Gluten's out, but food satisfies

BOOKMARK

May 07, 2008|By Carla Correa | Carla Correa,Sun reporter

Gluten-Free Girl

How I Found the Food That Loves Me Back ... & How You Can Too

Gluten-Free, Wheat-Free & Dairy-Free Recipes

More Than 100 Mouth-Watering Recipes for the Whole Family

By Grace Cheetham

Duncan Baird / 2007 / $19.95

Perhaps nothing shouts "special diet" as much as the title of this book. But Grace Cheetham's collection has range and depth.

I wanted to try her prosciutto and arugula pizza with dairy-free cheese, but I couldn't find gram flour at the market. Luckily, her cakes without milk, cream and butter piqued my curiosity, too.

I baked two - a classic flourless chocolate cake and a more original lemon polenta cake. The sunken chocolate cake could have been more fudgy but otherwise satisfied my sweet tooth. The lemon polenta cake tasted more like cornbread than cake.

carla.correa@baltsun.com

Quinoa Tabbouleh

Serves 4

1/2 cup quinoa

1 cup chicken stock

1/2 teaspoon salt, plus more to taste

3 1/2 ounces semi-dried (sun-blushed) tomatoes, diced

1 short (Lebanese) cucumber, diced

6 scallions, finely chopped

1 cup finely chopped flat-leaf parsley

3 tablespoons olive oil or the reserved oil from the tomatoes

3 tablespoons lemon juice

1/4 teaspoon crushed garlic

freshly ground pepper to taste

Place the quinoa in a sieve and wash well under running water, then drain. Toast the quinoa in a hot, dry frying pan until fragrant.

In a saucepan, bring the chicken stock to a boil, stir in the quinoa and salt and simmer, covered, until all the stock is absorbed, about 12 minutes. Fluff with a fork and leave covered in the pan for another 10 minutes. Refrigerate, covered, until needed.

In a large bowl, place the tomatoes, cucumber, scallions and parsley; toss to combine. Stir in as much of the quinoa as needed to give a balanced look to the salad.

In a glass jar with a lid, combine the olive oil, lemon juice, garlic, salt and pepper. Shake well. Pour over the salad, toss to coat and serve.

From "Gluten Free and Easy"

Per serving: 277 calories, 10 grams protein, 13 grams fat, 2 grams saturated fat, 35 grams carbohydrate, 6 grams fiber, 2 milligrams cholesterol, 910 milligrams sodium

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.