Review: The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Going gluten-free isn't an easy dietary transition. Although I've been without wheat, barley and rye for a little over a year, I still have a lot to learn.

When I was approached to review The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson on Whole Foods Living, I agreed and added the cookbook to my bedside stand. Yes, really. I'm not into regurgitating press releases.

(Disclaimer: Yes, the cookbook was provided free of charge for review purposes. But, all opinions expressed on Whole Foods Living come from me, Angela Tague.)

Since going gluten-free, I've struggled with two areas: how to explain sources of gluten to family and how to bake without wheat-based flour. The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson has nailed these two concerns.

The cookbook starts with 33 pages of background information on gluten and uncommon whole grains such a job's tears and amaranth. In addition to a glossary titled "Just the Grains" which showcases several types of gluten-free grains, there are sections called "What is Gluten and Why Does it Matter?" and "A Whole Grains Primer". Anyone who is new to a gluten-free lifestyle, or who needs a few talking points to educate others, must read this cookbook.

Finally, the recipes!

Like all great cookbooks, this one offers variety. There's 125 recipes broken into the following chapters:

1. Bread and Breakfasts
2. Appetizers
3. Soups
4. Salads
5. Poultry
6. Fish and Seafood
7. Meat
8. Meatless Mains
9. Side, Sundried and Basics
10. Desserts

As a bonus, there's an appendix listing diabetic food values (carbs, fats, food groups) for each recipe.

The other night I turned to the Desserts section and had to test one of the recipes. Since I struggle with baking gluten-free, I wanted to try a dessert. I decided to make the Oatmeal Shortbread Squares on page 198. This simple recipe wasn't covered in chocolate, fruit or any other disguise to "make it taste better."

The recipe was quick to assemble in my food processor and came together just as promised in the recipe. Since I used a slightly smaller baking pan than recommended, I had to bake the cookies longer, but also enjoyed thicker treats.

The Oatmeal Shortbread Squares were fabulous: tender, flaky and sweet. In addition to eating them plain, I served them topped with fresh strawberries and vanilla ice cream for dessert. The gluten-eating hubby even went back for seconds. We were both impressed and have already marked this page in the cookbook as "Great! Tender and buttery. Let cool or they crumble."

Yes, I write in my cookbooks. And yes, I ignored the instructions to let the dessert cool or they will crumble. I have an addiction to warm cookies. The leftovers were perfectly formed squares--as promised by the author.

Now I'm anxious to try more recipes in the The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson. My short list includes:

• Cranberry Orange Pecan Muffins, page 36
• Vegetable Tempura, page 63
• Asian Style Quinoa Salad with Chili-Orange Dressing, page 84
• Gluten-Free Pizza Crust, page 184
• Rhubarb-Strawberry Cobbler, page 204

Each recipe includes a helpful "Nutrient per Serving" information box, cooking tips and variations on the original recipe. Most recipes are paired with a colorful photo sure to make you drool.

OK, time to finish off those Oatmeal Shortbread Squares with a cup of tea.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Here are more titles from this author:

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Gluten-Free Food List

Fruits and vegetables are gluten-free. Photo from Wikimedia Commons.

Wheat is a wonderfully nutritious whole grain. But, if you have Celiac disease or a sensitivity to gluten, eating certain grains -- including wheat -- can make you extremely sick. Gluten is a protein found in wheat, barley, rye and triticale. Some oats are also tainted with gluten, because oats are often processed in the same facilities at other glutinous grains.

When I learned I had a sensitivity to gluten, I immediately thought of all the things I couldn't eat. Pancakes, bread, salad dressing, ice cream... the list never ended. But, switching to a whole foods diet and eating very little processed foods made it so much easier to be aware of gluten-tainted foods.

If your doctor has recommended a gluten-free diet, here is a list of naturally gluten-free foods to add to your shopping list. And by the way, you can have Celiac disease and eat your cake too. Just make it with rice flour! :)

Gluten-Free Food List:

• fresh fruits
• fresh vegetables
• nuts
• meat (not covered in breading or sauces)
• lentils
• beans (navy, kidney, pinto, black...all of them!)
• minimally processed milk and cheese
• eggs
• corn and hominy
• peanuts
• potatoes
• seeds
• rice (jasmine, brown, white...all of them!)
• olive oil
• apple cider vinegar
• agave syrup

See, there really are many, many foods you can still enjoy. This list is not exhaustive, and just what I could think of off the top of my head. Speak with your doctor about any specific food concerns you have while eating gluten-free.

Here are some gluten-free ideas for Easter brunch, or a special weekend dessert!
5 Naturally Gluten-Free Desserts
Gluten-Free Easter Brunch Ideas

Do you have a favorite gluten-free snack? I'm always looking for new healthy afternoon snacks to munch on while I write. Please share your snack ideas in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Brown Rice Tortilla Recipes

Recently I discovered that Fareway on the northside of Sioux City stocks Food for Life Brown Rice Tortillas. I've been experimenting with the whole grain brown rice tortillas, and here are my three favorite ways to eat these tasty gluten-free tortillas.

Brown Rice. (Photo by Fir0002, Wikimedia Commons)

Cheesy Quesadilla
I like keeping the tortillas flat since they tear easily. Since I was craving Mexican food, making a quesadilla was a no-brainer. I lightly oiled a hot skillet, placed one brown rice tortilla in the pan and topped it with shredded cheddar cheese. If you like spicy quesadillas, try adding pepper jack cheese.

Then, I added another tortilla and let the quesadilla cook on each side for a minute or two. Unlike wheat flour-based tortillas, rice tortillas get an extra crispy crust which made this treat very easy to hold and dip. Try serving with a side of salsa, sour cream or guacamole for a delicious Mexican appetizer.

Panini-Style Sandwich
Recently, I stuffed cheese and vegetables between two rice tortillas to create a panini-style sandwich. This is a great way to get rid of leftovers or add extra hidden vegetables to a meal. Since I'm a vegetarian, I kept the sandwich simple by layering mozzarella cheese, spinach and fresh sliced tomatoes on my panini. After five minutes in the oven, the sandwich melted and toasted. Other toppings to try include sliced deli turkey or a mixture of ham and cheese.

Gluten-Free Tortilla Pizza
This is my personal favorite recipe using rice tortillas. Making gluten-free pizza from a boxed mix is simple, but costly. Using brown rice tortillas is much easier and adds a serving of whole grains to my diet.

To make a substantial crust, I use two tortillas separated by a sprinkling of shredded mozzarella cheese. Then, top the pizza with tomato sauce, more cheese and favorite pizza toppings. After five minutes in a 400 degree oven, the cheese was melted and the tortilla crust was crispy and golden. This tortilla creation reminds me of crispy, thin crust pizza.

Are you looking to add more whole grains to your diet? Brown rice tortillas are a great way to start! Let me know how you enjoy preparing tortillas!


Until Next Time,
Choose Healthy!

Angela Tague


PS: Want to read more about going gluten-free?

Gluten-Free Diet Traps: Avoiding High-Calorie Foods
Gluten-Free Pasta: Mung Bean Noodles Prepared Three Ways
Starting a Gluten-Free Diet
5 Naturally Gluten-Free Desserts

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