The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin
The subtitle for this guide/cookbook is “Your Starter Manual to Going G-Free the Easy, No-Fuss Way and it’s exactly that. It is a complete guide from the basics of gluten-free, living the gluten-free lifestyle, what your diagnosis means and 100 delicious recipes. I wish this book was available when I first went gluten-free in 2009. The first 73 pages of the guide, Part One, is all about going gluten-free. Changing your lifestyle is not easy and this guide takes all the guess work out. It’s a great resource for what foods are safe, how keep a balance diet while eating gluten-free, how to help your child understand the changes, how to read nutritional labels and what all those symbols mean. I really connected with Ms. Dupin’s honesty in the “Cheating” section and it made the guide more personal on how life will be or is. I’ll admit, I’m totally guilty of cheating. But after a few “bad” cheats, I now fear the consequences and don’t intentionally consume gluten. It also contains an extensive directory of gluten-free foods from flours to diary to beverages and candy.
Part Two of the guide is a cookbook filled with beautiful photography, uses a clean and easy to read layout and design for each recipe and offers tips. The cookbook is divided into six sections with recipes for breakfast, starters and snacks, salads and soups, entrées, sides and desserts.
Recipes I Tried:
- Scallion Risotto Cakes, pg.100
- Penuche Fudge, pg. 211
Cooking with The Complete Guide to Naturally Gluten-Free Foods
I choose these two recipes based on what I personally thought sounded good and recipes I haven’t tried before. The Scallion Risotto Cakes are coated with potato chips. Yumm! I never made fudge before, but the directions for the Penuche Fudge made making fudge seem easy and offered a chef’s tip and variation to spice up the recipe. Both recipes were easy to follow and delicious. The Scallion Risotto Cakes were little cakes of Parmesan cheesy goodness with a crunchy coating. I will definitely make these again. I even refrigerated the leftover cakes and heated them next day in the toaster oven — still tasty and crunchy.
The Penuche Fudge was smooth in texture with pops of crunch and a subtle vanilla flavor. This was my first ever attempt at making fudge. I still don’t own a candy thermometer, but I do have a digital one and it worked perfectly. The “Chef’s Tip” was a lifesaver and gave me reassurance that my fudge was coming along just fine and keep going. I didn’t add any variations in this time, but excited to give this try. Swirling in peanut butter sounds heavenly. This is a wonderful gluten-free dessert that can be made ahead of time for a party or potluck.
I would definitely recommend The Complete Guide to Naturally Gluten-Free Foods to anyone who is living the gluten-free lifestyle, especially if you or a family member is just starting out. It’s filled with excellent facts about the gluten-free lifestyle, what it means to be gluten-free and great recipes for everyday. The directory of both “Food to Avoid” and “Naturally Gluten-Free” is an excellent to-go resource to make sure that you’re eating healthy for the gluten-free diet.