Post on 03-Jun-2018
8/13/2019 Sample pages from Gluten-Free Family Favorites
1/14
Kelli and Peter Bronski share tips, tricks, and favorite
dishes.... The duo seem to have thought of
every craving and indulgence.Publishers Weekly
K E L L I A N D P E T E R B R O N S K I , authors ofArtisanal Gluten-Free Cooking
GLUTENFREEFAMILY FAVORITESThe 75 Go-To Recipes You Need to Feed KidsandAdults All Day, Every Day
Withtipstogetkidscookingatanyage
8/13/2019 Sample pages from Gluten-Free Family Favorites
2/14
GLUTENFREEFAMILY FAVORITES
The 75 Go-To Recipes You Need to Feed Kids andAdults All Day, Every Day
KELLI ANDPETER BRONSKI
THEEXPERIMENT
NEW YORK
8/13/2019 Sample pages from Gluten-Free Family Favorites
3/14
vii
Preface 000
A Message to Parents 000A Message to Kids 000
Gluten 101:A need-to-know crash course 000
Supermarket Savvy:Understanding gluten-free labeling 000
How To Use This Book 000
Food and Kitchen Safety 000
Money Matters:Tips to reduce your familys weekly gluten-free grocery bill 000
The Artisan Gluten-Free Flour Blend 000
BREAKFASTS 000
Traditional Pancakes 000
Sweet Potato Pancakes 000
French Toast Sticks 000
Scrambled Omelet 000
Hash Brown Patties 000
Hot Cereal 000
Blueberry Muffins 000
Banana Muffins 000
Blueberry Scones 000
Cinnamon Granola Bars 000
Zucchini Bread 000
Personal Quiches 000
Rainbow of Smoothies 000
CONTENTS
8/13/2019 Sample pages from Gluten-Free Family Favorites
4/14
viii
SIDES AND SNACKS 000
Fruit Strips 000
Fruit Kabob Yogurt Dip 000
Fruit Salsa with Cinnamon Chips 000
Cinnamon Apples 000
Cashew Coconut Chia Bars 000
Sandwich Bread 000
Dinner Rolls 000
Soft Pretzels 000
Brussels Bites 000
Breaded Zucchini Chips 000
Kale Chips 000
Sweet Potater Tots 000
Hummus 000
Tofu Popcorn 000
Pigs in a Blanket 000
Caprese Pops 000
MAIN MEALS 000
Asian Quinoa Salad 000
Chicken Fried Rice 000
Monster Noodles 000
Spaghetti Squash Pasta 000
Chicken and Broccoli Asian Noodle Bowl 000
Slow Cooker Chicken Noodle Soup 000
Corn Chowder 000
Pork Green Chili 000
Cornbread Taco Muffins 000
Quesadillas 000
Pupusa Pockets 000
Grilled Cheese 000
Tortilla Sandwich Wraps 000
Turkey Burgers on Potato Rolls 000
Spanakopita Hand Pies 000
Chicken Fingers 000
Italian Lollipops 000
Mediterranean Chicken Skewers 000
Teriyaki Chicken 000
Quinoa Meatloaf 000
Coconut Shrimp with Mango Dipping Sauce 000
Fish Sticks 000
Personal Pizza 000
Pumpkin Gnocchi Nuggets 000
Lentil Salad 000
8/13/2019 Sample pages from Gluten-Free Family Favorites
5/14
ix
Spaghetti Bolognese 000
Beef Stroganoff 000
TASTY TREATS 000
Lemon Bars 000
Chocolate Peanut Butter Brownies 000
Chocolate Cookies with Fluffy Frosting 000
Peanut Butter Cookies with Chocolate Toppers 000
Snickerdoodles 000
Chocolate Chip Cookies 000
Thumbprint Cookies 000
Honey Graham Crackers 000
Rice Pudding 000
Monkey Bread 000
Chocolate Birthday Cake with Vanilla Frosting 000
Angel Food Cupcakes 000
Waffle Cones 000
Apple Cider Donuts 000
Ice Cream Sandwiches 000
Vanilla and Chocolate Pudding 000
Frozen Fruit Pops 000
Appendix A: Recipe allergen information at a glance 000
Appendix B: Gluten-free resources 000
Acknowledgments 000
About the Authors 000
8/13/2019 Sample pages from Gluten-Free Family Favorites
6/14
1
WE HAVE MANY important roles as parents: keeping our children safe
yet giving them the freedom to explore and learn from mistakes,
nurturing their minds and creativity and innate talents and interests, showing
unconditional love and affection while providing structure and discipline. Few
roles are as fundamental, though, as feeding our childrenputting healthy,
delicious food on the table that they love to eat, and that helps them realize
their full potential, growing into the strong, intelligent, vibrant persons you
know they can be.
But food and cooking is about much more than offering calories to meet
basic biological needs.
For one, it is an opportunity for relationship. It is a chance for you and
your child to bond, an everyday opportunity to continually reconnect in our
increasingly busy and scheduled lives. Time spent together as a family in the
kitchen preparing a meal, and then eating that meal together around the
table, is time very well spent.
Study after study shows that getting kids involved cooking with you in the
kitchen at an early age and eating meals together as a family through ado-
lescence have multitude benefits. They make healthier dietary choices; are
more likely to try new foods; show increased interest in eating fruits and
vegetables; become less picky eaters; have decreased rates of obesity; dem-
onstrate higher test scores in school; show fewer signs of depression and
stress; and are less likely to engage in smoking, alcohol, and drug use. All that
and more from their relationship with family and food.
For kids with food restrictions, gluten or otherwise, theres also the critical
elements of empowerment and self-confidence. Preparing meals with you
makes them more knowledgeable about the foods they eat, the ingredients
that go into those foods, and how theyre made. That knowledge and the
confidence that goes with it can better equip them to navigate social situa-
tions that will inevitably be difficult at times, whether at school, in sports, at
parties, or at a friends house.
It could be that you as the parent are the one whos gluten-free, and that
youre bringing your children and household along for the ride, so to speak.
A MESSAGE
TO PARENTS
8/13/2019 Sample pages from Gluten-Free Family Favorites
7/14
2 GLUTENFREE FAMILY FAVORITES
But were guessing that most parents reading this book are looking to feed
their gluten-free children. If thats the case, how you do or dont embrace the
gluten-free thing can be critically important for your child.
Consider this true-life example. It was mid-2012, and we were doing a
cooking demo and Q&A for a celiac/gluten intolerance support group that
met in a supermarkets community room in north-central New Jersey. Therewe met two mothers and their daughters that had both been recently diag-
nosed with celiac disease and just gone away to college.
One mother was seemingly insensitive and unbending to her daughters
newfound dietary challenges. She told her daughterand were paraphrasing
only slightly herefigure out what you need to do, and when you come
home for holidays, make sure you have something you can eat, because were
not changing the way we cook. Thats why the mother had brought her
daughter to the event. We could see the pain in that daughters eyes, the way
she felt isolated and abandoned at a time when she needed her familys sup-
port most.Then there was the other mother-daughter duo. The mother passionately
asked question after question, devouring as much information about gluten-
free cooking as she could. Chatting informally after the event, we com-
mended her for taking such steps to safely feed her daughter the kind of
food her body needed. The mother went so far as to go gluten-free as well.
Her response still rings in our ears word-for-word today: If it happens to my
child, it happens to me.
Though this example involved older children, it never the less underscores
the centrally important role you play as a parent. You are a role model, a
teacher, a guide, a sharer of knowledge and compassion and love. Your chil-
dren will learn from you. Their relationship with food, health, and their bodies
will form in part through your influence and their early formative experiences
together with you in the kitchen and at the table.
Make those experiences meaningful and fun. Allow them to make a mess.
Spills, flour flying, knocked over cups of liquid, a topple bowl theyll happen;
they go with the territory. Give up some control. Let them get their hands
(and your kitchen) dirty. Resist the temptation to coax perfection out of your
children. Their food may look imperfect, but that makes it perfect. Experi-
ence, confidence, and knowledge comes through them doing.
The home kitchen and dining room table should be a safe space, one
where kids feel they can eat without fear of getting sick, where no food is off
limits, where they dont have to hear the words No, you cant eat that,
where they have positive experiences and build healthy relationships with
their bodies and their foods, where they learn that gluten-free does in fact
set them free, rather than restrict them. You have the power to give them
such gifts. Embrace that responsibility and opportunity.
8/13/2019 Sample pages from Gluten-Free Family Favorites
8/14
8/13/2019 Sample pages from Gluten-Free Family Favorites
9/14
GLUTENFREE FAMILY FAVORITES 29
To make this recipe . . .
KIDS CAN . . . COLLECT ingredients from the pantryand refrigerator
MEASURE ingredients
DUMP ingredients into mixing bowl
MIX ingredients with a whisk, spoon,or fork
LADLE batter onto the griddle
FLIP pancakes with a spatula
EGGFREE:
In a small bowl combine 1 tablespoonground flax seeds and 3 tablespoons
water. Allow the mixture to set for at
least 2 minutes and use in place of
the egg.
DAIRY/LACTOSE/CASEINFREE:
Substitute almond milk (or for nut
allergies, rice or hemp milk) for the
cows milk.
Use 2 eggs instead of 1
Substitute melted coconut oil or
melted vegan shortening for thebutter
CORNFREE:
Use arrowroot flour to make a corn-
free version of the Artisan Gluten-
Free Flour Blend (page 000)
Check the ingredients on your
baking powder, which often contains
cornstarch
VEGAN:
Use the dairy-free and egg-freesubstitutions
1. Mix together the flour, baking powder, and salt in a
bowl.
2. Add the milk, egg, maple syrup, and vanilla and mix.
3. Add the melted butter and mix just until combined.
4. Heat a griddle or skillet over medium-high heat.
Grease the griddle and any metal cookie cutters with
butter or nonstick cooking spray.
5. Place the cookie cutters on the griddle and pour a
small amount of batter into each. Cook for about 30
seconds to set the edges of the pancake.
6. Carefully remove the cookie cutter with an oven
mitt (metal cutters will get hot!) and continue to cook
until bubbles form on the surface of the pancake. Flip
and cook until the other side is golden brown.
(Alternatively, omit the cookie cutters and simply pour
the batter onto the griddle using a two-ounce ladle or
similar for traditional round pancakes.)
7. Repeat steps 5 and 6 until the batter is used up.
1 cup (125 grams) Artisan Gluten-Free Flour Blend
(page 000)
2 teaspoons GF baking powder
teaspoon salt
1 cup milk
1 egg
1 tablespoon pure maple syrup
1 teaspoon GF pure vanilla extract
2 tablespoons butter, melted
TRADITIONAL PANCAKES MAKES 12 THREE-INCH PANCAKES
These light and uffy gluten-free pancakes are as good or better than their wheat-our counter-
parts. Theyre perfect for a weekend breakfast, breakfast-for-dinner, or any other time you love to
whip up a batch. And to add some whimsy to this traditional dish, weve made the pancakes using
cookie cutters to make fun shapes that will appeal to younger eaters.
8/13/2019 Sample pages from Gluten-Free Family Favorites
10/14
8/13/2019 Sample pages from Gluten-Free Family Favorites
11/14
GLUTENFREE FAMILY FAVORITES 53
To make this recipe . . .
EGGFREE, AND/OR IF YOU DONT HAVE
AN OLIVE OIL MISTER, ADJUST THE
BREADING PROCEDURE:
Omit the bowl of flour and replace
the bowl of egg wash with a bowl of
3 tablespoons of olive oil
Make sure youre using egg-free
bread crumbs
Dip each chicken tender in the olive
oil, then coat with bread crumbs and
transfer to the wire rack
DAIRY/LACTOSE/CASEINFREE, CORN
FREE, AND/OR REFINEDSUGARFREE:
Check the ingredient status of your
breadcrumbs; our Sandwich Bread
(page 000) can be made egg-free,
dairy-free, corn-free, refined-sugar-
free, or any combinationthen
transform it into breadcrumbs
7. Place the bowls in a row with the flour first, then the
egg wash, and then the breadcrumbs. Coat each pieceof chicken in flour, then egg wash, and finally bread-
crumbs, then place on the prepared wire rack, evenly
spaced. (For the best results, use one hand for the flour
and breadcrumbs and the other hand for the egg.) Re-
peat with all remaining pieces of chicken.
8. Using an olive oil mister, coat the top side of each
piece of chicken lightly with olive oil, just enough to
moisten, but not saturate, the breadcrumbs.
9. Bake for 20 minutes, until golden brown and cooked
through.
* You can use store-bought gluten-free breadcrumbs or
make your own, which is easy to do. Take old bread, crack-
ers, cereal, etc. and pulse in a food processor until you have
fine crumbs.
1 cup GF bread crumbs
teaspoon salt teaspoon pepper
teaspoon dried oregano
teaspoon dried basil
teaspoon garlic powder
1 egg
cup Artisan Gluten-Free Flour Blend (page 000)
salt and pepper
1 pound chicken tender loins, whole or 2 boneless,
skinless breasts, cut into 4 strips each
olive oil
CHICKEN FINGERS MAKES 8 CHICKEN FINGERS
Chicken ngers are great kid-friendly nger food. By oven roasting rather than pan- or deep-fry-
ing, this version improves the nutrition but sacrices none of the avor.
1. Preheat the oven to 400F.
2. In a small bowl, combine the breadcrumbs, salt, pep-
per, oregano, basil, and garlic.
3. In a second bowl, whisk together the egg with 1 ta-
blespoon water.
4. In a third bowl, mix the flour with a little salt and
pepper.
5. If you are using chicken tenderloins, remove the ten-
dons: Place the tenderloin with the tendon-side down
on a cutting board. Place the back of your knife (not the
sharp blade side as that will cut the tendon) on top of
the tendon and hold the tendon to the board with your
finger. Use your knife to slide the chicken off the tendon
with firm pressure, pushing away from your finger hold-
ing the tendon. If the tendon breaks thats fine; you
mostly want to remove the large, tough part that sticks
out of the meat.
6. Place a wire rack over a baking pan and spray the rack
with nonstick cooking spray or olive oil from a mister.
KIDS CAN . . . COLLECT ingredients from the pantryand refrigerator
MEASURE dry ingredients DUMP dry ingredients into their bowls
MIX dry ingredients with a whisk,spoon, or fork
CRACK the egg and make the egg wash
BREAD the chicken fingers
MIST the chicken fingers with olive oil
8/13/2019 Sample pages from Gluten-Free Family Favorites
12/14
8/13/2019 Sample pages from Gluten-Free Family Favorites
13/14
GLUTENFREE FAMILY FAVORITES 59
To make this recipe . . .
KIDS CAN . . . COLLECT ingredients from the pantryand refrigerator
MEASURE ingredients
DUMP ingredients into the food
processor and mixing bowl PRESS the on/off/pulse buttons onthe food processor
PRESS the dough into the pan
CRACK the eggs
MIX filling ingredients with a whisk
SPRINKLE powdered sugar on top
DAIRY/LACTOSE/CASEINFREE:
Substitute melted coconut oil for the
butter
CORNFREE:
Follow instructions to use arrowroot
flour to make a corn-free version of
the Artisan Gluten-Free Flour Blend
(page 000)
Omit the powdered sugar, which
typically contains cornstarch, or use
a corn-free powdered sugar, such as
those made with tapioca, or make
your own
1. Preheat the oven to 350F. Grease a 9x9-inch pan.
2. To make the crust, place the cashew pieces in the
bowl of the food processor and process/pulse until thecashews are fine crumbs. Add the flour, salt, and sugar
and pulse to combine.
3. Add the butter and vanilla and pulse until a dough
forms.
4. Press the dough into an even layer in the prepared
pan using a piece of plastic wrap or parchment paper
on your hand if the dough is too sticky.
5. Bake for 20 minutes until the crust is golden brown.
6. Remove from the oven and set aside.
7. In a bowl, whisk together the eggs and honey until
smooth. Add the flour, zest, lemon juice, and brown
sugar and whisk to combine.
8. Pour the lemon mixture over the baked crust and
return to the oven for 20 more minutes, until the mix-
ture is set.
9. Allow the bars to cool completely and sprinkle with
powdered sugar right before serving.
10. Refrigerate in an airtight container for up to 3 days.
CRUST
cup cashew pieces
1 cup (125 g) Artisan Gluten-Free Flour Blend (page000)
teaspoon salt
cup packed light brown sugar
6 tablespoons butter
teaspoon GF pure vanilla extract
FILLING
4 eggs
cup honey
6 tablespoons (46 g) Artisan Gluten-Free Flour Blend
Zest of 2 lemons
Juice of 2 lemons (about cup)
cup packed light brown sugar
Powdered sugar
LEMON BARS MAKES ONE 9x9-INCH PAN
A little sweet and a little tart, these lemon bars offer up bright avor.
8/13/2019 Sample pages from Gluten-Free Family Favorites
14/14
GLUTENFREE FAMILY FAVORITES 63
GLU
TEN/W
HEA
T-FR
EE
PEANUT-FR
EE
TREE
-NUT-FR
EE
SOY-FR
EE
FISH
-FREE
SHELLFISH
-FREE
EGG-FREE
CORN
-FRE
E
REFINED
-SUGAR-FREE
VEG
ETARIAN
VEG
AN
GRAIN
-FREE
GLU
TEN/W
HEA
T-FR
EE
Chocolate Cookies with Fluffy Frosting S S S S S S I I S
Peanut Butter Cookies with Chocolate Toppers S S I S S I I I S
Snickerdoodles S S S S S S I I I S
Chocolate Chip Cookies S S S I S S I I I S
Thumbprint Cookies S S S S S S I I I S
Honey Graham Crackers S S S S S S S I I S
Rice Pudding S S S S S S I S S S
Monkey Bread S S S S S S I I I S
Chocolate Birthday Cake with Vanilla FrostingS S S S S S I I I S
Angel Food Cupcakes S S S S S S I I S
Waffle Cones S S S S S S I I I S
Apple Cider Donuts S S S S S S I I I S
Ice Cream Sandwiches S S S S S S I I S
Vanilla and Chocolate Pudding S S S S S S I I I S
Frozen Fruit Pops S S S S S S S S S S S S S
S = Standard
I = Either confirm the status of an ingredient or follow instructions for a substitution