The cookbook that I am reviewing today not only helps those on a gluten-free diet, but also those that require to eat dairy-free as well. The Dairy-Free and Gluten-Free Kitchen by Denise Jardine contains 150 recipes that are both free from dairy and gluten. In this book you will find recipes for pizza, pancakes, French toast, lasagna, ice cream, brownies and more. I must say, the pizza pictured on the front cover has really got me intrigued. It uses a Creamy Macadamia Pine Nut Cheese, which is featured on page 175.
I am really quite impressed with this book. Besides being gluten and dairy free, any other allergens that it is free from are listed under the recipe title. For example, the Maple Raisin Scones (page 146) are also free from Eggs, Soy, Nut and Sugar (as long as a soy yogurt is not used).
The book also includes recipes for the basics in her book, like her flour blend (which uses rice flour, potato starch, tapioca or arrowroot flour, and sorghum or garbanzo bean flour), and Date Syrup (page 189), which is used as one of the sweeteners in some of the recipes.
I did make the Maple Raisin Scones (page 146) and we all thought they were really good. Especially fresh (but what GF baking isn’t best fresh?). Although they are not as light as my scones (which are not as allergen friendly), they were really good. I liked that they did not have any refined sugars in them as well, makes for a great, healthy option.
Another recipe I tried was the Cranberry-Banana Oat Bread (page 149). This quick bread is also free of soy, nuts, sugar and oil, in addition to the gluten and dairy. It was a very soft, moist loaf, which would be perfect with a cup of tea in the afternoon.
- 1 1/4 cups Gluten-Free Flour Mix (see Notes)
- 3/4 cup gluten-free quick oats
- 1 Tbsp gluten-free baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 2 large eggs
- 1 cup mashed rip banana (about 2 medium bananas)
- 1/2 cup Date Syrup (see recipe below)
- 1/4 tsp lemon juice or apple cider vinegar
- 1/3 cup dried cranberries
To Prepare the Batter:
- Combine the flour, oats, baking powder, xanthan gum, and salt in a bowl. Thoroughly mix together with a whisk and set aside. Whisk the eggs, banana, date syrup and lemon juice together in a large bowl. Add the cranberries and mix until blended. Stir in the flour mixture and mix until fully combined.
To Bake the Bread:
- Pour the batter into the prepared pan and with a rubber spatula, smooth out the top. Loosely cover the pan with aluminum foil (so that steam can escape), and bake for 35 minutes. Remove the foil and bake 25 minutes longer or until an instant-read thermometer inserted into the center of the loaf without touching the pan, reads 200°F. Allow the loaf to cool 10 minutes in the pan, then turn it out onto a wire rack, remove the parchment paper, and cool completely, about 1 hour. Using a serrated knife, slice the loaf into 3/4-inch-thick pieces. Store the bread by wrapping each piece in plastic wrap and placing them in an airtight container for up to 5 days, or freeze for up to 2 weeks.
Gluten-Free Flour Mix:
1 1/4 cups brown or white rice flour
3/4 cup potato starch (do not use potato flour)
1/2 cup tapioca flour or arrowroot flour
1/2 cup sorghum flour or garbanzo bean flour
Combine the rice flour, potato starch, tapioca flour and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined. Transfer the flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator.
- 1 1/4 to 1 1/2 cups filtered cold water
- 1 cup pitted medjool dates, halved (12 to 14 dates)
- 1 tsp freshly squeezed lemon juice
So, to sum it up, if you are on a gluten-free and dairy-free diet (or don’t mind eating dairy free), the Dairy-Free and Gluten-Free Kitchen is a clear, easy to follow cookbook with a wide variety of recipes, something for everyone’s tastes. My only complaint…not enough pictures. 😉
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