The Wheat-free Cook: Gluten-free Recipes for Everyone

Although those with a wheat allergy or celiac disease must be vigilant about what they buy and eat, they don’t have to forego favourites like pasta, bread, and cake. They can still eat well and entertain family and friends at the table, perhaps even better and more healthfully than ever before. Inspired by her travels in Europe as well as the eclectic, cutting-edge cuisine of northern California, Mallorca presents everything from breakfast ideas to quick weeknight suppers and elegant dinner-party fare.Butterflied trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pate; gluten-free pasta dishes actually taste like pasta; and chestnut and sausage dressing upstages the holiday bird. And desserts dazzle. Mallorca presents a new, nutritionally sound, lighter style of baking. Far from tasting like gritty substitutes, these gluten-free cakes, cookies, tarts, and crusty flatbreads look and taste as though they came from a boutique bakery. There’s even a chapter devoted to gluten-free grocery shopping. "The Wheat-Free Cook" offers easy-to-follow advice and describes the culinary possibilities of dozens of tasty and satisfying gluten-free grains and flours such as quinoa, flax, millet, and teff, as well as sources for these products.

Author Biography

Jacqueline Mallorca was a columnist for the San Francisco Chronicle’s food section during the 1990s, and has written, coauthored, edited, or illustrated twelve cookbooks to date. She also acted as an editorial assistant to James Beard for several years, and created the first Williams-Sonoma mail-order catalog.