Betty Crocker Gluten-Free Cooking
Format: PDF / Kindle (mobi) / ePub
A simple and easy-to-use guide to great-tasting gluten-free cooking
Whether you suffer from celiac disease, gluten intolerance, or want to avoid gluten, you know how challenging it can be to stick to a safe, nutritious, and delicious diet. Most gluten-free cookbooks are just collections of simple, basic recipes that get the job done without offering much creativity. But with Betty Crocker Gluten-Free Cooking, the most trusted name in home cooking serves up a collection of recipes that are safe for celiacs (and others avoiding gluten), and delicious too!
These accessible, delicious recipes cover breakfast and brunch, appetizers and snacks, main courses, gluten-free breads, sides, and desserts—giving you plenty of great-tasting options for every meal of the day.
- Includes more than 150 delicious gluten-free recipes, including contributions from popular gluten-free bloggers
- Features 75 beautiful full-color photos that offer mouthwatering inspiration
- Bonus material includes authoritative information on maintaining a healthy, happy gluten-free lifestyle
Betty Crocker's Gluten-Free Cooking presents delicious recipes and handy advice from a name you can trust. Take it from Betty Crocker, going gluten-free doesn't mean giving up flavor!
ovenproof nonstick skillet, heat oil over medium heat (if not using nonstick skillet, increase oil to 2 tablespoons). Add onion, garlic, basil and parsley; cook 3 minutes, stirring frequently, until onion is tender. Reduce heat to medium-low. 2 In medium bowl, beat eggs, salt and pepper until blended. Pour over onion mixture. Arrange artichokes on top of egg mixture. Cover; cook 7 to 9 minutes or until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on
4 tablespoons cold water FILLING 1 tablespoon butter 1 small onion, chopped (1⁄3 cup) 1½ cups sliced fresh mushrooms (about 4 oz) 4 eggs 1 cup milk ¹⁄8 teaspoon ground red pepper (cayenne) ¾ cup coarsely chopped fresh spinach ¼ cup chopped red bell pepper 1 cup gluten-free shredded Italian cheese blend (4 oz) 1 Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in
top with meat and cheese. Bake 10 to 15 minutes longer or until cheese is melted. 1 Serving: Calories 230 (Calories from Fat 130); Total Fat 14g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 70mg; Sodium 320mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 11⁄2 Starch, 21⁄2 Fat Carbohydrate Choices: 11⁄2 For a white pizza, brush the crust with olive oil and sprinkle with garlic and herbs. Then, top with chopped
or other gluten-free spiral pasta (4 oz) 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1 In 4-quart saucepan, heat oil over medium-high heat. Cook chicken in oil 4 to 6 minutes, stirring occasionally, until no longer pink in center. Sprinkle chicken with seasoned salt and garlicpepper blend. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender. 2 Stir in broth, carrots and celery. Heat to boiling; reduce heat to medium. Cook 5 minutes. 3 Add pasta and thyme.
Protein 4g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 2 Starch, 4 Other Carbohydrate, 61⁄2 Fat Carbohydrate Choices: 6 Contributed by Jean Duane Alternative Cook http://www.alternativecook.com Coffee brings out the taste of chocolate, and brewed coffee is the secret ingredient in this cake. If you prefer, you can substitute 1 cup of water or, better yet, sparkling water. Garbanzo bean flour adds fiber to a gluten-free diet; one serving of the cake is a good