This is a really great primer Gluten-Free cookbook, that is super for families who have had a child diagnosed as gluten-sensitive or allergic and need to make changes. By taking on traditional favorites that kids are already eating, they show how easy it can be to switch to gluten-free. They also give some VERY valuable advice on things to look for when you have kids that need to be Gluten-Free, like not sharing containers and checking out art supplies (who knew?)/ Because it is easy to use, and helps to get your kids involved IN cooking, you may find this being your go-to Gluten-Free cookbook!
The BEST thing is FULL color images for EVERY recipe, so you KNOW what the recipe is supposed to look like- that is SO important in cooking! Not to mention making you so hungry, you want to run to the kitchen and cook! Check out the example above- makes you want to go make pancakes and pull out the cookie cutters, doesn't it? LOL.
I LOVE the 'Kids Can' section on each recipe- its a great way to know where to start your kids on helping you to cook! And for early readers, it is a great way to get them reading directions!
The allergy modifications on each page are literally a godsend for those with multiple children/different allergies! By knowing how to alter the recipe, you can make it both ways, or know which is the best way to make it. Unfortunately, with food sensitivities and allergies on the rise, many parents will need to have this info!
Overall I really liked this cookbook, for being so user friendly abd basic. Ut truly will become a staple on your cookbook shelf, and makes a lovely gift!
Pigs in a Blanket
1/4 cp warm water
1 tbsp honey (or sugar)
2 1/4 tsp active dry yeast
3 tbsp olive oil
1 1/3 cps Gluten-Free Flour Blend
1 tsp xanthan gum
1 tsp salt
8 GF hot dogs
1. Preheat the oven to 400 deg F.
2. Combine the warm water, sugar, and yeast. Give the yeast about 5 minutes to rest, to really activate, and get bubbly, with a layer of foam at the top. Add 1 tbsp of the olive oil..
3. In a separate bowl, whisk together the flour, xanthan gum, and salt.
4. Add the yeast mixture to the dry ingredients. Mix well to form a dough that is soft and slightly sticky to the touch,
5. Coat your hands with olive oil and divide the dough into 8 equal pieces. Keep a small bowl with 1 tbso of the olive oil close for dipping your fingers in, to prevent dough from sticking.icky, but that will impact the taste.
6. Wrap each hot dog in a piece of dough, and roll between your hands, until the whole hot dog is encased in a layer of dough.
7, Place encased hot dog on an ungreased cookie sheet or baking pan, and repeat with all the dogs.
8. Brush the encased hot dogs with the remaining 1 tbsp of olive oil. Place baking sheet in a warm location and allow the dough to rise for 20 minutes.
9. Bake the encased hot dogs for 20 minutes, until dough is cooked through and golden.
This recipe is: gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, fish-free, shellfish-free.
Note: To make this recipe refined-sugar-free, use honey to activate the yeast. To make flour free, use arrowroot flour to make your flour blend.
About the Authors:
Kelli Bronski is a graduate of Cornell University’s prestigious School of Hotel Administration, a ten-plus year veteran of the hospitality and restaurant business, and a lifelong baker and cook. Check out her No Gluten, No Problem blog for more.
Peter Bronski is the coauthor of Artisanal Gluten-Free Cooking and Artisanal Gluten-Free Cupcakes and founder of the blog No Gluten, No Problem. Despite his celiac disease, he enjoys adventure sports, is a former Xterra off-road triathlon U.S. national championship competitor, and is currently an ultramarathoner.
Colorado with their two daughters, who also eat gluten-free