Cooking Gluten Free

When I heard Bob’s Red Mill had a cookbook, I was pretty excited. Bob’s Red Mill has an extensive selection of gluten-free baking products. The Everyday Gluten-Free Cookbook didn’t disappoint.

What I thought would be just another cookbook about cooking with gluten-free flour was so much more. Recipes highlighting quinoa, sorghum, and millet bring so much variety to a gluten-free diet. If you’ve never cooked with ancient grains, here’s your chance.

According the author Camilla Saulsbury, she wanted people using this book to understand that eliminating wheat and other forms of gluten is simple and delicious. She hopes the readers will come to understand that working with ancient grains and ancient grain flours is as simple as it is delicious.

I’ve never seen such a comprehensive guide as the one in the beginning of this book. In addition to explaining many different grains (amaranth, buckwheat, brown rice, teff, etc.), there’s informations about nuts, seeds, oils, spices and broths.

When it comes to choosing a recipe to make, they all looked so good I didn’t know where to start. The large soup selection shows you that the world of gluten-free soups is vast. All the soups you’ve been making in the past probably had gluten in them.

Gluten-free vegetarians will love the section called “Meatless Main Dishes”. I especially loved the casserole recipes. Even eating meatless can be convenient.

There was a big selection of creative main dishes. Who knew there was such a thing as gluten-free paella!

Make sure you save room for dessert, because there’s plenty of them in the book. The Ancient Grain Chocolate Chip Cookies use chia seeds to help give them the texture that’s lacking in so many gluten-free cookies. After making these, I guarantee you won’t be able to eat just one.

You can order a copy of the cookbook from Amazon. If you’ve been putting off going gluten-free because you thought all the your options would be the same, you’ve now been proven wrong.