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Gluten Free
Always check the labels on boxed, frozen, bulk, and canned foods that you buy to be sure they are gluten free. Products may be wheat-free but not necessarily gluten free so look for the gluten-free designation. I have listed a few brands below that make gluten-free products. For the best gluten-free pastas, visit:
http://www.foodandwine.com/articles/gluten-free-pasta-taste-test.


Soups N' Stews

Pacific makes a gluten-free chicken and beef broth.

Recipes that are gluten free:
Zuppa Verde - p.7
Potato Leek Soup - p.9
Pasta E Fagioli - p.10. Use gluten-free pasta.
Gingery Carrot & Golden Lentil Soup - p.14
Vegetarian Lentil Soup - p.15
Beef Daube Provencal - p.16
Slow-Cookin' Country Beef Stew - p.17
 
Recipes that can be easily modified:
As a general rule, it's best to use a cornstarch "slurry" to thicken soups and stews rather than substituting a gluten-free flour. Use half as much cornstarch as the wheat flour called for in these four recipes. Mix the cornstarch in a little cold water until it dissolves and there are no lumps. Pour the "slurry" into the soup or stew. Stir continuously as the mixture thickens.

Italian Harvest Soup – p.19
Cauliflower Chickpea Curry - p. 20
Butternut Squash Bisque - p.21
Cheddar Cheese Soup With Green Chilies - p.23

Salads N' Sides

Best Foods and Hellman's mayonnaise are gluten free.

Recipes that are gluten free:
Raspberry Dressing - p.45
Fruit & Cheese Salad - p.45
Sweet & Sour Dressing - p.46
Maple Mustard Dressing - p.46
Poppy Seed Dressing - p.48
Teriyaki Marinade - p.49. Kikkoman makes a gluten-free soy sauce.
Cherry Walnut Cabbage Slaw - p.49
Marinated Vegetable Salad- p.50
Broccoli Bacon Salad - p.51. Not all bacon is gluten free. Check the label or ask your butcher.
Egg & Olive Salad- p.51. Star brand Manzanilla Spanish olives are gluten free.
Chicken Salad With Grapes & Walnuts - p.52.
Green Beans With Apricots & Almonds - p.53. Blue Diamond smoked almonds have no gluten. You can also substitute toasted whole almonds.
Caramelized Butternut Squash - p.53
Arroz Con Queso - p.55
Swiss Artichoke & Rice Casserole - p.56
Mujadarra - p.57
Papas Chorreadas - p.58
Neapolitan Potatoes & Peppers - p.58
Potatoes Supreme - p.59
Marcella Hazan's Tomato-Butter Sauce - p.60 Serve with gluten-free pasta.
Green Spaghetti - p.61. Use gluten-free pasta.

Recipes that can be easily modified:
Curried Couscous Salad - p.47. Use quinoa prepared according to package directions instead of couscous. Make sure it is labeled gluten free.
Grilled Teriyaki Salmon Salad - p.48. Omit chow mein noodles. Increase almonds to 1 cup.
Potato Kugel - p.57. Substitute 1/3 cup potato starch for wheat flour.
Spanish Rice - p.55. Omit bread crumb topping.

Quick Breads

Recipes that are gluten free:
Mexican Cornbread - p.73
Dutch Honey - p.77

Desserts

Recipes that are gluten free:
Deep-Dish Cherry Pie (filling only) - p.86
French Silk Pie (filling only) & Whipped Cream Topping - p.87
Rosie's Fudge Frosting - p.91
Warm Bittersweet Chocolate Cakes - p.93
Creamy Butterscotch Pudding - p.97
Caramel Custard - p.98
Elizabeth's Flan - p.99. Eagle Brand Sweetened Condensed Milk is gluten free.
Pots De Creme Au Chocolat - p.100

Recipes that can be easily modified:
Ice Cream Pie - p.89. Kellogg's makes a gluten-free brown-rice version of Rice Krispies.

Cookies

Recipes that are gluten free:
Chocolate Glaze - p.117
Pine Nut Macaroons - p.119

Recipes that can be easily modified:
Chocolate-Dipped Macaroons - p.120. Substitute 1/4 cup coconut or almond flour for the wheat flour.



Your wonderful books came today. I just love everything about the book. The way you connect each recipe with family and friends and the way you add little suggestions to guide the reader through the preparation process is so caring. Also, each of those bears seems to have a personality of his own. The expressions in their faces make me smile. Thanks so much. It will be fun to share the extra book with someone else. 
- Barbara Stevens, Eau Claire, WI



I've been enjoying leafing through your book, Gail.  You have a wonderfully warm and inviting writing style and I find myself wanting to make the recipe I'm reading.
- Greg Patent, Missoula, MT



The book came today. It is so delightful from the stories to the bears to the recipes. There are so many recipes that I can't wait to try from the no-knead bread to the girl scout mint cookies to the dilly cheddar scones to the potato leek soup. I loved all the introductory remarks for each recipe and your lead-in essays to each section of the book.
- Robin Dresser, Lynwood, WA