You Still Won't Believe It's Gluten-Free!: 200 More Delicious, Foolproof Recipes You and Your Whole Family Will Love
Format: PDF / Kindle (mobi) / ePub
You've been living the gluten-free life for years. Or maybe you've just started. Perhaps your family is complaining you make the same meals over and over again. Whatever has put you in gluten-free boredom, fear not--Roben Ryberg, author of the original You Won't Believe It's Gluten-Free, is back with even more recipes to get you living gluten-free to the fullest.
Roben Ryberg has been working with gluten-free foods for more than twenty years. What began as a favor to a celiac friend blossomed into a lifelong devotion to creating mouth-wateringly delicious, fulfilling recipes for everyone, gluten-free or not. Even better, nearly all recipes use only one type of gluten-free flour--no more sifting, sorting, and pouring from the tower of flours! With more than 200 delectable recipes, the book includes:
Hush Puppies and Corn Fritters
Hearty Miso Soup
Chicken Pot Pie
Popeye's Style Pan-Fried Chicken
Vanilla Pound Cake
Oatmeal Raisin Cookies
World's Easiest Peach Crisp
Dive into a diverse array of dishes from gourmet entrees to simple snacks, breakfasts on-the-go to baked goods perfect for the holidays. You Still Won't Believe It's Gluten-Free is your ultimate resource for revamping your gluten-free repertoire and mixing up your cuisine routine.
appear on the surface, and pancakes are lightly browned. Flip and continue cooking until cakes are lightly browned on both sides. Pancakes – Brown Rice Flour – MAKES 6–7 4-INCH PANCAKES These pancakes are light, buttery, and delicious. 2 eggs � cup brown rice flour, 95 grams 1 tablespoon baking powder � cup butter, melted � teaspoon salt 2 tablespoons sugar � teaspoon xanthan gum � cup milk 1. Heat pan or griddle to medium heat. A drop of water should “dance” on the surface.
is my version of the simple, delicious, salad greens served on and alongside the Fish Tacos (and other dishes) at the Bonefish Grill. Note: When placing greens on tacos, I like to julienne 1 cup of this salad before placing it on the tacos. The rest I leave in larger pieces and serve alongside. 3 cups freshly washed spring mix salad greens 3 very thin slices of onion DRESSING: 1½ tablespoons lemon juice 1 tablespoon canola oil 1 tablespoon sugar ⅛ teaspoon black pepper 1. Place greens
to simmer for a few minutes to develop flavor. 4. Serve hot. Note: I believe this sauce requires a bit of extra salt if it’s paired with pasta. Use as is for vegetables. Fire Corn on the Cob SERVES 2 Normally, I love butter on corn, but hot sauce is truly amazing! Mayonnaise tempers the fire of the hot sauce, and the garlic salt is a natural. I happen to think the pepper is a pretty finishing touch. 2 ears corn, unshucked 2 teaspoons mayonnaise 2 teaspoons hot sauce ⅛ teaspoon garlic
Beat until well blended. 4. Pour into a lightly greased 12-inch round pan. 5. Bake 20–25 minutes, until a toothpick inserted in the middle tests clean, and cake is lightly browned on top. Yellow Cake—6-Inch Layer – White Rice Flour – SERVES 9 2 tablespoons canola oil ⅓ cup plus 1 tablespoon white rice flour, 60 grams � cup sugar 1 egg � cup plain low-fat yogurt 1½ teaspoons baking powder � teaspoon baking soda ⅛ teaspoon salt � teaspoon vanilla � teaspoon xanthan gum � teaspoon
baking powder 1 teaspoon baking soda � teaspoon salt 1 teaspoon vanilla � teaspoon xanthan gum � teaspoon apple cider vinegar 1. Preheat oven to 350°F. 2. Mix flour and oil until well combined. 3. Add remaining ingredients. Beat until well blended. 4. Pour into a lightly greased 8-inch round pan. 5. Bake 20–25 minutes, until a toothpick inserted in the middle tests clean, and cake is lightly browned on top. Yellow Cake—10-Inch Layer – White Rice Flour – SERVES 9 ⅓ cup canola oil