Everyday Gluten-Free Cookbook Review

How does a newly diagnosed gluten-free diet needing person find the best reference for their new diet? Guidance on the Gluten-Free Diet is accessible, almost too accessible. 

There are blogs, recipes galore, podcasts, videos and cookbooks.

ollowFinding a reference book can be problematic, especially when you don't know what to ask about or what to ask for to improve your health. 

I encourage newly diagnosed people to find their ideal resources. So when Bob's Red Mill reached out, sending Everyday Gluten-Free Cookbook to review , I was thrilled. 

I tell them to look for certified gluten-free manufacturers, for people who have been cooking this way for at least a year, for writers who talk about the chemistry of gluten-free baking. Those people have done the work to be safe and healthy. 

Companies like Bob's Red Mill, with their dedicated gluten-free facility. The one where every grain brought in is tested before being ground into lovely fluffy flours. 

Their new cookbook is a perfect reference for the newly diagnosed or longtime gluten-free diet followers. 

From breakfast treats like Lemon Chia Seed Pancakes through lunchtime choices like Peruvian Quinoa and Sweet Potato Sopa and Amaranth Tabbouleh with fennel and herb salad, to gluten-free tortillas and bread, finishing with tender cookies like Teff Shortbread. 

Each one built on the whole grains, whole grain flours and seeds available from Bob's Red Mill, along with fresh fruits and vegetables, clean meats and fresh flavors. 

This is a book to cook from everyday, for each meal.
My daughters love to see the new cookbooks that come to me. Love to check out the recipes to see if there are some to add to their repertoire.
This book had so many, the sticky tabs are overlapping all around the edges.

Lemon Chia Seed Pancakes on the griddle

With 281 recipes to choose from, you will certainly find ones to add to your meal time rotation. 

Fluffy Lemon Chia Seed Pancakes

Recipe Type: Breakfast

Cuisine: American

Author: Camilla V. Saulsbury

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 12

From Everyday Gluten-Free by Camilla Saulsbury for Bob's Red Mill, a simple recipe for an elegant fluffy crepe-like pancake. Combining the soft crunch of chia with the tender cheese and lemon combination that evokes cheesecake in the best possible way.

Ingredients

• 2/3 cup millet flour
• 1/2 cup tapioca flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 tablespoons fine crystal cane sugar
• 1 1/2 tablespoons chia seeds
• 4 large eggs
• 1 cup cottage cheese
• 1/2 cup milk
• 2 tablespoons melted coconut oil or butter
• 1 tablespoon grated lemon peel
• Spray oil

Instructions

1. In a large bowl, whisk together the millet flour, tapioca flour, baking soda and salt.
2. in a medium bowl, beat together the sugar, chia seeds, eggs, cottage cheese, milk, butter, and lemon peel till well blended.
3. Add the egg mixture to the flour mixture.
4. Heat a griddle or skillet over medium heat.
5. Spray the griddle with oil.
6. Pour 1/4 cup measurements of batter
7. Cook till bubbles appear on the top, Turn the pancake over and cook for about 1 minute or till golden brown.
8. Repeat with the remaining batter, resparying the oil and adjusting heat as needed.

I do have two minor quibbles with this recipe.
One is that there are alternative volume measurements in ml. There aren't weight based measurements.  Oh well, I can always measure once by scale and write in the margins. 

The other is that this recipe calls itself fluffy, but the texture is more like the perfect crepe.
I've made these at least 6 times now, and each time the pancakes are thin, perfect for blintz making but not thick and fluffy.
My family ADORES them anyway