Gluten Free Cookbook Review - Part 2

I've been meaning to finish up my review of the Gluten Free Every Day Cookbook for a while now. Gluten Free Every Day is written by Chef Robert Landolphi. The introduction in the front of the book really struck a chord with me. Shortly after being married, Chef Landolphi's wife Angela began developing digestive problems, fatigue, and general aches and pains. After a period of time, it became clear that his wife was suffering from Celiac Disease. Chef Landolphi embarked on a quest to create gluten free meals that his wife could enjoy. This labor of love for his wife led him to create a gluten free cookbook. My wife and I share a similar story. Although, I met my wife just days after she was diagnosed with Celiac. Never the less, I have been on a journey ever since to create gluten free meals that my wife enjoys. Chef Landolphi just happens to be, well, a chef and he wrote a cookbook. I spray water at a fire and have a gluten free blog, close enough.

On to my review. As I stated in the first part of my review, this cookbook lives up to the title: Gluten Free Every Day. So many of the recipes are perfect for a quick weeknight meal without a ton of prep and cleanup. I have many of the ingredients needed already in my pantry which makes preparation that much easier. The first chapter of the book has a comprehensive guide to various gluten free flours, including their nutritional information. Throughout the book, there are tips, tricks, and culinary terminology definitions.

I shouldn't share any more recipes or there would be no point to buying this cookbook. However, I will tell you that the section on gluten free pie crusts is worth the price, even if you didn't use another recipe in the book. I made a "Blaspberry" pie, which is a combination of blueberries and raspberries. The pie crust turned out to be the flakiest, crispiest, most delicious gluten free crust I've ever made. I have several short comings as a gluten free pie maker but that is something I can work on.

Amazing buttery crust

The crust shrank a bit which I didn't account for, but the flavor was great.

I can only think of one thing that may be a draw back for purchasing this book. If you are a well seasoned gluten free cook, you are not going to find many recipes that are ground breaking to propel you to the next level, with the exception of the pie crust. However, Gluten Free Every Day appears to be geared toward those just starting out with a gluten free lifestyle and those seeking straight forward, fresh, quick dinner ideas. Even after ten years of cooking gluten free, I'm always up for a new, fresh dinner idea. Enjoy!!!

Gluten Free Cookbook Review- Part 1

I just received a copy of Gluten Free Every Day from the fine folks at Andrews McMeel Publishing. The book is written by chef Robert Landolphi. My plan is to try a few of the recipes in the book and then give an overall review. Two things that really strike me about this book at first glance are: one, I have most of the ingredients used in the book in my pantry already and two, the recipes appear straight forward and as the title suggests, easy enough to prepare everyday. I had some left over fresh shrimp in my refrigerator that I had not used in my earlier taco recipe. As I flipped through the book, I came upon a Shrimp Pad Thai recipe. Perfect! I had most of what I needed already and a quick trip to the store completed my ingredient list.

Shrimp and Vegetable Pad Thai:
from Gluten Free Every Day
7 ounces uncooked gluten-free rice stick noodles
1/4 cup GF fish sauce
1/4 cup rice wine vinegar
3 Tbs dark brown sugar
1/4 tsp red pepper flakes
1 Tbs Asian sesame oil
3 Tbs peanut oil
1 pound medium shrimp (peeled, deveined)
1 cup mung bean sprouts
2 large carrots, peeled and cut into matchsticks
1/2 cup red bell pepper, cut into matchsticks
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 cup unsalted roasted peanuts, chopped
4 green onions, sliced into 1-inch pieces
2 Tbs fresh lime juice
1/4 cup fresh cilantro, chopped
Prepare the noodles according to the package directions. Drain in a colander and set aside. In a small bowl, whisk together the fish sauce, vinegar, brown sugar, and red pepper flakes until the sugar is dissolved.

Prepare all the vegetables. In a large pan, heat the sesame and peanut oils over medium-high heat. Add the shrimp and saute until pink, about 3 minutes. Add the bean sprouts, carrots, bell pepper, shallot, garlic, and noodles and saute for 3-4 minutes. Pour the sauce into the pan and, using tongs, toss until combined and coated. When the sauce is almost evaporated from the bottom of the pan, add the peanuts and green onions and cook 1 minute more. Remove from the heat and stir in the lime juice and cilantro.

Pile high and eat. Enjoy!!!

I appreciate the simplicity of this recipe. I made it on a week night after working all day and it was perfect. I was in and out of the kitchen with minimal clean up. I loved the bold flavor combination of citrus from the lime, cilantro, and spicy/salty notes from the sauce. I had enough left over to take to work for lunch the next day. After sitting over night, I think the flavors melded even more and really made for a great lunch. I'll be back with another recipe review from Gluten Free Every Day soon. For more shrimp dinner ideas please visit Diane over at The W.H.O.L.E. Gang for a Friday Foodie Fix.