The daughters of famous Creole chef Emeril did not fall far from the tree. Lucky for us, Jilly Lagasse (diagnosed with celiac in 2004) and Jessie Lagasse Swanson (she’s gluten sensitive) were unwilling to give up the fabulous foods they ate at home and their dad’s restaurant. They’ve now penned their second cookbook, The Lagasse Girls’ Big Flavor, Bold Taste and No Gluten! (Da Capo Lifelong). Personal tidbits abound but the real meat is the delicious recipes, comfort foods with Southern flair. From fried chicken to homemade shortcake, it’s like sharing the Lagasse family table but in your home.
Paleo bloggers Juli Bauer and George Bryant teamed their talents to create The Paleo Kitchen: Finding Primal Joy in Modern Cooking (Victory Belt), a celebration of good eating and healthy lifestyle choices. This cookbook combines wholesome and flavorful recipes with personal stories and tips for transitioning to Paleo and sticking to it. Beautiful photos of each recipe tantalize and inspire. Here’s just about everything you need to love living Paleo.
Nicole’s Naturals Gluten-Free Waffle & Pancake Mix makes waffles that wowed us and ranked as “totally awesome” by our teenage tester. Cornmeal helps deliver a crispy outside, while gluten-free oatmeal contributes to the smooth, chewy inside. “Can’t believe it’s gluten free” was the overwhelming response.
Who doesn’t love a rich, dense bundt cake? Abundtant Love fills the bill deliciously with its gluten-free bundt cake mix. Follow the simple directions—just add butter, eggs and milk (or dairy and egg substitutes)—for an exceptional family favorite. The mix can also create cupcakes, layer cake or sheet cake, with flavor variations suggested online. Tastes just like the cake grandma used to make.
At last. A gluten-free take on the Girl Scouts’ popular Thin Mints. Goodie Girl’s Mint Slims are thin, crisp, minty-cocoa wafers covered with delicious dark chocolate. What a treat! The texture, taste, fragrance and “snap” are spot on. For fun, we kept them in the freezer just like we used to. Confession: It was hard to keep from downing half the bag in one sitting. Other Goodie Girl cookies include Oatmeal Raisin, Midnight Brownie, Quinoa Choco-Chip and Crunchy Chaos, all available in resealable 6-ounce bags.
Pamela’s offers delectable shortbread cookies that are out of this world. Rich and tender, this shortbread is barely sweet with delicate, sophisticated flavor. Available in three varieties—Butter Shortbread (contains almonds), Pecan Shortbread (has pecans) and Lemon Shortbread. Cookie lovers, stay tuned: Pamela’s is about to introduce snickerdoodles.
Who doesn’t love whoopie pies—a sweet sandwich of two moist cakes and fluffy filling—especially when they’re certified gluten-free, vegan, non-GMO and contain no soy, milk, eggs or nuts? The Piping Gourmets offers super-tempting whoopie pies in flavor combos for kids of all ages. Available in Vanilla Classic (vanilla cake, vanilla filling), Double Chocolate, Chocolate Mint, Chocolate Vanilla, Chocolate Raspberry and Vanilla Lemon, these treats keep in the fridge for 3 weeks and in the freezer up to 12 months. Packaged four per box, they’re available in the frozen section at Whole Foods Markets.
GinnyBakes sells a snack-size selection of amazing mini-cookies that are gluten-free. Available in three varieties—Chocolate Chip Oatmeal Bliss, Chocolate Chip Love and Butter Crisp Love. These dainty, little morsels are delicious.
WOW Baking Company offers an amazing choice of fabulous cookies—Chocolate Chip, Peanut Butter, Ginger Molasses, Snickerdoodles, Oregon Oatmeal, Lemon Burst. And now there are three new flavors—Butter Toffee, Key Lime White Chocolate and Maple Squares. WOW, short for with-out-wheat, is an apt description of the flavor and texture of these delicious morsels. Made in a certified gluten-free facility, they’re available as individually wrapped cookies, in bags and in ready-to-bake tubs.
Delicious, naturally gluten-free baked goods take center stage in Williams-Sonoma’s Gluten-Free Baking (Weldon Owen) by gourmet chef Kristine Kidd, former food editor of Bon Appetit magazine and now one of our contributing chefs. Kidd’s elegant collection of recipes ranges from warm comfort foods, such as Gingerbread and Sauteed Peaches, to sublime desserts like Almond Cake with Lemon Curd (topped with clouds of whipped frosting). Your favorite baked goods—cookies and muffins, scones and meringues, cakes and pies, puddings and custards—are full of flavor, texture and lift without the gluten. Gorgeous photographs by Annabelle Breakey make this beautiful book suitable for your kitchen table or your coffee table.