Going Gluten-Free Never Looked So Good

(Image credit: Emma Christensen)

The angle: Over 100 recipes that “just so happen” to be gluten-free — in other words, tasty food for all!

Recipes for right now: Watermelon Punch, Baked Eggs on a Bed of Roasted Cherry Tomatoes, Wild Salmon with Dill Butter and Fennel, Hanger Steak with Gremolata, Buckwheat Zucchini Muffins, Honeydew Granita

Who would enjoy this book? Gluten-free folks and those cooking for them, particularly if your family is a mix of GF and non-GF eaters.

Quick Facts

Who wrote it: Erin Scott

Who published it: Rodale

Number of recipes: Over 100

Other highlights: “Going gluten-free” is a phrase that has gone through many permutations of meaning and significance in the last handful of years, from the despair of the former gluten-lover diagnosed with Celiac disease to the perky enthusiasm of a celebrity endorsing a trendy diet. With a single sweep of her spatula, Erin Scott bypasses all this and sets her own definition. “Going gluten-free” is neither a prison sentence nor a magic diet bullet — it’s an opportunity to cook and eat foods that you love.

Granted, if you’ve been diagnosed with Celiac disease, as Erin was back in 2010, the foods you love might need some shifting, but Erin is confident that the deliciousness of real foods — not fake gluten-free products — will more than make up for the foods you miss. And it’s true — as I page through the recipes in Yummy Supper, I forget that this is, technically, a gluten-free cookbook. The recipes just sound good: simple everyday meals made with fresh ingredients and plenty of flavor. Who wouldn’t be on board with that?

Find the book at your local library, independent bookstore, or Amazon: Yummy Supper by Erin Scott

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