When it comes to cooking, who doesn’t like quick? Carol Fenster, author of 100 Best Quick Gluten-Free Recipes, believes preparing healthy, tasty, gluten free food doesn’t need to be a challenge. In fact, Carol proves it can be done in 30 minutes or less. Yeah, you heard that right… all 100 recipes in this cookbook can be prepared in a half hour! From breakfasts and breads to lunches, snacks, main dishes and desserts, this book left us wishing there were more meals in a day!
Not to mention we think the cookbook looks great. The hard cover and high quality colored pages, coupled with the beautiful photos throughout, make flipping though this book enjoyable. Better yet, Carol provides a helpful introduction in the book that includes an overview of celiac disease, gluten sensitivity, autism and other conditions. We also love how the introduction features time-saving tips in the kitchen, a list of items to always keep on hand in your pantry, and the recipe for Carol’s unique flour blend. All of these aspects make 100 Best Quick Gluten Free Recipes a cookbook we definitely recommend. Want to add this cookbook to your collection? Click here to order on Amazon. This book will be released October 14th.
Wait, there’s more! Below are four recipes from the cookbook. These will give you an idea of the amazing flavors you can expect to find in this book. Enjoy!
Microwave Muffin in a Mug
Use this muffin recipe when you’re pressed for time. Although you could make the whole muffins from start to finish quickly right when you need them, here’s the most efficient way: Whisk together the dry ingredients the night before and put them in a covered bowl on the countertop. In a separate bowl, whisk together the egg, molasses, and oil until smooth and then refrigerate, tightly covered. Next morning, grease the mugs, then whisk together the dry and wet ingredients, and divide the batter evenly among the mugs. Cook in the microwave and, in a minute you will have fresh, hot, über-healthy muffins. Eat them immediately right out of the mug! Easy!
Preparation time: 10 minutes; Cooking time: about 60 to 70 seconds
1 cup ground flax meal
2 tablespoons chopped walnuts
1 teaspoon baking powder
[1/2] teaspoon apple pie spice or pumpkin pie spice
[1/4] teaspoon salt
1 large egg
[1/4] cup molasses (not blackstrap)
2 tablespoons canola oil
 Grease 4 shallow, microwave-safe coffee mugs (the size of the mugs will determine how high the muffins will rise and how quickly they will cook). In a small bowl, whisk together the flax meal, walnuts, baking powder, apple pie spice, and salt until well blended. Add the egg, molasses, and oil, and whisk until thoroughly blended. The batter will be droopy-soft. Divide the batter among mugs. Place the mugs on saucers or plates to catch any drips.
 Microwave on High power for 60 to 70 seconds. The muffins will rise up and possibly fall over the side of the mug (depending on the mug size); the saucer catches the drips. The muffins are done when they are no longer shiny; cooking time may vary depending on the wattage of your microwave oven. (They won’t brown like muffins baked in a regular oven.) Remove from the microwave and cool slightly before eating right out of the mug. Or, run a sharp knife around the edge to loosen and remove the muffin from the mug. Serve immediately.
STORAGE: These muffins are best eaten immediately after cooking.
Per serving: 345 calories; 10g protein; 23g total fat; 11g fiber; 28g carbohydrates; 47mg cholesterol; 290mg sodium
Slow Cooker Red Beans with Rice
Makes 4 servings (1 1/4 cups each); Preparation time: 10 minutes; Slow Cooker time: 6 to 8 hours
You can cook this dish in a pot on the stovetop, but it is so much easier to just let a slow cooker do the job for you. To really speed things up, plan ahead to have cooked brown rice waiting in the fridge for a quick reheat. I use a salt-free Cajun seasoning by Spice Islands; if your seasoning contains salt, reduce the recipe’s salt to ½ teaspoon, or to taste. Leftovers are great!
1 small yellow onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
2 [1/2] to 3 teaspoons prepared store-bought gluten-free Cajun seasoning blend
1 teaspoon salt
2 tablespoons packed brown sugar
2 dashes hot pepper sauce, or to taste
2 gluten-free andouille sausage links, cut into [1/2-inch rounds (I use Boar’s Head)
1 cup dried red beans (not kidney beans)
4 cups water
2 dashes hot pepper sauce, or to taste
4 cups hot, cooked brown rice
1 tablespoon chopped fresh parsley or cilantro
 Place the onion, celery, garlic, Cajun seasoning, salt, brown sugar, hot pepper sauce, and sausage in a 4-quart slow cooker.
 Pick over the beans to remove stones or debris, then rinse thoroughly and add to the slow cooker. Add the water and simmer on Low for 6 to 8 hours, until the water is absorbed and the beans and rice are tender. Taste and add more hot pepper sauce, if desired. Serve over hot cooked brown rice, sprinkled with the parsley.
STORAGE: Refrigerate leftovers, tightly covered, for up to 4 days.
Per serving: 495 calories; 10g protein; 8g total fat; 17g fiber; 89g carbohydrates; 10mg cholesterol; 798mg sodium
Shrimp, Sausage, and Pineapple Skewers
Makes 4 servings (2 skewers each); Preparation time: 5 minutes; Grilling time: 5 minutes
Shrimp skewers are easy to make and cook quickly because shrimp and sausage chunks are small. Andouille sausage is highly flavorful, and the sweet pineapple contrasts deliciously with the spicy chili glaze. Be sure to soak the wooden skewers in water for 20 to 30 minutes to prevent them from catching fire on the grill.
1 pound extra-large raw shrimp, cleaned, peeled and deveined, with tails on
4 gluten-free andouille sausage links, cut into 1-inch chunks
1 can (14- ounces) can pineapple chunks, well -drained
1 medium red bell pepper, seeded and cut into 1-inch chunks
1 medium green bell pepper, seeded and cut into 1-inch chunks
[1/2] cup chili sauce
2 teaspoons lemon juice
[1/4] teaspoon honey or agave nectar
Dash of hot pepper sauce, or to taste
8 bamboo skewers, soaked in water for 30 minutes beforehand
 Thread all of the shrimp together on skewers (about 3 or 4 to a skewer), so they will cook at their own speed and won’t overcook. Then thread the sausage chunks, pineapple chunks, and bell pepper chunks alternately on the remaining skewers.
 In a small bowl, whisk together the chili sauce, lemon juice, honey, and hot pepper sauce until blended.
 Place a barbecue grill about 6 inches away from the heat source. Preheat the grill to medium-high heat. Place the skewers on the grill and cook until the shrimp are pink and opaque, about 4 to 5 minutes, and the other items are heated through, generously brushing the skewers with the chili sauce during the last minute of cooking. Remove the food from the skewers and serve immediately.
STORAGE: Refrigerate leftovers, tightly wrapped in aluminum foil, for up to 2 days.
Per serving: 345 calories; 27g protein; 13g total fat; 3g fiber; 28g carbohydrates; 192mg cholesterol; 365mg sodium
Chocolate Refrigerator Cookies
Makes 48 cookies; Preparation time: 10 minutes; Chilling time: 2 hours; Baking time: 10 to 12 minutes
Refrigerator cookies come together in two basic steps: First, make the dough, and chill or freeze it. Next, bake as needed when you want. By planning ahead, you can have cookies in about 15 minutes. If you don’t have sorghum flour, use brown rice, millet, bean, or amaranth flour.
21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao)
5 tablespoons (about 1/3 cup) butter or buttery spread
3 large eggs
1 cup sugar
[1/2] teaspoon pure vanilla extract
[1/2] cup sorghum flour
[1/4] teaspoon baking soda
[1/4] teaspoon xanthan gum
[1/4] teaspoon salt
1 cup finely chopped walnuts
 In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.
 In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.
 When thoroughly chilled and solid, shape the dough into 2 logs, each 1 [1/2]-inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3three days or freeze for up to 1 month.
 When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375⁰F. Line a 13×18-inch baking sheet (not nonstick) with parchment paper. Cut twelve [1/2]-inch-thick slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet.
 Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store.
STORAGE: Refrigerate leftovers, tightly covered, for up to 3three days or freeze for up to 1one month.
Per cookie: 110 calories; 2g protein; 7g total fat; 1g fiber; 13g carbohydrates; 15mg cholesterol; 22mg sodium