The e-book format is particularly effective for books like hers, which can be downloaded onto a smartphone and read while waiting at the airport for a connector flight or pulled out as a quick reference while standing in line at the deli counter. It’s a resource that’s mindful of how real people may actually be using it.
At the end of the book is an appendix of gluten-free support groups and websites, as well as some tasty gluten-free recipes. But Atkinson is quick to stress: “This book is not a cookbook — it’s a survival guide.”
“Gluten-Free in 60 Minutes” can be ordered at www.neverthelesspress.com, www.amazon.com or www.elizabethatkinson.com.
Beth Atkinson shares three of her family’s favorite high-fiber, gluten-free recipes for the chilly season.
Easy banana nut muffins
Makes about 15 muffins
3 small (or 2 large) ripe bananas
1/3 cup healthy oil (such as canola or sunflower)
1/3 cup sugar
1/3 cup honey
1 large beaten egg
2 cups gluten-free baking flour (we prefer Pamela’s)
11/2 teaspoons baking powder
1 cup chopped walnuts or pecans
1 cup gluten-free chocolate chips, optional
Preheat oven to 350 degrees. Fill muffin tin with cupcake papers.
Mash the bananas in a bowl until creamy. Add the oil, sugar, honey and egg, and beat 30 seconds. Sift flour and baking powder into wet ingredients, and gently stir to combine. Fold in nuts and chocolate chips, if using.
Fill cupcake papers two-thirds full. Bake 25 minutes. Cool at least 5 minutes before removing from muffin tin.
Hearty black bean chili
3 tablespoons olive oil
1/2 cup chopped onions or leeks
1-3 cloves of finely chopped garlic
1/2 pound very lean ground meat (beef, bison or turkey)
28-ounce can crushed tomatoes
1/3 cup dry wine
1/4 cup water
Chili powder to taste (from 1-4 tablespoons)
Salt and pepper
1 bag of fresh spinach