Unbelievably Gluten-Free

September 17, 2012
Former food editor and Cake Mix Doctor series creator Byrn (The Cake Mix Doctor Bakes Gluten Free) hails from the South, and the region’s tradition of deeply satisfying comfort food figures prominently in this collection of 125 gluten-free recipes for breakfast, appetizers, main dishes, soups and salads, breads, snacks, and desserts. Byrn, who does not have gluten or dairy sensitivities, directs her effort toward families with mixed nutritional needs, hearty appetites, little time to shop and prepare meals, and a budget. Many recipes call for store-bought gluten-free mixes, which Byrn has tweaked to achieve textures and tastes nearly identical to gluten-laden fare. From her country-fried steak, fried green tomatoes, skillet cornbread, and pecan pie, to Indian fried onion fritters, tempura, spinach and feta balls, and Irish soda bread, Byrne covers diverse territory. There is plenty of pasta, a decadent flourless chocolate cake, and a version of “smashed chicken” that will likely be a crowd pleaser. Aside from its many outstanding gluten-free versions of favorite foods like chicken pot pie and brownies and many naturally gluten-free foods (e.g., a tuna and white bean salad), Byrn’s latest cookbook invites readers to a culinary adventure, whether by choice or medical necessity, where a little experimentation yields surprising results.