The Bottom Line
Pros
- Written by veteran food writer - Jacqueline Mallorca
- Classic, rustic, internationl recipes
- Simple, easy-to-follow recipes
- Recipes use basic, inexpensive, easy-to-find gluten free ingredients
- Shopping list, ingredient descriptions and technique tips
Cons
- No photos
Description
- The Wheat-Free Cook by Jacqueline Mallorca, William Morrow / Harper Collins Publishers, 226 pages, 107 gluten free recipes
- Breakfast Recipes- 10 recipes including Rice Flour Crêpes, Toasted Quinoa Muesli, Gingerbread Apple Crumble
- Egg and Cheese Recipes- 6 recipes including Onion-Gruyère Tart, Parmesan Puffs, Goat Cheese & Potato Open-Faced Omelet
- Vegetable & Grain Recipes- 12 recipes including Corn Fritters, Risotto with Scallops, Rice Pilaf with Fennel
- Pasta Recipes- 9 recipes including Fresh Rice Flour Egg Pasta and Buckwheat Spaetzle
- Meat and Seafood Recipes- 11 recipes including English Pork Sausage Patties and Nut-Crusted Salmon with Mustard Cream Sauce
- Bread Recipes- 10 recipes including English Muffins, Quick Brown Rice Flour Flatbread and Rustic Seed Bread
- Cookies and Bars- 12 recipes including Pecan Espresso Cookies, Hazelnut Zebra Cookies and Pine Nut Wafers
- Tarts and Pies- 11 recipes including Nut Crumb Crust, Strawberry Cream Cheese Tart and Rich Cornmeal Pie Crust
- Cakes and Desserts- 12 recipes including 4 Ingredient Chocolate Walnut Cake, English Fruitcake and French Chocolate Mousse
Guide Review - Review of The Wheat-Free Cook by Jacqueline Mallorca
107 new gluten free recipes based on simple, easy-to-find ingredients help gluten free cooks create traditional fare adapted to gluten free cooking. A gluten free shopping list, descriptions of gluten free grains, flours and ingredients and a resource section guide gluten free cooks through the process of learning how to cook gluten free. But it's Jacqueline's heritage and depth of culinary experience that enrich her recipes. Unique are 9 bread recipes leavened with baking soda instead of yeast. As the author points out, this makes gluten free bread baking a very fast and easy endeavor.
Jacqueline's recipes are predominately based on brown rice flour, cornstarch, nuts and several of the super nutritious gluten free grains like quinoa and teff. The recipes are easy to follow, assemble and cook. I recently made the Rice Flour Tart Shell- a simple, versatile and incredibily flavorful recipe that I will use often. You won't find complicated recipes that require a long list of gluten free ingredients in The Wheat-Free Cook. This is refreshing and will surely endear this cookbook to many gluten free cooks.
