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Everyday Gluten-Free Slow Cooking
A slow cooker makes it so easy to prepare delicious meals-and now, for the first time, here are 125 simple, scrumptious, and safe recipes developed and tested for those who embrace the gluten-free life-or for anyone who simply feels it's more healthful and energizing to avoid gluten (a protein found in wheat, barley, and rye). These dishes offer dozens of satisfying and effortless mealtime solutions for busy families, where celiac disease or gluten intolerance is a concern. Delicious recipes such as Louisiana Crab and Pecan Dip; Apple & Thyme Roasted Chicken; Classic Pot Roast with Potatoes; and Vanilla Poached Pears make it easy to “eat healthy,” and are guaranteed to please even the most finicky palate.
224 pages, Paperback
First published February 7, 2012
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Displaying 1 - 2 of 2 reviews
September 18, 2019
So far I've tried four recipes and will be re-making at least two they were so delicious! The others were good, too, but I have a long list to try. I also liked that there was a "basic gluten-free" section and a "basic slow cooker" section depending on which you were new to.
Edit for longer review:
Recipies tried:
Apple Crumble (DELICIOUS and being made again but asks for pre-made oatmeal cookies, which I only found by chance) (cooks in 1.5-2 hours)
Potato, Ham, and Leek Casserole (DELICIOUS, basically scalloped potatoes, did not survive long enough to become leftovers) (cooks in 4 hours)
Greek Chicken (Popular with the fam, I do not understand this book's obsession with skinless chicken but whatever) (cooks in 8 hours or so)
Mediterranean Chicken Casserole (Yummy and withstood some substitutions like squash for zucchini) (cooks in 3.5 hours)
The book includes a section on being gluten-free and a section on slow-cooking, depending on which of those you might be new to. I didn't notice any glaring faults with the gluten-free section.
Has dips, soups, various meats, vegetarian, and dessert sections. You can use leftovers from some recipes to make others.
The authors seem to prefer scallions and especially leeks over onions and always use skinless boneless chicken thighs for their chicken recipes. For the most part, the book just uses non-GF ingredients, rather than having you use a GF flour or some kind of substitute.
Recipes do not include measurements by weight/grams, pictures, or any storage advice that I noticed. Some recipes are marked with dairy-free options. No other allergens are highlighted.
Edit for longer review:
Recipies tried:
Apple Crumble (DELICIOUS and being made again but asks for pre-made oatmeal cookies, which I only found by chance) (cooks in 1.5-2 hours)
Potato, Ham, and Leek Casserole (DELICIOUS, basically scalloped potatoes, did not survive long enough to become leftovers) (cooks in 4 hours)
Greek Chicken (Popular with the fam, I do not understand this book's obsession with skinless chicken but whatever) (cooks in 8 hours or so)
Mediterranean Chicken Casserole (Yummy and withstood some substitutions like squash for zucchini) (cooks in 3.5 hours)
The book includes a section on being gluten-free and a section on slow-cooking, depending on which of those you might be new to. I didn't notice any glaring faults with the gluten-free section.
Has dips, soups, various meats, vegetarian, and dessert sections. You can use leftovers from some recipes to make others.
The authors seem to prefer scallions and especially leeks over onions and always use skinless boneless chicken thighs for their chicken recipes. For the most part, the book just uses non-GF ingredients, rather than having you use a GF flour or some kind of substitute.
Recipes do not include measurements by weight/grams, pictures, or any storage advice that I noticed. Some recipes are marked with dairy-free options. No other allergens are highlighted.
June 26, 2015
Lots of great recipes. I will have to buy this book.
Displaying 1 - 2 of 2 reviews