12 best gf cookbooks

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Sample recipe: Easy Blueberry Banana Muffins

1. Preheat oven to 350°F. Prepare a twelve-cup muffin tin with baking cup liners or gluten-free nonstick cooking spray.

2. In a medium bowl, combine bananas and baking soda. Allow the mixture to sit for at least 2 minutes. (Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding the rest of the ingredients is key to what makes these so light and fluffy.)

3. Stir buttery spread into the mashed bananas, then stir in sugar, salt, eggs, and vanilla extract.

4. Mix in flour, cinnamon, and lemon peel. Gently stir in blueberries.

5. Scoop batter into muffin tin. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Place muffin tin on a cooling rack and cool for 2 minutes. Remove muffins from tin and place on rack to finish cooling. Store in an airtight container at room temperature for up to 3 days.

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SAMPLE RECIPE:

1. Preheat the oven to 500°F. Lightly flour a piece of parchment paper. Place a pizza stone or baking sheet in the oven to heat for 30 minutes.

2. In a medium saucepan over medium-high heat, heat 1 tablespoon of the oil. Add the onion and mushrooms and cook, stirring frequently, until slightly browned, about 10 minutes. If starting to burn, turn down the heat. Add the sugar and a pinch of salt. Cook, stirring, until the sugar melts. Cook for another 1 minute. Remove from the heat and set aside.

3. With a rolling pin, roll the pizza dough out to a 1/4-inch-thick, 12-inch-round disk. If the dough sticks to the pin, flour it slightly. Roll the edge over to form the crust and place on the prepared parchment paper.

4. Carefully transfer the parchment paper with the dough to the heated pizza stone. Bake without toppings for 10 minutes.

5. Remove from the oven. Top with the cheese, caramelized mushrooms and onions, and prosciutto. Return the pizza to the oven; bake until the cheese is golden and bubbly, another 6 to 10 minutes.

6. Let cool for 5 minutes. Top the pizza with the arugula and nectarine slices. Drizzle with the remaining 3 tablespoons of oil and the balsamic glaze. Season with salt and pepper to taste, slice, and serve.

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No-Fail Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love

Sunken loaves, bread that won't rise, and baguettes as hard as baseball bats — almost every gluten-free baker has run into glitches, but luckily you don't have to worry about those challenges any longer. Here are some of the solutions you'll find in this fail-proof gluten-free bread baking cookbook:

Recipe Tutorials:

Are your hands covered with flour and ready to get baking some bread? The simple recipe tutorials in this book will introduce you to the fundamentals of bread baking. You'll learn detailed information on how to prepare five essential gluten-free breads: Classic Sandwich Bread, French Baguette, Dinner Rolls, Artisan Pizza Crust, and Banana Bread.

A Troubleshooting Guide:

Even the most careful baker can run into challenges. While it is not more difficult, gluten-free baking has its own unique set of challenges. This troubleshooting guide helps you avoid the most common problems in gluten-free baking, with guidance for what to do when bread is hard and heavy or thick and rubbery.

50 Recipes for Homemade Bread:

With this gluten-free cookbook, you'll learn how to make bakery-worthy bread in every shape and form. Recipes include sandwich breads, artisan breads, rolls, bagels, flatbreads, pizza, quick breads, and sweetbreads.

Sample Recipe: Biscuits

These soft, tender biscuits are the perfect vehicle for the gamut of options: savory sausage gravy, sweet strawberries and cream, or nothing more than a pat of butter. The trick to making them light as a feather is not to overprocess when mixing the dough. You should still see small chunks of butter.

Directions:

1. Preheat the oven to 450°F.

2. In a food processor, add the flour blend, baking powder, salt, and xanthan gum, and pulse once or twice just to integrate.

3. Add the pieces of butter to the food processor, and pulse a few times.

4. Pour in the milk and blend just until integrated but tiny pieces of butter are still visible.

5. Dust a clean work surface with potato starch. Turn the dough out of the food processor and coat with the starch. Carefully roll the dough out to about 1 1/2 inches thick.

6. Use a small glass to cut the dough into circles, or cut it into squares. Transfer to a baking sheet. Bake for 12 to 14 minutes, until puffy and golden brown.

Ingredient Tip:

Use unsweetened almond milk, soy milk, or coconut milk as well as a dairy-free butter to make this recipe dairy free.

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Guide to gluten-free cooking and baking

Explore helpful information that gets you acquainted with preparing food the gluten-free way. From a breakdown of the different types of gluten-free flours to troubleshooting common problems, these pointers will put you on the path to success.

Simple recipes for bread and baked goods

Discover recipes that help you make sweet and savory breads and baked goods that are just as delicious without the gluten. Try simple recipes for crispy cheese crackers, sandwich bread, soft flour tortillas, and more.

Southern comfort classics made easy

Cook up some nostalgic Southern favorites like fried chicken and waffles, a biscuits and gravy bake, fried green tomatoes, and beyond. You'll find pro tips with each recipe so you can get the most out of every dish.

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Simple guidance

Clear steps, tips, and explanations help you understand how a gluten-free diet works and ensure every recipe is a success.

Quick recipes

Almost all the recipes in this cookbook fall into one or more of the following categories: one-pot, 30-minute, or 5-ingredient.

Familiar favorites

Find gluten-free versions of the foods you love, like lasagna, nachos, and fried rice, along with options for eating paleo, vegan, dairy-free, and more.