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Table of Contents

Looking through the Table of Contents before purchasing a book is very helpful.  My rule of thumb is if I see at least three recipes that peak my interest I usually make the purchase, hopefully you will find many more than three recipes here that you would like to try….. 

Cooking Gluten-Free!  includes recipes for easy dinners, appetizers, breakfast, accompaniments, breads, and sweets.  It is full of  celebrity chef  recipes (some are easy and some are for special occasions). All dinner recipes suggest wine pairings by Dan McCarthy of McCarthy & Schiering Wine Merchants.  Scroll through the index to see the featured celebrity chefs .

Cooking Gluten-Free! 

How to Get Started………10-14

Breakfast, pages 16-22

Granola Cereal
Granola Bars
Fruit Smoothies
Smoked Salmon Potato Pancakes
 with Dill Yogurt Cheese
Pancakes and Waffles
French Toast
Cinnamon Rolls
Old Fashioned Cake Donuts

Appetizers, pages 24-32

Mexican Salsa
Cheese Board
Artichoke Pesto
Dill Yogurt Cheese
Baked Cheese Wafers– Marcella Rosene, Pasta & Co.
Roasted Pumpkin Seeds
Channa Dal Spread
Spicy Shrimp Skewers
Peach Salsa
Tomatillo Salsa

Entrees by Season

The book is divided by season for dinner recipes to take advantage of fruits and vegetables at their peak.  All recipes are proven, successful recipes most families can enjoy. Those marked quick can be prepared in 30-45 minutes from the minute you walk into the kitchen.

Spring, pages 34-51

Chiles Rellenos with Mango Salsa
Fried Rice with Cashews and Snow Peas     quick
Spinach Chèvre Pasta with Marinara Sauce    quick
Pan-Fried Chicken with Leeks     quick
Savory Crustless Tart with Artichokes and Bacon
Northwest Paella                                        Chef Barbara Figueroa
Dungeness Crab Caesar Salad    quick
Pacific Rim Flank Steak
Chicken Fajitas with Sweet Peppers  quick
Braised Tuna with Ginger and Soy    quick        Chef Christopher Kimball
Pork Tenderloin Medallions     quick
Pan-Fried Crab Cakes with Tomato Coulis and Cilantro Oil    Chef Christian Svalesen
Butterflied Leg of Lamb
Roasted Asparagus Quesadillas with Cactus Salsa         quick
Roast Chicken
Lopez Taquitos
Vegetarian Lasagna

Summer, pages 55-74

Chicken Salad    quick
Grilled Mahi Mahi with Tomatillo Sauce        Chef Bob Kinkead
Barbecued Tri Tip
Halibut and Chips    quick
Jerk Chicken with Cilantro Mango Salsa
Grilled Swordfish Steak over
  Grilled Eggplant Tapenade with Basil Oil    Chef Christian Svalesen
Beef Kebabs   quick
Red Sauce with Sweet Butter Clams and Pasta     quick    Marcella Rosene, Pasta & Co.
Yellow Tomato Soup with Avocado,  Red Onion, and Mint         Chef Todd Gray
Apple Cider-Dijon Salmon    quick
Thyme-Marinated Flank Steaks
Seared Sea Scallop-Green Papaya Salad  with Cranberry Essence       Chef Linda Yamada
Pan-Fried Chicken and Black Bean Salad   quick
Mexican Green Soup                    Chef Christian Svalesen
Sautéed Salmon with Caramelized Onion-Strewn Grits
    and Portobello Mushroom-Red Wine Sauce              Chef Charlie Trotter
Mustard Crusted Black Cod with White Asparagus,
  Black Trumpet Mushrooms, Leek-Potato Puree,
  and Seville Orange Viniagrette                             Chef Dennis Leary
Slow Barbecue Baby Back Ribs

Fall, pages 76-93

Assorted Sausages and Mustards
Leek and Saffron Soup with Sautéed Shrimp      Chef Michael Kornick
Spicy Tomato and Sausage Pasta
Cream of Yellow Squash Soup                           Chef Erol Tugrul
Homemade Tacos       quick
Roasted Pork Tenderloin
Red Snapper Fillet with Spaghetti Squash, 
 Saffron, and Tomato Cream                          Chef Todd Gray                                  
Vegetable Tofu Stir Fry     quick
Tomato Basil Soup   quick             Marcella Rosene, Pasta & Co.
Pan-Fried Chicken in Marsala   quick
Moroccan Chickpea Stew                Chef Tom Douglas
Buttermilk Chicken             a kid favorite
Simple Sushi
Miso Soup
Omelets     quick
Pan-Fried Pork Chops with Lime     quick
Coconut Chicken                            Chef Thoa Nguyen
“Groovy” Gnocchi with Portobello Mushroom Carpaccio      Chef Ludger Szmania

Winter, pages 97-117

Caramelized Cremini Mushroom Soup
   with Fresh Rosemary    quick             Chef Gerry Hayden
Pan-Roasted Pork Tenderloin with Fennel,
  Radish, and Arugula Salad   quick        Chef Gerry Hayden                           
Bathing Rama     quick
Supper Nachos with Homemade Corn Tortilla Chips
Meat Loaf
Stuffed Quail with Spinach, Pine Nuts,
  and Fresh Chanterelle Mushrooms             Chef Ludger Szmania
Gnocchi Sautéed with Rosemary, Sage, and Almonds        Chef Lynne Vea
Apricot Pecan Chicken
Cannelloni in Marinara Sauce
Butternut Squash Soup with Roasted Chestnuts            Chef Hans Bergmann
Pork Tenderloin with Pancetta and  Brussels Sprouts in Madeira     quick
Cumin-Seared Tofu with Corn and Baby Lettuces    quick
Minestrone Genovese               Marcella Rosene, Pasta & Co.
Beef Fajitas with Pico de Gallo
Roasted Root Vegetables over Warm Goat Cheese Medallions       Chef Lynne Vea
Enchiladas Cazuela     quick
Hearty Spaghetti Sauce
Sautéed Lamb Chops with Goat Cheese on a
   Roasted Bell Pepper Sauce with Sun-Dried Tomatoes    Chef Hans Bergmann
Chicken a la Margaux                        Chef Erol Tugrul
Sunday Slow-Cooked Roast Beef with Half a
  Bottle of Wine and a Cup of Garlic                 Chef Kathy Casey

Accompaniments, always quick


Basil Spinach Salad
Gorgonzola-Pear Salad
Butter Lettuce with Caramelized Nuts
Classic Spinach Salad
Baby Lettuces with Beets, Pumpkin Seeds and Pesto
Spinach Basil Kumquat Salad with Raspberry Vinaigrette
Warm Winter Scallop Salad with
  Shiitake Mushrooms and Apples           Chef Lynne Vea
Pasta Salad
French New Potato Salad with Summer Herb Coulis        Chef Lynne Vea
Seasonal Greens and Garden Cucumbers
Cole Slaw
Spicy Winter Tomato Salad               Chef Lynne Vea
Black Bean Salad
Tomato Bread Salad
Spinach Salad with Dried Cranberries and Roasted Pumpkin Seeds
Warm Beet Salad with Walnuts
Jicama Slaw                             Chef Bob Kinkead

Fruit Sides

Banana-Pineapple Sauté
Apple Sauté


Grilled Garlic-Studded Portobello Mushrooms
 with Roasted Tomato-Basil Sauce              Chef Erol Tugrul
Roasted Asparagus
Fresh Artichokes
Oven Roasted Red Potatoes
Fried Sage Green Beans
Garlic Mashed Potatoes
Oven Roasted Butternut Squash
Turnip Timbale Soufflé                       Chef Hans Bergmann  
Sweet Sautéed Yams
Roasted Beets
Sugar Peas
Curry Roasted Vegetables           Chef Tom Douglas
Potato Pancakes
Caramelized Ginger Carrots
Green Beans with Pecan Paste             Chef Lynne Vea
Mushroom Mélange
Spinach Sautéed with Garlic and Lemon
Braised Winter Greens with Garlic              Chef Lynne Vea
Corn on the Cob
Creamy Polenta
Homemade Fries
Roasted Vegetables
Roasted Mushrooms                 Chef Charlie Trotter

Rice, Beans and Pasta

Master Recipe for Long Grain White Rice     Chef Christopher Kimball
Brown Rice with Pine Nuts and Currants           Chef Tom Douglas
Homemade Refried Beans
Macaroni and Cheese

Long Simmering Soup, Chili, and Stock

Chicken Stock
Chicken Noodle Soup
Nine Bean Soup
Smoky Chipolte Chili with Roasted Red Peppers
Split Pea Soup


Bread Making

Sandwich Bread and Buns
Brown Rice Bread, Quinoa Bread, Amaranth Bread
 Buckwheat Bread, and Teff Bread   (I now substitute in Sorghum or Millet flour into these recipes as additional healthy, alternative flours)
Hamburger Buns

Homemade Flour Tortillas
Italian Bread Crumbs
Workable Wonder Dough
Buttermilk Biscuits
Pizza Crust (can be made thick or thin)

Sweet Breads & Muffins
Chocolate Zucchini Bread
Pumpkin Bread
Carrot Bread
Blueberry Muffins
Banana Bread
Hazelnut Zucchini Bread


Recommended Flours


Almond Quinoa Cookies
Chocolate Chip Cookies
Molasses Cookies
Cut-out Cookies with Royal Icing
 (adding an egg makes this recipe better)
Gingersnap Cookies
Mexican Wedding Cakes

Chocolate Confections

Rocky Road
Java Chocolate Truffles


Chewy Brownies with Raspberry Sauce
Yellow Butter Cake with Chocolate Frosting
Sour Cream Coffee Cake
Lemon Cake
Pound Cake
Chocolate Cashew Cake
Chocolate Cake with Chocolate Glaze
Carrot Cake
Orange Cheesecake

Pies and Tarts

Pie Crust Dough
Pumpkin Pie
Apple Pie
Apple Tart

Elegant Fruit Desserts

Grand Marnier Semifreddo with
  Bittersweet Chocolate Sauce and Local Blackberries             Chef Todd Gray
Baked Pears
Cranberry Soufflé                   Chef Hans Bergmann
Local Berries with Crème Fraîche
Panna Cotta with Dried Fruit Compote           Chef Suzanne Goin
Floating Islands with Caramel Blood Oranges           Chef Gerry Hayden

Appendix, pages 214-247

The Gluten-Free Diet
Patient Support Organizations
Dairy-Free Substitutions
Recipe Conversion Ideas
Gluten Intolerant Children
Lunch and Snack Ideas
Outdoor Cooking
Pantry Basics
Utensils and Cookware
Chef Contributors
Measurement Conversion Chart
Gluten-Free Flour
Glossary of Cooking Terms
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