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    Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen
    Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen
    Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen
    Ebook276 pages1 hour

    Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen

    By Bonnie Matthews

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    About this ebook

    75 Healthy Recipes to Spice Up Your Kitchen

    Dozens of recipes that prove gluten-free doesn’t mean taste-free.

    Just because you’ve gone gluten-free doesn’t mean you have to stop eating the foods you love! Not even bread, pasta, and dessert. The Badass Gluten-Free Cookbook makes it easy to enjoy all the benefits of a gluten-free diet while indulging in home-cooked meals that are as delicious as they are easy to make. The Badass Gluten-Free Cookbook features a wide variety of wholesome and tempting recipes that will satisfy both your passion for good food and your gluten-free lifestyle:

    Mesquite flour savory breakfast muffins
    Grilled Panini with buffalo mozzarella, roasted red peppers, and sundried tomatoes
    Homemade ravioli with yam filling and sage butter
    Ahi tuna kebabs over buckwheat noodles with miso sauce
    Crusted chicken with fire-roasted tomato sauce
    Pear and cranberry crisp
    Chocolate biscotti with chipotle spice
    And many more!

    This book also includes a helpful guide to stocking your kitchen with gluten-free staples and substitutes, and sumptuous full-color photographs that will inspire your inner chef. The Badass Gluten-Free Cookbook is a no-nonsense guide to cooking great, healthy food for your badass, gluten-free life.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateAug 18, 2015
    ISBN9781632207524
    Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen
    Author

    Bonnie Matthews

    Bonnie Matthews is a food photographer, cookbook author, and illustrator. When Bonnie is not creating recipes or photographing food, she’s drawing and painting for children’s books and magazines. She’s illustrated 25 books for children, including the award-winning “What To Do” series. In her spare time, she escapes to tiny islands and snorkels to get inspiration for the characters she draws. She is also the author of The Freekeh Cookbook, Hot & Hip Grilling Secrets, Hot & Hip Healthy Gluten-Free Cooking, and The Eat Your Way Healthy at Trader Joe’s Cookbook. She lives in Costa Mesa, California

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      Book preview

      Hot and Hip Healthy Gluten-Free Cooking - Bonnie Matthews

      Cover Page of Hot and Hip Healthy Gluten-Free CookingHalf Title of Hot and Hip Healthy Gluten-Free CookingTitle Page of Hot and Hip Healthy Gluten-Free Cooking

      Copyright © 2015 by Bonnie Matthews

      All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

      Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

      The author of this book is not a medical professional. While every effort has been made to provide information on brands and ingredients that are listed as gluten-free, it is the responsibility of the reader or anyone who may use this information to confirm whether they are allergen-free or gluten-free without cross contamination. The author and publisher assume no liability for inaccuracies or misstatements about products or opinions in this book.

      Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.

      Visit our website at www.skyhorsepublishing.com.

      10 9 8 7 6 5 4 3 2 1

      Library of Congress Cataloging-in-Publication Data is available on file.

      Jacket design by Anna Christian

      Cover photo by Bonnie Matthews

      Print ISBN: 978-1-63220-291-8

      Ebook ISBN: 978-1-63220-752-4

      Printed in China

      For Kenny Reed and Anne Marie Aristone Gallagher, friends and trainers, who helped spark in me a passion for fitness that will never burn out.

      Special thanks to Arabella Girardi, for helping behind the scenes with so many of the cookbooks, with words and with her passion for food. Also special thanks to my friends and neighbors, Kelli Felix, Nancy Ortega, and Alysia Gadson, who helped create, cook, taste test recipes, and make an occasional late-night run to the grocery store!

      Contents

      INTRODUCTION

      Chapter 1: Batter Up Breakfast Solutions

      Chapter 2: With the Grain

      Chapter 3: Flatbreads, Pizzas, and Wraps

      Chapter 4: Dinnertime Meals

      Chapter 5: Baking, Muffins, Loaves, and Bars

      Chapter 6: Small Bites Hors d’oeuvres for Small Parties

      Chapter 7: Sourcing Guide

      INDEX

      Introduction

      A Little Bit About Me

      I’m hoping you’ve picked up this book for several reasons. One, to be inspired by mealtime options as opposed to being stressed about what’s for dinner. It seems like so many people I know stress over what to have for their next meal, when really just a little planning ahead can allow free time to actually enjoy cooking and the process of prepping for meals. I know for myself, I do really enjoy cooking and had to relearn how to cook and prepare foods for health a few years ago. You see, I had to lose weight, and though I didn’t do it through gluten-free foods, I did do it with healthy meal planning and cooking simple, delicious meals that included ancient grains. Grains in general, I feel, have gotten a bad rap lately in the media. But to me they are an excellent vehicle to add texture, fiber, and proteins to one-pot meals and salads. For me, the style of cooking I created as a busy self-taught cook was to go for big flavor and go for stuff that will last in the fridge a few days to portion out meals.

      My personal 130-pound weight loss was a result of several factors, which included not eating out often or eating a lot of prepared foods, and making meals at home. And, of course, teaching my body to work for me so that I wasn’t working for it. I learned how to make my body burn fat through lifting weights and doing interval training. And the meals I prepared were delicious and also functional. I knew that I was not going to be able to drop 130 pounds just by drinking some green juice or eating protein bars—that was just not my path, nor did it seem like something I’d be able to sustain in my life. By discovering ways to prepare easy meals that included high protein, high fiber grains, and homemade dressings, I didn’t feel I was sacrificing my pleasure of food. In fact the opposite occurred! My Me Project became an incredible lesson in discovering a newfound love of food. All foods! Vegetables, vinegars, fish, etc. Grains, of course, were an integral part of that. My time at the gym and in the kitchen was and still is an important part of my day and is essential in maintaining my weight loss and overall health.

      Gluten-free Lifestyle vs. Gluten-free as a Necessity

      Even if you don’t have to live a gluten-free lifestyle, incorporating gluten-free foods into your diet is a great way to add more variety, flavor, and fun to mealtimes. There are so many gluten-free grains that are delicious and easily available in stores and online nationwide; whether you are gluten-free or not, they are worth trying for variety and for health. It’s also a golden opportunity to try some awesome ancient grains like amaranth, an eight-thousand-year-old grain that was once a staple food of the Aztecs.

      Allison Massey, MS, RD, LDN, CDE of Mercy Medical Center in Baltimore, says, Higher fiber and protein grains are excellent to incorporate into one’s diet. They aid in satiety, or that feeling of fullness, which is helpful for individuals working towards weight loss or healthy weight maintenance. I know for a fact that feeling full helped me lose a ton of weight with ancient grains. Each grain type we consume, gluten-free or not, contains varying nutrients, so it’s healthy to include a wide variety of whole grains to reap the benefits of different vitamins, minerals, and phytochemicals, says Lauren Harris-Pincus, MS, RDN.

      Why settle for brown rice when you can serve teff, sorghum, arrowroot, sago, and other delicious options? This book is filled with unique and intriguing recipes containing grains that are just as easy to prepare and a heck of a lot more interesting. Use these recipes as a launchpad to more satisfying meals that will please your palate, keep your waistline happy, and make mealtime a reason to celebrate.

      So What the Heck is Gluten Anyway?

      Gluten is the elastic protein in wheat, rye, and barley. It’s the stuff that gives bread that wonderful chewy texture. It’s the glue that keeps foods, like your favorite bakery treat, from becoming a crumbly mess. For some it can be very difficult to digest. Others have a sensitivity to it that can cause digestive issues. Some people are actually allergic to it.

      How does gluten-free taste? Foods without gluten don’t have that flaky, doughy, fluffy texture, but they offer new flavors and textures plus the chance to impress your friends and family with a decidedly different menu, including ancient grains they’ve never heard of or tasted. Purple cauliflower pizza crust anyone? In some cases, there’s no grain at all in the recipe. Just veggies and other foods.

      Many (not all, but some) of the gluten-free cookbooks I’ve seen on the market are focused mainly on baked goods. While that’s really important, since wheat flour is a huge part of baking and substitutions need to be available, my cookbook has a large focus on dinner meals, quick lunches, and hors d’oeuvres, not just baked goods. My hope is that you’ll get your taste buds excited about the recipes and will want to explore other grains to add to your meals. And for you foodies out there, my hope is you’ll learn about unusual rice like black rice, mahogany rice, Bhutan red rice, sprouted jasmine rice . . . not the old humdrum brown rice. And to discover great new gluten-free pastas that are on the market now, like the Explore Asian® spaghetti, made with organic adzuki beans, and their Mung bean and edamame fettuccine. They are both very flavorful and loaded with protein and fiber. They are a great vehicle to use as a base for adding all kinds of vegetables and layers of flavor to any quick meal.

      What Foods Contain Gluten?

      Gluten is commonly found in wheat and foods containing wheat. Think bread, pasta, crackers, cookies, flour tortillas, and cakes. Sneaky gluten can also turn up in foods you wouldn’t expect like candy, salad dressing, soy sauce, and lunch meat.

      The good news is, the market is exploding

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