The Cooking Light Gluten-Free Cookbook
For one thing, I’ve always been a huge fan of the Cooking Light magazine. A lot of recipes I use on “repeat” actually had their origins in recipes pulled directly from this great magazine.
Add to this the fact that I collect cookbooks AND have to eat gluten free…. how could I not want this cookbook in the worst possible way???
I told my husband that I’d seen something I wanted for Christmas and when I gave him the details, he simply sat down and ordered me a copy. Win, win. I got the cookbook and didn’t even have to count it among my Christmas presents.
As soon as the cookbook arrived, I flung myself onto the couch in the den and devoured it – cover to cover. I was thrilled to see that it was even better than I’d expected.
Spinach and Mushroom Lasagna Recipe
Recipes from The Cooking Light Gluten Free Cookbook Include:
- Diner-Style Onion Rings
- Tempura Green Beans with Mild Cayenne Sour Cream
- Eggs Blindfolded over Garlic-Cheddar Grits
- Egg and Cheese Breakfast Tacos with Homemade Salsa
- Breakfast Tortilla
- Chickpea Bajane
- Indian-Spiced Salmon
- Filet Mignon with Fresh Herb and Garlic Rub
- Three-Cheese Baked PenneTeriyaki Pork and Vegetables with Noodles
- Cornmeal-Crusted Tilapia Sandwiches with Lime Butter
- Ham, Cheese, and Apple Panini
- Chipotle Salmon Burgers
- Chewy Gooey Marshmallow Cookies with Minichips
- Mocha Cream Brownie Wedges with Fresh Raspberries
- Pina Colada Cheesecake Bars
- Vietnamese Beef-Noodle Soup with Asian Greens
- Pasta with Roasted Red Pepper and Cream Sauce
- Spinach and Mushroom Lasagna
- Baked Vegetable Lasagna
- Pizza Margherita
- “The Works” Pizza
- Pepperoni Pizza
- Chicken Enchiladas
- And many, many more beautiful and delicious gluten free recipes!
I love this collection of gluten free recipes – they’re unique and creative, without costing a fortune to make. The ingredient lists aren’t complicated, which is something else I love. I’ve come to absolutely hate recipes that read something like this: 1/4 cup coconut flour, 1/2 cup almond meal, 1 tsp sorghum flour, 1/3 cup oat flour, pinch of xantham gum, 2 tbs fava bean flour, and 4 pinches potato starch…
These recipes are break from the “gluten free insanity” that makes my skin crawl. These are recipes I use and recipes that you’ll use as well. It’s a perfect addition to your gluten free cookbook collection and I whole-heartedly recommend it.
See The Cooking Light Gluten-Free Cookbook on Amazon for more information.