Review: The Gluten-Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less

By | Nov 15, 2016

By Alicia Carango, Beyond Celiac Web and Social Media Manager

In an ideal world, every meal would be fast, easy to make, delicious and healthy. Pamela Ellgen is making this dream a reality through her cookbook, The Gluten-Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less, which has loads of recipes that can be made in just 30 minutes. It doesn’t get much better than that!

Many of the recipes in the cookbook are sensitive to food allergies, too. Not only are there recipes for breakfast, lunch, dinner, appetizers and dessert, but Ellgen also provides common baking conversions and other tips and tricks for cooking gluten-free. She even provides substitution tips for making a recipe vegetarian or vegan when possible.

This cookbook is a must-have for any family trying to manage a gluten-free diet without sacrificing on taste or time. And, be sure to check out the foreword for the cookbook, written by Alice Bast, Beyond Celiac CEO.

Get a FREE gift basket of gluten-free goodies!

You could win a basket of gluten-free goodies to add to your pantry!

  1. Pre-order The Gluten-Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less. Then, e-mail your order confirmation to To pre-order and learn more about the terms of the contest, click here. No purchase is required to participate. A random winner will be selected to win the gift basket.

Get a Sneak Peek of the Cookbook

Give this Loaded Vegetarian Gluten-Free Pizza recipe from The Gluten-Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less a try:

Loaded Vegetarian Pizza (photo credit: Ellie Baygulov)

Loaded Vegetarian Pizza (photo credit: Ellie Baygulov)


For the crust: 

  • 1½ tsp. sugar
  • ⅓ cup hot water (<110°F)
  • 1 package (2¼ tsp.) active dry yeast
  • 1 cup finely ground blanched almond flour
  • ¾ cup tapioca flour (starch)
  • ¾ tsp. sea salt
  • 1 egg white
  • 1½ tsp. red wine vinegar
  • ¼ cup potato starch
  • 1 to 2 Tbsp. extra-virgin olive oil

For the toppings:

  • 1 Tbsp. butter
  • 1 cup thinly sliced mushrooms
  • 1 cup marinara sauce
  • 1 roasted red pepper, thinly sliced
  • 1 large heirloom tomato, thinly sliced
  • 1 (4-ounce) ball fresh mozzarella, thinly sliced (optional)
  • ½ cup fresh basil leaves


  1. Preheat the oven to 425°F.
  2. Place a pizza stone or pizza pan into the oven to heat.

To make the crust: 

  1. In a small bowl, stir together the sugar and hot water to dissolve the sugar. Add the yeast and whisk with a fork to disburse the yeast granules. Set aside.
  2. In a medium bowl, mix the almond flour, tapioca flour, and salt. Make a well in the center of the ingredients and add the egg white and vinegar.
  3. The yeast should be foamy by now. Pour it into the bowl and stir to combine. The dough will be quite wet.
  4. Add the potato starch and stir to mix thoroughly.
  5. Turn out the dough onto a large sheet of parchment paper and spread it into a small circle with a spatula.It will be much wetter than traditional pizza dough.
  6. Pour the olive oil onto the pizza dough and your clean hands. With your hands, press the dough into a 12-inch circle. Use your palms to press the center of the dough down and gently nudge the sides of the dough to be somewhat thicker. Let rest for 10 minutes.
  7. Slide the pizza dough and parchment paper onto the preheated pizza stone. Bake for 5 minutes.

Make the toppings:

  1. While the pizza is resting and baking, in a large skillet or sauté pan over medium-high heat, melt the butter. Add the mushrooms and sauté until browned on both sides, about 5 minutes.
  2. Remove the pizza from the oven. Cover with the marinara sauce, sautéed mushrooms, red pepper, tomato, and mozzarella cheese (if using).
  3. Return to the oven to bake for 8 to 10 minutes more until the cheese is melted and gently browned.
  4. Top with the fresh basil leaves and serve.

Substitution Tip: To make this recipe dairy-free, use olive oil in place of the butter and omit the cheese.


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