Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200 Recipes for People with Food Sensitivities

by Carol Fenster

Wheat-free-cooking expert Carol Fenster reveals her time-saving tips and techniques to help cooks put homemade meals on the table in a flash.

In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everything from scratch. But now, Fenster reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The Quick & Easy principles in this book will get cooks in and out of the kitchen with less fuss than ever before.

In Gluten-Free Quick & Easy , a hot meal makes it to the table without a complicated ingredient list or a lengthy wait. Fenster emphasizes the necessity of "planned-overs"-not "left-overs"- that creatively use elements of one meal in the preparation of another, whether it becomes an ingredient the next day, the next week, or the next month. Recipes for make-ahead baking mixes and techniques to shorten baking times means cooks stay on track. And her comprehensive menu plans and ideas help pull together a week's worth of meals with ease.

Fenster's simple but delicious recipes include favorites like hearty breads, pizzas, and pasta. In less time than ever before, gluten-free cooks can whip up homestyle entrées and side dishes, tasty breakfasts, and elegant desserts for every meal of the day, every day of the week.

Genres: Cookbooks, Cooking, Food

352 pages, Paperback

First published August 2, 2007

About the author

CAROL FENSTER is the author of ten gluten-free cookbooks including 100 Best Gluten-Free Recipes, and the award-winning 1,000 Gluten-Free Recipes. She is the former associate food editor at Living Without magazine, and her work has been published in the New York Times, Washington Post, Gluten-Free Living, and elsewhere.

Reviews

[Suzanne]

The recipes in this book were not as "quick and easy" as I was hoping. The only thing that made them "easy" was because many of them use various pre-made gluten-free baking mixes (that tend to be pretty expensive), or they weren't the type of meails a toddler would want to eat.

[Lorna Gorny]

I really wanted to love this book. It’s just as advertised though. As a person who absolutely must eat gluten free 100% of the time, I was hoping to find some more interesting recipes in this book. There were some good tips and just regular menus of food, some we may miss as gluten free folks. But it seemed kind of flat to me. I also didn’t need as much teaching as the book did so maybe it’s better for a newly diagnosed person? It’s got some good content, and recipes.

[Trishtator]

A good overview of cooking/baking gluten free. I especially like the information about alternative flours, and how to make your own flour mixes that work. (For instance, the maximum percentage of say, sorghum flour, that should be in the mix).

However, you have to be "committed" to her program in a way, to use the book. Since she has you make her flour mixes and special baking mixes, you have to make the mix to use the recipe.

If you want to commit to her cooking style, it probably is very successful and saves time. I will certainly try some of the great recipes though.

[Renee]

As I also have to avoid dairy and soy, I love that this book gives great ideas for substitutions. So far, all of the recipes we have tried have been declared "make-again" meals - even by my pickiest eater.

I agree with other comments. The ingredients are not cheap. However, the GF options where we live are even more expensive and many include dairy and/or soy.

Although there are still recipes with ingredients I cannot eat, this book has been an amazing resource. I am very thankful a friend recommended it to me.

[Donna]

So look, I think putting cookbooks on a book reading site is bogus. But, since I have become gluten-free, I have heard more and more people say how hard it is and how gross the food is. It doesn't have to be. Yes, sometimes it sucks because I have to be very careful eating out, but eating in is a pleasure now thanks to this book.

I highly recommend it to others who are gluten-free, celiac, or is planning on making something for someone who doesn't eat the wheat. :)

[Stephanie]

This is a great GF primer if you are an experienced baker or cook, but the recipes were a bit complicated for beginners. I will definitely use some of the recipes, and I enjoyed reading the author's tips and experiences, but I don't know how often I would need to consult this book. I just don't have time to make all these recipes from scratch.

[Crystal]

there are alot of good ideas in this book.

[Phyllis]

It's alright....alot of different mixes you have to prepare though.

[Sheri]

Love this cookbook!

[Nefertari]

reading the ebook..no comments yet

[Mckinley]

A lot of these are 'easy' because they call for pre-made gluten-free ingredients.