Saturday, April 6, 2019

Cookbook Review: Gluten-free Instant Pot

The recipes include a nice variety of whole grains and protein foods (meat, poultry & seafood) and some vegetables (though not a lot).  The recipes taste good, the appearance of the finished products were "fair".  I am now convinced-there are some items better baked in the oven or on stove top.  (Meatballs and grits, for example).  And the overall timeliness of foods cooked in the "instant" pot are average and do not always take less time.

Millet cooks fine in the instant-pot.  The Greek Millet Salad is pictured above.  (Though millet cooks is the same amount of time on stove-top.

I enjoyed the Maple Millet Porridge (pictured above).

The grits mixed in a dish and lowered into the pot did not work, yet the seafood tomato mixture in this Shrimp and Grits recipe was very tasty.  (I'll stick with cooking grits on the stove-top).

The recipe for the Teriyaki Meatballs was very tasty.  I cut the soy sauce, salt, sugar and honey back as the original recipe contained more than the recommended amounts of sodium and added sugar for adults.  

The Beef Sorghum recipe worked just fine. It's good to encourage this whole grain in lieu of gluten containing grains or refined pastas used in many other recipes.

Finally, I did not like how the recipes were often printed on the front and back of the pages in the cookbook which meant turning the pages while hands were busy preparing the product.

For recipe ideas and finding new whole grains-this is a good reference.

Thank you Quarto Group for the complimentary review copy.  The above post and pictures are my own.  I received no other compensation for this review, other than the pleasure of an enjoyable read and eating experience!

The Gluten-Free Instant Pot Cookbook

Revised & Expanded
The Gluten-Free Instant Pot Cookbook, Revised & Expanded (Harvard Common Press / March 26, 2019 / US $24.99) brings you 100 creative and colorful ways to cook gluten-free meals with a maximum of speed, convenience, nutrition, and flavor. the millions of people who, by doctor's orders or by choice, must exclude or limit gluten in their diets, finding Instant Pot recipes has been a huge challenge. This timely book, now in an expanded edition with 50 new recipes and color photographs, solves the problem. Its recipes focus on dishes that are the most problematic for gluten-sensitive cooks, such as main-course dinners that typically have a grain component, as well as breakfasts and desserts, which also usually have wheat or gluten. In their place, The Gluten-Free Instant Pot Cookbook offers up tasty and creative gluten-free alternatives that cook up fast and delectably in the pressure cooker. Everyone in the household will love these dishes, even those who are not eating gluten-free.

From hearty breakfast dishes like Creamy Poblano Frittata or Caribbean Breakfast Burritos, through substantial and warming soups like a Creamy and Spicy Butternut Squash Soup or a Pumpkin Black Bean Chili, and crowd-pleasing dinner dishes like Mom's Old-Fashioned Pot Roast, Gluten-Free Lasagna with Meat Sauce, and Pork Tenderloin Marsala with Wheat-Free Pasta, these are spectacular recipes that cook up lightning-fast in the electric pressure cooker.

The Instant Pot and its cousins are also surprisingly powerful tools for making desserts, and the offerings here—all completely gluten-free—including Apple Cinnamon Bread Pudding, New York Style Cheesecake, Double Chocolate Fudge Cheesecake, and a scrumptious Mexican Chocolate Pound Cake.
Jane Bonacci is the founder and author of The Heritage Cook food blog and coauthor of The Gluten-Free Bread Machine Cookbook. She is an expert in gluten-free baking and cooking, as well as a professional food writer and recipe developer, editor, and tester. She lives with her husband in the San Francisco Bay Area.
Sara De Leeuw is a culinary instructor, professional recipe tester/developer, and a freelance writer. She is the founder of the food blog My Imperfect Kitchen, where she shares that while life isn’t perfect, it should always be delicious! When not in the kitchen, Sara teaches private cooking classes and hosts live public cooking demos. She lives with her husband near Los Angeles, California.
The Gluten-Free Instant Pot Cookbook, Revised & Expanded 
By Jane Bonaci & Sara De Leeuw
Publishing: March 26, 2019 | ISBN: 9781558329522
$24.99 US · $32.99 CAN · 224 pages · Trade/Paperback
Harvard Common Press, an imprint of The Quarto Group

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