Elizabeth Barbone
Elizabeth Barbone’s challenge to herself was to create easy gluten-free recipes that she could make on her busiest day. “How to Cook Gluten-free” is her answer: a straight-forward, comprehensive guide to gluten-free cooking - a must-have resource with real solutions for real people.
Just like her previous well-loved book “Easy Gluten-free Baking”, Elizabeth’s recipes use ingredients that can be found at your local grocery store - nothing too fancy or expensive - so you can put delicious meals on the table without breaking the bank. The recipes have been meticulously tested and perfected, so that in your hands, dishes will comw out right every time.
“How to Cook Gluten-free” is full of wholesome cooking, comforting family favorites, and easy answers for hungry families:
Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whip up the perfect gravy to elizabeth’s fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crust.
Allergy-friendly: Elizabeth has not forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.
Classic, family-loved recipes will satisfy those who can’t eat gluten and those who cook for them, too:
Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche “Cupcakes”, Pancakes
Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole
On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and CHicken Wraps, Quinoa with Spinach and Black Beans
Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies
Elizabeth Barbone’s challenge to herself was to create easy gluten-free recipes that she could make on her busiest day. “How to Cook Gluten-free” is her answer: a straight-forward, comprehensive guide to gluten-free cooking - a must-have resource with real solutions for real people.
Just like her previous well-loved book “Easy Gluten-free Baking”, Elizabeth’s recipes use ingredients that can be found at your local grocery store - nothing too fancy or expensive - so you can put delicious meals on the table without breaking the bank. The recipes have been meticulously tested and perfected, so that in your hands, dishes will comw out right every time.
“How to Cook Gluten-free” is full of wholesome cooking, comforting family favorites, and easy answers for hungry families:
Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whip up the perfect gravy to elizabeth’s fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crust.
Allergy-friendly: Elizabeth has not forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.
Classic, family-loved recipes will satisfy those who can’t eat gluten and those who cook for them, too:
Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche “Cupcakes”, Pancakes
Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole
On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and CHicken Wraps, Quinoa with Spinach and Black Beans
Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies
About the Author:
Despite being born with life-threatening food allergies, Elizabeth Barbone graduated from the Culinary Institute of America where she learned how to cook delicious meals for herself and other people with food allergies. Today, Elizabeth develops delicious recipes for the food allergic and gluten-free communities through her site GlutenFreeBaking, a weekly column on SeriousEats, and regular television appearances. She is also the author of “Easy Gluten-Free Baking”. She lives in Troy, NY.
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