Gluten Free Every Day Cookbook

More than 100 Easy and Delicious Recipes from the Gluten-Free Chef

by Robert Landolphi

Price: $16.99
ISBN-13: 978-0-7407-7813-1
ISBN-10: 0-7407-7813-7
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 184 pages

Gluten Free Every Day: wtnh.com

“Going cold turkey on pasta, bread, cereal, pastries or cake isn’t easy. That’s why Landolphi decided to write the “Gluten Free Every Day Cookbook”. The Johnson and Wales graduate developed a host of dishes that his wife could eat without missing the staples of her former diet, and he wanted to share them with others. The recipes include a Pecorino Pizza Crust, Corn Bread, Flaky Buttermilk Biscuits and Zucchini-Spice Bread.” ––Savor San Antonio http://bit.ly/aePnk2

“In a true labor of love, chef Robert Landolphi has created the Gluten Free Every Day Cookbook, overflowing with more than a hundred diverse recipes. When the culinary graduate of Johnson & Whales University found out that his wife was diagnosed with celiac disease, he dedicated his life to creating gluten-free dishes that she could enjoy. With meals that highlight all food categories, from appetizers to desserts, he has opened the door to a new type of cooking that can bring joy and satisfaction to anyone’s kitchen and palate.” ––Gayot.com http://bit.ly/cViEU9

“I LOVE this cookbook! With over 100 EASY recipes, it’s becoming my ‘go to’ cookbook. … For a newbie Gluten Free cook like myself, I soaked in all the wonderful information that Landolphi had to share. … Then you move on to the recipes. And what I truly enjoyed about this book was that I could find BASIC recipes. Like biscuits for Sunday dinner and delicious cookie and cake recipes to satisfy my sweet tooth. … All in all, the Gluten Free Everyday Cookbook is a must for any new or even seasoned Gluten Free chef.” ––The Not So Perfect Housewife http://imthenotsoperfecthousewife.blogspot.com

““The recipes have been tried, tested, and tweaked by my best critics, including those with and without gluten intolerance.  This has been a personal goal: that any person tasting these dishes would not even notice that they are gluten free.” -Robert Landolphi” ––The Leader Online http://www.the-leader.com

“The first book I looked at was “Gluten Free Every Day” by Robert M. Landolphi.  This book was just what I was looking for in terms of a basic introduction on eating Gluten Free.” ––Project Foodie http://www.projectfoodie.com

“Robert Landolphi has created a cookbook to savor.” ––Gluten Intolerance Group Magazine

“Gluten free doesn’t have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook. Landolphi is the up and coming gluten-free cookbook author. His dishes aren’t just delicious, they’re also quick and easy, and take living without wheat from endurable to enjoyable.” ––Imaginary Kitchen http://www.imaginary-kitchen.com/2009/12/13/gluten-free-every-day-cookbook-more-than-100-easy-and-delicious-recipes-from-the-gluten-free-chef/

“Some gluten-free cookbook recipes require the skills of a master chef or patisserie - but not the Gluten Free Every Day Cookbook. The simplicity in shopping for the ingredients and the ease in preparing these recipes, enthusiastically demonstrates that cooking gluten-free can not only be effortless, but also exciting and tasty. The no-fuss recipes are fantastic for families with schedules full of weekday activities, college students or busy career-driven folks. To keep things simple, many of the recipes are made with 10 or less ingredients, and use ingredients that are found in mainstream supermarkets, which eliminates that extra trip to a specialty food store. Many even use commercially bought gluten-free cookies, crackers, and broths for quick and easy pie crusts, breading and stocks for soup, chowders and gravies.” ––Relish Magazine http://www.relishmag.com/article/35697.html

“If you have a need for a gluten free cookbook because of health issues you will want to grab this book immediately. … Robert Landolphi really knows how to create delicious gluten free recipes.He is a trained chef whose wife found out several years ago that she has celiac disease. … Not only has Robert developed over 100 wonderful gluten free recipes, he also includes a section in this book that shows you how to cook gluten free, so you get a sense of how to convert your own favorite recipes into gluten free.” ––Gluten Free Cookbook http://www.cookingnook.com/gluten-free-cookbook.html

“With a life-long love of cooking, a culinary arts degree from Johnson & Wales University and the desire to create good gluten -free meals and desserts to keep my wife healthy, I dove into experimenting. Using various combinations of chestnut, sorghum, tapioca, corn and rice flours, as well as many of the gluten-free products on the market today, I began to develop a repertoire of dishes that Angela could eat. The Gluten Free Every Day Cookbook is truly a labor of love: my love for culinary arts; my love for my wife and desire for her to stay healthy, strong and happy; and a deep and resounding love for our children. Perhaps our boys are the real inspiration, for without the existence of a gluten-free diet for their mother, they may never have been conceived.” ––Interview with Robert Landolphi on Gluten Free Easy http://glutenfreeeasy.com/chef/landolphi.asp

“Some of the recipes are simple. Some of the recipes take time, and have more than a few ingredients. But good things take time. And this book was easy to understand and the directions were easy to follow. The recipes were DELICIOUS! Really good. Like you can count on them when company’s coming over. Anyway, I haven’t felt this good about very many GF cookbooks! This one’s a keeper. ” ––Celiac Underground http://celiacunderground.blogspot.com/2009/09/gluten-free-every-day-cookbook-by.html

“I tried many of the 100 or so recipes in this book- everything from appetizers to desserts.  Almost every recipe turned out incredible, and my gluten eating friends and family raved about how flavorful they were.” ––Gluten Free Food Reviews http://glutenfreefoodreviews.com/gluten-free-every-day-cookbook

“From my experience, you really can’t go wrong with any of the recipes!  They are all easy and yummy!” ––Gluten Free Experience http://glutenfreeexpedition.typepad.com/gluten_free_expedition/2009/08/gf-cookbook-review-gluten-free-every-day-.html

“(Robert Landolphi’s)  first chapter is on Gluten Free Basics, he explains the flours and starches in a very basic way, I’ve been gluten free for 4 years and I learned a few things. I feel like I have a greater understanding of which flours I can interchange with other flours. He gives good directions to a beginning cook too, (or a good refresher). He explains how to zest fruit, caramelize  onions, toast nuts…. lot’s of good information.” ––Gluten Free Greenie http://glutenfreegreenie.blogspot.com/2009/07/gluten-free-every-day-cookbook-review.html

“Rob (Landolphi) trained at Johnson and Wales, so I knew the recipes would be great, but I was worried about them being difficult. But they couldn’t be easier!! This cookbook really is for every day. The recipes are simple! Umm…Vanilla Cookie Piecrust with only 4 ingredients!!?! Yes!” ––Gluten Hates Me http://www.glutenhatesme.com/2009/07/easyand-gluten-free-plus-giveaway.html

“The cookbook is really great for the new gluten-free cook, but it is also good to have in a veteran’s repertoire. So if you’re searching for a cookbook to help mix things up – this is the one for you.” ––The Savvy Celiac http://thesavvyceliac.com/2009/07/23/review-new-cookbook-offers-quick-gluten-free-education-and-recipes/

“I like the easy, family friendly recipes in the Gluten Free Every Day Cookbook . I wish I had a copy of it when I was newly gluten free, as it has great tips and advice on gluten free cooking that would have cleared up much of the confusion I felt back then. I appreciate this cookbook at this point on my gluten free journey simply because the recipes are so appealing.” ––Gluten Free Taste of Home http://glutenfreetasteofhome.blogspot.com/2009/07/tri-spiced-onion-rings-with-horseradish.html

“With more and more people asking for gluten-free items, a cache of flavorful recipes that cut out wheat can be a valuable resource to have on hand. Author Robert M. Landolphi, a Johnson and Wales University-educated chef and culinary instructor, developed Gluten Free Every Day Cookbook as a “labor of love” for his wife, Angela, who suffered severely for years with undiagnosed Celiac disease.” ––Food Management http://food-management.com/entrees/poultry/articles/gluten-free-every-0609/index.html

“One of my favorite features of this cookbook is that at the beginning of each chapter the first couple of pages are tips and tricks for ingredients and methods involved in making the recipes in that chapter. I love that I don’t have to look far for a little help if I’m not quite sure how to do something involved in a recipe such as which thickening agent to use or a pie crust tutorial.” ––Living Without Wheat http://livingwithoutwheat.blogspot.com/2009/07/gluten-free-everyday-cookbook-review.html

“What impressed me most about the cookbook is its first chapter – Gluten Free Basics.  This chapter lists every conceivable gluten-free flour, starch, nut-flour, binding agent, etc.  It explains which ones are best for which applications and how to combine them.  It also explains how to store, and how long to store, each one.   ” ––Gluten Free Sox Fan http://glutenfreesoxfan.wordpress.com/2009/07/08/gluten-free-every-day-cookbook/

“Gluten Free Every Day Cookbook by Robert M. Landolphi is an inexpensive, easy to use book.  Along with more than 100 easy and delicious recipes, it includes chapters on gluten-free basics and and a chef’s perspective on eating out. You will also find useful information at the beginning of several of the chapters.” ––Gluten-Free Homemaker http://www.glutenfreehomemaker.com/2009/07/cookbook-review-giveaway.html

“I will tell that the section on gluten free pie crusts is worth the price, even if you didn’t use another recipe in the book. I made a “Blaspberry” pie, which is a combination of blueberries and raspberries. The pie crust turned out to be the flakiest, crispiest, most delicious gluten free crust I’ve ever made.” ––Fire and Salt http://fireandsalt.blogspot.com/2009/06/gluten-free-cookbook-review-part-2.html

“Two things that really strike me about this book at first glance are: one, I have most of the ingredients used in the book in my pantry already and two, the recipes appear straight forward and as the title suggests, easy enough to prepare everyday.” ––Fire and Salt http://fireandsalt.blogspot.com/2009/05/gluten-free-cookbook-review-part-1.html

“Not having a lot of practice cooking gluten-free, the most valuable section in the book for me became Landolphi’s chapter on ” Gluten-Free Basics”, which contains comprehensive information on the numerous flours, starches, nut meals and seeds that are used in gluten-free cooking. This section includes information on the taste, appearance, nutritional value and even storage guidelines of these ingredients and is very valuable to the less-experienced GF cook.” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/05/cookbook-review-gluten-free-everyday.html

“I think this carrot cake recipe from Robert M. Landophi’s Gluten Free Every Day Cookbook will make all cake lovers happy, regardless of dietary restrictions.The formula is easy and reliable, and the result is a dense, moist texture and spicy, intense carrot flavor. The tangy vanilla-rich cream cheese frosting is, well, frosting on the cake. Even better, the presence of brown rice flour and carrots add extra fiber and nutrients to the dessert.” ––Rochester Democrat and Chronicle http://www.democratandchronicle.com/article/20090526/LIVING/905260309/1032/ Three+flours+replace+wheat+to+make+a+ carrot+cake+gluten-free

“In addition to providing recipes from appetizers to desserts, Landolphi gives a rundown of alternate flours and other ingredients you’ll need. He explains what each can be substituted for and why they’ll work; he wants you to understand his recipes.” ––Houston Chronicle, by Diane Cowen http://www.chron.com/disp/story.mpl/health/6431782.html

“Landolphi put his training as a professional chef toward developing gluten-free recipes after his wife was diagnosed with celiac disease. “Gluten Free” is his ode to Angela. Accompanying the 100 recipes are ingredient glossaries, cooking tips and techniques and advice for eating away from home.” ––The Modesto Bee http://www.modbee.com/life/taste/story/710020.html

“In “Gluten Free Every Day Cookbook,” Robert Landolphi includes more than 100 quick, easy recipes for soups, entrees, side dishes, desserts and even breads. What makes the cookbook most user-friendly, however, is its rundown of alternative flours and starches, and basic directions for how to combine them effectively in various recipes.” ––Honolulu Star Bulletin http://www.starbulletin.com/features/20090520_Gluten-free_philosophy.html

““The recipes in my Gluten Free Every Day Cookbook are the kinds of dishes that people who have celiac disease and are on a gluten-free diet thought they’d never be able to eat again,” says Landolphi, a certified culinary arts instructor, chef, and culinary operations manager at UConn. “You don’t have to give up the foods you love.”” ––University of Connecticut Advance http://www.advance.uconn.edu/2009/090521/09052108.htm

Get the recipe: http://www.wtnh.com/dpp/ct_style/in_the_kitchen/gluten-free-cooking-everyday

Watch video:

http://www.wfsb.com/video/19623705/index.html

New Haven (WTNH) - Chef Robert Landolphi shares a recipe from his new book, Gluten Free Every Day Cookbook.

Flavor does not have to be compromised in gluten-free recipes, and chef Robert Landolphi shows how in Gluten Free Every Day Cookbook (Andrews McMeel Publishing, LLC, $16.99, April 2009). Rob’s recipes may be gluten free, but they are so good that no one will miss the wheat.

With celiac disease on the rise and an increase in carb-free and wheat-free diets, gluten-free recipes are becoming a necessity in the kitchen. Rob has mixed, tasted, and tested ways to eliminate the gluten without reducing the taste. Hearty New England Clam Chowder, Country-Style Chicken Potpie, Tri-Spiced Onion Rings, and Spiced Pumpkin Roll can still be enjoyed on the gluten-free diet.

Gluten Free Every Day Cookbook gives a tutorial of the basics of gluten-free cooking.  From the different kinds of flours and nuts to essential equipment and techniques, all is explained in an easy-to-understand way. Gluten-Free Living magazine considers Rob’s dusting and encrusting technique to be one of the best tips for gluten-free cooking. He helps cooks meet the challenge of enhancing entrées without wheat flour or bread crumbs, instead using ingredients such as coffee and coconut to create scrumptious dishes like Toasted Coconut Shrimp and Coffee Encrusted Beef Tenderloin.

The gluten may be gone, but with Gluten Free Every Day Cookbook you’ll be able to whip up a delicious meal every time.

“Ingenious and inspiring! With Chef Robert Landolphi as your discerning guide, immerse yourself in a culinary journey that reveals the scrumptious versatility and abundance of gluten-free cooking and baking. Packed with ingredient introductions, expert culinary advice, insights, and tips, this book will open doors aplenty to invigorate your gluten-free lifestyle with its creative and flavorful recipes.” —Suzanne Bowland, founder/executive producer of GF Culinary Productions, Inc.

In 1998, Chef Robert Landolphi’s wife, Angela, became increasingly ill. After a battery of tests and consultations with specialists, and with the quality of her life on the line, she was finally and correctly diagnosed with celiac disease. And so, with a lifelong love of cooking, a culinary arts degree from the prestigious Johnson and Wales University, and the desire to keep his wife healthy and happy, Robert started experimenting and developing unique and flavorful gluten-free dishes.

The Gluten-Free Chef was born.

Makes 16 Bars

An original blend of sweet, tart, and nutty: a tangy taste of heaven wrapped up in one bar.

1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup chestnut flour
1/4 cup potato starch
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut into  small pieces
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon baking powder
Pinch of salt
Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and butter the foil.

In a food processor, combine the brown rice flour, tapioca flour, chestnut flour, potato starch, 1/4 cup sugar, and the salt. Whirl to blend. Add the butter and process until a fine meal forms. Press evenly into the bottom and sides of the prepared pan to form a crust. Bake for 15 minutes, or until slightly golden.

Meanwhile, prepare the filling: In a food processor, combine the 3/4 cup sugar, the eggs, lemon zest and juice, baking powder, and salt. Process to blend. Pour into the hot crust and bake for 20 minutes, or until set. Remove from the oven and let cool completely on a wire rack. Cut into 16 squares, remove from the pan, and dust with confectioners’ sugar to serve.

Serves 6

Any fan of beer-battered onion rings will love this recipe. I always use a hearty gluten-free beer from Bard’s Tale Beer called Dragon’s Gold.

Horseradish Dipping  Sauce
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon McCormick seasoned salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons prepared horseradish
1/4 teaspoon paprika

Batter
1 cup white rice flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 large egg yolks
3/4 cup gluten-free beer
Canola oil, for deep-frying
2 large white onions, cut into 1/2-inch-thick rings and separated

For the horseradish sauce: In a small bowl, whisk all the ingredients together and set aside.

For the batter: In a medium bowl, whisk together the white rice flour, chili powder, cumin, cayenne pepper, and salt. Gradually whisk in the egg yolks and beer until a smooth, thick batter forms.

In a large, heavy sauté pan or Dutch oven, heat 3 inches of canola oil until it registers 360°F on a deep-frying thermometer. Dip a few onion rings at a time into the batter and then add to the hot oil, cooking until golden brown, 1 to 2 minutes. Using tongs, transfer the
cooked onion rings to paper towels to drain. Repeat with the remaining onion rings until all are cooked.

Place the onion rings on a platter and serve with a bowl of the dipping sauce.