My home has always been filled with the happy sounds of cooking and baking. Years ago when I first learned I had to live gluten free, I feared my kitchen would be silent. But thanks to culinary pioneers like Beth Hillson (founder of Gluten-Free Pantry), Bette Hagman (the original gluten-free gourmet cookbook author) and Steven Rice (founder of Authentic Foods), I figured out how to adapt all the traditional recipes from my culinary training so that I could enjoy them once more.
My son and daughter, who both have food allergies, were my first taste-testers. I spent many hours making treats with new ingredients while they gobbled up the results. Then I began helping others in the gluten-free community as a baker, cooking teacher and cookbook author. We learned together. When my students and customers wistfully talked about the foods they missed the most, I helped recreate these item to deliciously accommodate their special dietary needs.
Today, my kitchen is humming!
These recipes are my most requested, the tasty gluten-free, dairy-free results of years of happy collaboration. And that’s music to my ears.
MAKES ABOUT 12.
Crepes are a great way to dress up scrambled eggs and leftover cooked asparagus. They can also be served as delicate desserts filled with raspberry soufflé and topped with a crème Anglaise and Belgian chocolate sauce. Versatile for breakfast, lunch or dinner, try filling them with apricot jam, raisins and dairy-free ricotta cheese (sweetened with a bit of sugar), or diced ham and cheese.
SERVES 6 TO 8.
This versatile French yeast bread can be enjoyed for breakfast or stuffed with a mushroom filling and served with salad for dinner. Slice it for French toast or toast it and top it with ice cream and fresh berries for dessert.
SERVES 6 TO 8.
Here’s a perfect winter dessert that also makes a special breakfast treat on cold mornings.
ENOUGH FOR 2 STRUDELS.
MAKES 48 PIEROGIES.
When people with a Polish connection must give up gluten, one of their first requests is a replacement for pierogi. This traditional Polish version of stuffed dumplings is a favorite of many, regardless of heritage. The dumplings are made with a delicate dough that’s rolled as thin as possible and filled with any number of sweet or savory ingredients. Boiled or sautéed in butter, versatile pierogi can be stuffed with your favorite ingredients or with traditional fillings like potato and cheese, sauerkraut or mushrooms. Or serve these sweet, filled with cinnamon and cheese, for dessert.
MAKES 4 CUPS.
This filling works well with peeled red potatoes. For added taste, stir in fresh parsley and crisp bacon bits.
MAKES 3¼ CUPS.
Top with Fruit Compote for dessert.
MAKES ONE 9-INCH CAKE.
I was able to create this gluten-free version of a dessert classic when gluten-free Oreo-type cookies hit grocery shelves. Easy to make, it’s a guaranteed crowd-pleaser.
SERVES 8 TO 12.
Boston Cream Pie is actually a cake. For an impressive dessert, double the Vanilla Pudding recipe and slice cake layers in half horizontally to make four thin layers.
Cooking instructor and chef Rebecca Reilly, author of Gluten-Free Baking (Simon and Schuster), lives in Boston.
This recipe was originally published in January 2010.