Satisfy your whole family with delicious and nutritious
gluten-free recipes they’ll love, gluten intolerant or not!
Designed with the family in mind after years of perseverance in the kitchen, this collection of over 300 recipes offers delicious gluten-free foods without sacrificing flavor.
The Celiac Cookbook uses simple recipes with common ingredients for both special occasions and everyday cooking. Variations on classic recipes—as well as traditional dishes—abound, giving those with gluten intolerance choices suited to the tastes of even the most discernible palates.
This cookbook presents dishes inspired by Asian, Italian, and Mexican cuisine like frittatas, orange beef stir-fry, black bean enchiladas, and pizza, with desserts like apple pie, homemade ice cream, mints and much, much more, all without wheat!
With The Celiac Cookbook, discover alternative grains that offer better nutritional content and added health benefits, gluten-free cooking tips, and baking aids. In addition, you’ll find helpful information about celiac disease and resources for the gluten intolerant.
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Gilled Vegetable Quinoa Salad
1 cup quinoa, uncooked
1 medium zucchini, cut lengthwise
1 medium yellow squash, cut lengthwise
1 clove garlic, chopped
1 tbsp garlic cloves, roasted
1 tbsp shallots, roasted
1 tbsp Parmesan cheese, grated
3 Roma tomatoes cut lengthwise
2 cups vegetable stock or water
¼ cup olive oil
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp dried thyme
¼ tsp dried rosemary, crushed
Preheat the oven to 350 degrees.
Combine olive oil, basil, oregano, thyme, rosemary and unroasted garlic in a zip-top bag or large bowl. Add the zucchini, squash, and tomatoes to the marinade, mixing to coat thoroughly. Let sit 30 minutes or up to 2 hours.
Roast the shallots and the remaining garlic for 8-10 minutes; let cool, then chop coarsely.
Remove vegetables from the marinade and grill over medium-high heat, let cool, then cut into 1-inch pieces.
To cook the quinoa, rinse grain in colander under cold water to remove naturally occurring resin; drain. Bring water to a boil in a pot; add quinoa. Simmer over medium heat for about 20 minutes or until all liquid is absorbed.
Toss cooked quinoa, grilled vegetables, roasted garlic and shallots, and Parmesan cheese in a bowl.
Serve immediately.
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