Laurel Greene


Living Without’s Favorite Books: Breaking Bread

What do many people on a gluten-free diet say they miss the most? Easy bread recipes that work. Problem solved. Great Gluten-Free Whole-Grain Bread Machine Recipes (Robert Rose) features 150 delicious recipes by best-selling duo Donna Washburn and Heather Butt. Rice-free breads, nut-free breads, fruit breads, veggie breads, cheese breads, dessert breads, flatbreads, sandwich breads—the list is long. This cookbook shows you how to use gluten-free whole-grain flours and your bread machine to produce an appetizing array of nutritious loaves. Slice and enjoy!

Living Without’s Favorite Books: Sweet and Simple

With uncomplicated recipes and mouthwatering photos, Chrystal Carver presents an amazing array of delicious goodies in her new cookbook, Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less! (Inkwater Press). Carver uses two basic flour blends—a hearty garbanzo-based blend and a lighter rice-based blend—to whip up cakes, cookies, pies, bread and bars. She makes gluten-free baking easier with practical tips, helpful techniques and dairy substitutions, too. From Chocolate Shortbread Tarts and Mini Pumpkin Cheesecakes to Lemon Bread and Apple Crisp, this sweet little book deserves a spot on your kitchen bookshelf.

Living Without’s Favorites: A Slam Dunk

Nothing’s quite so versatile as Kinnikinnick’s Vanilla Wafers. Bake with them, cook up some banana pudding with them, crush them for piecrust or enjoy ’em straight from the box. Personally, we love to dunk them in our coffee. Free of gluten, dairy, nuts, corn and GMOs, these cookies are full of smooth vanilla flavor. A traditional favorite, they taste as great as we remember.

Living Without’s Favorite Books: Sophisticated Treats

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.

Living Without’s Favorites: Comfort in a Bowl

’Tis the season for warm, soothing soups. Amy’s Kitchen has a gluten-free line of products and a vegan line, too. Now Amy’s has recreated one of its most popular gluten-free soups (tomato bisque) without dairy (no eggs either). New Organic Vegan Chunky Tomato Bisque is chock full of diced vine-ripened tomatoes and thickened with coconut cream. This bisque is perfect for lunch but it’s also rich and versatile enough to be used as pizza topping, ragout base and casserole sauce. Amy’s is on top of it: non-GMO, non-BPA cans, made in an allergen-controlled environment. Really good…and good for you.

Living Without’s Favorite Books: Decadent Delights

Cara Reed’s Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets (Page Street Publishing) will help you make fabulous gluten-free and vegan pastries and desserts. From simple to sublime, Reed’s cookies, brownies, donuts, muffins, scones, cupcakes, pastries, breads and cakes—all free of gluten, dairy and eggs—are lusciously photographed. These baked goods are decidedly delish and gorgeous to serve. Plus, there’s a bonus for those who are sensitive to food dyes and additives. Reed shows how to concoct your own all-natural food coloring and sprinkles for ultra-pure indulgence.

Living Without’s Favorite Books: Guide to Gluten Free

The well-respected Mayo Clinic has teamed with top-notch celiac expert Joseph A. Murray, MD, to produce Mayo Clinic Going Gluten-Free (Time Home Entertainment, Inc.), a medically reliable, highly readable book about gluten-free living. This important resource covers the newest research and best lifestyle strategies, as well as all conditions related to gluten. Gastroenterologist Murray brings years of expertise and deep understanding to the topic, providing insight into celiac, gluten sensitivity, wheat allergy, wheat-dependent exercise-induced anaphylaxis, FODMAPs and even baker’s asthma. An essential survival guide for anyone who’s gluten-free—or thinking about it.

Living Without’s Favorites: Veggie Delight

You’ll love the flavor and easy prep of Dr. Praeger’s frozen products. Load up on certified gluten-free California and Kale Veggie Burgers for grilling, baking and pan frying. Individually wrapped for convenience, these burgers are packed with a variety of vegetables but no gluten, dairy or eggs. You’ll recognize and be able to pronounce every ingredient, plus be comforted by Dr. Praeger’s strict allergen control procedures. Pair with Dr. Praeger’s Gluten-Free Sweet Potato Pancakes for a quick fix of vegetable goodness.

Living Without’s Favorites: Measure for Measure

The 7-Piece Liquid Measuring Beaker Set from OXO Good Grips is destined to be a favorite kitchen tool for the cook in your house. Teaspoon, tablespoon, 1-ounce, 2-ounce, ½ cup, ? cup and 1 cup colorful beakers have easy-to-read markings for U.S. and metric. Unlike most measuring spoons, these flat bottoms let you set your measured liquids aside until you’re ready to add them to your recipe. Funnel-shaped spouts facilitate no-spill pouring and the entire set nests for compact storage. A great stocking stuffer.

Living Without’s Favorites: A Good Mix

There’s a reason Blackbird Bakery has a list of loyal celebrity clients. It’s more than the fact that their flour blends are certified gluten-free and also free of soy, dairy, nuts and xanthan gum. Blackbird’s baking mixes—Biscuit Blend, Pie & Pasta Blend, Cookie Jar Blend, Donut & Fritter Blend—are full of superb taste and they’re quick and easy to use. Let’s talk about the Donut & Fritter Blend: It’s delicious and versatile. Not only does it make wonderful donuts and fritters, it delicately coats fried chicken and tempura shrimp and creates fabulous cream puffs and éclairs. One $8 bag yields four batches—a total of 48 large fritters.



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