The Dairy-Free and Gluten-Free Kitchen by Denise Jardine is an upcoming cookbook with recipes designed for gluten-free and dairy-free living. I received an advance copy from the publishers, Ten Speed Press; it is officially released next month – January 3rd, 2012. Previously published as The Dairy-Free Kitchen, it’s been updated by the author, a certified nutrition educator, to also make it gluten-free (and wheat-free) as gluten and dairy sensitivities are often related and as more awareness and understanding is gained about gluten and dairy sensitivities and intolerances and diagnosing them.
In addition to all the recipes being 100% gluten-free and dairy-free, the recipes also include modifications to make the recipes without common allergens such as soy, using a coding system. (It is recognized that those who have food intolerances often have multiple food allergies.) There are also recipes for staples like a gluten-free flour mix for baking and desserts, how to make your own non-dairy nut milk and nut cheese, among others.
If you’re new to living dairy-free or gluten-free, or both, extensive information is included explaining about dairy issues, tips for how to recognize different dairy labels, and dairy substitutes. This is also done for gluten, explaining what it is, and explaining celiac disease and how it is sometimes connected with lactose intolerance, as well as gluten sensitivity and wheat allergy. There are also guidelines for navigating your way and identifying gluten-free products, including food labels, a list of common additives and other ingredients that gluten may hide in (besides foodstuff, this list also includes makeup products like lipstick and other products such as over the counter medications and vitamin mineral supplements).
I tried a recipe for one of the appetizers, Asian Chicken Skewers with Spicy Peanut Sauce, and they quickly vanished. The skewers are good with or without the peanut sauce, although if you can tolerate peanuts, you’ll want to have the sauce with it because it completes and compliments the chicken. (For those who are allergic to peanuts, another nut butter such as cashew might work. This is just a suggestion, I haven’t actually tried it.) The skewers are fairly quick to prepare, taking only about 10 minutes to bake. (The cookbook also includes tips for grilling.) The longest you have to wait is while the chicken is marinating.
The few changes I did make were reflective of what I didn’t have on hand. For example, I replaced the hot sauce in the marinade with 1/2 teaspoon of green curry paste – I thought we had hot sauce, but it turns out we did not. Next time I’ll try making the chicken skewers with the hot sauce. I also ended up using 10-inch skewers, since the store did not carry 6-inch ones. No one complained, though. I also used the crunchy peanut butter I already had on hand and just blended it down to make it smooth.
These are just some more of the recipes I would like to try:
- Black Bean and Corn Salad
- Chicken Vera Cruz
- Mushroom Kale Lasagna (uses a creamy nut sauce to replace the cheese)
- Carrot and Roasted Red Pepper Soup
- Butternut Squash and Pear Soup
- Cranberry-Banana Oat Bread
- Rum Caramel Flan
- Cake Brownies with Orange Essence
While The Dairy-Free and Gluten-Free Kitchen is not released until January 3rd, 2012, it would make a lovely last-minute Christmas gift if you haven’t finished your shopping yet. It’s currently available for pre-order on Amazon in paperback or as a Kindle ebook. You may also visit the cookbook’s website, The Dairy-Free and Gluten-Free Kitchen. (Again, I received an advance copy of this cookbook from the publishers. I am not obligated or paid to write this review. All opinions expressed are my own.)
I received permission from the publishers to republish the recipe for the Asian Chicken Skewers with Spicy Peanut Sauce and they were also kind enough to give permission for me to use the accompanying photo.
Asian Chicken Skewers with Spicy Peanut Sauce
Reprinted with permission from The Dairy-Free and Gluten-Free Kitchen: 150 Delicious Meals for Every Meal, Every Day Copyright © 2012 by Denise Jardine. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo copyright © 2001 by Caroline Kopp.
Free of egg, sugar
1 cup unsweetened, canned coconut milk, well blended
1/3 cup freshly squeezed lime juice (3 to 4 limes)
3 tablespoons rice vinegar
1 tablespoon ground turmeric
1 tablespoon curry powder
1 tablespoon hot pepper sauce
1 teaspoon salt
4 boneless, skinless chicken breast halves
20 (6-inch) bamboo skewers, soaked in water for 1 hour
Spicy Peanut Sauce (page 137)
To prepare the marinade: Whisk together the coconut milk, lime juice, vinegar, turmeric, curry powder, hot pepper sauce, and salt in a small bowl until well blended. Set aside.
To marinate and bake the chicken: Cut each chicken breast half lengthwise into about 5 thin strips. Thread each strip of chicken completely onto a skewer, leaving about a 3/4 inch of the skewer exposed at one end. Place the skewers in a shallow baking dish or in a resealable plastic bag. Pour the marinade over the skewers, covering them completely. Cover and marinate in the refrigerator, turning the skewers occasionally, for about 3 hours or overnight.
Preheat the oven to 425°F. Remove the chicken skewers from the marinade and arrange them on a large, rimmed nonstick baking sheet in a single layer. Discard the marinade. Bake the chicken until just cooked through, about 10 minutes. Transfer the skewers to a platter and serve alongside the peanut sauce.
spicy peanut sauce
Free of egg, sugar
Makes 2 cups
1 cup smooth peanut butter
1/2 cup boiling water (more if needed)
3 tablespoons toasted sesame oil
3 tablespoons Date Syrup (page 189) or honey
2 tablespoons gluten-free tamari
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon peeled, minced fresh garlic
1/8 teaspoon crushed red pepper flakes, or to taste
Combine the peanut butter and water in a bowl and stir until smooth. Add the sesame oil, date syrup, tamari, vinegar, garlic, ginger, and pepper flakes. Stir until well blended and smooth. To thin or rewarm the sauce, slowly stir in boiling water, a little at a time, until the desired consistency is achieved. Do not reheat it in a saucepan or in the microwave, or the sauce will break. Serve at room temperature.