Sample pages from Gluten-Free Family Favorites

8/13/2019 Sample pages from Gluten-Free Family Favorites

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Kelli and Peter Bronski share tips, tricks, and favorite

dishes.... The duo seem to have thought of

every craving and indulgence.Publishers Weekly

K E L L I A N D P E T E R B R O N S K I , authors ofArtisanal Gluten-Free Cooking

GLUTENFREEFAMILY FAVORITESThe 75 Go-To Recipes You Need to Feed KidsandAdults All Day, Every Day

Withtipstogetkidscookingatanyage


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GLUTENFREEFAMILY FAVORITES

The 75 Go-To Recipes You Need to Feed Kids andAdults All Day, Every Day

KELLI ANDPETER BRONSKI

THEEXPERIMENT

NEW YORK


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vii

Preface 000

A Message to Parents 000A Message to Kids 000

Gluten 101:A need-to-know crash course 000

Supermarket Savvy:Understanding gluten-free labeling 000

How To Use This Book 000

Food and Kitchen Safety 000

Money Matters:Tips to reduce your familys weekly gluten-free grocery bill 000

The Artisan Gluten-Free Flour Blend 000

BREAKFASTS 000

Traditional Pancakes 000

Sweet Potato Pancakes 000

French Toast Sticks 000

Scrambled Omelet 000

Hash Brown Patties 000

Hot Cereal 000

Blueberry Muffins 000

Banana Muffins 000

Blueberry Scones 000

Cinnamon Granola Bars 000

Zucchini Bread 000

Personal Quiches 000

Rainbow of Smoothies 000

CONTENTS


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viii

SIDES AND SNACKS 000

Fruit Strips 000

Fruit Kabob Yogurt Dip 000

Fruit Salsa with Cinnamon Chips 000

Cinnamon Apples 000

Cashew Coconut Chia Bars 000

Sandwich Bread 000

Dinner Rolls 000

Soft Pretzels 000

Brussels Bites 000

Breaded Zucchini Chips 000

Kale Chips 000

Sweet Potater Tots 000

Hummus 000

Tofu Popcorn 000

Pigs in a Blanket 000

Caprese Pops 000

MAIN MEALS 000

Asian Quinoa Salad 000

Chicken Fried Rice 000

Monster Noodles 000

Spaghetti Squash Pasta 000

Chicken and Broccoli Asian Noodle Bowl 000

Slow Cooker Chicken Noodle Soup 000

Corn Chowder 000

Pork Green Chili 000

Cornbread Taco Muffins 000

Quesadillas 000

Pupusa Pockets 000

Grilled Cheese 000

Tortilla Sandwich Wraps 000

Turkey Burgers on Potato Rolls 000

Spanakopita Hand Pies 000

Chicken Fingers 000

Italian Lollipops 000

Mediterranean Chicken Skewers 000

Teriyaki Chicken 000

Quinoa Meatloaf 000

Coconut Shrimp with Mango Dipping Sauce 000

Fish Sticks 000

Personal Pizza 000

Pumpkin Gnocchi Nuggets 000

Lentil Salad 000


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ix

Spaghetti Bolognese 000

Beef Stroganoff 000

TASTY TREATS 000

Lemon Bars 000

Chocolate Peanut Butter Brownies 000

Chocolate Cookies with Fluffy Frosting 000

Peanut Butter Cookies with Chocolate Toppers 000

Snickerdoodles 000

Chocolate Chip Cookies 000

Thumbprint Cookies 000

Honey Graham Crackers 000

Rice Pudding 000

Monkey Bread 000

Chocolate Birthday Cake with Vanilla Frosting 000

Angel Food Cupcakes 000

Waffle Cones 000

Apple Cider Donuts 000

Ice Cream Sandwiches 000

Vanilla and Chocolate Pudding 000

Frozen Fruit Pops 000

Appendix A: Recipe allergen information at a glance 000

Appendix B: Gluten-free resources 000

Acknowledgments 000

About the Authors 000


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1

WE HAVE MANY important roles as parents: keeping our children safe

yet giving them the freedom to explore and learn from mistakes,

nurturing their minds and creativity and innate talents and interests, showing

unconditional love and affection while providing structure and discipline. Few

roles are as fundamental, though, as feeding our childrenputting healthy,

delicious food on the table that they love to eat, and that helps them realize

their full potential, growing into the strong, intelligent, vibrant persons you

know they can be.

But food and cooking is about much more than offering calories to meet

basic biological needs.

For one, it is an opportunity for relationship. It is a chance for you and

your child to bond, an everyday opportunity to continually reconnect in our

increasingly busy and scheduled lives. Time spent together as a family in the

kitchen preparing a meal, and then eating that meal together around the

table, is time very well spent.

Study after study shows that getting kids involved cooking with you in the

kitchen at an early age and eating meals together as a family through ado-

lescence have multitude benefits. They make healthier dietary choices; are

more likely to try new foods; show increased interest in eating fruits and

vegetables; become less picky eaters; have decreased rates of obesity; dem-

onstrate higher test scores in school; show fewer signs of depression and

stress; and are less likely to engage in smoking, alcohol, and drug use. All that

and more from their relationship with family and food.

For kids with food restrictions, gluten or otherwise, theres also the critical

elements of empowerment and self-confidence. Preparing meals with you

makes them more knowledgeable about the foods they eat, the ingredients

that go into those foods, and how theyre made. That knowledge and the

confidence that goes with it can better equip them to navigate social situa-

tions that will inevitably be difficult at times, whether at school, in sports, at

parties, or at a friends house.

It could be that you as the parent are the one whos gluten-free, and that

youre bringing your children and household along for the ride, so to speak.

A MESSAGE

TO PARENTS


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2 GLUTENFREE FAMILY FAVORITES

But were guessing that most parents reading this book are looking to feed

their gluten-free children. If thats the case, how you do or dont embrace the

gluten-free thing can be critically important for your child.

Consider this true-life example. It was mid-2012, and we were doing a

cooking demo and Q&A for a celiac/gluten intolerance support group that

met in a supermarkets community room in north-central New Jersey. Therewe met two mothers and their daughters that had both been recently diag-

nosed with celiac disease and just gone away to college.

One mother was seemingly insensitive and unbending to her daughters

newfound dietary challenges. She told her daughterand were paraphrasing

only slightly herefigure out what you need to do, and when you come

home for holidays, make sure you have something you can eat, because were

not changing the way we cook. Thats why the mother had brought her

daughter to the event. We could see the pain in that daughters eyes, the way

she felt isolated and abandoned at a time when she needed her familys sup-

port most.Then there was the other mother-daughter duo. The mother passionately

asked question after question, devouring as much information about gluten-

free cooking as she could. Chatting informally after the event, we com-

mended her for taking such steps to safely feed her daughter the kind of

food her body needed. The mother went so far as to go gluten-free as well.

Her response still rings in our ears word-for-word today: If it happens to my

child, it happens to me.

Though this example involved older children, it never the less underscores

the centrally important role you play as a parent. You are a role model, a

teacher, a guide, a sharer of knowledge and compassion and love. Your chil-

dren will learn from you. Their relationship with food, health, and their bodies

will form in part through your influence and their early formative experiences

together with you in the kitchen and at the table.

Make those experiences meaningful and fun. Allow them to make a mess.

Spills, flour flying, knocked over cups of liquid, a topple bowl theyll happen;

they go with the territory. Give up some control. Let them get their hands

(and your kitchen) dirty. Resist the temptation to coax perfection out of your

children. Their food may look imperfect, but that makes it perfect. Experi-

ence, confidence, and knowledge comes through them doing.

The home kitchen and dining room table should be a safe space, one

where kids feel they can eat without fear of getting sick, where no food is off

limits, where they dont have to hear the words No, you cant eat that,

where they have positive experiences and build healthy relationships with

their bodies and their foods, where they learn that gluten-free does in fact

set them free, rather than restrict them. You have the power to give them

such gifts. Embrace that responsibility and opportunity.


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GLUTENFREE FAMILY FAVORITES 29

To make this recipe . . .

KIDS CAN . . . COLLECT ingredients from the pantryand refrigerator

MEASURE ingredients

DUMP ingredients into mixing bowl

MIX ingredients with a whisk, spoon,or fork

LADLE batter onto the griddle

FLIP pancakes with a spatula

EGGFREE:

In a small bowl combine 1 tablespoonground flax seeds and 3 tablespoons

water. Allow the mixture to set for at

least 2 minutes and use in place of

the egg.

DAIRY/LACTOSE/CASEINFREE:

Substitute almond milk (or for nut

allergies, rice or hemp milk) for the

cows milk.

Use 2 eggs instead of 1

Substitute melted coconut oil or

melted vegan shortening for thebutter

CORNFREE:

Use arrowroot flour to make a corn-

free version of the Artisan Gluten-

Free Flour Blend (page 000)

Check the ingredients on your

baking powder, which often contains

cornstarch

VEGAN:

Use the dairy-free and egg-freesubstitutions

1. Mix together the flour, baking powder, and salt in a

bowl.

2. Add the milk, egg, maple syrup, and vanilla and mix.

3. Add the melted butter and mix just until combined.

4. Heat a griddle or skillet over medium-high heat.

Grease the griddle and any metal cookie cutters with

butter or nonstick cooking spray.

5. Place the cookie cutters on the griddle and pour a

small amount of batter into each. Cook for about 30

seconds to set the edges of the pancake.

6. Carefully remove the cookie cutter with an oven

mitt (metal cutters will get hot!) and continue to cook

until bubbles form on the surface of the pancake. Flip

and cook until the other side is golden brown.

(Alternatively, omit the cookie cutters and simply pour

the batter onto the griddle using a two-ounce ladle or

similar for traditional round pancakes.)

7. Repeat steps 5 and 6 until the batter is used up.

1 cup (125 grams) Artisan Gluten-Free Flour Blend

(page 000)

2 teaspoons GF baking powder

teaspoon salt

1 cup milk

1 egg

1 tablespoon pure maple syrup

1 teaspoon GF pure vanilla extract

2 tablespoons butter, melted

TRADITIONAL PANCAKES MAKES 12 THREE-INCH PANCAKES

These light and uffy gluten-free pancakes are as good or better than their wheat-our counter-

parts. Theyre perfect for a weekend breakfast, breakfast-for-dinner, or any other time you love to

whip up a batch. And to add some whimsy to this traditional dish, weve made the pancakes using

cookie cutters to make fun shapes that will appeal to younger eaters.


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EGGFREE, AND/OR IF YOU DONT HAVE

AN OLIVE OIL MISTER, ADJUST THE

BREADING PROCEDURE:

Omit the bowl of flour and replace

the bowl of egg wash with a bowl of

3 tablespoons of olive oil

Make sure youre using egg-free

bread crumbs

Dip each chicken tender in the olive

oil, then coat with bread crumbs and

transfer to the wire rack

DAIRY/LACTOSE/CASEINFREE, CORN

FREE, AND/OR REFINEDSUGARFREE:

Check the ingredient status of your

breadcrumbs; our Sandwich Bread

(page 000) can be made egg-free,

dairy-free, corn-free, refined-sugar-

free, or any combinationthen

transform it into breadcrumbs

7. Place the bowls in a row with the flour first, then the

egg wash, and then the breadcrumbs. Coat each pieceof chicken in flour, then egg wash, and finally bread-

crumbs, then place on the prepared wire rack, evenly

spaced. (For the best results, use one hand for the flour

and breadcrumbs and the other hand for the egg.) Re-

peat with all remaining pieces of chicken.

8. Using an olive oil mister, coat the top side of each

piece of chicken lightly with olive oil, just enough to

moisten, but not saturate, the breadcrumbs.

9. Bake for 20 minutes, until golden brown and cooked

through.

* You can use store-bought gluten-free breadcrumbs or

make your own, which is easy to do. Take old bread, crack-

ers, cereal, etc. and pulse in a food processor until you have

fine crumbs.

1 cup GF bread crumbs

teaspoon salt teaspoon pepper

teaspoon dried oregano

teaspoon dried basil

teaspoon garlic powder

1 egg

cup Artisan Gluten-Free Flour Blend (page 000)

salt and pepper

1 pound chicken tender loins, whole or 2 boneless,

skinless breasts, cut into 4 strips each

olive oil

CHICKEN FINGERS MAKES 8 CHICKEN FINGERS

Chicken ngers are great kid-friendly nger food. By oven roasting rather than pan- or deep-fry-

ing, this version improves the nutrition but sacrices none of the avor.

1. Preheat the oven to 400F.

2. In a small bowl, combine the breadcrumbs, salt, pep-

per, oregano, basil, and garlic.

3. In a second bowl, whisk together the egg with 1 ta-

blespoon water.

4. In a third bowl, mix the flour with a little salt and

pepper.

5. If you are using chicken tenderloins, remove the ten-

dons: Place the tenderloin with the tendon-side down

on a cutting board. Place the back of your knife (not the

sharp blade side as that will cut the tendon) on top of

the tendon and hold the tendon to the board with your

finger. Use your knife to slide the chicken off the tendon

with firm pressure, pushing away from your finger hold-

ing the tendon. If the tendon breaks thats fine; you

mostly want to remove the large, tough part that sticks

out of the meat.

6. Place a wire rack over a baking pan and spray the rack

with nonstick cooking spray or olive oil from a mister.


MEASURE dry ingredients DUMP dry ingredients into their bowls

MIX dry ingredients with a whisk,spoon, or fork

CRACK the egg and make the egg wash

BREAD the chicken fingers

MIST the chicken fingers with olive oil


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MEASURE ingredients

DUMP ingredients into the food

processor and mixing bowl PRESS the on/off/pulse buttons onthe food processor

PRESS the dough into the pan

CRACK the eggs

MIX filling ingredients with a whisk

SPRINKLE powdered sugar on top

DAIRY/LACTOSE/CASEINFREE:

Substitute melted coconut oil for the

butter

CORNFREE:

Follow instructions to use arrowroot

flour to make a corn-free version of

the Artisan Gluten-Free Flour Blend

(page 000)

Omit the powdered sugar, which

typically contains cornstarch, or use

a corn-free powdered sugar, such as

those made with tapioca, or make

your own

1. Preheat the oven to 350F. Grease a 9x9-inch pan.

2. To make the crust, place the cashew pieces in the

bowl of the food processor and process/pulse until thecashews are fine crumbs. Add the flour, salt, and sugar

and pulse to combine.

3. Add the butter and vanilla and pulse until a dough

forms.

4. Press the dough into an even layer in the prepared

pan using a piece of plastic wrap or parchment paper

on your hand if the dough is too sticky.

5. Bake for 20 minutes until the crust is golden brown.

6. Remove from the oven and set aside.

7. In a bowl, whisk together the eggs and honey until

smooth. Add the flour, zest, lemon juice, and brown

sugar and whisk to combine.

8. Pour the lemon mixture over the baked crust and

return to the oven for 20 more minutes, until the mix-

ture is set.

9. Allow the bars to cool completely and sprinkle with

powdered sugar right before serving.

10. Refrigerate in an airtight container for up to 3 days.

CRUST

cup cashew pieces

1 cup (125 g) Artisan Gluten-Free Flour Blend (page000)

teaspoon salt

cup packed light brown sugar

6 tablespoons butter

teaspoon GF pure vanilla extract

FILLING

4 eggs

cup honey

6 tablespoons (46 g) Artisan Gluten-Free Flour Blend

Zest of 2 lemons

Juice of 2 lemons (about cup)

cup packed light brown sugar

Powdered sugar

LEMON BARS MAKES ONE 9x9-INCH PAN

A little sweet and a little tart, these lemon bars offer up bright avor.


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GLU

TEN/W

HEA

T-FR

EE

PEANUT-FR

EE

TREE

-NUT-FR

EE

SOY-FR

EE

FISH

-FREE

SHELLFISH

-FREE

EGG-FREE

CORN

-FRE

E

REFINED

-SUGAR-FREE

VEG

ETARIAN

VEG

AN

GRAIN

-FREE

GLU

TEN/W

HEA

T-FR

EE

Chocolate Cookies with Fluffy Frosting S S S S S S I I S

Peanut Butter Cookies with Chocolate Toppers S S I S S I I I S

Snickerdoodles S S S S S S I I I S

Chocolate Chip Cookies S S S I S S I I I S

Thumbprint Cookies S S S S S S I I I S

Honey Graham Crackers S S S S S S S I I S

Rice Pudding S S S S S S I S S S

Monkey Bread S S S S S S I I I S

Chocolate Birthday Cake with Vanilla FrostingS S S S S S I I I S

Angel Food Cupcakes S S S S S S I I S

Waffle Cones S S S S S S I I I S

Apple Cider Donuts S S S S S S I I I S

Ice Cream Sandwiches S S S S S S I I S

Vanilla and Chocolate Pudding S S S S S S I I I S

Frozen Fruit Pops S S S S S S S S S S S S S

S = Standard

I = Either confirm the status of an ingredient or follow instructions for a substitution

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