Quick Fix Gluten Free

By | Aug 11, 2011

Quick Fix Gluten Free cover

Chef Robert Landolphi is making a name in gluten-free. He not only wrote the Gluten Free Every Day Cookbook, but he’s also a driving force behind the acclaimed gluten-free dining options at the University of Connecticut, where he serves as culinary operations manager. You may even recognize him from NFCA’s webinar, “Serving Up Gluten-Free at Colleges & Universities,” where he shared tips from the dining hall.

In his latest venture, Chef Rob focuses on gluten-free recipes that can be made on the fly. Quick Fix Gluten Free is a cookbook filled with sweet and savory meals that go from pantry to table in 30 minutes or less.

The book is divided into nine chapters with additional sections for tips on stocking your gluten-free pantry, making substitutions, working with gluten-free dough, and more. While it’s well-organized, the book is far from stodgy or formal. Recipes are easy-to-read, with eye-catching tangerine accents to divide chapters and highlight ingredient lists. Chapters have laid-back titles like “Teasers” for appetizers and “Sweet Treats” for desserts. There’s even a chapter called “Battered and Fried” that – you guessed it – includes favorites like Crispy Fried Calamari and Fried Mozzarella Sticks.

Quick Fix Gluten Free chapter

While Quick Fix Gluten Free is all about speed, there’s also an endearing quality to it. Chef Rob began cooking gluten-free after his wife was diagnosed with celiac disease. At the start of each chapter, Rob includes a note that shares some of their gluten-free experiences and explains why dishes like Grilled Mojo Pork Tenderloin and Southern-Style Chicken and Dumplings made it on the list.

Quick Fix Gluten Free will be released on August 23, but you can buy it now from Andrews McMeel Publishing.

Gluten-Free Giveaway!

You can enter to win a free copy of Quick Fix Gluten Free by completing NFCA’s 2011 Gluten-Free Consumer Shopping Habits & Preferences Survey. Three survey participants will be randomly selected to win Chef Rob’s new cookbook. Plus, you’ll help NFCA gather important statistics about your gluten-free needs, so it’s a win-win! Survey ends Monday, Aug. 15.

Take the Survey

Hot Products Bonus: Gluten-Free Recipe

As a special preview, here’s a recipe from Quick Fix Gluten Free. Enjoy!

Cherry Walnut Quinoa Salad
Makes 4 to 6 servings

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1½ cups chopped broccoli florets
  • 1 cup dried cherries or cranberries
  • ¼ cup finely chopped red onion
  • ¼ cup chopped walnuts
  • ¼ cup white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions:

  1. In a medium saucepan, bring the quinoa and water to a boil over high heat.
  2. Lower the heat to simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.
  3. Scoop the cooked quinoa onto a large plate and allow to cool completely.
  4. In a medium bowl, mix together the broccoli, dried cherries, red onion, walnuts, and cooked quinoa.
  5. In a small bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.
  6. Add to the quinoa mixture and toss until completely blended. Refrigerate overnight to allow the flavors to meld.
1 Comment so far
  1. Paul August 20, 2011 10:41 pm

    Great to learn about Chef Rob, even better to discover the great recipe … quinoa is one of my absolute favorite ingredients, thanks for this post!

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