When I typically look at a recipe for a gluten-free dessert, it involves an assortment of flours, oils, sugars and gums, along with odds and ends for flavor – all adding up to a lengthy list of items I don’t have on hand. But four ingredients? Now that’s manageable.
4 Ingredients Gluten-Free is the third installment of the “4 Ingredients” series by Kim McCosker and Rachael Bermingham, and the first to focus on the gluten-free diet. The cookbook includes 400 recipes, all approved by the Australian Celiac Society.
Like its recipes, this cookbook isn’t flashy. Apart from a colorful cover with a fudgy chocolate cake on the cover, there are no photos in the book. Instead, it’s page after page of recipes, each one neatly formatted and surprisingly concise.
The recipes themselves range from dips to desserts and from one-step wonders to more sophisticated fare. There are classics like the Cheese Omelet and Fish with Lemon Butter, but there are also plenty of new ideas like Citrus Pancakes, Roast Butternut and Fig Salad, and Baked Ricotta and Thyme Pie. The cookbook even includes a section just for kid-friendly meals, including a favorite of my family: Fruit Medley.
The authors take a lot of shortcuts, like using gluten-free all-purpose flour and prepared gluten-free curry sauces. But for the most part, these recipes really are just four simple ingredients.
In addition to the recipes, there’s a special gem in the back of the book: a list of Handy Home Tips. The list taught me how to clean up white leather shoes and how to store my extra linens in a clever space-saving way.
If you’re eager to learn more about 4 Ingredients Gluten-Free, watch Today with Kathie Lee and Hoda tomorrow morning. Kim McCosker will be on the show to talk about the cookbook. She’ll also sign copies of the book at Whole Foods Upper West Side that night, hosted by the NYC Celiac Disease Meetup group. Get the details from Gluten-Free Fun.