Published by Kyle Books 2016, Photography by Kate Whitaker
Review by Diana Murphy, founder of the Gluten Free Centre
A brand new gluten free book has been written by Phil Vickery in association with Coeliac UK. The book will be published on 12th May 2016. You can pre-order your copy here:
Phil Vickery’s new gluten free book begins with a heartfelt introduction that speaks directly to the coeliac community, identifying current issues that sufferers are encountering. There is a brief introduction to coeliac disease with a handy list to naturally gluten free foods and gluten free alternatives.
What I love about this book the most, is that it’s focusing on all the things you CAN eat (rather than things that you can't), even if you have gluten intolerance or coeliac disease.
A few recipes from the book, with the kind permission of the publisher Kyle Books:
The first chapter is probably the most interesting and forms a key part of the book. There are a few words about gluten free flour alternatives followed by detailed instructions on how to make our own flour blends at home. I find this incredibly useful. There is a similar guide in Phil Vickery’s previous book (Gluten Free Baking) but these flour blend recipes have been updated and now exclude soya flour – thankfully.
The chapter has some lovely looking recipes for pancakes, waffles, bread rolls, soft brioche (I can’t wait to try this one), pizza base, tortillas and 3 different kinds of bread.
The chapter also includes recipes for making fresh gluten free pasta, shortcut pastry, and rough puff pastry (along with a recipe for sausage rolls!) and choux pastry – so you can make profiterole balls or chocolate éclairs.
The chapters that follow contain a myriad of beautiful and mouth-watering looking recipes and dishes. Vickery really showcases all the wonderful things coeliacs can have, that are naturally gluten free. He makes the most of these ingredients to create healthy, fresh recipes based on fruit, vegetables, fish and meat.
I absolutely love the salad recipes, these are great to take in a lunchbox, even for kids and provide a great alternative to sandwiches.
The Vegetarian chapter has some fabulous ideas that even meat eaters will love and both the fish and meat chapters include some mouth-watering classics such as lamb tagine, risotto and chowder.
While these recipes all look amazing and include quiche, pizza and lasagne with home made pasta, it would have been great to see a few more recipes included that are not naturally gluten free. Such as gravy, fish cakes, ravioli or the actual burger bun recipe to go with the burger. Making or finding some of these can provide the biggest challenge for coeliacs.
The Desserts chapter is looking very exciting! Some of the delicious looking treats include chocolate profiteroles, cheesecake, chocolate mousse tart and several meringue based recipes, which look fantastic. There are also recipes for homemade crème fresh, coffee custard and a few nice sauces to compliment the desserts. It would have been a good addition to include dairy free alternatives or ideas in this chapter, as so many people with coeliac disease are intolerant to dairy.
The Cookies, cakes & muffins section has some fantastic recipes and lots of ideas including some great classics such shortbread, fruitcake, vanilla sponge, lemon drizzle cake, madelines, chocolate fairy cakes and sweet ricotta doughnuts. There are a few different icing and buttercream recipes here too including a few dairy free options.
The last chapter has some handy recipes for spice mixes, sauces, marinades and stuffing mixes.
It’s a fabulous book all around, with beautiful photography and wonderful recipes. It’s worth having just for the flour blend recipes alone! The baking and pastry recipes are fantastic and I’m looking forward to trying some of the desserts and cookies, especially the madelines and sweet ricotta doughnuts as I’ve never had these before. I love the healthy recipe ideas for meat, salads and fish as it really illustrates perfectly just what a great variety of healthy foods people can eat on a gluten free diet. Looking through this book one feels spoilt by choice rather than “deprived” – something that many people feel after a coeliac diagnosis.
I can thoroughly recommend this book to anyone looking for healthy gluten free recipes. Thanks to Phil Vickery for creating yet another fantastic book on the subject, which no doubt, will soon become an indispensable addition to most coeliacs’ bookshelves.