Notes about Recipes in this book

• Warm roasted Brussels sprout, black quinoa, pear & crispy chorizo salad

  • FlowerGold on November 08, 2025

    Solid weeknight meal. Needs some type of sauce. I used olive oil and more lemon juice. My husband used Tamari and rice vinegar. Used mild sweet Italian chicken sausage - 3 of 5 pack. Added avocado. Served 2-3 as a main.

• Seeded bread

  • porchhouse42 on May 10, 2020

    Original calls for 2 eggs, room temperature and 2 tablespoons honey, instead of the flax eggs and maple syrup.

• Sunday beef stew

  • kbrooks on February 19, 2025

    Really delicious Basque style beef stew. Used yellow Finn potatoes instead of russets (actually, any kind of potato will work). Increased the red wine to 1/2 cup.

• Apple, yogurt & olive oil upside-down cake

  • kbrooks on February 19, 2025

    Very good cake. I didn't have millet flour so substituted white rice flour. Be sure to use a deep cake pan so the batter doesn't over flow.

• Cranberry & quinoa scones

  • kbrooks on February 19, 2025

    Wonderful taste. Very fragile crumb.

• Spiced pear & brown butter muffins

  • kbrooks on February 19, 2025

    Recipe called for Bartlett pears. I had bosc pears and they worked perfectly.

• Everything cookies

  • crandall57 on August 17, 2025

    Tasty cookies. I think I should have cooked them the full ten minutes; mine were very fragile and soft. I did used plant based butter, so that may alter the texture. Because I used plant based butter, I put them back in the refrigerator after cutting them into 1/2" slices, to further firm them up before baking. I also chilled the dough longer, as plant based butter has more water content and needs more time to firm up. We will make these again.

• Chocolate, beet & almond butter molten cakes

  • sweetchefgirl on September 30, 2014

    Puree beets more, used butter and buckwheat flour.

• Roasted cauliflower & leek soup with dandelion green & hazelnut pesto

  • FJT on October 24, 2014

    This soup was OK but isn't on my list to make again. The soup is quite bland on its own and needs the pesto to give it any real interest, but even then it didn't really excite anyone.

• Crispy serrano ham, goat cheese & pesto bocadillos

  • crandall57 on March 02, 2026

    We used this recipe more as a guide, as we made several changes. We really enjoyed the sandwiches and will use this as a base for other iterations. I used gluten free potato bread (from Gluten-Free Flour Power), fennel frond pesto (from Tenderheart, we had it in the freezer), and prosciutto. The would be great with grilled eggplant too.

• Crispy & creamy chicken, mushroon & potato bake

  • kbrooks on February 19, 2025

    This was a big hit. I used boneless skinless thighs and didn't peel the Yukon gold potatoes. Nice complex flavor and crispy top. Made it in one large casserole instead of 6 individual ones. If you don't have pancetta, bacon works.

• Leek & chive flan with smoked salmon

  • FJT on December 25, 2019

    This was a lovely, light starter. I prepped it up to just before whisking in the eggs in and baking it the night before, which made for an easy time on the day. Everyone enjoyed it; great flavours.

• Brioche

  • FJT on June 19, 2014

    Good flavor and texture for a gluten-free loaf. Went down well with my family. As the author says it's not a classic brioche, but this is a lovely sweet bread; ideal for breakfast. Looking forward to trying the different variations suggested in the book.

• Pistachio & vanilla bean shortbread cookies

  • kbrooks on February 19, 2025

    Awesome cookie! They crisp up beautifully as they cool,so be careful not to over bake.

• Meyer lemon, almond & yogurt custard pots

  • kbrooks on February 19, 2025

    We were disappointed with this. The lemon flavor was very nice, but the custard had a gritty texture that was off putting.

  • crandall57 on February 19, 2026

    We really enjoyed these custards. Make sure to garnish with the almonds, they are key.

• Ricotta & quinoa gnocchi with pea shoot & almond pesto

  • FJT on June 19, 2014

    I contacted Aran Goyoaga - there is a misprint in this recipe. There shouldn't be any millet flour in the ingredients - it should read quinoa flour (same quantity as stated for millet flour)

  • FJT on June 30, 2014

    These came together very quickly and easily. Better yet they tasted great and disappeared very fast. I'll be making this recipe again!

  • crandall57 on April 16, 2025

    I used sheep's milk ricotta and no nutmeg. We served the gnocchi with fennel frond pesto instead of the pea shoot and almond pesto. We will make these again. I froze 1/2 a batch.

• Asparagus, arugula & avocado soup with crab

  • FlowerGold on November 19, 2025

    Is a light and simple soup. Perfect for spring or summer. Does need more salt and I added pepper. Did not add crab. My husband found the mildness bland while I liked it.

• Zucchini, quinoa & goat cheese tart

  • Astrid5555 on May 06, 2014

    Made the filling in Eric Lanlard's shortcrust pastry. Liked the end result, but did not love it. The ratio quinoa to vegetables was a little off, too dry from too much quinoa, but nice concept. Used grated Emmenthal cheese instead of goat cheese since I had some leftovers which needed to be use up. Worked well.

  • crandall57 on May 03, 2025

    This tart was excellent. I wouldn't roll the dough as thin as she recommends, as it shrunk a little and left small slits in the crust, which made the egg mixture stick to the pan. I used sheep's milk yogurt in place of the creme fraiche.

• Creamy fennel & spinach soup

  • FJT on December 01, 2014

    Quick and easy to make and very tasty: just the ticket for a cold evening!

• Herbed lamb meatballs in coconut milk

  • FlowerGold on June 24, 2025

    Very good. A light but nice “cream” sauce. The lemon adds some unexpected brightness. Sprinkle with left over herbs when serving. Serve over rice. Would definitely redo.

• Roasted strawberry & coconut milk sherbet

  • crandall57 on April 20, 2025

    Great sherbert, I will make this again. I doubled the recipe and used Cognac. The strawberries were fresh picked. For the doubled recipe, I used one can of coconut milk.

  • kbrooks on May 24, 2026

    Delicious sherbet. I doubled the recipe and used 2 lbs.of perfect farmers market strawberries. Husband raved about it. While I did like it, I felt it was a bit too sweet. I think next time I'll omit the sugar syrup and use a whole can of coconut milk. I like crandall57's idea using Cognac.

• Potato-and-egg salad with arugula & chervil pesto

  • FJT on July 31, 2016

    Loved the pesto - I made it with almonds instead of pine nuts as that is what I had on hand - but its flavour really dominated and the maple-syrup-brushed bacon was completely lost as a result. Nice alternative to creamy potato salads and the soft-boiled egg worked well too.

• Chicken, zucchini & Gruyère clafoutis

  • FJT on July 28, 2016

    This is effectively a crustless quiche and that's no bad thing! I didn't have quite the right amount of chicken, so I added some bacon and I think this was a great move. The only other change I made to the recipe was to omit the two egg yolks; whilst they would probably make the end result richer, with 6 large eggs and a cup of coconut milk in the custard I didn't think we'd miss them and I was right (plus I don't want to make meringue this weekend!).

  • FlowerGold on July 30, 2025

    Liked it! Yes like a crustless quiche. Was a hit so would redo.

• Chilled watermelon, tomato & almond soup

  • FlowerGold on June 26, 2025

    Very easy and a nice light summer soup. Refreshing. Would redo.

• Chocolate-cherry gratin

  • FlowerGold on August 01, 2025

    We liked it! Custard like texture. The roasted cherries and the chocolate complement each other well. Nice straightforward recipe. Make sure eggs and mascarpone are at room temperature. Would definitely redo.

• Coconut & yogurt panna cotta with roasted plums

  • FJT on November 10, 2014

    Really wasn't sure this was going to set up as the mixture was very thin when I poured it into glasses, but it did set nicely and I topped it with a berry jelly that I improvised because I couldn't get any plums. Tastes lovely!

  • Melyinoz on December 30, 2017

    This panna cotta is gorgeous. The times I have made it the texture has not been 100% silky like a normal panna cotta, but this has been due to the yoghurt I use. This has not made any difference to my, or my guest's, enjoyment. The only change I have made is not including the butter with the roasted plums. This is because as the plums cool the butter has solidified on the plums, and the texture is not to my taste. A lovely dessert.

• Nectarine, yogurt & poppy seed cake

  • Melyinoz on February 25, 2018

    This was a nice cake. The cake was a little overdone at the 60 minute mark, so it definitely did not need 75 minutes in my oven. I added additional poppyseeds, as I like them. I only used 2 nectarines, but I could probably squeeze 3 on if I overlapped them more.

  • kbrooks on February 19, 2025

    Wonderful fresh tasting cake. Not too sweet. Have made it with pluots when I didn't have nectarines. Would be good with peaches.

  • FlowerGold on July 30, 2025

    Very good. Moist. A little delicate. Definitely worthwhile.

  • crandall57 on March 02, 2026

    Delicious and moist. I put a greased ramekin in my 8" round cake pan to make a tube pan. I used goat's milk butter and goat's milk yogurt. I might use sheep's milk yogurt next time, as it's a little thicker. I will make this again, possibly experimenting with other stone fruits.

• Food52 by Elizabeth Spiridakis

  The 2013 Piglet Tournament of Cookbooks vs. Deb Perelman's The Smitten Kitchen Cookbook

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• Fine Cooking

  If you are looking to elevate your cooking to the next level or want to try your hand at gluten-free baking and cooking, this book will fill you with inspiration and ideas.

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• Yum.Fi

  There is a pleasing eclectic mix of recipes... Even if you don’t have a gluten allergy, you should seriously take a look at this book to get your hands on a lot of great recipes.

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• Epicurious

  Regardless of whether you're eating gluten-free or not, this is a cookbook worth picking up. ...this an attractive book that's bound to inspire you to eat better and well.

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• Dorie Greenspan

  A charmer from start to finish. ...Her food is gluten-free, a tremendous plus for anyone wtih a wheat intolerance, but a treat for everyone who wants to serve full-flavored beautiful food every day.

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