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Saturday, May 30, 2009

Gluten Free Every Day Cookbook:

How convenient. I didn't have to look farther than my local paper for a posting topic. And a favorable one at that.

The Rochester Democrat & Chronicle has been running a cake recipe of the month series all year. This time Karen Miltner responded to readers' requests to provide a gluten-free cake recipe. Although the recipe is for Gluten-free Carrot Cake with Cream Cheese Frosting, Miltner also gives directions for the proper substitutions to make the cake dairy-free. And along the way she gives explanations of the ways that the various substitute flours work and combine to replace wheat.

The recipe is taken from a recently published cookbook, Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef, by Robert Landolphi.

Product Description
Gluten free doesn't have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook.
Landolphi is the up and coming gluten-free cookbook author. His dishes aren't just delicious, they're also quick and easy, and take living without wheat from endurable to enjoyable.

It's lots of flavor without the fuss. This cookbook includes more than 100 recipes for contemporary dishes ranging from main courses and sides, to soups and chowders, biscuits and muffins, pies and puddings, and cookies and sweetbars.

About the Author
Robert M. Landolphi is a gluten-free chef and graduate of the prestigious Johnson and Wales University culinary school. He is currently a Certified Culinary Arts Instructor and Culinary Operations Manager at the University of Connecticut. Robert also writes for a variety of print media, and he has appeared on both radio and TV. His home is in Hampton, CT.

I'll add this book to the Wheat- and Gluten-Free Cookbooks page in my Milk-Free Bookstore shortly.

Andrews McMeel Publishing
184 pages
list price: $16.99

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