Delightfully Gluten Free (TM)

“Gluten-Free Italian”

A few weeks ago, I received Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat – From Crostini to Tiramisu, by Jacqueline Mallorca.  Since then, I have had the chance to read it and use the recipes.

And yes, those recipes did delight.  Here are just a few highlights.

Melissa really liked the faux farro, which is a “mellow side dish”, as it says in the book.  The rest of us liked it, but it isn’t anything really exciting (by design, that’s how it’s supposed to be).

But using leftover faux farro, I created the tortino with eggs and cheese, the next day, when my little brother Corey came to visit (I still call him little, even though he is more than a foot taller than me :)).

I made two of the tortinos, the first one exactly as it was written.  It was a big hit!  Even though it was fairly large, it was devoured by Corey, myself, and the 2 boys very quickly (mostly by the boys, because Corey and I didn’t think they’d be keen on the addition).  Corice, if you’re wondering, is being very picky lately, and never eats anything that is obviously made with eggs if I give it to her, though she’ll eat them for everyone else.

I had made a huge batch of the faux farro initially, so I had plenty to make a second tortino.  Since I had some Italian sausage in the fridge, after tasting the first one, I thought it would taste great in the second one.  It did, and was almost completely devoured right away, too.

Corey’s wife and I talked a few days later, and she told me about how he came home raving that I was such an awesome cook.  That’s some pretty high praise!

My other favorite recipe was the quick rustic flatbread.  I didn’t have any almond meal, so I use some chopped almonds (some got as fine as almond meal, but some were a bit chunky – but I was okay with that).  This bread was really tasty and would definitely been a great accompaniment to a soup or stew.  I ate mine plain.  :)  I liked the crust so much, that I have decided that the next time I make some (when I get some more almonds), I will try making them thinner to maximize the crust.  Did I mention I really like that crust?

I’ve always wanted to go to Italy, but have not yet been able to go.  I think this book helps bring a little bit of Italy to me.


*I was sent this cookbook for free, by the publisher, and was under no obligation to review it, nor am I getting paid for this review.
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