Sacrifices

Entertaining
Gluten-Free

By Ellen Fox Emerson

Copyright 2015 by Ellen Fox Emerson

Text and photographs by Ellen Fox Emerson
All rights reserved.

Published in the United States of America by

Communicative Technology Corporation
50 Culpeper Street, Suite 3
Warrenton, Virginia 20186

Cover designed by Lindsey Lawrence Dengel and Stephen M. Wheat

Book design and layout by Lindsey Lawrence Dengel
Prepress by Holly Tedeschi

www.nosacrifices.com
ISBN978-0-692-56455-4
Printed by
Panaprint
Macon, Georgia 31216

NO SACRIFICES

Entertaining Gluten-Free

By Ellen Fox Emerson

For my mother,
Harriet Minchin Fox

ACKNOWLEDGMENTS
I never knew it would take so much help from
so many friends to complete this book. Hillary Clinton popularized the phrase it takes a
villagewell, that certainly rings true for this
book.

up and was amazed at how my world changed.

Steve Wheat helped with the original design of
this book and Lindsey Dengel has seen the project through. Both are extremely talented graphic
artists who have made this book a reality.

It all began with the suggestion from my friend

Andrew Smith that I write a book when he realized my passion for cooking. And then another
friend, Cathy Moss Dattel, pushed me as well,
never slowing with her constant encouragement.
Both of them were convinced I could do this.

Lindsey also hosted the Princess Party. The party

wouldnt have been complete without the help of
Jennifer Ayers as the Princess of the Kingdom of
Azuria and the little princesses, Karolina Dengel,
Ava Lewinsohn, Clara Dart, Olivia Dart, and
Susan Pragoff.

So many other friends acted as recipe testers or

copyreaders. Sally Taylor, Liza Larson, and Greg
Huddleston made suggestions on copy. Patty
Montgomery, Susan Koontz, Brenda Williams,
Erika Price Bonnell, and Anne Betz tested many
of my recipes. Anne also shared her own recipes,
as did my friends Mary Schlegel and Page Styles;
my mother, Harriet Fox; my mother-in-law,
Gayle Emerson; and my siblings, Susan Scapier
and Christine, Laura, and John Fox.

Lynn OConnell graciously opened up her beautiful home for the Pizza Extravaganza Buffet.
Our many guests enjoyed the pizza and cannoli,
and had no idea they were gluten-free.
Lloyd B. and Laura Hubbard and BH and Terry
Hubbard allowed me to host the Southern Picnic
on their wonderful boat, the Algonquin. It was a
lovely evening and a perfect setting on the Rappahannock River.

My many dinner guests and taste-testers include

BH and Terry Hubbard, Fred and Anne Betz,
Cathy and Bill Prillamin, Kirsten and Gerry
Godhardt, Josine and Walt Hitchcock, Laurie
and Barry Starke, Martha Moss and Bruce Saunders, Martha and Beau Hubbard, Becky Parrish,
Jimmie Carter, Doug and Liza Larson, Kathy
and Jay Eackles, Kelly Ann Richardson, Leslie
Wise, Chap and Greg Slye, Steve Hall, and Matt
Carson and his gang.

Holder and Heather Trumbo, former owners of

our local grocery store, always accommodated
my special requests. Holder would do special
cuts of beef or chicken and Heather always made
sure to have flour substitutes and other special
ingredients available.
Shelly Ross of the Natural Marketplace stocks
the flours I need for my gluten-free flour blend
as well as ready-made gluten-free foods that are
hard to find elsewhere.

A very special thank-you goes to Lisa Mulford

and her son Preston. If Lisa hadnt discovered
Prestons sensitivity to gluten she might never
have helped me. At her suggestion, I gave gluten

Tony and Holly Tedeschi, owners of Piedmont

Press, offered their generous support. Aside
1

ACKNOWLEDGMENTS
from sharing their Italian recipes and tasting my
versions of them, they provided invaluable help
with the production of this book. Tony printed
proof pages over and over again until I was
finally ready to go to publication. Holly helped
tremendously with color correction of many of
my photographs. Thank you to Douglas Lees III
who was kind enough to take the portrait photo
of me shown on the back cover.

to detail brought consistency and organization

to my book to make it reader-friendly. I loved
how she graciously made suggestions on copy
changes.
And last, but most importantly, a huge thankyou goes to my husband Lawrence (Lou) Emerson. During this two-year-plus project he
critiqued my recipes (almost always favorably),
edited copy, and took an occasional photo. Hes
been a good sport, putting up with the same
menusometimes for three weeks in a row
until the recipes and pictures were perfect.

Cheryl Redmond is owed a huge thank-you. She

specializes in developmental editing, copyediting, and proofreading cookbooks. Her attention

INTRODUCTION
Cooking and entertaining are what I am most
passionate about. Its almost second nature for
me to host a dinner party for 20. I enjoy every
aspect of planning and hosting parties, starting
with the to-do list right down to clearing the last
dessert plate. While I dont entertain as much as
Id like to, I do try to have some sort of gathering
at least once a month.

taining easier and more enjoyable. Ive included

menus for casual get-togethers and family dinners, special occasions and holidays. Most of the
recipes are accompanied by photographs that
show you how the meals might be presented and
how you might set the table. The recipes are easy
to follow and the ingredients are readily available
at grocery stores. The menus flow from January
through December, beginning with New Years
Day and ending with Christmas.

Now that you know this about me, imagine how I

felt when I found out that I was gluten-intolerant. I
was devastated when I learned I had to eliminate all
gluten-containing foods. That meant saying goodbye to my favorite cakes, cookies, breads, casseroles,
pasta, and pizzanot to mention the soups, sauces,
and gravies thickened with flour. Oh, and beer and
whiskey, too. I never imagined that Chinese food
would pose a problem, but soy sauce also contains
gluten. How could I still entertain with all of these
new restrictions?

Because most foods are naturally gluten-free,

youll find it easy to plan a brunch, tailgate
picnic, dinner, or cocktail party without compromising taste or aesthetics. The seemingly hard
part is complementing these menus with breads,
sauces, pasta, or desserts. Imagine Thanksgiving without gravy, stuffing, or pumpkin pie;
Christmas without Yorkshire pudding or trifle;
a birthday without cake; pizza without crust, a
Caesar salad without the croutons. Too often,
these favorite foods are eliminated to accommodate the restrictions of a gluten-free diet, when
a simple ingredient substitution would solve the
problem. Thats where this book is most valuable.
I provide wonderful substitutes for traditional
bread crumbs, croutons, pie crust, graham crackers, and foods dredged with wheat flour. I steer
you away from products you might never suspect
contain gluten. I share a blend of gluten-free
flours that works well and will save you time and
frustration.

I tried working around and without these foods

for several months but quickly grew disenchanted going without or serving my guests foods that
I couldnt eat. So I started reading everything I
could find about gluten-free baking and cooking. And after a little explanation, a demonstration or two, some encouragement from others,
and plenty of practice and patience, I learned
to make gluten-free dishes that were filled with
flavor and that appealed to the eye as well. Now
Im happy to say my ham biscuits, lemon bars,
carrot cake, gumbo, Yorkshire pudding, and
other favorite dishes all taste every bit as good
as ever. Best of all, Im actually having more fun
entertaining, because no one ever suspects my
meals are gluten-free.

My kitchen isnt high-tech. The recipes are easy

enough that I do most preparation with a knife and
a cutting board. The one appliance I strongly recommend is a stand mixer. While a hand mixer will
work in most cases, bread recipes may be too heavy.

Ive written this book to help the many people

who have suddenly found that they (or someone
close to them) are gluten-intolerant. Whether
you love to cook or you consider having dinner
guests as daunting as learning a foreign language,
using my recipes will make gluten-free enter-

I believe great meals need not draw attention to

those with food intolerances or special diets. One
meal will delight everyone at the table. With
recipes this delicious, theres no need to sacrifice
the foods you love.
3

CELIAC DISEASE AND ME

Celiac disease and gluten intolerance are not
pretty, but I hope that sharing my story will help
others better understand how difficult it is for
people who have either ailment.

One fall day in 2009, while I was talking with

my friend Lisa about all of this, she suggested
I try giving up gluten. Her younger son was
dealing with a lot of the same issues and cutting gluten from his diet had really helped him.
I thought it couldnt hurt, and within a week
my skin issues and joint pain started to clear up.
At my next physical I learned my white blood
cell count was normal and I wasnt deficient in
iron anymore. Although I believe my memory is
somewhat damaged by years of eating gluten, the
brain fog eventually cleared.

Insidious illness is defined as any disease that

comes on slowly, without obvious symptoms at
first, so that the person is not aware of it developing. While I have no medical training, in
my opinion celiac disease is clearly an insidious
illness.
Unbeknownst to me, my problems with gluten
started when I was a young girl barely in my
teens. Without going into too much detail, Ive
had digestive issues since my childhood. On
what seemed like a fairly regular basis, I felt pain
in my lower abdomen. My mother generally
suspected appendicitis, so off to the doctor wed
go. Once appendicitis was ruled out, the doctor
thought it might be ileitis. I underwent upper
and lower GI tests more than once, but they
were always inconclusive. At some point, as I was
going through these tests, the doctor saw that my
white blood cell count was elevated. He felt this
warranted a referral visit to an oncologist. While
this scared the living daylights out of me, once
again the tests were inconclusive and we were
told to watch and wait.

A couple of years later I was hospitalized for

either food poisoning or a severe reaction to
gluten, and had a follow-up visit to a gastroenterologist. It was on that visit that I was finally
diagnosed with celiac disease. Looking back, I
find it interesting that my depression, joint pain,
and iron deficiency were all treated separately,
with different medications, and that no one
considered that they might have a single cause.
I often wonder why more doctors dont look at
their patients diet and suggest eliminating foods
before prescribing medications.
Today if I inadvertently ingest gluten I have
flu-like symptoms for several days, but this rarely
happens. I am just so thankful that the cure
for all of my woes was as simple as cutting out
gluten.

Over the years, more symptoms occurredendometriosis, depression, joint pain, brain fog,
iron deficiency, rosacea, and thyroid disease. In
2005, while in for my annual physical, I asked
my doctor about all of my symptoms. He responded that they were more than likely due to
my age (53) and gender (female). Being lethargic
(another symptom of celiac disease) and apathetic at the time, I just accepted what he had to say
and continued to cope.
4

TABLE OF CONTENTS
ACKNOWLEDGMENTS ................................................................. 1
INTRODUCTION ........................................................................... 3
CELIAC DISEASE AND ME .......................................................... 4
THE BASICS ................................................................................9
NEW YEARS DAY DINNER FOR SIX ............................................. 13
Pimento Cheese Crackers, Grilled Pork Tenderloin, Hoppin John, Collard Greens,
Hush Puppies, Carrot Cake

VALENTINES DAY DINNER FOR TWO ....................................... 27

Cheddar Cheese Puffs, Filet Mignon, Duchess Potatoes, Asparagus, Chocolate Souffl Cake

MARDI GRAS BUFFET FOR TWELVE ......................................... 39

Roasted Oysters; Shrimp, Chicken, and Sausage Gumbo; Perfect White Rice,
Endive and Beet Salad; Baguette, Key Lime Pie

PIZZA EXTRAVAGANZA BUFFET FOR TWENTY ......................... 51

Antipasti Platter, Bruschetta with Roasted Grape Tomatoes, Goat Cheese, and Balsamic Vinegar;
Bruschetta with Cannellini Beans and Tuna; Assorted Pizzas, Classic Caesar Salad, Cannoli

EASTER DINNER FOR EIGHT .................................................... 67

Cheese Straws, Baked Ham, Potatoes au Gratin, Asparagus with Almonds, Crescent Rolls,
Lemon Roulade

PRINCESS BIRTHDAY PARTY FOR TWELVE ............................... 77

Pigs in a Blanket, Grilled Cheese Sandwiches, Cheese Quesadillas, Fresh Fruit Plate, Fresh Vegetable
Plate, Chocolate Layer Cake

SOUTHERN PICNIC FOR TWELVE .............................................. 95

Gayles Ham Biscuits, Pimento Cheese and Saltine Crackers, Deviled Eggs, Southern Fried Chicken,
Corn Bread, Potato Salad, Coleslaw, Lemon Bars, Double Chocolate Brownies

CRAB CAKE DINNER FOR FOUR ...............................................111

Fresh Figs with Prosciutto, Caprese Salad, Crab Cakes, Fresh Corn Salad, Sliced Garden Tomatoes,
Berry Berry Tall Cake

TABLE OF CONTENTS
BRIDAL BRUNCH FOR TWENTY ................................................ 123
Bloody Marys and Mimosas, Egg Casserole, Rosemary Roasted Potatoes, Homemade Sausage,
Smoked Salmon Platter with Dark Bread, Spinach and Strawberry Salad, Fresh Fruit Plate,
Crutchleys Crullers

TAILGATE PICNIC FOR EIGHT ................................................... 139

Grilled Lamb Kebabs with Tzatziki, Pita Bread with Hummus, Mediterranean Antipasti Platter,
Stuffed Grape Leaves, Tabbouleh, Fruit and Nut Plate, Easy Almond Cake

SPAGHETTI DINNER FOR EIGHT ............................................... 157

Fried Calamari, Handmade Spaghetti and Meatballs with Marinara Sauce, Arugula Salad with
Shaved Parmesan Cheese and Lemon Dressing, Focaccia, Tiramis

THANKSGIVING DINNER FOR EIGHT ......................................... 173

Pages Sweet and Spicy Pecans, Celery Victor, Spatchcocked Turkey with Gravy and
Herbed Dressing, Green Bean Casserole, Roasted Root Vegetables, Pumpkin Chiffon Pie

TRADITIONAL CHRISTMAS DINNER FOR SIX ............................ 191

Crostini with Red and Green Peppers, Avocado and Shrimp Salad, Standing Rib Roast with Roasted
Potatoes and Gravy, Yorkshire Pudding, Sauted Brussels Sprouts, Trifle

RESOURCES ............................................................................ 203

INDEX TO RECIPES ................................................................ 204

THE BASICS
GLUTEN-FREE FLOUR: THE BASICS

A good blend of gluten-free flours, along with patience and practice, will ensure your success when
preparing foods that taste every bit as good as those made with wheat, rye, or barley. It doesnt need
to be complicated. However, youll find that unlike wheat flour, gluten-free flours are not created
equal. With every gluten-free cookbook comes a different blend. The number of ingredients varies
from as few as two to as many as seven. How do you know which combination works the best?
Thats the dilemma I faced when I tried baking after I discovered that I was gluten-intolerant. My
sister Susan gave me a copy of The Gluten-Free Gourmet Makes Dessert by Bette Hagman. A pioneer,
Ms. Hagman is probably the Julia Child of gluten-free cooking. I sat down with her book to learn.
Honestly, there was more information than I could process. I found all of the substitute ingredients
required to imitate wheat flour overwhelming. Ms. Hagman includes a list of 18 flours that can
be used in various combinations, along with seven other
ingredients used as enhancers. She shares four formulas for
different flour blends. While many people may want to
know the scientific reasons for why and how these work, I
just wanted a simple formula. I talked with other glutenintolerant people who came away with the same feeling
even a friend who had attended the Culinary Institute of
America. She gave up before even starting.
Wanting something simpler, I tried several off-the-shelf formulas. Sadly, I wasnt pleased with them, either: The prices
were outrageous, the textures foreign to the touch, and my
success rate zero. I was almost ready to throw in the towel.
But I scoured the Internet and finally came across Jeanne
Sauvages blog, Art of Gluten Free Baking. On a page called The Story Behind My Gluten-Free Flour
Mix she writes, One thing that was key for me was that I hated having to get out several flours
every time I baked and measure out the different amounts of each. This took time and it wasnt very
fun.
I think Ms. Sauvages blog is a must-read for all new gluten-free bakers, if only for her flour recipe
and the explanation of how it came about. She also provides a sense of calm, and the confidence that
you too can create the foods youve done without, just when you think youll never be able to bake
again.
The recipe I use varies a little from Ms. Sauvages but only by accident. I was shopping for her
ingredients and couldnt find the brown rice or the tapioca flours that she uses. Her book includes a
section for substitute flours. For the brown rice flour she suggests sorghum flour. For tapioca flour
it is potato starch. I really liked the flavor of the blend I made with those two substitutes and never
looked back.
9

THE BASICS
GLUTEN-FREE FLOUR BLEND

Makes 4 cups
This is the recipe I use as an all-purpose flour substitute for all of the baked goods in this book. Typically,
I make three or four batches at a time, so I have plenty on hand. To create this blend I use Bobs Red Mill
products, generally available at health food stores, chain groceries, and independent shops.
1 cups sorghum flour
1 cups white rice flour
1 cup potato starch (not flour)
1 cup sweet rice flour
Place all the ingredients in a large bowl and whisk until completely blended. Store in an airtight container in a cool cupboard. (If you dont bake frequently, store the flour in the refrigerator, but bring it
to room temperature before using.)

XANTHAN GUM: THE SECRET INGREDIENT

Gluten-free flour blends alone dont create successful baked goods; you need something to provide
the strength and elasticity that normally comes from gluten. That essential ingredient is xanthan
gum. Xanthan gum plays the crucial role of imitating gluten. It is what makes dough doughy or
bread chewy. It provides elasticity. Xanthan gum holds a cookie together when baking; enables cakes
and breads to hold on to the gas bubbles that form inside them; and allows them to rise, take shape,
and not collapse.
Xanthan gum might seem expensive, but a little goes a long way. When buying prepared blends,
be sure to check the ingredients to see if xanthan gum is included. Because different types of baked
goods require different amounts, I prefer to add xanthan gum separately to a recipe, rather than
including it in my blend.
The amounts vary, but I follow the recommendations of Bobs Red Mill Xanthan Gum:
Cookies
Cakes
Muffins and Quick Breads
Yeast Breads
Pizza Crust

teaspoon per cup of flour

teaspoon per cup of flour
teaspoon per cup of flour
1 to 1 teaspoons per cup of flour
2 teaspoons per cup of flour

10

THE BASICS
GETTING STARTED

Now that you have a simple gluten-free

flour recipe you can start making all the
foods youve missedbread, cakes, pasta,
sauces, and much more. But remember,
anything new takes practice and patience.
My first piece of advice for those starting
out: When following a recipe, use the
flour blend that the recipe recommends.
The absorption of the liquid can vary
with different blends, and this can greatly
affect the outcome of baked goods. I
find this especially the case when making pie crusts, biscuits, and tortillas. For
instance, I have a recipe for gluten-free
pie crust that I consider as easy as pie. I
shared it with a friend and promised that
it would work well. She tried three times
without success; she said it needed more
liquid. I later found she used a storebought blendnot mine. Im not saying
this will happen often, but its something
to consider.
If youre new to gluten-free flours, start with something easy. Once youve mastered it, go on to
another project. For instance, start with a loaf of White Bread (page 82). This recipe only requires
mixing the dough and then scraping it into the bread pan, but it gives you a feel for what the dough
youre working with is like. Once you have that under your belt, you can try Baguettes (page 56).
The ingredients are the same but you form the loaves differently and the baking time is different.
After that, you might try a loaf of brown bread, then biscuits, and so on.
Sometimes, it helps if you have a friend who can show you how it looks and feels to work with these
flours. I have the good fortune of living close to a gluten-free bakery, Triple Oak Bakery, in Sperryville, Virginia, where owner Brooke Parkhurst offers lessons. Its wonderful to make gnocchi, pizza
dough, and pasta with Brooketo watch and partake in the process.
Youll find that batters and doughs made with gluten-free blends can be much heavier than their
wheat equivalents. It may take a couple of tries with a recipe before you get it right. But pretty soon,
youll be ready to experiment with other flours and possibly create a blend that you like even more.
Its all a matter of taste.
11

12

THE MENU

NEW YEARS DAY DINNER FOR SIX

Pimento Cheese Crackers
Grilled Pork Tenderloin
Hoppin John
Collard Greens
Hush Puppies
Carrot Cake

On New Years Day, many of us make resolutions to lose weight, get fit, drink less, quit smoking,
save money, or spend more time with family. Ive made many of these resolutions over the years
without success. So Ive stopped. But because Im superstitious, the one thing I do every January 1
is to eat the traditional Southern foods said to ensure a prosperous year: pork, black-eyed peas, and
collard greens.
A symbol of prosperity, because a pig roots forward when foraging for food, pork represents progress.
The peas are said to look like coins and the collard greens like folded dollar bills. Along with this
meal Ive chosen pimento cheese crackers to nibble on with cocktails, hush puppies as the bread, and
a carrot cake for dessertnot because they bring good luck but because they taste so good.
TIPS ON TIMING
One week ahead: Make the pimento cheese crackers and freeze them.
Two days ahead: Make the carrot cake and frosting.
One day ahead: Make the hush puppy dough, marinate the pork, and soak the black-eyed peas.
The day of the dinner: Make the hoppin John. Frost the carrot cake. Fry the hush puppies. Cook the
pork and collard greens.

13

NEW YEARS DAY DINNER FOR SIX

PIMENTO CHEESE CRACKERS

Makes about 6 dozen 2-inch crackers

You can use the shredding disk of a food processor or the large holes of a box-style grater to grate the cheese,
butter, and onion. Lining the baking sheets with parchment paper isnt necessary, but it saves on cleanup.
2 cups Gluten-Free Flour Blend (page 10), plus extra for the work surface
teaspoon xanthan gum
teaspoon salt
teaspoon cayenne pepper
8 ounces extra-sharp yellow cheddar cheese, grated (2 cups)
8 tablespoons unsalted butter, cold, grated
2 tablespoons grated onion
cup mayonnaise (gluten-free)
1 (4-ounce) jar diced pimentos, drained
1 teaspoon Worcestershire sauce (gluten-free)
1 teaspoon hot sauce
Preheat the oven to 350F. Line two baking sheets with parchment paper.
Using a stand mixer with the paddle attachment, mix the flour blend, xanthan gum, salt, and cayenne pepper on medium speed until thoroughly combined. Reduce the speed to low, add the cheese,
butter, and onion, and mix well. Add the mayonnaise, pimentos, Worcestershire sauce, and hot sauce
and mix until incorporated.
Divide the dough into four equal pieces. Working with one piece at a time, roll the dough out on a
lightly floured work surface to -inch thickness. Using a 2-inch round cutter, cut rounds from the
dough and place them on the baking sheets.
Bake the crackers until golden, 18 to 20 minutes. Let cool completely and serve.
MAKE IT AHEAD
Place the baked crackers in a resealable plastic bag and freeze for up to three months.

14

15

16

NEW YEARS DAY DINNER FOR SIX

GRILLED PORK TENDERLOIN
Serves 6

1 cup olive oil

cup red wine vinegar
3 tablespoons minced red onion
1 tablespoon minced garlic
1 teaspoon Dijon mustard (gluten-free)
1 teaspoon dried thyme
1 teaspoon salt
teaspoon pepper
2 (1-pound) pork tenderloins
Whisk the oil, vinegar, onion, garlic, mustard, thyme, salt, and pepper together
in a small bowl. Place the pork tenderloins in a 1-gallon resealable plastic bag.
Pour the marinade over the pork. Seal the bag and refrigerate overnight.
Remove the pork from the bag (discard the marinade) and let it stand at room
temperature for about 30 minutes.
To Broil: Place an oven rack in the upper third of the oven and heat the broiler.
Set the tenderloins in a broiling pan. Broil, turning every 5 minutes, until the
internal temperature of the meat is 140F, 15 to 20 minutes.
To Grill: If using a charcoal grill, build a hot fire, arranging the coals evenly
over the grill. If using a gas grill, preheat the grill, then adjust the burners to
maintain a temperature of 350F. Place the tenderloins in the center of the grill.
Cook, turning every 5 minutes, until the internal temperature of the meat is
140F, 15 to 20 minutes.

While mustard
typically doesnt
contain gluten
ingredients,
sometimes it is
not considered
gluten-free
due to cross
contamination
during
manufacturing.
Check ingredient
labels carefully.

Transfer the pork to a carving board and let rest for 15 minutes. Slice inch thick and serve.

17

NEW YEARS DAY DINNER FOR SIX

HOPPIN JOHN
Serves 8 to 10

1 pound dried black-eyed peas, soaked in water overnight

2 tablespoons olive oil
8 ounces salt pork, cut into 4 pieces
2 cups chopped onion
1 cup chopped green bell pepper
1 bay leaf
1 cup basmati rice
Salt and pepper
teaspoon red pepper flakes
Hot sauce
Drain the peas and place in a Dutch oven. Add enough water to cover the peas by 2 inches and bring
to a boil; boil for 1 minute. Cover the pot, remove from the heat, and let stand for 1 hour.
Drain the peas again and set aside. Heat the olive oil in the Dutch oven and add the salt pork, onion,
bell pepper, and bay leaf. Cook until the onion is translucent. Add the peas and 4 cups water. Bring
to a boil, then reduce to a simmer with the lid on and cook until the peas are tender, 1 to 2 hours.
Meanwhile, combine the rice, teaspoon salt, and 1 cups water in a medium saucepan. Bring to
a boil over high heat and stir once. Reduce the temperature to a simmer and cover the pot with a
single layer of paper towel and then the lid. (The paper towel absorbs the steam.) Cook for 15
minutes. Remove from the heat and let stand (still covered) for 10 minutes or longer.
Remove the salt pork from the peas, add the rice and pepper flakes, and stir together. Season with
salt, pepper, and hot sauce to taste, and serve.

18

19

20

NEW YEARS DAY DINNER FOR SIX

COLLARD GREENS
Serves 6

8 ounces bacon, cut into -inch pieces

1 onion, chopped
2 garlic cloves, minced
teaspoon red pepper flakes
2 pounds collard greens, stemmed and chopped
2 cups chicken broth (gluten-free)
Cook the bacon in a Dutch oven over medium heat until crisp and then transfer to paper towels
to drain. Remove all but 2 tablespoons of fat from the pot. Add the onion and cook over medium
heat until translucent. Add the garlic and pepper flakes and cook for 1 minute. Add the collards and
broth and simmer until tender, about 35 minutes. Serve.

21

NEW YEARS DAY DINNER FOR SIX

HUSH PUPPIES
Serves 6 to 8

1 cup cornmeal (medium grind)

cup Gluten-Free Flour Blend (page 10)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
teaspoon pepper
1 cup buttermilk
1 extra-large egg
7 scallions, finely chopped
Vegetable oil for frying
Using a stand mixer with the paddle attachment, mix the cornmeal, flour blend, sugar, baking powder, baking soda, salt, xanthan gum, and pepper on medium speed until thoroughly combined. Add
the buttermilk, egg, and scallions and continue to mix until well blended. Refrigerate for at least 2
hours or overnight.
Fill a deep-fryer to the recommended level with oil, or fill a Dutch oven with 2 inches of oil. Heat
the oil over medium-high heat to 375F. Drop 1 rounded teaspoon of dough at a time into the oil,
making sure not to crowd the pot. Fry until golden brown, turning the hush puppies during the
process. When done, drain on paper towels. Serve warm.

22

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NEW YEARS DAY DINNER FOR SIX

CARROT CAKE

Serves 12 to 14
Note that some of the (optional) pecans are used in the cake batter and some are used to decorate the cake.
Its easiest to toast the entire amount at once. Spread the nuts out on a baking sheet and toast in the oven at
350F for 5 to 7 minutes, just until fragrant. Let them cool before chopping and using.
2 cups Gluten-Free Flour Blend
(page 10), plus extra for the pans
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
teaspoon ground nutmeg
teaspoon ground ginger
teaspoon salt
4 extra-large eggs, at room temperature

1 cup canola oil

1 cup packed dark brown sugar
1 cup granulated sugar
1 pound carrots, peeled
and grated (3 cups)
2 cups pecans, toasted and
coarsely chopped (optional)
cup raisins (optional)
Cream Cheese Frosting (recipe follows)

Preheat the oven to 350F. Grease and flour three 9-inch cake pans.
In a medium bowl, whisk together the flour blend, baking powder, baking soda, cinnamon, xanthan
gum, nutmeg, ginger, and salt.
Using a stand mixer with the paddle attachment, beat the eggs, oil, brown sugar, and granulated
sugar on medium speed until thoroughly blended. Add the flour mixture (the batter will seem rather
dry) and beat until incorporated. Add the carrots and continue to mix until incorporated. Increase
the speed to medium-high and beat for 2 to 3 minutes. Add cup of the pecans, if using, and the
raisins, if using, to the batter and beat to incorporate.
Pour one-third of the batter into each of the cake pans and bake until a toothpick inserted in the
middle comes out clean, about 30 minutes. Place the pans on a cooling rack, let cool for 10 minutes,
then turn the cake layers out of the pans and let cool completely.
To frost, place one cake layer on a platter, top with a spoonful of cream cheese frosting, and spread it
to the edges. Stack the next cake layer on top and repeat, then place the final cake layer on top and
use the remaining frosting for the top and sides. Press the remaining 1 cups chopped pecans, if using, into the sides of the cake. Refrigerate until an hour before serving.
MAKE IT AHEAD
Wrap the cooled, unfrosted cake layers in plastic wrap, place in a resealable plastic bag, and refrigerate for up to two days or freeze for up to one month. Thaw before frosting.
24

NEW YEARS DAY DINNER FOR SIX

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
8 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
7 cups powdered sugar
cup whipping cream
Using a stand mixer with the paddle attachment, beat the cream cheese and butter on medium-high
speed until light and creamy. Reduce the speed to low and add the vanilla. With the mixer still on
low, slowly add the powdered sugar, alternating with the cream. Continue to beat, scraping down the
bowl as necessary, until smooth.
MAKE IT AHEAD
Refrigerate the frosting in an airtight container for up to two days before using. Be sure to bring it
up to room temperature before using so it will spread easily.
25

26

RESOURCES
It can be very traumatic to learn that you have celiac disease or are gluten intolerant. You wonder
how to cope and where to begin. Fortunately, there is a wealth of information at your fingertips on
the Internet. An online search for gluten-free will turn up an amazing number of sites. Here are
several that I found helpful.

BLOGS

FOOD SOURCES

OTHER

Art of Gluten-Free Baking

artofglutenfreebaking.com

Bobs Red Mill

bobsredmill.com

David Perlmutter, MD
drperlmutter.com

Celiacs United (Gluten Free)

celiacsunited.com

Jennifers Way Bakery

jenniferswaybakery.com

GlutenFree.com
glutenfree.com

Gluten Dude
glutendude.com

King Arthur Flour

kingarthurflour.com

Gluten-Free Baking
glutenfreebaking.com

Gluten-Free-Girl and the Chef

glutenfreegirl.com

Schar
schar.com

Glutenista
glutenista.com

Gluten-Free Goddess Recipes

glutenfreegoddess.blogspot.com

Triple Oak Bakery

etsy.com/TripleOakBakeryGF

Gluten Free Mommy

glutenfreemommy.com

PUBLICATIONS

Gluten-Free on a Shoestring
glutenfreeonashoestring.com

Delight Gluten-Free Magazine

delightglutenfree.com

ORGANIZATIONS

Gluten Free and More

glutenfreeandmore.com

Celiac.com
Celiac Disease Foundation
celiac.org
Celiac Support Association
csaceliacs.org

Gluten-Free Living
glutenfreeliving.com
Simply Gluten Free Magazine
simplygluten-free.com

203

INDEX OF RECIPES
A

Almond Cake, Easy ............................................... 155

Appetizers/Hors doeuvres
Antipasti Platter................................................. 52
Bruschetta with Cannellini Beans and Tuna ..... 55
Bruschetta with Roasted Grape Tomatoes,
Goat Cheese and Balsamic Vinegar ................ 54
Calamari, Fried................................................ 158
Cheddar Cheese Puffs ...................................... 28
Cheese Straws ................................................... 68
Crackers, Saltine ............................................... 99
Crostini with Red and Green Peppers ............. 193
Deviled Eggs ................................................... 100
Fresh Figs with Prosciutto............................... 112
Fried Onion Rings ........................................... 184
Grape Leaves, Stuffed ..................................... 148
Ham Biscuits, Gayles ....................................... 96
Hummus ......................................................... 144
Hush Puppies..................................................... 22
Mediterranean Antipasti Platter....................... 147
Oysters, Roasted................................................ 40
Pigs-In-A-Blanket ............................................. 78
Pimento Cheese Crackers.................................. 14
Pimento Cheese and Saltine Crackers ............... 98
Smoked Salmon on Dark Bread ...................... 130
Stuffed Grape Leaves ...................................... 148
Sweet and Spicy Pecans, Pages...................... 174
Vegetable Plate .................................................. 87
Arugula Salad with Shaved Parmesan Cheese
and Lemon Dressing .............................................. 165
Asparagus................................................................. 35
Asparagus with Sauteed Almonds ........................... 71
Avocado and Shrimp Salad .................................... 194

Baked Ham............................................................... 69
Beef
Filet Mignon ...................................................... 31
Meatballs ......................................................... 162
Standing Rib Roast.......................................... 195
Berry Berry Tall Cake ............................................ 118
Beverages
Lous Bloody Marys........................................ 124
Mimosas .......................................................... 124
Bread
Baguettes ........................................................... 56
Biscuits, Gayles................................................ 97
Corn Bread ...................................................... 104

Crescent Rolls ................................................... 72

Dark Bread ...................................................... 132
Focaccia........................................................... 166
Pita Bread ........................................................ 143
White Bread ...................................................... 82
Bread Dressing, Herbed ......................................... 180
Breakfast/Brunch
Egg Casserole .................................................. 127
Crutchleys Crullers ....................................... 137
Fruit Plate .......................................................... 86
Homemade Sausage ........................................ 129
Smoked Salmon Platter with Dark Bread ....... 130
Brownies, Double Chocolate ................................. 109
Bruschetta
Bruschetta with Cannellini Beans and Tuna ... 55
Bruschetta with Roasted Grape Tomatoes, Goat
Cheese and Balsamic Vinager ........................... 54
Brussels Sprouts, Sauted ...................................... 198
Butter Cream Frosting.............................................. 90

Cakes
Almond Cake, Easy......................................... 155
Berry Berry Tall Cake ..................................... 118
Carrot Cake ....................................................... 24
Chocolate Layer Cake ....................................... 89
Chocolate Souffl Cake ..................................... 36
Lemon Roulade ................................................. 74
Tiramisu .......................................................... 169
Trifle ................................................................ 201
Caesar Salad ............................................................. 62
Calamari, Fried ...................................................... 158
Cannoli ..................................................................... 64
Caprese Salad ......................................................... 113
Carrot Cake .............................................................. 24
Celery Victor .......................................................... 175
Cheddar Cheese Puffs ............................................. 28
Cheese Straws .......................................................... 68
Cheese Sandwich, Grilled ........................................ 81
Cheese Quesadillas .................................................. 84
Chicken
Fried Chicken, Southern.................................. 103
Shrimp, Chicken and Sausage Gumbo .............. 42
Chocolate Layer Cake .............................................. 89
Chocolate Souffl Cake............................................ 36
Coleslaw................................................................. 107
Collard Greens ......................................................... 21
Cookies
204

INDEX OF RECIPES
Graham Crackers............................................... 49
Ladyfingers...................................................... 170
Corn Bread ............................................................. 104
Corn Salad, Fresh ................................................... 116
Crab Cakes ............................................................. 115
Crackers, Saltine ...................................................... 99
Cream Cheese Frosting ............................................ 25
Crescent Rolls .......................................................... 72
Crostini with Red and Green Peppers .................... 193
Croutons ................................................................... 63
Crutchleys Crullers .............................................. 137

Dark Bread ............................................................. 132

Desserts
Berry Berry Tall Cake ..................................... 118
Cannoli .............................................................. 64
Carrot Cake ....................................................... 24
Chocolate Souffl Cake ..................................... 36
Chocolate Layer Cake ....................................... 89
Double Chocolate Brownies ........................... 109
Easy Almond Cake .......................................... 155
Key Lime Pie..................................................... 46
Lemon Bars, Classic........................................ 108
Lemon Roulade ................................................. 74
Pumpkin Chiffon Pie ....................................... 188
Tiramis .......................................................... 169
Trifle ................................................................ 201
Deviled Eggs .......................................................... 100
Double Chocolate Brownies .................................. 109
Dressing, Turkey .................................................... 180
Duchess Potatoes ..................................................... 32

Egg Casserole......................................................... 127

Endive and Beet Salad ............................................. 45
Entrees
Cheese Sandwich, grilled .................................. 81
Cheese Quesadillas............................................ 84
Crab Cakes ...................................................... 115
Egg Casserole .................................................. 127
Filet Mignon ...................................................... 31
Grilled Lamb Kebabs ...................................... 141
Grilled Pork Tenderloin..................................... 17
Ham, Baked ....................................................... 69
Pizza .................................................................. 58
Shrimp, Chicken, and Sausage Gumbo ............. 42
Southern Fried Chicken................................... 103
Standing Rib Roast.......................................... 195

Spaghetti with Meatballs ................................. 161

Turkey, Spatchcocked ..................................... 176

Figs with Prosciutto ............................................... 112

Filet Mignon............................................................. 31
Flour Gluten-Free.................................................. 10
Focaccia ................................................................. 166
Fresh Fruit Plate ....................................................... 86
Fried Calamari ....................................................... 158
Fried Chicken, Southern ........................................ 103
Fried Onion Rings .................................................. 184
Frostings/Icings
Butter Cream ..................................................... 90
Cream Cheese Frosting ..................................... 25
Mascarpone ..................................................... 120
Whipped Cream ................................................ 47
Fruit Plate, Fresh ...................................................... 86
Fruit and Nut Plate ................................................. 152

Gayles Ham Biscuits............................................... 96

Gluten-Free Flour..................................................... 10
Graham Cracker Cookies ......................................... 49
Graham Cracker Crust ............................................. 46
Grape Leaves, Stuffed ............................................ 148
Gravy
Beef Gravy ...................................................... 195
Turkey Gravy .................................................. 179
Green Bean Casserole ............................................ 183
Grilled Cheese Sandwich ......................................... 81
Grilled Lamb Kebabs ............................................. 141
Grilled Pork Tenderloin ........................................... 17
Gumbo, Shrimp, Chicken and Sausage ................... 42

Ham, Baked.............................................................. 69
Ham Biscuits ............................................................ 96
Herbed Bread Dressing .......................................... 180
Hoppin John ............................................................ 18
Hummus ................................................................. 144
Hush Puppies ........................................................... 22

Kebabs, Grilled Lamb ............................................ 141

Key Lime Pie ........................................................... 46

205

INDEX OF RECIPES
L

Ladyfingers ............................................................ 170

Lamb Kebabs, Grilled ............................................ 141
Lemon Bars, Classic .............................................. 108
Lemon Roulade ........................................................ 74
Lous Bloody Marys .............................................. 124

Marinara Sauce ...................................................... 162

Mascarpone Frosting.............................................. 120
Meatballs ................................................................ 162
Mediterranean Antipasti Platter ............................. 147
Mimosas ................................................................. 124

Onion Rings, Fried ................................................. 184

Oysters, Roasted ...................................................... 40

Pies
Key Lime Pie..................................................... 46
Pumpkin Chiffon Pie ....................................... 188
Pie Crust
Basic Pie Crust ................................................ 188
Graham Cracker Crust....................................... 46
Pigs-In-A-Blanket .................................................... 78
Pimento Cheese........................................................ 98
Pimento Cheese Crackers ........................................ 14
Pita Bread ............................................................... 143
Pizza ......................................................................... 58
Pizza Dough ............................................................. 59
Pizza Sauce .............................................................. 60
Pork Tenderloin, Grilled .......................................... 17
Potatoes
Potatoes au Gratin ............................................. 70
Duchess Potatoes............................................... 32
Roasted Potatoes ............................................. 195
Rosemary Roasted Potatoes ............................ 128
Potato Salad..................................................... 105
Pumpkin Chiffon Pie.............................................. 188

Rib Roast, Standing ............................................... 195

Rice, Perfect White .................................................. 44
Roasted Oysters ....................................................... 40
Roasted Root Vegetables........................................ 187

Rosemary Roasted Potatoes ................................... 128

Salads
Arugula Salad with Shaved Parmesan
Cheese and Lemon Dressing ......................... 165
Avocado and Shrimp Salad ............................. 194
Caesar Salad, Classic ........................................ 62
Caprese Salad .................................................. 113
Celery Victor ................................................... 175
Coleslaw .......................................................... 107
Corn Salad ....................................................... 116
Endive and Beet Salad ...................................... 45
Potato Salad..................................................... 105
Spinach and Strawberry Salad ........................ 134
Tabbouleh ........................................................ 151
Saltine Crackers ....................................................... 99
Sauces/Dips
Hummus .......................................................... 144
Marinara Sauce................................................ 162
Pizza Sauce........................................................ 60
Tzatziki Sauce ................................................. 142
Sausage, Homemade .............................................. 129
Seafood
Avocado and Shrimp Salad ............................. 194
Crab Cakes ...................................................... 115
Roasted Oysters................................................. 40
Shrimp, Chicken, and Sausage Gumbo ............. 42
Smoked Salmon Platter with Dark Bread ....... 130
Shrimp, Chicken and Sausage Gumbo..................... 42
Side Dishes
Asparagus .......................................................... 35
Asparagus with Almonds .................................. 71
Brussels Sprouts, sauted ................................ 198
Coleslaw .......................................................... 107
Collard Greens .................................................. 21
Dressing/Stuffing, Turkey ............................... 180
Duchess Potatoes............................................... 32
Green Bean Casserole ..................................... 183
Hoppin John ..................................................... 18
Hush Puppies..................................................... 22
Perfect White Rice ............................................ 44
Potatoes au Gratin ............................................. 70
Potato Salad..................................................... 105
Roasted Potatoes ............................................. 195
Roasted Rosemary Potatoes ............................ 128
Roasted Root Vegetables ................................. 187
Sauteed Brussels Sprouts ................................ 198
Tabbouleh ........................................................ 151
206

INDEX OF RECIPES
Spaghetti, Handmade ............................................. 161
Spaghetti with Meatballs........................................ 162
Spatchcocked Turkey ............................................. 176
Spinach and Strawberry Salad ............................... 134
Stuffed Grape Leaves ............................................. 148
Sweet and Spicy Pecans, Pages ............................ 174

Tabbouleh ............................................................... 151

Tiramis ................................................................. 169
Tortillas .................................................................... 85
Trifle ....................................................................... 201
Turkey, Spatchcocked ............................................ 176
Tzatziki .................................................................. 142

Vanilla Custard ....................................................... 202

Vegetables ....................................................................
Asparagus .......................................................... 35
Asparagus with Almonds .................................. 71
Brussels Sprouts, sauted ................................ 198
Collard Greens .................................................. 21
Corn Salad ....................................................... 116
Green Bean Casserole ..................................... 183
Root Vegetables, roasted ................................. 187
Vegetable Plate .................................................. 87

Whipped Cream ....................................................... 47

White Bread ............................................................. 82

Yorkshire Pudding.................................................. 196

207