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Cooking Gluten-free

Gluten-free for Kids

by (author) Wendy Pirk, James Darcy & Ashley Billey

Publisher
Company's Coming Publishing, Editions de la Montagne Verte
Initial publish date
Sep 2020
Category
Gluten-Free, Cooking with Kids, Cooking for Kids
  • Spiral bound

    ISBN
    9781988133126
    Publish Date
    Sep 2020
    List Price
    $19.99 USD

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Description

If you are struggling with feeding your gluten-sensitive or celiac child, we’ve got you covered. These kitchen-tested recipes are sure to please even the most finicky eaters. They taste great and may even solve your birthday party and holiday cooking and baking issues.

Practical Gourmet and Company’s Coming are proud to present a cookbook specifically designed with an entire range of gluten-free recipes for baked goods and meal dishes with your children in mind. Using alternative flours and other ingredients to replace the gluten, you can whip up many simple, yet delectable, dishes that your kids will actually eat.

These kid-friendly recipes include:

• chocolate chip cookies

• bread and buns

• whoopie pies

• birthday cake

• pita bread

• mac ’n’ cheese

• perogies

• chicken fingers

• shake ’n’ bake pork chops

• quesadillas

• chicken noodle salad

Also included are tips, variations, substitutions and a glossary of gluten-free ingredients.

About the authors

Wendy Pirk's profile page

James Darcy is a food folklorist who has worked with the World Health Organization on studies in health and nutrition. Always interested in food anthropology and ethnobotany, he has studied a wide variety of cooking methods and techniques all over the world.

James Darcy's profile page

Ashley Billey is a certified Red Seal Chef and an award-winning food stylist. For over 15 years she has been assisting in the creation of more than 100 successful cookbooks. She loves sharing food with family and friends, knowing that good company is as important as good food.

Ashley Billey's profile page

Other titles by Wendy Pirk

Other titles by James Darcy

Other titles by Ashley Billey