Cooking Light Goes Gluten-Free in a New Cookbook

July 7, 2011 | By | Comments (171)

61a0mfRsB7L._SL500_AA300_ Gluten-Free products, recipes, and restaurant menu items are popping up everywhere, and at Cooking Light we've heard your call for a recipe collection developed exclusively for those on a gluten-free diet. Coming very soon, The Cooking Light Gluten-Free Cookbook is arriving in book stores, and I've got a first-bound copy on my desk to prove it. I've flipped through and here's what you'll find:

• Over 150 100% gluten-free recipes with all the flavor, ease, and good nutrition our readers expect

• A photo glossary of common gluten-free ingredients, such as cornstarch, xanthan gum, and tapioca flour

• A complete gluten-free kitchen guide that helps you stock your pantry and prevent cross-contamination

The book is available August 2nd wherever books are sold.

 

We’re so excited about this book, we’re ready to give away some free copies:

Describe for us here in 100 words or less your gluten-free stories…why you cook gluten-free, your struggles, your wins, favorite recipes and products. Entries should be typed into the comments field of this post. Entries are due by Friday, August 12 at 11:59 a.m. EST.

Editors will select their favorites based on originality, creativity, and how well you address our question. Winner will be notified via email by August 19, 2011. 

And as promised in our August issue, here's a sneak peek of the cover recipe, homemade Pepperoni Pizza:

Pepperoni Pizza

Cooking spray

2 cups thinly sliced cremini mushrooms (about 4 ounces)

1 (16-ounce) package frozen fresh gluten-free pizza crust dough (such as Gillian’s), thawed

1 tablespoon cornmeal (such as Bob’s Red Mill)

2 teaspoons olive oil

11⁄3 cups Basic Pizza Sauce (see below) or bottled gluten-free pizza sauce

11⁄2 cups (6 ounces) shredded part-skim mozzarella cheese

2 tablespoons grated fresh

Parmesan cheese

2 ounces sliced turkey pepperoni [Check for Gluten]

1. Place 1 oven rack in the middle position. Place another rack in the lowest position. Preheat oven to 500°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced mushrooms to pan, and sauté 5 minutes or until moisture evaporates.

3. Place dough on a rimless baking sheet sprinkled with 1 tablespoon cornmeal. Press dough into a 12-inch circle (about 1⁄4 inch thick). Crimp edges of dough with fingers to form a 1⁄2-inch border. Brush oil over dough. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.

4. Spread Basic Pizza Sauce in an even layer over crust to the border. Top sauce with mushrooms. Sprinkle mushrooms evenly with mozzarella and Parmesan. Arrange pepperoni in an even layer on top of cheese. Bake on middle rack an additional 10

minutes or until crust is golden brown and cheese melts. Cut into 12 wedges. Yield: 6 servings (serving size: 2 wedges).

CALORIES 350; FAT 12.8g (sat 4.4g, mono 3g, poly 0.6g); PROTEIN 17.7g; CARB 42.9g; FIBER 1.9g; CHOL 28mg; IRON 3.2mg; SODIUM 782mg; CALC 274mg

 

Basic Pizza Sauce:

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add 1⁄4 cup finely chopped onion to pan; sauté 3 minutes or until tender. Add 1 minced garlic clove to pan; sauté 30 seconds. Stir in 1⁄4 cup white wine; cook 30 seconds.

Add 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1⁄8 teaspoon freshly ground black pepper, and 1 (14.5-ounce) can undrained crushed tomatoes. Reduce heat, and simmer 20 minutes or until thick. Remove from heat; stir in 1 tablespoon chopped fresh basil and 1⁄2 teaspoon balsamic vinegar. Cool. Yield: 11⁄3 cups.

Nutritional analysis is for 11⁄3 cups Basic Pizza Sauce. CALORIES 202; FAT 0.3g (sat 0.1g, mono 0g, poly 0.1g); PROTEIN 9.6g; CARB 42g; FIBER 9.9g; CHOL 0mg; IRON 7.1mg; SODIUM 955mg; CALC 197mg

Spicy Pizza Sauce variation: Add 1⁄2 teaspoon crushed red pepper with the oregano and black pepper; omit basil. Yield: 11⁄3 cups.

Nutritional analysis is for 11⁄3 cups Spicy Pizza Sauce. CALORIES 206; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 9.6g; CARB 42.6g; FIBER 10.3g; CHOL 0mg; IRON 7.3mg; SODIUM 953mg; CALC 199mg

 

COMMENTS

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  7. Annette Russo

    I’ve always loved Cooking Light magazine. I would convert the recipes to gluten free and now Cooking lite is coming out with a recipe book. Wow!!I can’t wait to get one. I sure hope I win one.

    July 14, 2012 at 11:53 am
  8. Annette Russo

    It was the saddest day when I found out I was genetically allergic to gluten.I get all kinds of food magazines and try to convert the recipes to gluten free. I thought why can’t I find a food magazine subscription that is gluten free. I went on line & found your new recipe book. I hope I am lucky enough to get your recipe book free.

    July 14, 2012 at 11:48 am
  9. Cooking with Lobsters

    That’s great to hear! Cooking food gluten-free! I should try this book out! Thank for sharing! I need to lose weight too.

    April 3, 2012 at 11:18 am
  10. Sakimoto

    Gah! Check your cooking spray! Many of them contain grain alcohol and are not GF!
    You should be more careful Cooking Light….

    January 31, 2012 at 10:25 am
  11. Strivectin

    Awesome Article .. great post .,
    the information you had provided is very helpful and i would really like to appreciate the the way you had put it here !!
    Strivectin

    January 9, 2012 at 5:54 am
  12. rebecca

    We would love to have Cooking Light at the Great Gluten Free Event taking place in Birmingham, AL on Feb 24 – 25th, 2012! We are looking forward to having this big regional event which includes a gluten free dinner gala, a 5K race, and a gluten free food expo! Check us out on Facebook for the links at: Birmingham Celiac Disease Support Group. See you there!

    January 7, 2012 at 9:50 pm
  13. Karen

    The gluten-free crab cakes are fabulous! Even better than what I made before my celiac diagnosis.

    December 31, 2011 at 10:48 am
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    November 3, 2011 at 9:48 pm
  17. Michelle

    I would love to see some reviews of this cookbook before purchasing because as Beth noted, the first “recipe” calls for frozen dough and jar sauce – really?!? I think I figured out how to cook that in college. My favorite GF recipes now come from Artisanal Gluten Free Cooking by the Bronski’s.

    September 17, 2011 at 4:45 pm
  18. Lisa Shuford

    Gluten free has come a long way since I was diagnosed in May of 2010. Looking at this cookbook only confirms that! It has recipes that are “real” and what I have looked at seems to be very tasty and creative, not bland like a lot of gf food can be. Thanks Cooking Light! It will be on my shelf soon I hope!

    August 26, 2011 at 11:50 am
  19. Kathy

    I cook and bake gluten free because I have celiac, which I discovered around 15 years ago on my own. Back then, doctors were not as aware. It was a major struggle in the beginning, but I was able to find a few cookbooks, and also discover the ingredients I needed. My favorite products are from Bob’s Red Mill-they helped me in the beginning and now I love their gluten free mixes and their many recipes.
    My favorite baking mix is Bob’s Red Mill gf Pizza Mix-I save the yeast packet for breads, and use the mix as a cookie and cake base. I would love to win this cook book thank you

    August 16, 2011 at 12:33 pm
  20. Patricia

    I am looking forward to using this cookbook as a resource for additional GF recipes. My 12 year old daughter was recently diagnosed with a WHEAT ALLERGY (she is also allergic to soy, pinto beans, peanuts, green peas, rye and orange)which also narrows down the(flour)ingredient choices for us. Her favorite for school lunch is a brown rice torilla wrap. Favorite brands are UDI’s and Rudi’s (breads, bagels, muffins and pizza crusts), Conte’s frozen pasta dishes. I also make my favorite lasagna recipe with GF pasta. Pamela’s has tasty cookies and Betty Crocker now has cake ,cookie and brownie mixes. There are alternatives out there and some are pretty expensive, but you gotta do what you gotta do! The main thing is my daughter feels better since we removed gluten from her diet.

    August 15, 2011 at 10:42 am
  21. Melody Heald

    My Mom has celiac and lives with my children and me, so it’d be very handy to have more recipes so we can find more meals we all like.

    August 11, 2011 at 2:29 pm

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