Although she graduated from The Culinary Institute of America, our resident Gluten-Free Tuesday columnist, Elizabeth Barbone does not consider herself a foodie. Because of her gluten allergy, she's dealt with the daily challenges of a restrictive diet. Her new book, How to Cook Gluten-Free, is a how-to guide that takes on gluten-free living, eating, and cooking in a way that's both down-to-earth and infinitely useable.
How to Cook Gluten-Free is a spiral-bound book on the basics of gluten-free cooking—it's a well-illustrated guide that walks readers through the fundamentals of gluten-free meal planning, pantry stocking, as well as the hows and whys of ingredients and substitutions. Oh, and there are over 150 recipes, all of which use easy to find ingredients to make recipes suitable for special diets that are not only simple to make but approachable and tested.
This week, we're forgoing gluten and breaking out the rice flour, xanthan gum, and tapioca for a selection of recipes courtesy of How to Cook Gluten-Free. Be on the lookout for gluten-free White Sandwich Bread and Roasted Tomato Pizza.
Win 'How to Cook Gluten-Free'
Thanks to the generous folks over at Lake Isle Press, we are giving away five (5) copies of How to Cook Gluten-Free this week.
All you have to do is tell us about your food allergy or a food aversion in the comments section below.