Gluten-Free Cookbook Won’t Break the Bank
by Larry Cox on Mar. 28, 2011, under UncategorizedGluten-Free on a Shoestring by Nicole Hunn (Da Capo/Lifelong, $19)
Being gluten-free can also be expensive. For example, a regular loaf of free is about $2.50 in most grocery stores. Buying the gluten-free bread, however, can cost consumers about three times that amount. Nicole Hunn, the trigger behind the Gluten-Free on a Shoestrong blog, reveals that gluten-free dishes can be prepared in the family home without breaking the bank.
In addition to 125 delicious recipes, Hunn also reveals how to piggyback meals so that extra ingredients from one recipe can be used to make another dish. She also recommends that the family pantry be stocked with basics and that — when possible — buy in bulk to save money.
This collection is divided into eight main chapters: Shoestring Strategies, Saving at the Store and in Your Kitchen; What to Buy and From Where; Kitchen Confidence, basic Recipes that Serve as the Foundation for Many Others; Breakfast and Brunch, Just as You Remember Them; the Greatest Thing since…Bread, Glorious Bread; East Your Vegetables, Vegetarian Meals and Sides; Comforting Desserts, Just Like Mom Used to Make; and Room for Dessert, Cakes, Cookies, and Pies.
The featured recipes are easy to prepare and reflect a real variety of dishes. From Pumpkin Chocolate Chip Squares to an old fashioned Sourdough Bread, this is a cookbook that isn’t just for the gluten intolerant eater but also for those who simply like good food. Complete with tips on how the family kitchen can be made gluten-free friendly, Hunn provides know-how so that making a loaf of gluten-free bread won’t slice into the family budget.
Two recipes were tested from “Gluten-Free on a Shoestring.” The Pumpkin Bread was both moist and flavorful. My entire kitchen was filled with the delightful aroma of pumpkin. For a kicked-back Sunday breakfast, my second choice was Ricotta Pancakes.
Ricotta Pancakes
Makes 4 servings
2/3 c all-purpose gluten-free flour
1/3 tsp xanthan gum
1/3 c sugar
1 tsp baking powder
2 extra large eggs, beaten
1 c ricotta cheese
Finely grated zest of one lemon
½ c milk (low-fat is fine, nonfat is not)
2-3 Tbs vegetable oil
In a large bowl, place the flour, xanthan gum, sugar, and baking powder, and whisk to combine. Add the eggs, ricotta cheese, lemon zest, and milk, beating well after each addition.
Coat the bottom of a large nonstick skillet with vegetable oil and use about ¼ cup of batter for each pancake. Cook the first side over medium heat for about 4 minutes, or until bubbles form on top. Flatten the pancakes with a spatula as they cook, because they will remain raw inside if they are too thick. Flip to brown the other side and serve immediately.
I prepared these in an electric skillet which made the process much easier.
