Goodbye Gluten: Happy Healthy Delicious Eating with a Texas Twist
224
Goodbye Gluten: Happy Healthy Delicious Eating with a Texas Twist
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Overview
There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the US are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick—very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over two hundred flavorful and tempting recipes for all types of dishes, from appetizers to desserts. Goodbye Gluten is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out on their favorite foods. In each recipe the authors use everyday brand names that can be found at your local grocery store, which means you no longer have to check labels to decipher if a product is gluten-free. Another appeal of the book is its use of Texas and Tex-Mex flavors to add a kick to what can be bland fare.Goodbye Gluten makes it easy to live the gluten-free lifestyle, because it is not just a diet, but a lifestyle. With thirty color photos of the completed dishes, even the most dedicated bread-lover will want to get into the kitchen and start cooking.
Product Details
| ISBN-13: | 9781574415780 |
|---|---|
| Publisher: | University of North Texas Press |
| Publication date: | 09/19/2014 |
| Series: | Great American Cooking Series , #4 |
| Pages: | 224 |
| Product dimensions: | 8.90(w) x 8.90(h) x 0.70(d) |
About the Author
KIM STANFORD grew up in North Texas, lives in Austin, where she runs a catering business, and loves Southern home cooking. Her gluten-free pie was featured on the Food Network. BILL BACKHAUS is a "cook's cook" who was diagnosed with celiac disease in 1981. He is a lawyer in Dallas.
Read an Excerpt
Goodbye Gluten
Happy Healthy Delicious Eating With A Texas Twist
By Kim Stanford, Bill Backhaus
University of North Texas Press
Copyright © 2014 Kim Stanford and William Clyde BackhausAll rights reserved.
ISBN: 978-1-57441-588-9
CHAPTER 1
THE GLUTEN-FREE LIFESTYLE
Who benefits from the gluten-free lifestyle is a moving target in medical circles.
Celiac disease is "easy" enough. Also known as "white flour disease," it is both a disease of malabsorption—meaning nutrients are not properly absorbed by the digestive system—and an autoimmune reaction to gluten, a group of related proteins found most commonly in wheat, barley, and rye.
For people with celiac disease, eating gluten-laden foods can cause real damage to the intestinal wall and the inability to absorb certain nutrients. People with celiac disease are also more susceptible to other diseases and health problems. But here's the thing: Celiac disease has certain clear-cut markers and can be diagnosed with blood tests and confirmed with a biopsy. If you have it, adopting the gluten-free lifestyle isn't optional. It's required.
A landmark 2003 epidemiological study by Dr. Alessio Fasano, founder and head of the University of Maryland Center for Celiac Research, is the source of the oft-quoted figure that one in 133 Americans have celiac disease. That number's thought to be a lot higher now.
In more recent years, something called non-celiac gluten intolerance, or gluten sensitivity, has popped up on the health radar. More and more the thinking is that celiac disease is an extreme on a broad spectrum of sensitivity to gluten. But there's no tight definition of NCGI. It can have many of the same symptoms as celiac disease—diarrhea, constipation, bloating, or abdominal pain—and a lot of self-diagnosed people also mention other symptoms, like skin problems, fatigue, joint pain and headaches.
The key is, there's no blood marker, as with celiac disease. Dr. Daniel Leffler, M.D. told CNN in 2011, "This is something we're just beginning to get our heads around." He's an assistant professor of medicine at Harvard Medical School, a gastroenterologist at Beth Israel Deaconess Medical Center in Boston and, like Fasano, a leading voice in the gluten-free discussion. There's even debate about whether gluten sensitivity has the same cause as celiac disease, in which there's a clear erosion of the intestinal wall. Experts say that the number of people with gluten sensitivity could be many times higher than the number with celiac disease.
So what's up with this? Why this sudden uptick in gluten sensitivity? Researchers in the know generally cite two theories. First, gluten is hard to digest from the get-go—for everyone, and this may be a ramping up of that difficulty. People didn't start eating wheat—and by extension, gluten—until about 10,000 years ago with the agricultural revolution. Some guts just never fully adjusted. Add to that the fact that many modern wheat varieties contain higher levels of gluten (which artisan bakers love for the spring and elasticity it gives their bread doughs) and the greater prevalence of products containing gluten, and you have a set-up for heightened sensitivity.
The other theory is that we're too clean. You read that right. Too clean. That's the hygiene hypothesis. WebMD says, "Children aren't exposed adequately to antigens in the environment while their immune systems are developing," paraphrasing Dr. Stefano Guandalini, medical director at the University of Chicago's Celiac Disease Center and another important voice in the gluten debate. Put simply, if your gut doesn't get some practice dealing with these antigens, the immune system won't tolerate gluten. Guandalini says that celiac disease is relatively rare in less sanitary, developing countries.
All the publicity about the gluten-free lifestyle, happily encouraged by food companies making gluten-free products, has prompted a lot of people to try it when other remedies haven't helped their symptoms. But we think part of successfully adopting a gluten-free diet is also getting plenty of good, nutritious, and wholesome food. We live in a world where preserving, processing, pasteurizing, coloring, bleaching, and sterilizing often destroy or diminish the natural nutrients that otherwise would be present in foods.
Home-cooking is really the only way to guarantee tasty, gluten-free meals and the only way to assure that ingredients are gluten-free. When we cook, we use the best ingredients available, preferably fresh, either organic or from our local farmers markets, which helps us avoid pesticides, hormones, antibiotics, and other unwanted additives. We also prefer local, organic, grass-fed beef and pork, organic chicken, and other organic meats when it's possible to obtain these.
We're only too happy to point you back to the kitchen, where we've had so much fun, so let's get cooking!
TIP: We believe that limiting refined sugars and starches, corn fructose sodas (you know, the ones sweetened with high-fructose corn syrup), unhealthy saturated fats, and nutrient-bereft junk food will help heal a stressed digestive system. We also avoid artificial sweeteners and artificial sugar–based sweeteners, as our experience has been that they can cause bloating, gas, and diarrhea.
APPETIZERS
Now you can serve and enjoy gluten-free appetizers that are really appetizing. We have perfected little bites that are so good we bet they will have your guests requesting recipes. They'll forget all about gluten-free.
More than just crowd-pleasers, our appetizers are easy to make, and most can be prepared well ahead of time. Don't let the long ingredient lists fool you. Most go together quickly, whether we're talking Smoked Gouda-Cheddar Pimento Cheese spread on our Savory Tarragon Biscuits or Mexican Grilled Polenta Bruschetta. (Okay, you do have to make the bruschetta in two steps.)
Bill says, "Face it: Appetizers are party food. I don't know any families or individuals who serve appetizers before a meal on a regular basis. Kim probably does. The purpose of appetizers is to tempt your guests' palates, and prevent them from getting ravenously hungry before the meal is served, or getting too carried away with the social beverages."
Kim says that would be Bill's friends. She believes you are simply tempting and teasing your guests to stay for the incredible dinner you spent all day preparing.
We both think you just need two or three appetizers, but they'd better be top-notch. Ours will make a very good impression—even better if you pair them with good-quality beverages. We also like appetizers that can be served cold or at room temperature. After all, we want to spend as much time as we can with our guests.
SAN FRANCISCO ARTICHOKE SPINACH DIP
Not your traditional recipe for boring spinach dip, it's the perfect blend of Romano, Asiago and Parmesan cheeses that make this happen. Don't skimp on the quality of the cheese. It will really make all the difference.
YIELD: 12 TO 14 SERVINGS
1/4 cup finely diced onion
1 tablespoon olive oil
2 (8-ounce) packages cream cheese, softened
1/2 cup mayonnaise: Hellmann's, Kraft, or Spectrum
1/4 teaspoon Dijon mustard: Maille Dijon Originale Mustard or Grey Poupon
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained, squeezed dry in paper towels: California Girl, Maria, or Reese
3 cloves garlic, minced
3 tablespoons fresh lemon juice
1-1/2 cup grated Parmesan cheese
3/4 cup grated Romano cheese
1/2 cup grated Asiago cheese
1/2 teaspoon sea salt
Preheat oven to 375 F. Lightly grease a 9 × 11-inch baking dish. In a small skillet, sauté onion in olive oil until translucent.
In a bowl, mix together cream cheese, mayonnaise, and mustard until smooth. Fold in sautéed onion, spinach, artichoke hearts, garlic, lemon juice, cheeses, and salt. Mix well and pour into baking dish.
Cover and bake 20 minutes. Remove cover. Bake for 5 to 7 minutes longer, or until top is golden. Serve with small slices of gluten-free toast, crackers, or tortilla chips.
SMOKED GOUDA-CHEDDAR PIMENTO CHEESE SPREAD
Smoky Gouda and sharp cheddar amp up this Southern staple so you just can't stop eating it. It makes an awesome sandwich on our Savory Tarragon Biscuits (see Page 203), or you can serve it as a dip with crackers or fresh vegetables.
YIELD: 2 CUPS
3 tablespoons chopped roasted red bell pepper: Mezzetta
1 jalapeño pepper or serrano chile, seeded, deveined, and finely chopped (see note) 1-1/2 cups freshly grated smoked Gouda (see note)
1-1/2 cups freshly grated sharp cheddar cheese: Kraft Natural or Boar's Head (see note)
1 cup freshly grated Havarti cheese (see note)
1/2 cup mayonnaise: Hellmann's, Kraft, or Spectrum
3 tablespoons pimentos, drained well and chopped
1/8 teaspoon cayenne pepper: McCormick or Spice Islands
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
1/4 teaspoon white pepper: Spice Islands
Purée red pepper and jalapeño or serrano chile. Set aside.
In a mixing bowl, blend together cheeses, mayonnaise, pimentos, cayenne pepper, black pepper, lemon juice, and white pepper. Mix well. Gently mash in puréed peppers with fork (do not use blender), and mix well. Chill. Serve with your favorite gluten-free cracker.
NOTE: Do not use pre-grated cheese. The ingredient used to prevent the cheese from sticking, often potato flour, will make it impossible to achieve the right final texture. Also, wear plastic gloves when handling hot peppers.
PEAR-BRANDIED PECAN BAKED BRIE
Awesome ... Brie with a punch. The pear brandy and pecans make this one stand out in a crowd.
YIELD: 10 TO 12 SERVINGS.
1 tablespoon butter
1 clove garlic, finely minced
4 tablespoons chopped pecans
8 to 10 sliced, fresh mushrooms
1 tablespoon pear brandy: Clear Creek Pear Brandy
1 teaspoon chopped fresh tarragon
1 (8-ounce) wedge good quality Brie, rind removed
Preheat oven to 350 F.
Melt butter in medium, nonstick skillet over medium heat. Add garlic and pecans. Cook until lightly browned. Do not burn. Add mushrooms and cook for about 5 minutes.
Remove skillet from stove and add brandy. Sprinkle with tarragon.
Place Brie in small baking dish. Pour pecan-mushroom mixture over Brie. Bake for 20 minutes or until bubbly. Serve with small gluten-free crackers or toast.
JALAPEÑO HAVARTI DIP
Heavenly Havarti ... with saucy jalapeño to boot. This is the most sensational dip, especially on fresh veggies, which are chock-full of vitamins, minerals, phytonutrients, and fiber.
YIELD: 1-3/4 CUP
8 ounces Havarti cheese: Boar's Head, shredded
2 ounces white cheddar cheese: Boar's Head, shredded
4 tablespoons mayonnaise: Hellmann's, Kraft, or Spectrum
1 tablespoon finely chopped fresh chives
1 jalapeño pepper, seeded, deveined, and finely chopped (see note)
1/8 teaspoon cayenne pepper: McCormick or Spice Islands
1/4 cup chopped walnuts
1/8 teaspoon paprika: McCormick or Spice Islands
Pinch of sea salt
Combine all ingredients and mix well. Taste to adjust seasoning. Cover and refrigerate for at least 4 hours. Serve at room temperature with your favorite gluten-free crackers.
NOTE: Wear plastic gloves when handling hot peppers.
BLUE CHEESE ROULADE
This party pleaser is a snap to make. The flavors of roasted red peppers with the blue cheese just make this pop.
YIELD: 20 SERVINGS
1 pound blue cheese: Alouette, Boar's Head, Kraft Blue
Cheese Crumbles, or Sargento Natural Blue Cheese, room temperature
2 (8-ounce) packages cream cheese, room temperature
1/4 pound butter, room temperature
1 jigger whiskey: Crown Royal Blended Canadian Whiskey
2 tablespoons finely chopped chives
2 tablespoons chopped roasted red pepper
1 teaspoon Worcestershire sauce: Lea & Perrins or French's
1/8 teaspoon cayenne pepper: McCormick or Spice Islands
1 cup chopped pecans
Gluten-free crackers
In a medium mixing bowl, mash together blue cheese, cream cheese and butter. Mix well.
Add Crown Royal, chives, roasted red pepper, Worcestershire sauce, and cayenne pepper. Stir. Chill in the refrigerator 30 minutes.
Remove and roll into a cylinder 1-1/2 to 2 inches thick. Roll in pecans, pressing them to adhere, and chill until ready to serve. Slice and serve on your favorite gluten-free crackers.
SERVING SUGGESTION We like to pair this with some sliced Granny Smith apples and champagne or a nice red wine.
FRENCH FARMERS PÂTÉ
Rich, robust, elegant. A pâté lover's dream, yet so simple. This is Kim's most requested and favorite party recipe, especially with chilled white wine on a hot summer day. The bold flavor of dark cherries coupled with the distinction of Cognac makes this pâté absolutely magnificent.
YIELD: ABOUT 3 CUPS
1 cup butter, room temperature (divided use)
1/4 small onion, diced
1 pound chicken livers
1 clove garlic, minced
1-1/2 teaspoon dry mustard: Colman's
1/4 teaspoon cayenne pepper: McCormick or Spice Islands Sea salt and pepper
1/8 teaspoon dried basil
1/4 teaspoon dried thyme: McCormick or Spice Islands
1/4 teaspoon white pepper: McCormick or Spice Islands
1 teaspoon sea salt
1/4 teaspoon allspice: McCormick or Spice Islands
4 tablespoons Worcestershire sauce: McCormick or Spice Islands
3 tablespoons Cognac
1/3 cup dried dark cherries
Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the onions. Add 1/2 cup butter and the livers and sauté livers until brown but still a little pink in the middle. Remove from heat. Cool until butter begins to set. Partly cover pan and turn livers a few times.
Put livers with butter into blender with remaining butter. Add all remaining ingredients except cherries. Blend until smooth. Add salt and pepper to taste.
Place mixture into a well-buttered, 1-quart mold. Cover and chill overnight.
Allow the pâté to come to room temperature for 30 minutes before serving. Garnish with dried cherries.
Serve with gluten-free crackers or toasted and quartered gluten-free bread slices. This is great with icy cold champagne, too.
NEW NEW ORLEANS TAPENADE
New Orleans tapenade ... all jazzed up. Great for an appetizer or a turkey muffaletta made with our Savory Tarragon Biscuits (see Page 203).
YIELD: ABOUT 3 CUPS
3/4 cup stuffed green olives
3/4 cup pitted kalamata olives
1/4 cup pitted black olives
2 cloves garlic
1/4 cup olive oil
2 tablespoons red wine vinegar: Heinz or Regina
1/2 cup gluten-free salami: Boar's Head Genoa salami or Applegate salami, finely chopped
1/2 cup provolone cheese, shredded
2 tablespoons finely chopped fresh parsley
1 large tomato, very finely chopped
1/4 cup drained and very finely chopped sun-dried tomatoes in oil
1/4 teaspoon freshly ground black pepper
Combine olives and garlic in a food processor. Cover and pulse until finely chopped, not puréed. Mix in olive oil and vinegar until well mixed.
Transfer mixture to a bowl and stir in meats, cheese, parsley, tomatoes, and pepper.
Chill up to 24 hours.
SERVING SUGGESTION This is great with crusty gluten-free bread or crackers and, oh yeah, a glass of red wine.
SPICED EGG SALAD CANAPÉS
The perfect canapés ... and more than just an appetizer. Serve them for a light lunch, brunch or a picnic at the park. Kim prefers them without the sweet pickles, and, of course, Bill likes them with. They are great either way.
YIELD: 24 TO 30 canapés
10 hard-cooked eggs, finely chopped
1 tablespoon capers: Mezzetta, Reese, or Star (see note)
2 teaspoons Dijon mustard: Maille Dijon Originale Mustard or Grey Poupon
3/4 cup mayonnaise: Hellmann's or Spectrum
1/8 teaspoon cayenne pepper: McCormick or Spice Islands
2 tablespoons fresh lemon juice
1/8 teaspoon Louisiana Hot Sauce or to taste
1/4 teaspoon celery salt: Spice Island, Spice Hunter, or McCormick
1 jalapeño pepper, seeded, deveined and finely chopped
Freshly ground black pepper and sea salt to taste
6 to 8 slices Kinnikinnick's Soft White Bread or Udi's White Sandwich Bread, toasted and cut into quarters for canapés (see note)
Combine all the ingredients except the bread in a medium-size bowl and mix well. Place 1 tablespoon of egg salad on each toasted bread quarter or, our favorite, between our Savory Tarragon Biscuits (see Page 203).
NOTE: You may add an additional 1 tablespoon of capers for garnish. Kim loves them this way. Or, as Bill prefers, mix in 4 tablespoons chopped Mt. Olive sweet pickles.
SAVORY GOAT CHEESE AND CRÈME FRAÎCHE CROSTINI
Pronounced "krem fresh," crème fraîche is a rich and velvety, yet thinner form of sour cream developed by the French. It has a slightly tangy and nutty flavor that your guests will just love.
YIELD: 24 TO 32 CROSTINI
2 ounces crème fraîche or La Vaquita Crema Mexicana
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package goat cheese
1 clove garlic, minced
1/2 teaspoon sea salt
1 teaspoon Newman's Lite Italian Salad Dressing
Pinch of red pepper flakes: McCormick or Spice Islands
1 whole garlic clove
6 to 8 slices Kinnikinnick Italian White Tapioca Rice Bread or Udi's White Sandwich Bread
1 tablespoon capers, drained: Mezzetta, Reese, or Star
Olive oil
Mix all ingredients except the bread and whole garlic clove and refrigerate.
For the crostini, place the bread slices on a baking tray. Cut garlic clove in half and rub each bread slice with a cut side. Brush bread with olive oil and broil until crispy golden brown. Slice the bread into quarters. Spread 1 to 2 teaspoons savory goat cheese topping on each quarter. Garnish with capers.
SERVING SUGGESTION These crostini are great with sun-dried tomatoes, shrimp or salmon on top of the savory cheese spread. They are also welcome sitting next to a salad.
(Continues...)
Excerpted from Goodbye Gluten by Kim Stanford, Bill Backhaus. Copyright © 2014 Kim Stanford and William Clyde Backhaus. Excerpted by permission of University of North Texas Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Acknowledgments,Introduction,
The Gluten-Free Lifestyle,
Appetizers,
Salads and Salad Dressings,
Soups,
Eggs, Cheese, and Pasta,
Beef, Pork, and Lamb,
Chicken and Game,
Fish and Seafood,
Vegetables and Savory Accompaniments,
Breads,
Relishes and Salsas,
Marinades, Seasonings, and Sauces,
Desserts,
Pantry List,
Booze and Your Bar Guide,
Index,
Interviews
those who desire to eat gluten freecookbook enthusiasts