Synopses & Reviews
Pizza, Pancakes, French Toast, Lasagna, Ice Cream, Brownies—you thought they were off-limits forever but now they’re back on the menu!
The Dairy-Free & Gluten-Free Kitchen offers more than 150 flavor-packed recipes created especially for those who must avoid dairy and gluten in their diets—proving that you no longer have to abandon the foods you love, even when you do have to give up the dairy and gluten that doesn’t love you.
Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen addresses these issues and many more, demystifying the confusing and often conflicting data about what defines healthful eating. Along with a deliciously varied selection of dishes, Denise shares her “master” recipes, including her all-purpose Gluten-Free Flour Mix, Dairy Milk Alternative, Fiber-Rich Sandwich Bread, Creamy Macadamia Pine Nut Cheese, and Soy Velvet Whipped Cream—key staples that make Classic French Toast, Mushroom Kale Lasagna, Rustic Heirloom Pesto Pizza, and Pumpkin Cheesecake possible.
In addition to being entirely dairy- and gluten-free, each recipe has been calibrated to reduce or eliminate the need for refined oil and sweeteners. And for those who must avoid eggs, nuts, and soy products, recipes that are free of these components are clearly labeled. So whether you’ve been diagnosed with a particular food intolerance or sensitivity, or you’re just trying to consume a less refined, more healthful diet, The Dairy-Free & Gluten-Free Kitchen has something for just about everyone!
"For anyone with food allergies or intolerances, or dietary restrictions, this earnest volume an expansion of the author's 2002 book, Recipes for Dairy-Free Living, with 50 new recipes is a helpful resource. In addition to being dairy-free and gluten-free, its 150 recipes all feature a 'free of' key showing which other common dietary red flags (eggs, soy, nuts, sugar) it avoids. While there are plenty of vegetarian entries (like mushroom kale lasagna and grilled polenta with vegetable ragout) there are also dishes for those who crave fish, poultry, and meat including salmon cakes with kiwi-papaya salsa; chicken with potato and leek in tarragon cream; and lamb tagine with dates. Side dishes include wild lemon pilaf with currants, with accompaniments like olive anchovy tapenade. For dessert there's a pumpkin cheesecake and a chocolate orange pudding with soy velvet whipped cream. Rounding out the book is a selection of basic formulas for such substitutes as gluten-free flour mix and a dairy milk alternative, which arm readers with tools they can use in a variety of recipes." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
One hundred and fifty richly satisfying dairy- and gluten-free recipes for the millions of people suffering from lactose intolerance and gluten sensitivities, newly revised and with four-color photography throughout
When dairy and gluten are no longer healthy options, this expanded edition of the previously titled Recipes for Dairy-Free Living proves that you don’t have to give up the foods and flavors you love, even if you do have to give up dairy and gluten. All the dishes in the book, including quick breads, pasta, pizza, pancakes, and ice cream, have been revised with multiple dairy ingredient replacements and gluten-free flour options. This edition also includes 50 new recipes and updated special-occasion menus that make dairy- and gluten-free entertaining easy all year long.
About the Author
Certified nutrition educator Denise Jardine is the education outreach coordinator for Whole Foods regional. She teaches nutrition cooking classes at Bauman College and lectures in the San Francisco Bay Area. Denise has been cooking and eating dairy-free for more than 20 years.
Table of Contents
acknowledgments ~ vi
preface ~ 1
introduction ~ 3
19 | Breakfast
29 | Small Bites
41 | Salads and Dressings
55 | Soups
67 | Fish and Shellfish
79 | Poultry and Meat
93 | Vegetarian and Companion Dishes
119 | Sauces, Salsas, and Spreads
135 | Yeasted and Quick Breads
151 | Sweet Endings
171 | Basics
bibliography ~ 190
resources ~ 191
about the author ~ 194
index ~ 195