Gluten-Free Made Easy Reviewed By Conny Withay of
Conny Withay

Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader and volunteers with the elderly playing her designed The Write Word Game. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughters-in-law, and three grandchildren.

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By Conny Withay
Published on August 10, 2014

Authors: Christi Silbaugh and Michele Vilseck
Publisher: Front Table Books
ISBN: 978-1-4621-1408-5

Authors: Christi Silbaugh and Michele Vilseck
Publisher: Front Table Books
ISBN: 978-1-4621-1408-5

Gluten-free living is all about substitution: a lettuce wrap instead of a sandwich, ice cream instead of a cookie, rice instead of noodles, and so forth. Successful living and cooking depends on flexibility and creativity,” Christi Silbaugh and Michele Vilseck write in their cookbook, Gluten-Free Made Easy.

At two hundred and eighty pages, this paperback targets those looking for alternative food recipes that are gluten-free. After a foreword and introduction, the book is divided into three sections. Full-page colored photographs cover about a half of the completed concoctions. The ending includes a glossary, endnotes, topical index, measurement equivalent charts, acknowledgements, and the authors’ biographies.

The writers discuss in the first section what to eat once it is determined a gluten-free diet is necessary, where gluten hides, where to go when eating out, where the best gluten-free recipes are, how to use new ingredients, where to find products, and how to fit the new regimen into one’s budget.

The second section contains tips, secrets to flours that include basic, often-used recipes, shopping, substitutions, the authors’ favorite products, and helpful websites.

The bulk of the book covers over one hundred and fifty recipes, which are divided into food-group chapters of breakfast, finger foods, pasta and pizza, main dishes, sides and sauces, soups and salads, breads, and desserts. Each chapter begins with featured tips and ideas along with a list of recipes. No total preparation times or calories are given yet formulas seem to be to the point and simple to make.

Some of the delicious sounding creations are Red Velvet Pancakes, Banana Snickerdoodle Muffins, Vegetable Spring Rolls, Pecan Pie Bars, Linguine Carbonara, Mexican Flatbread Pizza, Black Bean Chicken Taquitos, Dry Rubbed Tilapia, Simple Spanish Rice, Christi’s Garlic Marinara Sauce, Chipotle Chickpea Salad, Slow Cooker Coconut Curry Soup, Flour-Free Cloud Bread, Pumpkin Spice Cinnamon Rolls, Purely Peanut Butter Cookies, and Three-Step Peach Cobbler.

With the plethora of tips in the first two sections, this is an all-in-one resource book for the beginner recently introduced to a gluten-free diet. Although every recipe does not include a colored photograph, the numbered directions are easy to understand, producing a delicious meal for those who need to be observant with their food selections.

Thanks to Cedar Fort for furnishing this complimentary book in exchange for a review of the reader’s honest opinion.

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