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:
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
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