For the person reeling under a doctor’s directives to avoid gluten, the task of creating family friendly meals can be overwhelming. Standing in front of the Bob’s Red Mill section of GF flours at the supermarket is also a formidable experience. Which flours to choose for making gluten free pancakes or just breading chicken breasts? The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love by Amy Fothergill is an excellent primer cookbook for those venturing into the gluten free cooking world.
Fothergill has created a healthy and versatile gluten free all-purpose flour blend that will eliminate the necessity of having 9 different types of flour bags open. If you mix up a batch of this blend, it will make baking a much easier prospect. Some recipes call for additional GF flours, but you can make every recipe in this cookbook after a quick trip to a well-stocked grocery store.
You’ll find favorites such as chicken pot pie and strawberry shortcake, beef stew and chocolate chip cookies. Fothergill branches into more unique dishes by introducing quinoa, millet, and polenta. Substitutions for dairy and eggs are offered frequently for those plagued by numerous allergies or intolerances.
I made the pan grilled fish with lemon caper sauce (page 130), steamed broccoli and cauliflower with the cheese sauce (page 87), and the almond quinoa pilaf ( page 144) and all of them were delicious.
Gorgeous Photos, Helpful Techniques
Beautiful photographs illustrate some cooking steps as well as finished dishes, and there are terrific tips sprinkled throughout the cookbook. The author is a professional chef, but it’s obvious that she is trying to teach effective cooking techniques rather than just showing off her skills. She loves pleasing people with her food, and she shares that joy with her readers.
There are helpful sections detailing techniques for substituting ingredients, stocking your pantry, foods to avoid for those not privy to identifying hidden gluten in processed foods, and descriptions of the variety of available gluten free flours.
The sub-title of the cookbook, “Gluten-Free Recipes Anyone Can Make and Everyone Will Love” is a big claim, but Amy Fothergill has achieved it in this compilation of recipes. If you know someone struggling with the task of gluten free cooking, give them this cookbook; it will provide them with an empowering foundation from which they can tackle their food issues. It will become dog-eared and food splattered in no time – the sign of a well-loved cookbook. —-Review by Lisa George, RFT Book Editor and Chef/Co-owner Latigo Ranch, Kremmling, Colorado, Photo by Spencer George