"This book makes preparing a gluten-free Thanksgiving dinner a cinch."
Centennial, CO (PRWEB) November 13, 2013
Many people with Ceilac disease, gluten and dairy intolerance dread preparing (and eating) the Thanksgiving meal, but fret no more! The Complete Idiot’s Guide for Gluten-Free Cooking by Jean Duane, Alternative Cook will show you exactly how to prepare a delicious gluten (and dairy free) dinner for your Thanksgiving guests this year. Make one delicious meal everyone will enjoy. These recipes tastes just like the ‘real thing’ but without gluten and dairy! You and your guests will enjoy a traditional meal that tastes absolutely fantastic.
The menu consists of: Roasted Turkey Breast with Fresh Herbs; Fresh Cranberry Relish; Cornbread Stufing; Roasted Potatoes, Carrots and Onions; Gravy; Creamed Corn; Green Beans with Slivered Almonds; Spinach Salad with Raspberries and Pine Nuts; Dinner Rolls and Pumpkin Custard. This meal is sure to equally please those on special diets, and those who are not. All of the recipes are in The Complete Idiots Guide for Gluten-Free Cooking and are made with a few easy to follow steps. Here are two.
¼ cup honey
½ cup rice or almond milk
½ cup sparkling water
¼ cup sunflower oil
1 whole egg
1 ¼ cups brown rice flour
¾ cup yellow corn meal
2 tsp. baking powder
½ tsp. salt
1. Preheat oven to 400 degrees. Whisk honey, milk, water, oil and egg in a mixing bowl. Add rice flour, yellow corn meal, baking powder and salt. Whisk until incorporated.
2. Pour batter into an 8”x 8” baking pan. Bake for 25 minutes, or until edges pull from the pan and the bread springs back when touched.
1 TBS Olive Oil
2 cups chopped celery (about 8 stalks)
1 medium yellow onion, chopped
2/3 cup chicken broth
1 tsp. dried sage
½ tsp. rubbed thyme
1/8 tsp. garlic salt
1 batch Sweet Cornbread
1. Preheat the oven to 350 degrees. Lightly coat an 8-inch baking dish with cooking oil spray.
2. In a skillet over medium high heat, heat olive oil. Add celery and onion and cook for 8 to 10 minutes or until onion is translucent.
3. Add dried sage, rubbed thyme, and garlic salt. Remove the pan from heat, and set aside.
4. Into the prepared baking dish, crumble Sweet Cornbread. Add onion mixture, chicken broth, and stir. Bake for 45 to 50 minutes or until a brown crust forms.
The Complete Idiots Guide for Gluten-Free Cooking has over 200 delicious recipes generously covering every meal of the day, especially breakfast, with recipes for pancakes and waffles. It contains numerous breads, buns, biscuits, muffins, and even recipes to make crackers, pizza crust, pasta, noodles, dumplings, and stuffing, all mad with one flour mix to save hours of time. Dessert recipes include cakes, cupcakes, piecrust, brownies, cookies, bars, crepes, and blintzes. The book gives many resources for finding gluten-free off-the-shelf foods. For a pictoral video of some of the great dishes in this book, or to order your copy, please click here: The Complete Idiots Guide for Gluten-Free Cooking.
Jean Duane, Alternative Cook, LLC http://www.alternativecook.com produces instructional DVDs (Chocolate, Mexican, Italian and Kids’ Meals), video streams (alternativecook.com) Bake Deliciously! Gluten and Dairy-Free Cookbook and The Complete Idiot’s Guide to Gluten-Free Cooking with over 200 recipes. She shows how to cook without gluten, dairy and other food-allergens. Ms. Duane has produced several spots for Comcast’s Video on Demand, made television appearances on PBS and has been a featured speaker at the 2009 and 2010 International Association for Culinary Professionals’ Conferences. She has developed recipes for Betty Crocker’s Gluten Free Cooking Cookbook, for Beautiful Sweets bakery and been featured in Better Homes and Gardens special Christmas Cookies 2010. A regular speaker and magazine writer, she won Kiplinger’s “Dream in You” contest in 2006.