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.
Customer ReviewsSee All
Fantastic Recipes. I can eat again!
I thought that I would have to cut out so many foods in my diet in order to 'calm' my body. Thankfully, that will not be the case because the recipes in this book are truly flavorful and delicious (not to mention effective).
I have several other gluten-free books and have been disappointed in the food because of their bland, uninspiring flavors. As a result, they still sit under my counter.
This book is one that will be opened on my iPad on a regular basis. The recipes are easy to follow and I was impressed that Ms. Jardine took the time to demystify some confusing terms, concepts and cultural buzz words...learning from a recipe book....what a concept!
After a recent dinner party, my 'picky eater' guests did not believe that the mushroom kale lasagna and cheesecake they devoured were dairy and gluten-free. After hearing their positive responses I was hooked and am now deliciously working my way through the rest of the book.