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HOW TO COOK GLUTEN-FREE is full of wholesome cooking, comforting family favorites, and easy answers for hungry families:*Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whip up the perfect gravy to Elizabeth's fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crusts.*Allergy-friendly: Elizabeth hasn't forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.These classic, family-loved recipes will satisfy those who can't eat gluten and those who cook for them, too: *Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche "Cupcakes," Pancakes*Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole*On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and Chicken Wraps, Quinoa with Spinach and Black Beans*Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies

Author Biography

Despite being born with life-threatening food-allergies, Elizabeth Barbone graduated from the Culinary Institute of America where she learned how to cook delicious meals for herself and other food allergic people. Today Elizabeth develops delicious recipes for the food allergic and gluten-free communities through her site , a weekly column on , and regular television appearances. She is also the author of Easy Gluten-Free Baking. She lives in Troy, NY

Review

"As a scientist in the kitchen, it's always fascinating to follow along with the experiments of other kitchen tinkerers, particularly those working under a completely different set of constraints. Elizabeth Barbone's writing and recipes for the gluten-free diet are consistently well-researched, comprehensive, sprinkled with fun, relevant, personal anecdotes, and, most importantly, are downright delicious-sounding." -- J. Kenji Lopez-Alt, Managing Editor of SeriousEats.com and author of The Food Lab, March, 2012

Review Quote

"As a scientist in the kitchen, it's always fascinating to follow along with the experiments of other kitchen tinkerers, particularly those working under a completely different set of constraints. Elizabeth Barbone's writing and recipes for the gluten-free diet are consistently well-researched, comprehensive, sprinkled with fun, relevant, personal anecdotes, and, most importantly, are downright delicious-sounding."-- J. Kenji Lopez-Alt, Managing Editor of SeriousEats.com and author of The Food Lab, March, 2012

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