Recipes, Special Diets on July 6, 2010 by

The Gloriously Gluten Free Cookbook by Vanessa Maltin

Spicing Up Life with Italian, Asian and Mexican Recipes

Vanessa Maltin, author of Beyond Rice Cakes and Food & Lifestyle Editor for Delight gluten free Magazine, has released The Gloriously Gluten Free Cookbook, a new book filled with delicious gluten free recipes for Italian, Asian and Mexican dishes. Vanessa was kind enough to send us a copy to review and give away to one lucky blog reader.

The gorgeous cover has been calling to me ever since it arrived on my desk, though life kept getting in the way and it wasn’t until our long holiday weekend that I could take it home and give it some of the love it deserved. Upon opening the book, my only disappointment was the lack of beautiful photos inside. I’m a visual leaner and it helps me to see what I’m making, especially when delving into cuisine that is not my forte.

It only took a few pages before I was making a shopping list and marking recipe after delicious recipe to make over the weekend. Page after page of delicious variations on risotto and Thai noodle dishes called to me, but we have some dietary restrictions in our house and I had to find something that was vegetarian and dairy-free. I happened upon Fried Eggplant with Garlic Ginger Sauce and Jasmine Rice which met all of our requirements and sounded both drool-worthy and a wee bit challenging. When testing a cookbook, I like to try a recipe that will challenge me. If I can pull it off- that’s a pretty good indication that the recipes are written well.

This might not be the prettiest dish, but it tasted divine!

Fast forward to Saturday. I had everything I needed, except Jasmine Rice (d’oh!). I used Brown Basmati Rice because I had it on hand and thought it would work just fine (it did). I followed each step and ended up with a delicious, exotic dish unlike anything I’ve ever made at home. Yes, the recipe did involve a good amount of frying; frying is one of my challenges. I’m afraid of it. That’s the truth. The idea of a hot pot of oil is a little scary and something I usually avoid like the plague, but the recipe sounded oh-so-yummy that I couldn’t resist giving it a whirl. It was delicious and glorious and gluten free! See below for the recipe.

Vanessa worked with three well-known chefs, Keith Brunell of Maggiano’s Little Italy, Katie Chin of Thai Kitchen and Edgar Steele of Café Atlantico, to be sure her recipes were authentic and easy on the beginning gluten-free chef. Asian and Italian dishes intimidate me, they use ingredients I’m not familiar with and call for techniques I’ve never tried.  What I loved about this book, beyond the delicious, well-written recipes, was that it didn’t feel overwhelming. I have always wanted to try making moo shu and gnocchi and now I feel that I can tackle them with Vanessa’s guidance.

Did I mention a giveaway? YES! I have one beautiful copy of Vanessa’s book to give away to one lucky reader. All you have to do to enter is tell me about an Italian, Asian or Mexican dish that you’ve always wanted to try, but been afraid to give it a go. I’m not promising that the recipe will be in her book, but I’d love to hear what challenges you in the kitchen. Leave your comment here on the blog post, on our Facebook wall or direct message us on Twitter (@bobs_red_mill). I will select a winner from all those who enter by midnight on 07/12/10. That gives you a week to enter. If you don’t win, we’ll be selling Vanessa’s book on our website soon.

Fried Eggplant with Garlic-Ginger Sauce and Jasmine Rice
From Gloriously Gluten Free
Serves 4

For the Garlic-Ginger Sauce:
1 cup grated carrots
1 cup shiitake mushrooms, thinly sliced
1 cup vegetable stock
1/2 cup gluten-free soy sauce
1/4 cup fish sauce
1/4 cup honey
2 Tbsp minced garlic
1 Tbsp chili flakes (Note: if you don’t like things spicy, you may want to decrease this to 1 tsp)
1 Tbsp ground ginger

For the Rice and Eggplant
1-1/2 cups jasmine rice
2 large eggs
1/4 cup gluten-free soy sauce
1/2 cup brown rice flour
1/2 cup cornstarch
1/2 Tbsp salt
2 large eggplants
3 cups (or enough to submerge the eggplant halfway) vegetable or canola oil for frying

For the Garlic-Ginger Sauce:
In a large sauce-pan, combine the carrots, mushrooms, stock, soy sauce, fish sauce, honey, garlic, chili flakes and ginger. Cook over medium heat until reduced by half and a thick sauce is formed, about 15 minutes. Set aside.

For the Rice and Eggplant:
1. Cook the rice according to package instructions.
2. In a small bowl, whisk together the eggs and soy sauce. In a separate bowl, mix together the flour, cornstarch and salt.
3. Slice the eggplants into 2-inch squares about 1/2-inch thick. Dip the eggplant into the egg-and-soy-sauce mixture and then coat it with the flour-and-cornstarch mixture.
4. In a large skillet, heat the oil over medium-high heat; it’s ready when you see little bubbles forming in the oil. Fry eggplant until the batter turns golden brown, 4 to 5 minutes per side.
5. Gently stir the fried eggplant into the sauce. Pour heaping portions of the eggplant and sauce over the rice and serve.


Jenny says:

Being from an Italian family I love Italian food, however my all time favorite Italian Dessert is Tiramisu and I have yet to learn how to make it gluten free. Always looking for new recipes to try!

Ali F says:

I consider myself a pretty well rounded cook and baker (with the exception of carnivorous dishes). I once loathed the thought of being a domestic, then one day, I decided to be a sweet girlfriend and make my guy dinner after his long day at work. My first attempt in the kitchen you ask? Tempura. Yea, I had no idea what recipes were hard or easy, it just sounded good, so I went at it, asking my roommates about this term and that I managed to pull off a pretty good meal of battered and fried veggies. I know, years later, there are many dishes I have yet to try and probably steer away from those that I now know to be “hard” without even noticing I’m avoiding them. One item I know I’ve evaded is ravioli. To up the stakes on an already difficult task, I’m newly gluten free…I suppose as long as I stay in the dark as to a way of creating gluten free pasta, I’ll be able to successfully avoid the trial. Until then, I’ll take on all the other challenges of a rookie GF cook.

Susan P says:

i found giving up pasta the hardest thing, the books sounds great

I seem to have the worst luck with cooking healthy Asian foods. My biggest challenge right now is finding yummy recipes for a gluten-free, dairy-free, and low sugar diet that doesn’t require a ton of weird ingredients. I’m a simple cook, and I like to make things without having to check a recipe book 24/7.

Tanya says:

I have a problem with Asian cooking. I would love to be able to make all of the wonderful tasting dishes that I try at Asian restaurants but mine always seem to come out bland and tasteless. Maybe it is because I can’t always find the spices called for in recipes, but also probably because I like my food spicy. I will keep trying but would love to win this book and get some new recipes!

Sue says:

Italian baking is the out of this world! But I just cant do anything to make it turn out even edible. Pasta has come a long way thanks to rice pasta and even mexican you can find corn based tortilas and shells…. so its really the baking that has me stumped. Would love to be able to surprise my guests with a tower of italian cookies and squares! (Tiramisu mentioned above would also be yummy!)

I have had quite a few successes with Italian and Mexican cuisine. Fewer, but some, with Asian. As a teenager, I always ordered egg foo yung when the family went out for Chinese. I should really give that a try one day. But I’m always happy to try any Italian, Mexican or Asian recipe! This book looks great, and the “gluten-free” is just icing on the cake.

I have cooked great Mexican food because it lends itself more to being gluten free. I am getting back into the pastas now that there’s more gluten free varieties available. However, there’s one dish that sounds very gourmet and is on all the cooking shows that I haven’t tried to make yet. That’s risotto! I do hope that this book teaches you how to make risotto worthy of Chef Ramsey’s.

I have always wanted to try making pasta from scratch–specifically ravioli, which is my favorite! 🙂

Rich Menger says:

Would love to make gluten free fried chicken…..

Krissi says:

I’ve been too scared to try to make my own, gluten free pasta/ravioli!

AmandaonMaui says:

This is perfect. I was just given a bunch of egg plant and need something to do with them.

Joanna says:

Brown rice pasta works well for us. And the Bob’s Red Mill pancake mix is actually better than the wheat based kind.

Meghan says:

I want to know how to make gluten free gnocchi, but have been too afraid to try it because I don’t want to mess it up! Yum, yum!

Comments are closed.

View Comments

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now