Giveaways
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
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Good that at last you are out with your own Gluten Cookbook. I saw it on Amazon for $14.06 but we made aware that it will sell for $21.95 when it is released like you rightly mentioned. There is a notice that says it is still in print.
For us, this book will be very useful because one of us is allergic to barley (they say some starch compound something)but that is our staple cereal so if we know about similar gluten free meals like your book will refer to, it will be a good thing.
I have had headaches for years and recently saw a dietitian to determine the cause and to lose weight. Gluten was one of the first things we tried eliminating and my headaches were gone! My favorite gluten-free products are bread and pizza dough and I have used time off this summer to perfect my gluten-free all purpose flour. Most of our favorite recipes come from CL and I have been modifying some to make them gluten-free, so I will be buying this cook book!
I love cooking light magazine so when I saw the gluten free cookbook was coming out I was super excited! I eat gluten free and I try to get my grandkids to eat as gluten free as possible. I even attempt to get my husband to eat gluten free. I generally adjust as many recipes as possible to make them gluten free so I don't have to feel like I am missing out on anything.
My favorite recipe is gluten free carrot cake that I came up with! When I make it no one knows its gluten free, thats how good it is! :)
Can't wait for this cookbook to come out!
About a year ago I found out that gluten was not my friend. I remember the first mass produced gluten free baked good I tried - I wasn't exactly impressed. I've learned which gluten free products I like - and which to avoid. But my favorites are the ones that I make.
Just last night I tried something new and made veggie pizza on the grill. Just because something is gluten free doesn't mean bland. I'm enjoying the adventure of trying new foods and ways of fixing them on my gluten free journey.
I was really excited to see the Facebook post that you're putting out a GF cookbook, and was enticed by the lovely pizza photo.
Unfortunately, I was then just as quickly disappointed to find that the pizza recipe calls for a frozen pizza crust.
While I understand that using frozen GF products like this offers convenience, it's neither cost-effective, nor is it what I personally consider "cooking." It feels like a cop-out, and I think it's too bad that even Cooking Light is taking that approach.
I’m a 20-year-old that takes an acid reducer daily. Although it normally affects older generations, severe acid reflux has plagued my eating habits, especially in a college environment. I was told going Gluten Free should help me and it has tremendously! Cooking GF has been tough on a college budget, but The Cooking Light Gluten-Free Cookbook will help me immensely on creating healthy and fun alternatives than the typical college diet of pizza and ramen! I’ve seen success, and strange looks, by cooking Asian rice noodles and being creative with my sauces and seasoning! Can’t wait for more ideas now!
Just noticed the jarred pizza sauce in the recipe too. wow. Really? That's one of the easiest things in the world to make. Why buy special GF sauce? It's tomatoes, garlic, basil, tomato paste, olive oil, balsamic vinegar.
Maybe I should start working on my own cookbook.
As I type this I'm eating a win. An amazing Gluten-Free Carrot Cake. My GF journey began last year when, at our son's 4-year-old check-up, we learned he hadn't gained a pound, not one in a year. After playing with his diet for a few months he tested positive for Celiac Disease and our lives changed forever. I now have a healthy, growing, thriving boy and a new way of cooking. Some of our favorite foods are GF pizza, GF scones and chocolate chip cookies. What I miss, my incredible cinnamon rolls.
My gluten-free experience started last year when I started dating a wonderful man with Celiac. I love to cook, so I was thrown into the gluten-free world with no experience and was forced to learn how to cook all over again. To say it's been a challenge would be an understatement! I've definitely had terrible pizza dough, wafer-thin cookies and more dry bread than you can imagine. I have Cooking Light to thank for awesome recipes that helped during my weight loss journey, so the new Cooking Light gluten-free cookbook has my name written all over it! Thank you!
I've been a Cooking Light reader for years, but recently I've used fewer of your recipes because my four year-old son and I went gluten-free last year. Neither my son nor I have actually been diagnosed with celiac but he has some speech and sensory issues that we have been able to reduce by eliminating gluten. And I've put my autoimmune disease into complete remission by avoiding gluten and dairy products. I would love to own a copy of this new cookbook!
I am trying to go gluten free because I have been told I have a gluten intolerance. I am also trying to lose weight. I am finding it difficult to find gluten free foods that are not fattening.
I am so glad that Cooking Light is embracing gluten free. I am suspecting that gluten is really not good for anyone.
I would love to win a copy of this book so I can learn to cook gluten free in a "light" way.
Thank you for the opportunity to win.
I was diagnosed with Celiac Disease 7 years ago and must maintain a gluten free diet to avoid future health issues. I am so thrilled that you are coming out with this cookbook! In the past 7 years so many products have been introduced that have made my life much more enjoyable. After my diagnosis, I lost the excitement for food as it seemed that EVERYTHING had gluten in it. I'm anticipating the release of this book and am very excited to gain some ideas for cooking! Some of my favorite brands are Pamela's and I am most recently using Bisquicks new gluten free product. Makes great pancakes & bisquits.
Yeah! I learned to cook 20 years ago with Cooking Light magazines and as of the last year, I have had to re-learn some new cooking techniques. Both of my daughters and I are gluten intolerant. They are the age where they need to learn to cook, so they know what is in their food when eating out of the home. This new cookbook will be a great starting point! My biggest struggle is finding great snack ideas that are gluten free and portable. Kids can only eat so many pieces of fruit.
My mother was diagnosed with Celiac disease last year. I love to cook and most of our family gatherings center around my kitchen island. Adjusting my cooking to meet her needs has been difficult but necessary so that we can continue to include her. I scour recipes for forbidden ingredients and make substitutions when I can. Our favorite GF recipe is Spice-Crusted Shrimp with Remoulade Sauce. I find that using as many fresh, simple ingredients as possible is the key to simplifying GF cooking. I can’t wait to have a collection of your GF recipes in one book!
How wonderful to see this cookbook! I have been gluten-free for almost 20 years now. When I was diagnosed in 1992, there was nothing available for people like me, & giving up my favorite carbs was extremely hard. Recently, I've started experimenting with GF things, but I'm eager to learn more, & enjoy those foods I've given up for so long!
I have 2 good friends who are gluten free so I have been trying to cut down too...I would give this cookbook to my friend, though, she needs it!
I have Chronic Lyme Disease and with that comes chronic inflammation. Going Gluten free is a great way to deal with chronic inflammation. There are a lot of great gluten free products out there now, but they can be very expensive. You also have to be careful about sugar and carbs in some gf snacks. Junk food is junk food. I find it healthier and more fun to make as much of your own food as possible...even flour mixes and nut butters can be made at home. I am huge Cooking Light fan already so an entire volume of Gluten Free recipes would be fantastic!!
I sincerely love Cooking Light and rely on it for healthy cooking ideas. It is the best food magazine out there!
Regards,
Jennifer Tate : )
I've just recently discovered that my chronic migraines and tummy ailments were due to gluten sensitivity. I've cut out gluten from my diet and both have improved dramatically. I have some basic GF products, like bread and pasta, but I've love a cookbook and recommendations on other products so that my diet doesn't feel so limited.
This is a fantastic cookbook! So happy to have a source to try to manage headaches! This is a real help in planning menus! Thank you!!!!
My aunt and sister have celiac disease, and they often feel like they're missing out on some of their favorite dishes. I love cooking for them (and the rest of our family!), but my repertoire of gluten-free cooking is pretty small. I'd love to win the book since my grad student budget is tight -- and this is a great way to show our family to how good GF food can be. Cheers!
I have celiac disease and therefore am 100% gluten free all the time. I love Cooking Light and to see you get into the GF game is great news! I'd love to try out your new cookbook!
Believe in karma. In 2004, I was on date with someone who ordered a cider, which I didn’t consider “manly”. When questioned, he explained his gluten-intolerance. “What in the heck is that” and “how sad to be you” were my thoughts. Fast forward a couple of months to me having incredible stomach issues and losing almost 20 lbs. I too was gluten-intolerant and learned not to make fun of those with intolerances (it comes back). While hard at first, I have come to embrace my new life and community. Thank you CL for providing brand new recipes to try!
I have a dear friend who is allergic to gluten and I love to cook for her. I've recently started eating mostly gluten free myself and would love a new cookbook
My daughter has Celiac and would double up on the floor screaming when she had an attack..We brought her in thinking it was her appendix..They sent us home with no answers. We found out what it was and by then she was malnurished. Glad to say we've come a long way baby!
I am so jazzed about this book! I love cooking recipes from the Cooking Light magazines I get. I tried to eat a gluten free eating plan and I dropped 6 lbs the first week. I am apparently sensitive to gluten products and I am so ready to stay on track with new food choices that are much healthier for my body!
