The Gluten-Free Instant Pot Cookbook Review
|Title:||The Gluten-Free Instant Pot Cookbook Revised and Expanded Edition|
|Author:||Jane Bonacci and Sara De Leeuw|
|Published:||March 26, 2019, Harvard Common Press|
|No. of Pages:||224|
|Cover Price:||$24.99 Paperback, $15.55 Kindle|
Many families have a member who is gluten intolerant for some reason, or has celiac disease. And many times, everyone in the family has to suffer because the cook doesn’t have time to make two different meals. Enter The Gluten-Free Instant Pot Cookbook Revised and Expanded Edition by Jane Bonacci and Sara De Leeuw. This impressive cookbook features dishes that are not only gluten-free, but also quick and easy, and most important, delicious and appetizing to everyone – even those who don’t need to go gluten-free.
In the intro chapters, the authors show readers how to set up a gluten-free kitchen and/or dual use kitchen, and they also give information on gluten-free ingredients – very helpful.
There is a chapter on breakfasts, as well as appetizers and soups, many with beans cooked without soaking in the pressure cooker; these chapters have dozens of recipes that will become favorites and can be served at weekday family dinners and also parties. A helpful chapter features alternative grains, all made quickly in the pressure cooker, and includes a recipe for Andouille and Chicken Jambalaya that is easy and delicious. There are pasta dishes, too, like Pork Tenderloin Marsala and Penne Pasta. The Shrimp and Grits recipe has quite a long list of ingredients, but it goes together quickly, and is excellent. The variety of main dishes is impressive, and has recipes that everyone will savor such as Steamed Salmon and Garlic Red Potatoes, Classic Coq auVin, and Tacos al Pastor with Pineapple Salsa. An entire chapter featuring Asian main dishes is very appealing, and the Kung Pao Chicken will remind you of the favorite dish eaten in restaurants. The cookbook also has several great side dishes. Gluten-free desserts aren’t always good, but the ones included in this book, all made in the Instant Pot, are appealing – lots of cheesecakes, as well as puddings and even a chocolate pound cake.
The photographs are beautiful (unfortunately not all of the dishes are pictured), and the recipes are concise and easy-to-follow. Anyone with an Instant Pot or other pressure cooker, whether gluten-free or not, will enjoy the recipes in this cookbook.
Special thanks to NetGalley for supplying a review copy of this book.
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