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Gluten-Free Goddess eBook

My new ebook- best loved recipes

My blog anniversary is just around the corner. Yep. Number six. And I am trying to wrap my little gluten-free brain around it. Six years. Six. That is a long time in blog years. (Maybe blog years are kinda like dog years? Every twelve months of blogging seems equal to seven human years. What I think I'm trying to say is that GFG feels... more grown up somehow. She's no longer a lurching toddler- or as Johnny Depp likes to phrase it, "tiny drunk"). The bumble-puppy years are over.

We're respectable now. (But hopefully not too serious.)

I  began blogging and sharing my recipes in late fall of 2005. There are over 400 original gluten-free recipes now on Gluten-Free Goddess. This astonishes me!

Looking over my recipe index this past summer I began to imagine the beginnings of a cookbook- a collection of recipe favorites from Gluten-Free Goddess. (In full transparency there have been cookbook offers, and some tempting projects pitched to me this year. But none seemed like the perfect fit. In fact, most felt like a tight shoe that pinched and chafed and left me preferring to go barefoot, taking my own meandering solo path, focusing on blogging, my first love.)

But then you know what happened. I got an iPad. And soon discovered the convenience and pleasure of bringing my entire blog into the kitchen with me. And that led to ebooks...

So I began working on creating an ebook cookbook- a complement to the dynamic blog format. And what I found was a program at Blurb that allowed me to create a bright and beautiful presentation of my work- in ebook form. With Apple's clean design, and that cool page-turning experience.

To celebrate six years blogging gluten-free I have selected forty-five of my best-loved favorites- the GFG recipes my family turns to, week after week.

And many- if not all forty-five recipes- happen to be reader favorites as well.





best-loved recipes

KARINA ALLRICH

ebook | 114 pages | $4.99

Download or see an ebook preview here at Blurb.


Note: This new ebook is in Apple epub format- with all its full color, page turning goodness. Compatible with iPads, iPhones, iPods. 

Now available @ iTunes





The Gluten-Free Goddess eBook: Best-Loved Recipes

TRENDING

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Goddess Quinoa Breakfast Cake

Gluten-Free Goddess Quinoa Breakfast Cake. Tender and sweet. There are some days (okay, I confess) I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolate melt-in-your-mouth  Gluten-Free Goddess Brownie . A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. Is it a nutritious choice? Um, probably not. Except as food for the soul. And sometimes, let’s face it. The soul needs chocolate.  But this morning there was a trendy new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter's edge and sipped my morning cup of java. I started daydreaming about cake. Maybe a carrot cake. With cinnamon. I knew what I had to do. Quinoa was calling to me. Quinoa (pronounced keen-wa) is a fab ancient faux grain (it's actually a fruit seed) that is high in protein and naturally gluten-free, and lucky for cereal lovers, it turns out quinoa flakes make a satisfying