In honor of Celiac Disease Awareness Month, we are bringing you three beautiful gluten free cookbooks that we think are worth purchasing to have on hand or gifting to someone new to the gluten free diet. The first, Simply Allergy-Free by Elizabeth Gordon, works for anyone who must avoid gluten, dairy, soy, nuts and eggs.
Simply Allergy-Free (available from Amazon) is a book of modest size, but absolutely packed with simple, delicious recipes that anyone can enjoy. This book begins with a section on the ingredients Gordon favors (and how to shop for them) and a lovely substitution guide. Main course recipes include: Bang Bang Chicken, Polenta Pizza, One Pot Quinoa with Spinach, Pomegranate and Yams, Beef Tostadas. Sides range from Chickpea French Fries and Curried Cauliflower to Gazpacho Salad. Simply Allergy-Free has a chapter dedicated to dips and sauces (Green Curry Paste anyone) followed by a long chapter on desserts, which includes Candy Bar Pie, Rocky Road Cookies and Soft Salted Caramel, to name a few. Most recipes are accompanied by gorgeous photography from Melanie Bauman and Lorna Palmer, always a bonus in my book.
I can be a bit skeptical about recipes that leave out gluten, dairy and eggs, but once we tried these Snickerdoodle Muffins, I was sold. These disappeared quickly when we made a batch at the mill. These muffins taste just like a cinnamon sugar donut. The worst thing about these? You have to lick your fingers to get all of the cinnamon sugar off. Make these for your next gathering and serve alongside coffee or with a glass of (non dairy) milk. No one will ever suspect that they are allergen-friendly.
Hands down, the best thing about this book? The recipes are made with simple, common ingredients. You can easily pick out one of the recipes for dinner, head to your pantry and have it on the table in 30 minutes. Not all of the recipes are that quick, but you get my drift. These dishes are delicious because they use real food ingredients, the missing allergens will not be, ahem, missed.
Elizabeth has generously offered us a copy of this book to give away to one lucky reader. In addition to the book, we’ll kick in a package of our Gluten Free Sorghum Flour and White Rice Flour so you can make these muffins right away. To enter, simply follow the prompts in the app below (please note that commenting is mandatory and you can find the question in the prompt). We’ll pick a winner at random from all who enter by 11:59 pm on May 15th, 2013.
from Simply Allergy-Free, by Elizabeth Gordon
Makes 12 muffins
- Canola Oil
- 1-1/3 cups White Rice Flour
- 1/2 cup Potato Starch
- 1/4 cup Sorghum Flour
- 1 cup Sugar, divided
- 1 Tbsp Baking Powder
- 1 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Coconut Oil, melted (or liquid)
- 1 cup Non-Dairy Milk of choice
- 1 Tbsp Cider Vinegar
- 1 tsp Vanilla Extract
- 1/4 cup Unsweetened Applesauce, at room temperature
- 1 tsp ground Cinnamon
- Preheat the oven to 375°F and grease (do not line) twelve muffin cups with canola oil.
- In a liquid measuring cup, add cider vinegar to non-dairy milk and let sit 5 minutes.
- In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 cup sugar, baking powder, xanthan gum, baking soda, and salt.
- In another large bowl, mix together the melted coconut oil, milk/cider vinegar combination, vanilla extract, and applesauce. Mix the liquid ingredients until they are smooth.
- Make a well in the center of the dry ingredients and pour in the wet ingredients all at once. Stir the batter until all of the ingredients are thoroughly incorporated.
- Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean. Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.
- While the muffins are cooling, stir together the remaining 1/2 cup sugar and the ground cinnamon in a wide but shallow bowl.
- When the muffins are cool enough to handle, roll each muffin in the cinnamon and sugar mixture until they are completely covered on all sides. Transfer the muffins to a wire rack to cool slightly and then serve warm, immediately, or let them cool completely.
- Leftovers may be stored at room temperature in an airtight container for up to a day.
NOTE: [Elizabeth] likes using unrefined coconut oil in this recipe because the coconut flavor lends a buttery flavor to the muffins, but if you do not like the coconut flavor, use refined coconut oil instead.