The Complete Gluten-Free Whole Grains Cookbook

By Alison Schaefer,
125 Delicious Recipes from Amaranth to Quinoa to Wild Rice
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Judith Finlayson hit the nail right on the head with her newest addition, The Complete Gluten-Free Whole Grains Cookbook.

Celiac disease and gluten intolerance/sensitivity is on the rise in both children and adults. Her book is loaded with information ranging from what exactly gluten is and the different grains that are naturally gluten free, to helpful tips with every recipe on how to modify or substitute ingredients and ways to speed up the cooking process.

Included in this cookbook is a helpful guide for diabetics as well. All of her recipes are listed with the Diabetes Food Values based on both the Canadian Diabetes Association as well as the American Diabetes Association's recommendations.

Every possible meal is thoughtfully planned out and easy to follow. Whether you are looking for breakfast, lunch, appetizers, dinner or desserts, you will find your gluten-free meal that suits you perfectly. The Complete Gluten-Free Whole Grains Cookbook has a section of recipes for vegetarians as well, entitled “Meatless Mains.” One does not have to feel like a foodie or a gourmet cook in order to make these recipes. However, your friends and family will definitely consider you one.

As a woman, myself, that has recently been diagnosed with gluten intolerance, I was ecstatic to see this book come out. She took me back to my southern roots with her Old-Fashioned Cornbread. You would never know it was any different from the regular down-south variations we have all come to know and love. It had the perfect grit and texture and just the right amount of buttery flavor. It was perfectly paired with her Southwestern Turkey Chowder. The combination of cumin, peppercorns, garlic and chiles give it plenty of “kick” without being overbearing and taking away from the recipe.

Judith Finlayson does a wonderful job of incorporating many different ethnicities into her recipes from Spanish and Chinese to Italian, Moroccan, Indonesian and Mexican. Looking to just spruce up your regular side dishes and try something new? The Complete Gluten-Free Whole Grains Cookbook has a section just for those needs. Give Judith Finlayson’s Roasted Red Pepper Risotto, Wild Rice Stuffing with Cranberries, or her Italian-Style Green Rice a try and you won’t be disappointed. Just like the rest of her book, she did not let us down with her scrumptious desserts! Not one, not two, but THREE variations for rice pudding! Who knew you could make a traditional recipe that is so classic and great and do the wonders that she did to it. Her Chewy Oatmeal Coconut Cookies with Cranberries and Pecans were perfect for dessert and also paired with my morning coffee!

Judith Finlayson does not disappoint with this book and shows you can easily make traditional recipes or a new variety of recipes gluten free. For anyone with celiac disease, gluten intolerance/sensitivity or just looking to cut out gluten from their diet, this book is a must-have for every household cookbook shelf.



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