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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I went GF 4.5 years ago out of necessity. I have celiac disease and like should have gone GF years ago. Once I changed my diet, all of my symptoms disappeared!
I am THRILLED that Cooking Light is publishing a gluten free cookbook. Having been a loyal subscriber for years. I have come to appreciate the recipes that Cooking Light offers. I am looking forward to more healthful gluten free recipes with this book!
I am literally just starting out, so I am still working out things.
Why?? I have an Autistic son, and I’ve heard a GF diet will help reduce his symptoms, so we're about to give it a try.
Struggles?? Change is VERY hard for him so it will be hard adjusting him to the new foods, as he is very routine based (eg everything must be the SAME - now and same as before)
WINS?? The local supermarket has a FANTASTIC range of GF products - even a cereal similar to his fav Nutrigrain :-) PHEW!
I have been cooking gluten free for 5 years now after being diagnosed with Celiac disease, and have had many struggles with homemade recipes, especially biscuits, pancakes, homemade bread, cakes, etc. After many, many trials and errors, I have perfected some of our favorites, but I LOVE Cooking Light and I know that you will have some incredible, healthy gluten free recipes in your new cookbook! My favorite Cooking Light recipes are many that I have adapted to be gluten free, such as the lemon prosciutto pasta with GF pasta and Stir fry rice noodles with beef & spinach! I would LOVE to find more with the new GF cookbook!
My daughter and I were diagnosed with Celiac several months ago. I am 47 and did not know that I had this. My daughter started getting real sick and we had all kinds of tests done and she has the same. It's hard having to learn a new way of cooking and it gets really hard to do at times. I am always looking for new ideas and thoughts on how to deal with this. I am so new at this and was excited to see you have this book out. Thanks for publishing this to help the people that do not know how to cook those fablous meals.
I have a husband who has been diagnosed since 2006. I struggle to find great new recipes that give us the flavor and variety that we love. Cooking Light with a gluten free twist is the perfect combo! Thanks for thinking of all of us who love cooking and have to cook gluten free!
Wow!!! Timing IS everything!! I learned TODAY that I have an allergy to gluten/gliadin and was heading to my email to eliminate all of the email lists I'm on that provide me with yummy recipes... A very sad task indeed... Scanning Facebook, I came across this post! Cooking Light is one of my favorite publications! Can't WAIT for the release of this new cookbook!!! Thanks, Cooking Light!!! You've made a difficult diagnosis a tiny bit easier to take tonight!
Wow!!! Timing IS everything!! I learned TODAY that I have an allergy to gluten/gliadin and was heading to my email to eliminate all of the email lists I'm on that provide me with yummy recipes... A very sad task indeed... Scanning Facebook, I came across this post! Cooking Light is one of my favorite publications! Can't WAIT for the release of this new cookbook!!! Thanks, Cooking Light!!! You've made a difficult diagnosis a tiny bit easier to take tonight!
I started cooking gluten-free here and there because a friend who we share a lot of meals with was diagnosed with celiac disease. About a year later, I found out I have a gluten sensitivity, if not more. Now I really need to step it up and keep the gluten out of my recipes.
Gluten Free cooking is not anything new in my family. My Father has been gluten free for the past 10 years. After a series of misdiagnosis he was finally founf to be gluten intolerant. My sister was tested soon after and also us gluten intolerant. My son had an outbreak of interesting rashes after a summer of Boy Scout Camps and after moving to a gluten free diet we were able to get rid of the rashes. My sister's 3 year old son was recently tested and also is gluten intolerant. We have a rotating recipe booklet but have not really ever tried anything out of our oridnary 10 recipes. It would be great to try some new things. I subscribe to Cooking Light magazine and have enjoyed trying those recipes for years.
My girlfriend and I love to cook together. A year ago she discovered she was allergic to gluten. Never having worked with gluten free recipes before, it was a process to learn that different flours give different textures and flavors. Most gluten free options are also vegetarian or vegan – talk about gross to someone who eats steak and eggs for breakfast. Recently, we attempted (emphasis on attempted) to make gluten free gnocchi substituting Bob's Red Mill flour and xanthan gum, but without a gluten free recipe our pasta crumbled. I hope this book restores our passion in the kitchen!
I am a therapist who works with numerous people with anxiety problems and eating disorders. Recently I have had a huge influx of people being referred from their doctors for anxiety symptoms who have been diagnosed with IBS symptoms and who also have a gluten intollerance. I have stressed to my clients the importance of eating healthy to keep their energy levels up. However, with their anxiety/fears they are afraid to eat anything and do not vary their diet. This book would be an important tool to help me guide and show them how to eat healthy without the fear! I am very excited about this resource for my clients.
Thanks for the great ideas! I can't wait to do something special.
I love cooking. I collect wonderful cookbooks. I love to cook and share meals with others. So many folks are now gluten free, I desire to cook with their needs in mind. Great benefits...I have wonderful memories of celebrations and meals shared with friends and family and all of the health benefits too! P.S. the pizza on the cover lookz amazing :)
After applying, writing an essay, and interviewing, my 12 year old nephew who has Celiac secured a coveted spot volunteering at the San Francisco Zoo to (eventually) become a Junior Zookeeper. The only way he could do the internship was to live with my family. CL's Chicken-Chile Tostadas (Jan '05), the CL make-ahead wraps in the'06 Annual (using Sonoma tortillas made from Teff) and Van's GF French Toast have been life savers! This book would make next summer's nephew visit/internship so much easier to accomplish all of my family's eating needs.
Oh wow - this book sounds perfect!
I have spent most of this summer working on my cooking skills, and having a ton of fun doing so. But my friends who can't have gluten don't get to have many of my treats - especially the baked good. So this would be a major addition to my cooking instruction: not only would I be learning to cook/eat healthier, but my friends could join in the feasting! :)
My mother has severe headaches, coupled with Type II diabetes and now a thyroid condition. A specialist advised her to go gluten-free. She is just starting this journey. She is struggling to find gluten-free products that she enjoys. So far, her favorite gluten-free product is Walden Farms Calorie Free Chocolate Syrup. Her favorite gluten-free dish is pizza, so the cover photo of your new cookbook caught my eye. She and I are avid fans of Cooking Light. I can't think of a better gluten-free cookbook for her to use and help her in this new way of eating.
I love cooking light and it would be ideal to have light recipes to serve my family with celiac.
I cook gluten free for the best boss I have ever had. She is kind, funny, generous, beautiful, and smart. Before finding out about her gluten intolerance she would bring pastries for me or cakes over coffee. In the office, it’s just us two so we are very close…like family. Since she found about her intolerance to gluten I do the baking. I bring in chocolate chip cookies, or gluten free cakes, and brownies to share over coffee. I want to try out new recipes with her that are safe for her. Often, “GF” products can be misleading.
I have had stomach issues since my mid-20's and was finally diagnosed with Crohns Disease. When I would eat foods with gluten, my stomach would cramp and the bathroom became my favorite room in the house! Both my brother and sister also have been diagnosed with celiac sprue. My favorite recipe is for carrot muffins although I buy some products by Amy that are already made at the health food store. I would love to win the cookbook so that I could all recipes compiled on one place that I could share with my siblings.
My adult son has just been diagnosed with celiac and this cookbook would make a great addition to his book shelf. It's not easy trying tp change eating habits afterbthis long a period of tome. I know your cookbook would be benificial.
I am thrilled to see that you will have a gluten free cookbook! My daughter, after several years of discomfort and pain, was diagnosed as having celiac. Not something a twenty something wants to hear! Everyone says that there are gluten free products and restaurants that have a gluten free menu-but it is very expensive and you just want to be able to do things as you did before. It is hard to re-learn –for me, and start learning how to cook –for her. The restocking of the pantry is something I need to do and will appreciate the tips in your magazine. I am very glad that your cookbook can be the guide we both need. Recipes like the one shown, sound delicious enough that the whole family can eat gluten free and no one needs to feel “left out" or different!
For many years I have been in a Lunch Bunch group with special friends. We meet at each others home once a month for lunch. Two of the ladies must eat gluten free diets. At first we thought it might be hard to find recipes we could all eat and enjoy. Just by substituting certain ingredients we've been able to accomplish this. We cook our dish, make copies of the recipe to share and enjoy a great lunch together. Over the years we've had wonderful times, fabulous recipes and unforgettable memories.
Cooking and Sharing is great fun ! !
I am so excited that Cooking Light is coming out with a Gluten Free Cookbook. All the goodness of Cooking Lite, but now in a Gluten Free form!
I began this gluten free journey almost 5 months ago, and feel so much better..and have lost 30 lbs...that was a bonus. Am always looking for great tasting recipes for my husband & I to share.
I have some basic gluten free products, including quiona...but really need some great recipes and inspiration.
Thank you Cooking Light!
When my diabetic son was diagnosed with Celiac's six years ago, he grew discouraged that most restaurants did not carefully handle gluten free food requests. I made it my mission to cook the foods he loved gluten free. His favorite frozen food is Kim & Scott's Gluten Free Soft Pretzels because I haven't been able to bake a decent pretzel...yet.
I am interested in your Gluten Free Cookbook because I have a 9 year old grandson who is gluten intolerant. He has alopecia (hair loss) and leaky gute syndrom. His mother cooks gluten free but when he comes to visit I have a hard time finding foods and recipes that he can eat. I have noticed the grocery stores are selling more gluten free products but I'm a "from scratch" kind of cook and like to use my own recipes so I am hoping your "Gluten Free Cookbook" would help me.
