Weekend Cooking: Quick-Fix Gluten Free
Many people who are gluten intolerant struggle to find satisfying substitutes for the dishes the rest of us enjoy on a regular basis. It’s not a problem we have, but we have friends who do, so I know how difficult it can be. If you, or someone you know, suffers from gluten sensitivity you’ll want to check out Quick-Fix Gluten Free, by Robert M. Landolphi. This cookbook is a great resource with its explanation of gluten-free flours and doughs, list of items for a gluten-free pantry, list of gluten-free substitutions, and tips for adding flavor.
The recipes in this book are divided by types that include Morning Glories, Teasers, Savor Your Salad, Tasty Comforts, Pasta and Rice as well as others, including bread. Many of the recipes are for dishes most people enjoy without worry such as buttermilk pancakes and pizza crust. These are dishes you’ll want to eat. The recipes are clear and easy to follow. My only complaint with the cookbook is that it lacks photos. I’m sure that was done to keep costs down, because at $16.99, this cookbook’s a bargain.
I decided to try one of the pasta dishes and found it to be fast and easy to prepare. Carl and I both thought it was delicious!
Broccoli and Chicken Alfredo
¾ pound gluten-free fettuccine
3 cups broccoli florets
1 pound boneless, skinless chicken breast, cut into ½ inch pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
4 tablespoons unsalted butter
1½ cups half and half or whole milk
Pinch of freshly ground nutmeg
1¼ cups finely grated Parmesan cheese
½ teaspoon grated lemon zestCook the pasta according to the package directions, adding the broccoli during the last 3 minutes of cooking time. Drain and set aside.
Generously season the chicken with salt and pepper.
In large pot, heat the olive oil over medium-high heat. Add the chiken and cook for about 5 minutes, until lightly browned and cooked through. Transfer the chicken to a bowl and let rest.
Meanwhile, melt the butter in a pot and slowly whisk in the half and half and nutmeg. When the cream is hot, whisk in the Parmesan cheese and simmer for about 5 minutes, until the sauce begins to thicken.
Add the chicken, pasta, broccoli, and lemon zest, tossing until the noodles are complety coated. Season with salt and pepper to taste.
Chef’s note: When draining pasta, reserve ½ cup of the pasta water. If the Alfredo sauce is too thick, add some of the pasta water to thin it out.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.
Oh my gosh, thanks so much for highlighting this book and recipe! The Broccoli & Chicken Alfredo sounds great and is what I’m going to make for dinner tonight.
Even though I was diagnosed with celiac disease many years ago, I sometimes find it challenging to find really interesting recipes. Thanks, Kathy!
I was just thinking that Beth might be interested in this book and then I see she left a comment already!
Ironically, given all of Booking Son’s food allergies, I don’t have to worry about gluten.
I think it’s so great that there are gluten-free cookbooks, because some of the prepared stuff in stores is truly awful! The recipe you made looks great!
I too immediately thought of Beth! One of my very close friends is GF and I will definitely recommend this book to her.
I’d be curious to know which type of gluten-free pasta you used and were happy with. I have yet to find one that I think is really good — or even, not terrible, lol.
Pictures in cookbooks are very important to me; I think this is one that I would probably check out of the library for that reason.
That certainly looks yum! Alfredo fettuccini is one of my favorites!
I tend to avoid cookbooks with no photos in it. But since you say the dish came out well, I kind of want to give it a try.
My sister had a problem with gluten so this would be a great cookbook for her. Even though I have no problem with gluten, this recipe sounds both good and easy. I may just give it a try.
That looks really yummy!
well, I have no gluten issues, but that sounds delicious.
I sometimes think that cutting down the gluten will help with Frank’s fibromyalgia, and have heard some places that it does. but I am always so reluctant because I am afraid the food will taste horrible! It sounds like there are some recipes here that might just actually prove me wrong!
I wonder if the lack of pictures also has to do with the fact that some gluten-free food doesn’t rise as well or isn’t as colorful?
I should buy this for one of my girlfriends. She is gluten free and sometimes struggles to find exciting recipes.
I don’t know that much about gluten-sensitivity, but am hearing that term more and more. You could provide the photos for this cookbook–your dish looks delicious!
Oh yum! I have all sorts of dairy and gluten issues and I’m always looking for good new things to try.
It does look amazing and I hope someday to actually know what gluten is…sometimes it isn’t in something and I can’t even tell it is missing!!!
No broccoli for me, but the res was all good
Hi Kathy,
We also have friends who are celiac and it is always very difficult to go out anywhere to eat, as very few restaurants cater for her.
I won a ‘gluton free’ cookbook in a competition, just a few weeks ago and gave it to my friend to try some of the recipes, she is finding it invaluable.
This is a well needed cookbook for those who follow a gluten free diet, that recipe sounds delicious! My son had allergies to many grains when he was younger but he has outgrown those but others remain.
Sounds like a recipe my family would like, even if we don’t have to eat gluten free.
I have 2 close friends who are gluten-free…gonna email them the link to your review!
Sounds like a great cookbook. I don’t need gluten free recipes but it’s fascinating to me how cooks accomodate all these different needs.
Sounds like a good pasta dish and that it tastes good is always a plus. I don’t know anyone with Gluten allergies, but its good to know that these kinds of cookbooks exist. I really prefer cookbooks with photos though.
Gluten Free has come a long way… just five years ago pasta and bread were uneatable. Having a wheat allergy… gluten free is a good option for me, one that I don’t stick to.
So glas you liked the recipe, will you make more items from this cookbook?
Gluten Free has come a long way… just five years ago pasta and bread were uneatable. Having a wheat allergy… gluten free is a good option for me, one that I don’t stick to.
So glad you liked the recipe, will you make more items from this cookbook?
I will pass your link along to my sister. I have been experimenting with Gluten and dairy free baking this past year. Many success. This week I made a key Lime Pie. I blew it on the crust, but the filling was wonderful. The link is in my weekend cooking post.
I have a friend who has an intolerance and our group always has to be thinking of what she can eat for dessert!
One of my bestest friends has gf requirements and I enjoy baking her cookies and experimenting with gf flours. I have a yet to bake her a pie but I will!