Synopses & Reviews
When Beth Hillson was diagnosed with celiac disease more than thirty years ago, she had nowhere to turn to for recipes or support. She embarked on a lifelong journey to help provide delicious and healthy food to others who cannot have wheat—as many as 1 in 133 Americans, according to recent estimates. In Gluten-Free Makeovers
, Hillson makes over some of the most popular recipes—from celeb chef favorites to classic comfort foods, from pot pies to pizza, fig bars to croissants—so wheat-free home cooks can have their cake and eat it too.
With chapters dedicated to the gluten-free kitchen, preparation basics, a resource guide on ingredient sources, and supplemental info on gluten-free living, Gluten-Free Makeovers offers inspiring meals for both seasoned and novice chefs alike.
"Hillson (The Gluten-Free Pantry Companion) was diagnosed with celiac disease 35 years ago. A classically trained chef whose role models include Julia Child and food writer Craig Claiborne, she brings the standards and techniques of gourmet cooking to the gluten-free kitchen. These recipe makeovers transform favorite, typically gluten-heavy foods (breads, cakes, pies, pasta, etc.) into safe, appealing options for those with celiac disease, gluten sensitivity, and wheat allergy. The key to achieving tastes and textures indistinguishable from the originals, Hillson says, is choosing appropriate flour blends and finding the right balance between wet and dry ingredients, and the amount and type of fat used. She includes a primer on the many gluten-free flours available and a chart to help readers make their own conversions. Baked goods predominate (some standouts are the Plymouth bread with orange and molasses; cinnamon plum cake; and pumpkin whoopie pies), but there are recipes for appetizers, salads (her broccoli cranberry salad is addictive), soups, and entrees (the maple cheddar breakfast casserole, inspired by McDonald's McGriddles, will entice kids and brunch guests), as well. Hillson also provides time-saving tips (e.g., using commercially prepared flour blends and bread machines) and alternatives for those with other food allergies, on dairy- and nut-free diets, and vegans." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Gluten-Free Living, September 2011
“This is not your average gluten-free cookbook. It will keep your kitchen humming and you happy with all the treasures you can now produce.”
New England Book Festival “Honorable Mention” in Cookbook Category
Gluten-Free Living, September 2011
“This is not your average gluten-free cookbook. It will keep your kitchen humming and you happy with all the treasures you can now produce.”Publishers Weekly, 10/3/11
“These recipe makeovers transform favorite, typically gluten-heavy foods (breads, cakes, pies, pasta, etc.) into safe, appealing options for those with celiac disease, gluten sensitivity, and wheat allergy.”
InfoDad.com, 10/27/11“[Hillson] does a great favor for home cooks and bakers seeking good gluten-free foods with this book.” Tucson Citizen, 11/3/11
“Hillson proves that a gluten-free diet doesn’t mean that all food choices are taken away.”
Living Without, December/January 2011/2012“Gluten-Free Makeovers takes you on a culinary journey that’s as delicious as it is essential…There’s something for every taste—and lots to tempt your taste buds. A must for your kitchen bookshelf.” San Francisco Book Review, 12/6/11“[Hillson’s] approach to gluten-free is living with, not living without. Look for alternatives, not at what you can’t eat. Be curious, Hillson advises, be imaginative, substitute boldly, and have fun…If you’re looking to gain an in-depth understanding of cooking without gluten, Gluten-Free Makeovers is an excellent go-to guide and resource to refer back to again and again.” Midwest Book Review, November 2011“Gluten-Free Makeovers is a straightforward and excellently composed cookbook, it can’t be missed for gluten-free cooks.” Curled Up With a Good Book“Hillson succeeds at making the gluten-free recipes and lifestyle accessible to the reader, breaking down all the information and recipes into bite size bits that are easy to swallow. Simple, attractive recipe layouts and basic lists make the book an easy to follow reference source, while the nine pages of color photographs of some of the dishes will inspire you to start up and persevere in your own gluten-free efforts.” About.com, 11/28/11
“A great collection of recipes to produce foods you may wish you could recreate gluten-free.”
Portland Book Review, 12/19/11“[Hillson’s] recipes were easy to understand and simple to make…This book is great for anyone who lives gluten-free and may not be the best cook in the world.
Tulsa Book Review, January 2012“One of the major benefits of this book is its section on substitutions for maintaining not only a gluten-free diet but also an egg-free, nut-free, dairy-free, corn- and oat-free, etc. meal plan…An excellent go-to guide and resource to refer back to again and again.”
Midwest Book Review, December 2011“From chef favorites to comfort foods such as pizza, Beth Hillson packs in over 175 recipes that discuss substitutions, approaches to successful recipe completion, and more.” Natural Solutions (website), 1/1/12“[A]favorite cookbook of 2011…Finally—a cookbook that successfully balances the gourmet and the everyday!”
“Chock full of homemade goodness from comfort food to simple pot pies.”Connecticut Magazine, April 2012
“Hillson offers a myriad of ways to remake some of your favorite foods wheat-free.”
Living Without, 2012 Gluten-Free Holidays issue“There’s lots to tempt your taste buds and something for every palate. A must for your kitchen bookshelf.”
From the founder of Gluten-Free Pantry: a range of favorite recipes—from comfort foods to gourmet classics—made completely gluten-free
About the Author
Beth Hillson is the founder of Gluten-Free Pantry, the president of the American Celiac Disease Alliance, and the food editor of Living Without magazine. She lives in Connecticut.