wd
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reputation for being difficult to make before the CVUUFS TPGUFOFE
days of electric mixers and ovens with thermo- UBCMFTQPPOTHSBUFE
stats. Actually they are very easy to produce; 1BSNJHJBOP3FHHJBOP
the only caveat is that diners must wait for the UBCMFTQPPOTCSPXO
soufflé, not the other way round, as it does fall SJDFºPVS
quickly. This version uses rice flour in the basic DVQXIPMFNJML IFBUFE
mixture. VOUJMUJOZCVCCMFTGPSN
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gluten-free, but grains are another matter. For the gluten-sensitive, wheat,
barley, and rye must be avoided like the Titanic with another chance. Still,
other interesting choices vie for the cook’s attention, and the wider the selection
of vegetables and whole grains you use, the better for everybody’s general
health. Dried beans, lentils, corn, and rice are familiar staples, but quinoa and
millet can make fans out of the most suspicious diner when offered as a pilaf or
grain salad.
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familiar Barcelona version with chicken and sea- QPVOETNBMMSVTTFU
food. Be sure to use round-grain Spanish or Ital- QPUBUPFT QFFMFEBOE
ian rice here; long-grain white rice turns to mush. TMJDFEJODIUIJDL
The sliced tomatoes on top give it a finished look BOEQBUUFEESZPO
as well as a fresh taste, and the golden fried pota- QBQFSUPXFMT
toes, perhaps surprisingly, add great texture and QPVOEUIJDLMZTMJDFE
flavor. Old Spanish recipes start with about half a IBN EJDFE
pound of fresh lard; I use olive oil instead. An in- IFBEPGHBSMJD
expensive, two-handled, 16-cup aluminum paella TFQBSBUFEJOUPDMPWFT
pan about 14 inches across adds to the presenta- QFFMFEBOETMJDFE
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pan), but dividing the ingredients between two QPSLTBVTBHFT TMJDFE
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*5"-*"/ 1" 4 5" )" 4 #&$0.& " '"703*5& dish all over the world.
Fortunately for the gluten-intolerant, quite a few of the classic dried forms,
including spaghetti, fettuccine, spirals, shells, elbows, and lasagne, are now
made from brown rice flour, corn, or quinoa. They are all mellow in flavor and
cook in about the same length of time as wheat pasta. Different brands have
slightly different textures, so keep trying until you find a favorite; I like both
De Boles and Mrs. Leeper’s pasta. You can also make your own fresh egg
pasta from rice flour, which cooks in just 2 or 3 minutes. Traditional Asian rice
noodles and mung bean noodles, which are marvelous for absorbing flavorful
sauces, are gluten-free, cook in a flash, and can be found in many large
supermarkets.
,-
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served with a sauce of pancetta and raw eggs, which ºPVSTQBHIFUUJ
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don’t fancy the idea of salmonella poisoning, so I use DVQGSP[FOQFBT
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the boiling pasta water. Their sweetness makes the DVQ&HHCFBUFSTPS
perfect foil for the pancetta and Parmesan. TJNJMBSMJRVJEFHH

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supermarkets, along with condiments like bean GSFFUBNBSJTBVDF
sauce and oyster sauce, which are off-limits as TVDIBT4BO+0SHBOJD
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chicken, or eaten like pasta with the addition of DVQDPSOTUBSDI
grated Parmigiano-Reggiano. If you don’t have a 'JOFTFBTBMU

spaetzle press, which looks a bit like a flat grater UFBTQPPOOVUNFH
with a movable carriage that slides back and forth, QSFGFSBCMZGSFTIMZ

use a colander with 1 ⁄4-inch wide holes and a rub- HSBUFE
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" / :0/& 8 )0 *4 ( -6 5&/ 4 &/4*5*7& 8 *-- #& delighted to
discover that chicken does not have to be limited to the plain roasted kind. A
delicious breading mixture made from ground nuts and Parmesan adds new
savor to sautéed breast meat, and whole birds can be flattened and then plumped
under the skin with a tasty mushroom stuffing. The holiday bird benefits from
a new, meatier, gluten-free dressing, and the accompanying gravy is just as
good when thickened with rice flour or cornstarch and livened up with Spanish
sherry.
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food, slices of tender chicken breast have a light, PVODFTFBDI
crispy coating that’s full of flavor. The recipe can, TLJOMFTTBOECPOFMFTT
of course, be doubled; but use two pans or the DVQIB[FMOVUNFBM
cutlets will steam instead of brown. They should DVQHSBUFE
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find hazelnut meal, make it yourself by grinding MBSHFFHH
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vin substitutes the succulent thigh meat of young HSPVOECMBDLQFQQFS
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the skins on regular cherry tomatoes are too TVDIBT4XFFUT
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a flavorful, juicy red meat, similar in taste and PTUSJDI BUSPPN
texture to beef, but 90 percent fat-free, which UFNQFSBUVSF
makes it lower in cholesterol and calories than all FHHZPML
other poultry and meats, including venison. And MBSHFTIBMMPU ¹OFMZ
there’s no such thing as Angry Ostrich Disease. DIPQQFE
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53*&% " /% 5 36&$0.'035'00%4-*, & #3 " *4&% short ribs and
meat loaf don’t require much tweaking to make them gluten-free, and no one
ever notices the difference if a rack of lamb with a herbed crumb crust is made
with rice flour bread crumbs rather than the wheat-bread kind. Fish dishes,
too, are easy. In fact, simple panfried fish fillets taste better than usual when
dusted with white rice
flour before sautéing. As
it contains no gluten, the
flour doesn’t become
gluey, and it imparts a
crisper surface texture.
Quinoa goes especially
well with fish and seafood,
as does rice.
'''
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only 10 minutes to cook, so start the rice first. The CVUUFS
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WJSHJOPMJWFPJM whole butterflied trout covers an entire dinner
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gluten-free flours was a challenge, but a rewarding one. Technically, the recipes
that follow are all batter breads: the dough is mixed rather than kneaded, and
all but one are raised with baking powder, not yeast. This means you can
produce an aromatic, crusty loaf with a light, elastic crumb in about 30 minutes,
even if you’ve never baked a loaf of bread in your life.
Based on the hearth breads of old, most of these loaves are quite small and
relatively low, because gluten-free flours don’t form the weblike, airy structure
that characterizes bread made with milled wheat and yeast. But what they lack
in size they make up for in flavor, texture, and nutrition. Xanthan gum, a white
powder derived from corn syrup, helps to promote a springy texture and retain
moisture. True, these preservative-free breads don’t keep (neither do baguettes
from a French bakery), but they freeze well.
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or with butter and jam for breakfast. Small, GPSNJOHMPBWFT
round, and crusty, like old-fashioned hearth DVQBMNPOET
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- *, & *5 4 8 )0-& ( 3 " */ 5 8 */ on page DVQXIJUFSJDFºPVS
131, this low, round loaf has a hundred uses, in- QMVTBEEJUJPOBMGPS
cluding pizza, melba toast, croutons, and—most GPSNJOHMPBWFT
important—bread crumbs. These are more valu- DVQCMBODIFE
able than gold in the wheat-free kitchen for bread- TMJWFSFEBMNPOET

ing, topping gratins, and making stuffings. This DVQUBQJPDBTUBSDI
loaf is very good sliced and toasted under a broiler UFBTQPPO¹OFTFBTBMU
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wheat products). The biscotti-shaped slices are QPXEFS
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edY["WdZfheY[iije\ehcWÅk\\o#beea_d]"ij_YaoXWjj[h"
WXekj(&i[YedZi$IYeef_d]ekjj^[XWjj[hm_j^WhkXX[h
ifWjkbW"\ehcjme[gkWbcekdZiedj^[XWa_d]i^[[j"+
_dY^[iWfWhj$Ifh_dab[b_]^jbom_j^h_Y[Åekh"WdZfWj[WY^
ed[][djbo_djeW,#_dY^Z_ia$<ehcWhekdZ[Z[Z][Xo
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fins owe much of their popularity to the amount of DVQXIJUFSJDFºPVS
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but light and airy (the batter is rich with eggs), UFBTQPPOCBLJOHTPEB
they have the requisite floury outer surface and 1JODIPG¹OFTFBTBMU
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fin rings, or simply use recycled cat-food cans DVQQMBJOXIPMFNJML
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good use of the flavorful olive oil from a jar of UPNBUPFTJOPMJWFPJM
sun-dried tomatoes. If the tomatoes remaining in ESBJOFEBOEDIPQQFE
the jar are left high and dry, cover them with fresh DVQDPSONFBM
olive oil. DVQCSPXOSJDFºPVS
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really two kinds of cookies: the satisfying cookie-with-a-glass-of-milk variety,
and the smaller, more elegant kind that goes so well with a cup of tea or espresso,
or provides a crunchy counterpoint to creamy desserts. Both types have their
merits, both turn out exceptionally well when made with rice, teff, and nut
flours, and both are eminently gift-worthy.
'*/
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rich, these confections cause cookie lovers to TUJDL
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ter, and they are worth seeking out for their silky CVUUFS
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UFBTQPPO¹OFTFBTBMU hound thought this was a super idea, so now I
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HVN cookies can be left plain or decorated with frost-
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HJOHFS bread cookies as tree decorations, make a hole in
UFBTQPPOHSPVOE each one with a skewer before baking, and thread
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% 0/ ± 5 #& " '3 " *% 0' . " ,*/( " piecrust. Armed with a food pro-
cessor, a roll of plastic wrap, and a rolling pin, anyone can do it. And even
experienced cooks (not to mention experienced eaters) are amazed by the
tender qualities of pastry made with rice flour. There are two secrets. One is
rolling the dough out between two sheets of plastic wrap, which not only keeps
warm hands off it but avoids adding extra flour, which makes any pastry
cardboard-y. The other secret is making sure that your creation is enjoyed soon
after baking, so that the filling contrasts with the crisp pastry. The only
exceptions are tarts filled with chopped or ground-nut mixtures, which will
keep for two or three days without softening. Double-crust pies made with
gluten-free pastry are also easy to achieve—I’ve included an apple pie, but you
can use any fruit you like.
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you use it. If you plan to make a savory quiche or UFBTQPPO¹OFTFBTBMU
tart, omit the sugar. This pastry is more fragile UBCMFTQPPOTVHBS

than the wheat-flour variety, with a delectable PNJUGPSTBWPSZUBSUT
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GPSEFDPSBUJPO glaze used on the Chocolate Éclairs (page 196),
DVQTVHBS arrange the pecan halves on top, and let stand un-
UBCMFTQPPOT til set.
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PSBOHFT '03 40.& 3& " 40/ $ " /%*&% orange

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DPBUJOH isn’t worth buying, and the imported or
European-style variety, though delicious, is wildly
expensive. The alternative is to make your own.
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delightful after-dinner candy. Simply half dip the
sugar-coated strips in melted dark chocolate, and
let set.
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DVQDPSOTUBSDI a finer texture. To make cornmeal cookies, roll
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UFBTQPPO¹OFTFBTBMU 350°F until golden brown at the edges, about 15
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0 /& 0 ' 5 )& . " / : 3& 8" 3%4 */)&3&/ 5 in being a wheat-free
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pastry chefs choose low-gluten cake flour for a reason; using no-gluten flour
goes one better.) And thanks to using nut flours, and eggs to make them rise as
opposed to lots of baking powder, the cakes here even offer some good nutrition
along with their enticing flavors and textures. Furthermore, since many of the
premium quality ingredients are naturally sweet, you can get away with using
far less sugar than usual.
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forming.) Frozen mango chunks are available at XIPMFNJMLZPHVSU
most natural foods stores, Trader Joe’s, and some
supermarkets. Serve with the Pine Nut Wafers on
page 165.
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;.A6<;.9 @B==<?A 4?<B=@
Celiac Disease Foundation

13251 Ventura Boulevard, Suite 1
Studio City, CA 91604
Telephone: 818.990.2354
e-mail: cdf@celiac.org
www.celiac.org
Celiac Sprue Association (CSA/USA)

P.O. Box 31700
Omaha, NE 68131
Telephone: 877.CSA.4CSA
e-mail: celiacs@csaceliacs.org
www.csaceliacs.org
Gluten Intolerance Group of North America (GIG)

31214 124th Avenue SE
Auburn, WA 98092-3667
Telephone: 253.833.6655
e-mail: info@gluten.net
www.gluten.net
Canadian Celiac Association

5170 Dixie Road, Suite 204
Mississauga, ON L4W 1E3
(&/
Telephone: 800.363.7296
www.celiac.ca
<A52? ?2@<B?02@
Celiac Disease: A Hidden Epidemic, by Peter H. R. Green, M.D., Director of the Celiac Disease
Center at Columbia University and Rory Jones (Collins, 2006).
The first authoritative guide on diagnosis, treatment, and management of celiac disease.
Essential reading for both patients and the medical community, this is a readable guide to
understanding and coping with a serious condition that has been little known until now.
Gluten-Free Living
P.O. Box 375
Maple Shade, NJ 08052
Telephone: 800.324.8781
www.glutenfreeliving.com
A national, full-color magazine with reliable, well-researched information and articles relating
to living well with celiac disease.
The Celiac Disease Center at Columbia University

212.305.5590
http://www.celiacdiseasecenter.columbia.edu
The Celiac Center at Beth Israel Deaconess Medical Center

617.667.1272
www.bidmc.harvard.edu
The University of Maryland Center for Celiac Research

410.328.6749 or 800.492.5538
http://celiaccenter.org
The University of Chicago Celiac Disease Center

773.702.7593
www.celiacdisease.net
('& TYbaR[ V[a\YR_N[PR V[S\_ZNaV\[_R`\b_PR`

ZNVY \ _QR_ `b]]YVR_` \S
TYbaR[ S _RR SY\b_` T_NV[`
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Bob’s Red Mill Natural Foods

5000 SE International Way
Milwaukie, OR 97222
Telephone: 800.349.2173
www.bobsredmill.com
Cream Hill Estates

9633 rue Clément
H8R 4B4
La Salle, Quebec, Canada
(gluten-free oats)
Telephone: 866.727.3628
www.creamhillestates.com
e-mail: info@creamhillestates.com
Empire Chestnut Company

3276 Empire Road SW
Carrollton, OH 44615-9515
www.empirechestnut.com
Ener- G Foods
5960 First Avenue South
P.O. Box 84487
Seattle, WA 98124-5787
(''
www.ener-g.com
Telephone: 800.331.5222
e-mail: customerservice@ener-g.com
Gluten-Free Oats Company

578 Lane 9
Powell, WY 82435
Telephone: 307.754.2058
www.glutenfreeoats.com
King Arthur Flour Company

The Baker’s Store
135 Route 5 South
Norwich, VT 05055
Telephone: 800.827.6836
www.kingarthurflour.com
The Teff Company

Telephone toll-free: 888.822.2221
e-mail: info@teffco.com
www.teffco.com
('( cW_b#ehZ[hikffb_[hie\]bkj[d#\ h[[\bekhi"]hW_di"dkji"WdZej^[h]heY[h_[i

ZRa_VP P\[cR_`V\[`
American home cooks generally work with cups and tablespoons, ounces and
pounds. The following metric equivalents will hopefully be of help to those who
are not familiar with our system and conversely, assist American cooks who wish
to convert a recipe that originated in another part of the world.
Remember that the weight of dry ingredients varies according to the volume or
density factor: 1 cup of rice flour weighs far less than 1 cup of sugar.
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N Pie with a Rich Cornmeal Crust, 185–86

Almond(s) Toasted Quinoa Muesli, 25
almond flour, about, 8 Arrowroot starch, about, 9
almond meal, about, 8 Arugula and Goat Cheese, Rice Fettuccine
Amaretto Cake, 200 with, 70
Carrot-Ginger Cake, 203 Asian Stick Noodles with Pork and
Game Hens with Roasted Tomatoes and Asparagus, 79–80
Orange Rice Pilaf, 107–8 Asparagus
Gingerbread-Flax Bars, 27 and Pork, Asian Stick Noodles with,
Jam Sandwich Cookies, 156–57 79–80
and Lemon Cake, 198–99 Rice Spirals with, 71
Nut Crumb Crust, 176
-Plum Rice Flour Coffee Cake, 32–33
-Raspberry Tart, 174 O
Toasted Quinoa Muesli, 25 Bacon
Amaranth, about, 8 Millet, and Mushroom Risotto, 56
Amaretto Cake, 200 Rice Spaghetti alla Carbonara, 69
Appetizers and first courses Baguettes
Chicken and Chestnut Soup, 99–100 Flaxseed and Chickpea, Quick, 144
Corn Fritters, 49 Rice Flour, 138–39
Cornmeal and Cheese Shortbread, 146 Beans. See Chickpea(s); Lentil(s)
Onion-Gruyère Tart, 42–43 Beef
Parmesan Puffs, 40–41 Braised Oxtail with Mushrooms, 121–22
Rice Pilaf with Fennel, 64 Braised Short Ribs with Sun-Dried
Spinach and Zucchini Frittata, 44 Tomatoes, 119–20
Zucchini Fritters, 50 Gratinéed Rice Flour Cannelloni, 73–74
Apple(s) Meat Loaf with Quinoa, 116
Crumble, Spiced, 28–29 Ragù, 73–74
('-
Bran, Rice, and Raisin Muffins, 24 P
Breads, 129–47 Cakes
Cornmeal and Cheese Shortbread, 146 Almond and Lemon, 198–99
Cornmeal and Sun-Dried Tomato Loaf, 147 Amaretto, 200
Crumbs, Rice Flour, 134 best cake pans for, 190
Flaxmeal Skillet, 143 Carrot-Ginger, 203
Goat Cheese Pizza with Rice Flour Crust, Chocolate, Extra-Light, 193
137 Chocolate-Glazed Chestnut Gateau,
lining baking sheet for, 132 194–95
Poppy Seed and Citrus Loaf, 30–31 Chocolate-Hazelnut Truffle, 191
Quick Brown Rice Flour Flatbread, 131 Chocolate-Walnut, Four-Ingredient,
Quick Flaxseed and Chickpea Baguette, 189–90
144 Coffee, Almond-Plum Rice Flour, 32–33
Quick White Rice Flour Flatbread, 133–34 cooling, on cake racks, 195
Rice Bran and Raisin Muffins, 24 English Fruitcake, 204–5
Rice Flour Baguettes, 138–39 Walnut–Olive Oil Sponge, 201–2
Rice Flour English Muffins, 135–36 Cannelloni, Rice Flour, Gratinéed, 73–74
Rice Flour Focaccia, 137 Capon, Roast, with Chestnut and Sausage
Yeast-Raised Cornmeal Flatbread, 145 Dressing, 103–4
Breakfast dishes, 19–33 Carrot(s)
Almond-Plum Rice Flour Coffee Cake, Chicken and Quinoa Moroccan Style,
32–33 91–92
Fig-Quinoa Breakfast Bars, 26 -Ginger Cake, 203
Gingerbread-Flax Bars, 27 Celery, peeling, 100
Poppy Seed and Citrus Loaf, 30–31 Celiac disease
Rice Bran and Raisin Muffins, 24 diagnosis of, 3
Rice Flour Crêpes, 22 dining out with, 3–4
Spiced Apple Crumble, 28–29 gluten-free shopping guidelines, 4–6
Toasted Quinoa Muesli, 25 health risks from, 2–3
Yogurt–Rice Flour Pancakes, 21 skin conditions related to, 2–3
Brownies, Teff, 158 Cereal. See Muesli
Buckwheat Cheddar
buckwheat flour, about, 9 Corn Macaroni and Cheese, 72
Rustic Seed Bread, 140–41 Cornmeal and Cheese Shortbread, 146
Spaetzle, 81–82 Cheese
whole (groats), about, 9 Corn Macaroni and, 72
Burgers, Ostrich, with Red Wine Sauce, 109 and Cornmeal Shortbread, 146

('. _dZ[n
Cream, –Strawberry Tart, 177 Livers, Risotto with, 60–61
firm, storing, 43 with Mushroom Stuffing, 94–95
Goat, and Arugula, Rice Fettuccine and Quinoa Moroccan Style, 91–92
with, 70 Roast Capon with Chestnut and Sausage
Goat, and Potato Open-Faced Omelet, 39 Dressing, 103–4
Goat, Pizza with Rice Flour Crust, 137 Chickpea(s)
Hazelnut and Parmesan Chicken Cutlets, chickpea flour, about, 10
85–86 Creamy Tomato and Egg Curry, 37
Onion-Gruyère Tart, 42–43 and Flaxseed Baguette, Quick, 144
Parmesan Puffs, 40–41 Lentils with, 51
Rice Spaghetti alla Carbonara, 69 in Middle Eastern dishes, 10
Ricotta Tart, 180–81 Chocolate
Spinach and Zucchini Frittata, 44 about, 10
Sun-Dried Tomato and Parmesan Soufflé, Cake, Extra-Light, 193
45–46 Chip–Peanut Butter Cookies, 151
Zucchini Fritters, 50 cocoa powder, about, 11
Cherries dark, imported, substitute for, 192
English Fruitcake, 204–5 Éclairs, 196–97
Raisin-Walnut Tart, 175 -Glazed Chestnut Gateau, 194–95
Chestnut(s) -Hazelnut Truffle Cake, 191
chestnut flour, about, 9 Hazelnut Zebra Cookies, 154
and Chicken Soup, 99–100 Mousse, French, 206
Gateau, Chocolate-Glazed, 194–95 –Pine Nut Meringue Cookies, 152
purée, buying, 102 Teff Brownies, 158
and Sausage Dressing, 105 types of, 10
whole, about, 9–10 -Walnut Cake, Four-Ingredient, 189–90
whole, buying, 102 Cocoa powder
whole, peeling, 102 Dutch-processed, about, 11
Chicken natural, about, 11
breasts, grinding at home, 90 Coffee Cake, Almond-Plum Rice Flour,
breasts, slicing horizontally, 85–86 32–33
with Celery and Tarragon, 98 Cookies and bars, 149–65
in Chardonnay, 87–88 Almond Jam Sandwich Cookies,
and Chestnut Soup, 99–100 156–57
Cutlets, Hazelnut and Parmesan, 85–86 Chocolate–Pine Nut Meringue Cookies,
Ground, Roll with Quinoa, 89–90 152
Legs, Lemon-Parsley, 96–97 Fig-Quinoa Breakfast Bars, 26
_dZ[n ('/
Cookies and bars (continued) Q
Gingerbread-Flax Bars, 27 Dates, Teff Gingerbread with, 161
Hazelnut-Raspberry Cookies, 155 Desserts
Hazelnut Zebra Cookies, 154 Almond and Lemon Cake, 198–99
lining baking sheet for, 132 Almond Jam Sandwich Cookies,
Peanut Butter–Chocolate Chip Cookies, 151 156–57
Pecan-Espresso Cookies, 153 Almond-Plum Rice Flour Coffee Cake,
Pine Nut Wafers, 165 32–33
Rice Flour Gingerbread Cows, 162–63 Almond-Raspberry Tart, 174
Rice Flour Vanilla Wafers, 164 Amaretto Cake, 200
Teff Brownies, 158 Apple Pie with a Rich Cornmeal Crust,
Teff Gingerbread with Dates, 161 185–86
Corn. See also Cornmeal Carrot-Ginger Cake, 203
about, 11 Chocolate Éclairs, 196–97
Fritters, 49 Chocolate-Glazed Chestnut Gateau,
Macaroni and Cheese, 72 194–95
Cornmeal Chocolate-Hazelnut Truffle Cake, 191
about, 11 Chocolate–Pine Nut Meringue Cookies,
and Cheese Shortbread, 146 152
Flatbread, Yeast-Raised, 145 English Fruitcake, 204–5
Piecrust, Rich, 184 Extra-Light Chocolate Cake, 193
and Sun-Dried Tomato Loaf, 147 Four-Ingredient Chocolate-Walnut Cake,
Cornstarch, about, 11 189–90
Cream Cheese–Strawberry Tart, 177 French Chocolate Mousse, 206
Crêpes, Rice Flour, 22 Hazelnut-Raspberry Cookies, 155
Crust, Nut Crumb, 176 Hazelnut Zebra Cookies, 154
Cucumber, Tomato, and Mint, Quinoa Salad Peanut Butter–Chocolate Chip Cookies,
with, 55 151
Currants Pecan-Espresso Cookies, 153
English Fruitcake, 204–5 Pecan Tart, 172
Game Hens with Roasted Tomatoes and Pine Nut Wafers, 165
Orange Rice Pilaf, 107–8 Quick Mango Sorbet, 207
and Hazelnuts, Millet Pilaf with, 57 Raisin-Walnut Tart, 175
Raisin-Walnut Tart, 175 Rice Flour Gingerbread Cows, 162–63
Rice, and Pine Nuts, Grape Leaf Rolls Rice Flour Vanilla Wafers, 164
with, 62–63 Ricotta Tart, 180–81
Curry, Tomato and Egg, Creamy, 37 Spiced Apple Crumble, 28–29

((& _dZ[n
Strawberry–Cream Cheese Tart, 177 Halibut in Foil with Brown Basmati Rice,
Teff Brownies, 158 125–26
Teff Gingerbread with Dates, 161 Nut-Crusted Salmon with Mustard Cream
Walnut–Olive Oil Sponge Cake, Sauce, 123
201–2 Risotto with Scallops, 58–59
Dressing, Sausage and Chestnut, 105 Flaxseed(s)
Dumplings. See Spaetzle about, 11–12, 142
and Chickpea Baguette, Quick, 144
flaxmeal, buying, 12, 142
R Flaxmeal Skillet Bread, 143
Éclairs, Chocolate, 196–97 Gingerbread-Flax Bars, 27
Egg(s) grinding, for flaxmeal, 12, 142
Goat Cheese and Potato Open-Faced health benefits from, 11–12, 142
Omelet, 39 Rustic Seed Bread, 140–41
Hard-Boiled, Perfectly Cooked, 38 storing, 12, 142
Rice Spaghetti alla Carbonara, 69 Flour, gluten-free. See also specific flour
Spinach and Zucchini Frittata, 44 types
Sun-Dried Tomato and Parmesan Soufflé, almond, about, 8
45–46 Asian rice flour (starch), about, 15
and Tomato Curry, Creamy, 37 brown rice, about, 9
English Muffins, Rice Flour, 135–36 buckwheat, about, 9
Espresso-Pecan Cookies, 153 buying and storing, 7
chestnut, about, 9
chickpea, about, 10
S garfava, about, 10
Fennel, Rice Pilaf with, 64 grinding your own, 8
Fettuccine, Rice, with Arugula and Goat lentil, about, 12
Cheese, 70 millet, about, 13
Fig(s) montina, about, 13
English Fruitcake, 204–5 nut, about, 13
-Quinoa Breakfast Bars, 26 oat, about, 13–14
Fish and shellfish potato, about, 14
Five-Minute Trout with Crispy Caper quinoa, about, 14
Sauce, 128 soy, about, 15
Garlic Shrimp with Saffron Rice, 127 sweet rice (starch), about, 16
Halibut, Tomato, and Caper Gratin with teff, about, 16
Quinoa, 124 white rice, about, 9
_dZ[n (('
Focaccia, Rice Flour, 137 Gruyère
Frittata, Spinach and Zucchini, 44 -Onion Tart, 42–43
Fritters Sun-Dried Tomato and Parmesan Soufflé,
Corn, 49 45–46
Zucchini, 50
Fruitcake, English, 204–5
U
Halibut
T in Foil with Brown Basmati Rice, 125–26
Game Hens with Roasted Tomatoes and Tomato, and Caper Gratin with Quinoa, 124
Orange Rice Pilaf, 107–8 Ham
Garbanzo flour, about, 10 Paella, La Mancha Style, 65–66
Garfava flour, about, 10 Harissa Sauce, 92
Gingerbread, Teff, with Dates, 161 Hazelnut(s)
Gingerbread Cows, Rice Flour, 162–63 -Chocolate Truffle Cake, 191
Gingerbread-Flax Bars, 27 and Currants, Millet Pilaf with, 57
Gluten-free shopping, 4–5 and Parmesan Chicken Cutlets, 85–86
foods “maybe” permitted, 5–6 -Raspberry Cookies, 155
foods not permitted, 6 Zebra Cookies, 154
foods permitted, 4–5 Herbes de Provence Blend, 101
Goat Cheese Honeyed Yogurt, 29
and Arugula, Rice Fettuccine
with, 70
Pizza with Rice Flour Crust, 137 X
and Potato Open-Faced Omelet, 39 Kasha (groats), about, 9
Grains. See also Buckwheat; Millet; Quinoa;
Rice; Teff
amaranth, about, 8 Y
montina/montina flour, about, 13 Lamb, Rack of, with Herbed Crumb Crust,
oats and oat flour, about, 13–14 117–18
sorghum (milo), about, 15 Lemon and Almond Cake, 198–99
Grape Leaf Rolls with Rice, Currants, and Lemon-Parsley Chicken Legs, 96–97
Pine Nuts, 62–63 Lentil(s)
Gratin, Halibut, Tomato, and Caper, with with Chickpeas, 51
Quinoa, 124 lentil flour, about, 12
Grocery shopping. See Gluten-free varieties of, 12
shopping Livers, Chicken, Risotto with, 60–61

((( _dZ[n
Z Chicken with Mushroom Stuffing, 94–95
Macaroni, Corn, and Cheese, 72 Game Hens with Roasted Tomatoes and
Main dishes (grains) Orange Rice Pilaf, 107–8
Grape Leaf Rolls with Rice, Currants, and Ground Chicken Roll with Quinoa, 89–90
Pine Nuts, 62–63 Hazelnut and Parmesan Chicken Cutlets,
Millet, Mushroom, and Bacon Risotto, 56 85–86
Paella, La Mancha Style, 65–66 Lemon-Parsley Chicken Legs, 96–97
Rice Pilaf with Fennel, 64 Ostrich Burgers with Red Wine Sauce, 109
Risotto with Chicken Livers, 60–61 Roast Capon with Chestnut and Sausage
Risotto with Scallops, 58–59 Dressing, 103–4
Main dishes (meat) Main dishes (seafood)
Braised Oxtail with Mushrooms, 121–22 Five-Minute Trout with Crispy Caper
Braised Short Ribs with Sun-Dried Sauce, 128
Tomatoes, 119–20 Garlic Shrimp with Saffron Rice, 127
English Pork Sausage Patties, 115 Halibut, Tomato, and Caper Gratin with
Meat Loaf with Quinoa, 116 Quinoa, 124
Pork Chops and Baked Polenta with Halibut in Foil with Brown Basmati Rice,
Peppers, 113–14 125–26
Rack of Lamb with Herbed Crumb Crust, Nut-Crusted Salmon with Mustard Cream
117–18 Sauce, 123
Main dishes (pasta) Main dishes (vegetarian)
Asian Stick Noodles with Pork and Buckwheat Spaetzle, 81–82
Asparagus, 79–80 Corn Macaroni and Cheese, 72
Buckwheat Spaetzle, 81–82 Creamy Tomato and Egg Curry, 37
Corn Macaroni and Cheese, 72 Goat Cheese and Potato Open-Faced
Gratinéed Rice Flour Cannelloni, 73–74 Omelet, 39
Rice Fettuccine with Arugula and Goat Grape Leaf Rolls with Rice, Currants, and
Cheese, 70 Pine Nuts, 62–63
Rice Pappardelle with Mushroom Sauce, Rice Fettuccine with Arugula and Goat
77–78 Cheese, 70
Rice Spaghetti alla Carbonara, 69 Rice Pilaf with Fennel, 64
Rice Spirals with Asparagus, 71 Rice Spirals with Asparagus, 71
Main dishes (poultry) Spinach and Zucchini Frittata, 44
Chicken and Quinoa Moroccan Style, Sun-Dried Tomato and Parmesan Soufflé,
91–92 45–46
Chicken in Chardonnay, 87–88 Mango Sorbet, Quick, 207
Chicken with Celery and Tarragon, 98 Manioc flour. See Tapioca starch
_dZ[n (()
Meat. See Beef; Lamb; Pork; Veal Pine, –Chocolate Meringue Cookies, 152
Meat Loaf with Quinoa, 116 Pine, Rice, and Currants, Grape Leaf Rolls
Meringue Cookies, Chocolate–Pine Nut, 152 with, 62–63
Millet Pine, Wafers, 165
millet flour, about, 13
Mushroom, and Bacon Risotto, 56
Pilaf with Currants and Hazelnuts, 57 \
serving ideas, 13 Oats and oat flour, about, 13–14
Modified food starch, 5 Omelet, Goat Cheese and Potato Open-Faced,
Molasses 39
Gingerbread-Flax Bars, 27 Onion-Gruyère Tart, 42–43
Rice Flour Gingerbread Cows, 162–63 Orange Peel, Candied, 182–83
Teff Gingerbread with Dates, 161 Ostrich Burgers with Red Wine Sauce, 109
Montina/montina flour, about, 13 Oxtail, Braised, with Mushrooms, 121–22
Mousse, French Chocolate, 206
Muesli, Toasted Quinoa, 25
Muffins ]
Poppy Seed and Citrus Loaf, 30–31 Paella, La Mancha Style, 65–66
Rice Bran and Raisin, 24 Pancakes
Mushroom(s) Cornmeal and Cheese Shortbread, 146
Braised Oxtail with, 121–22 Yogurt–Rice Flour, 21
Chicken in Chardonnay, 87–88 Pancetta
Millet, and Bacon Risotto, 56 Rice Spaghetti alla Carbonara, 69
Sauce, Rice Pappardelle with, 77–78 Pappardelle, Rice, with Mushroom Sauce,
Stuffing, Chicken with, 94–95 77–78
Mustard and Caper Sauce, 123 Parchment paper, for baking sheets, 132
Parmesan
and Hazelnut Chicken Cutlets, 85–86
[ Puffs, 40–41
Noodles, Asian Stick, with Pork and Rice Spaghetti alla Carbonara, 69
Asparagus, 79–80 and Sun-Dried Tomato Soufflé, 45–46
Nut(s). See also Almond(s); Chestnut(s); Zucchini Fritters, 50
Hazelnut(s); Pecan(s); Walnut(s) Pasta, 67–82
buying and storing, 7 Asian Stick Noodles with Pork and
ground, for baked goods, 13 Asparagus, 79–80
health benefits from, 13 Buckwheat Spaetzle, 81–82
nut flours, about, 13 Corn Macaroni and Cheese, 72

((* _dZ[n
Fresh Rice Flour Egg, 75–76 Quinoa, with Red Peppers, 52
gluten-free, types of, 5 Rice, with Fennel, 64
Rice Fettuccine with Arugula and Goat Pine Nut(s)
Cheese, 70 –Chocolate Meringue Cookies, 152
Rice Pappardelle with Mushroom Sauce, Currants, and Rice, Grape Leaf Rolls with,
77–78 62–63
Rice Spaghetti alla Carbonara, 69 Wafers, 165
Rice Spirals with Asparagus, 71 Pizza, Goat Cheese, with Rice Flour Crust,
Pasta Frolla, Rice Flour, 179 137
Pastry dough Polenta, Baked, and Pork Chops with
Rice Flour Pasta Frolla, 179 Peppers, 113–14
Rice Flour Tart Shell, 169–71 Poppy Seed and Citrus Loaf, 30–31
Rich Cornmeal Piecrust, 184 Pork. See also Bacon
Peanut Butter and Asparagus, Asian Stick Noodles with,
–Chocolate Chip Cookies, 151 79–80
–Teff Fudge Cookies, 160 Chestnut and Sausage Dressing, 105
Pecan(s) Chops and Baked Polenta with Peppers,
-Espresso Cookies, 153 113–14
Fig-Quinoa Breakfast Bars, 26 Meat Loaf with Quinoa, 116
Nut-Crusted Salmon with Mustard Cream Paella, La Mancha Style, 65–66
Sauce, 123 Sausage Patties, English, 115
Peanut Butter–Chocolate Chip Cookies, 151 Potato(es)
Spinach and Zucchini Frittata, 44 and Goat Cheese Open-Faced Omelet, 39
Tart, 172 Paella, La Mancha Style, 65–66
Toasted Quinoa Muesli, 25 potato flour, about, 14
Peppers potato starch, about, 14
bell, broiling and peeling, 53 Spinach and Zucchini Frittata, 44
Pork Chops and Baked Polenta with, Poultry, 83–109. See also Chicken
113–14 Game Hens with Roasted Tomatoes and
Red, Quinoa Pilaf with, 52 Orange Rice Pilaf, 107–8
Pie, Apple, with a Rich Cornmeal Crust, Ostrich Burgers with Red Wine Sauce,
185–86 109
Piecrusts. See Crust; Pastry dough Prunes
Pilaf Almond-Plum Rice Flour Coffee Cake,
Millet, with Currants and Hazelnuts, 57 32–33
Orange Rice, and Roasted Tomatoes, Game English Fruitcake, 204–5
Hens with, 107–8 Raisin-Walnut Tart, 175
_dZ[n ((+
^ Pilaf with Fennel, 64
Quinoa Risotto with Chicken Livers, 60–61
about, 14, 54 Risotto with Scallops, 58–59
buying, 54 Saffron, Garlic Shrimp with, 127
and Chicken Moroccan Style, 91–92 varieties of, 14–15
cooking, 93 wild, about, 16
-Fig Breakfast Bars, 26 Rice Flour
flakes, about, 14, 54 Baguettes, 138–39
Ground Chicken Roll with, 89–90 Bread Crumbs, 134
Halibut, Tomato, and Caper Gratin with, brown, about, 9, 23
124 brown, buying and storing, 23
Meat Loaf with, 116 Brown, Flatbread, Quick, 131
Pilaf with Red Peppers, 52 Crêpes, 22
quinoa flour, about, 14, 54 Egg Pasta, Fresh, 75–76
rinsing, 54 English Muffins, 135–36
Salad with Cucumber, Tomato, and Mint, 55 Flaxmeal Skillet Bread, 143
Toasted, Muesli, 25 Focaccia, 137
Rustic Seed Bread, 140–41
white, about, 9, 15
_ White, Flatbread, Quick, 133–34
Ragù Sauce, 73–74 Yeast-Raised Cornmeal Flatbread, 145
Raisin(s) –Yogurt Pancakes, 21
English Fruitcake, 204–5 Rice flour, Asian, about, 15
and Rice Bran Muffins, 24 Rice flour, sweet (starch), about, 16
-Walnut Tart, 175 Ricotta Tart, 180–81
Raspberry (jam) Risotto
-Almond Tart, 174 with Chicken Livers, 60–61
-Hazelnut Cookies, 155 Millet, Mushroom, and Bacon, 56
Rice. See also Rice Flour with Scallops, 58–59
Bran and Raisin Muffins, 24
Brown Basmati, Halibut in Foil with,
125–26 `
Currants, and Pine Nuts, Grape Leaf Rolls Salad, Quinoa, with Cucumber, Tomato, and
with, 62–63 Mint, 55
Paella, La Mancha Style, 65–66 Salmon, Nut-Crusted, with Mustard Cream
Pilaf, Orange, and Roasted Tomatoes, Game Sauce, 123
Hens with, 107–8 Sandwich Cookies, Almond Jam, 156–57

((, _dZ[n
Sauces Rice Pilaf with Fennel, 64
Harissa, 92 Zucchini Fritters, 50
Mustard and Caper, 123 Sorbet, Quick Mango, 207
Ragù, 73–74 Sorghum (milo), about, 15
Sausage(s) Soufflé, Sun-Dried Tomato and Parmesan,
and Chestnut Dressing, 105 45–46
Paella, La Mancha Style, 65–66 Soup, Chicken and Chestnut, 99–100
Pork, Patties, English, 115 Soy flour, about, 15
Scallops, Risotto with, 58–59 Spaetzle, Buckwheat, 81–82
Seafood Spaghetti, Rice, alla Carbonara, 69
Five-Minute Trout with Crispy Caper Spinach and Zucchini Frittata, 44
Sauce, 128 Squash. See Zucchini
Garlic Shrimp with Saffron Rice, 127 Strawberry–Cream Cheese Tart, 177
Halibut, Tomato, and Caper Gratin with
Quinoa, 124
Halibut in Foil with Brown Basmati Rice, a
125–26 Tapioca starch, about, 16
Nut-Crusted Salmon with Mustard Cream Tarts
Sauce, 123 Almond-Raspberry, 174
Risotto with Scallops, 58–59 Onion-Gruyère, 42–43
Seed Bread, Rustic, 140–41 Pecan, 172
Shellfish Raisin-Walnut, 175
Garlic Shrimp with Saffron Rice, 127 Ricotta, 180–81
Risotto with Scallops, 58–59 Strawberry–Cream Cheese, 177
Shortbread, Cornmeal and Cheese, 146 unmolding, from tart or quiche pan,
Shrimp, Garlic, with Saffron Rice, 127 173
Side dishes Tart Shell(s)
Buckwheat Spaetzle, 81–82 prebaked, troubleshooting, 171
Chestnut and Sausage Dressing, 105 prebaking, 170–71
Corn Fritters, 49 Rice Flour, 169–71
Lentils with Chickpeas, 51 Teff
Millet, Mushroom, and Bacon Risotto, 56 Brownies, 158
Millet Pilaf with Currants and Gingerbread with Dates, 161
Hazelnuts, 57 health benefits from, 159
Quinoa Pilaf with Red Peppers, 52 –Peanut Butter Fudge Cookies, 160
Quinoa Salad with Cucumber, Tomato, and teff flour, about, 16, 159
Mint, 55 teff seeds, about, 16, 159
_dZ[n ((-
Tomato(es) –Olive Oil Sponge Cake, 201–2
Cucumber, and Mint, Quinoa Salad with, Peanut Butter–Chocolate Chip Cookies,
55 151
and Egg Curry, Creamy, 37 -Raisin Tart, 175
Gratinéed Rice Flour Cannelloni, 73–74 Teff Brownies, 158
Halibut, and Caper Gratin with Quinoa, Wax paper, for baking sheets, 132
124 Wheat allergies
Ragù, 73–74 dining out with, 3–4
Roasted, and Orange Rice Pilaf, Game gluten-free shopping guidelines, 4–6
Hens with, 107–8 physical reactions to, 2
Sun-Dried, and Cornmeal Loaf, 147 Wild rice, about, 16
Sun-Dried, and Parmesan Soufflé, 45–46
Sun-Dried, Braised Short Ribs with,
119–20 f
Trout, Five-Minute, with Crispy Caper Sauce, Yeast-Raised Cornmeal Flatbread, 145
128 Yogurt
Greek, about, 177–78
Greek, making at home, 178
c Honeyed, 29
Vanilla Wafers, Rice Flour, 164 –Rice Flour Pancakes, 21
Veal
English Pork Sausage Patties, 115
Meat Loaf with Quinoa, 116 g
Zanthan gum, 17
Zucchini
d Chicken and Quinoa Moroccan Style,
Walnut(s) 91–92
-Chocolate Cake, Four-Ingredient, 189–90 Fritters, 50
English Fruitcake, 204–5 Ground Chicken Roll with Quinoa, 89–90
Fig-Quinoa Breakfast Bars, 26 and Spinach Frittata, 44

((. _dZ[n
NP X [\d Y RQT Z R[a`
I owe a huge debt of thanks to all those who helped to transform this book from a jumble of
recipes into reality. In particular, I’d like to thank Chuck Williams, mentor and friend for over
three decades, for wise counsel and encouragement, my stellar literary agent, Carole Bidnick, and
my very special editors at HarperCollins/William Morrow, Harriet Bell and Jennifer Civiletto.
Thank you all for having faith in me and for your unfailingly good advice. My gratitude goes also
to five enthusiastic recipe testers: Laura Martin Bacon, cookie queen and fellow food-and-
cookware writer; Dianne Jacobs, author of the indispensable Will Write for Food (Marlowe &
Company, 2005); Anna Noelle Rockwell, fine equine artist and fellow dressage rider; Ellen
Switkes, indefatigable organizer of the Oakland/San Francisco celiac support group; and Elaine
Taylor, cofounder and president of The Taylor Family Foundation, a non-profit organization
that makes an incalculable difference to the lives of sick children. In addition, I would like to
express my heartfelt appreciation to photographer Judi Swinks and stylist Nani Steele, whose
creativity and talent speak for themselves in this new edition of The Wheat-Free Cook.

COPYRIGHT
A hardcover edition of this book was published in 2007 by William Morrow, an imprint of HarperCollins
Publishers.
THE WHEAT-FREE COOK. Copyright © 2007 by Jacqueline Mallorca. Illustrations copyright © 2007 by
Jacqueline Mallorca. Photographs copyright © 2009 by Judi Swinks. All rights reserved under International and
Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive,
non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced,
transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage
and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter
invented, without the express written permission of HarperCollins e-books.
AER Edition © January 2009 ISBN: 9780061863998
Photographs were unavailable for the electronic edition.
First William Morrow paperback edition published 2009.
The Library of Congress has cataloged the hardcover edition as follows:
Mallorca, Jacqueline.
The wheat-free cook: gluten-free recipes for everyone / Jacqueline Mallorca.
p. cm.
ISBN: 978-0-06-111988-0
ISBN-10: 0-06-111988-1
1. Gluten-free diet. 2. Gluten-free diet–Recipes.
RM237.86 .M35 2007

641.5/638 22
2006046155
ISBN 978-0-06-166340-6 (pbk.)

09 10 11 12 13
ABOUT THE PUBLISHER
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