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. Gluten-Free Flour Mix:
To Prepare the Batter:
To Bake the Bread:
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.
Gluten-Free Flour Mix:
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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