Notes about Recipes in this book

• Fresh muesli with yogurt, raspberries, apples, and nuts

  • FlowerGold on April 08, 2026

    This is pretty yummy! And not hard at all. Can easily half or quarter to recipe. It doesn’t make. Lot. I used honey instead of sugar - would use just a touch of honey with the raspberries or even no honey, I didn’t really need the added sweetness but for those you like sweet start follow the recipe. Definitely a redo.

• Nutty maple and vanilla granola with homemade dried fruit

  • FlowerGold on February 09, 2025

    Would chop the nuts into large pieces. Used coconut sugar and don’t think it was as complex. I think I would like it cooked a little less. Once it cooled and got used to the seedy and nutty flavors I really liked it. Now one of my favorite granola recipes!

• Buttermilk, lemon, and poppy seed quinoa pancakes

  • cjross on June 11, 2014

    My most successful gf pancake experience to date. I make this every weekend I'm home. I usually leave out the lemon extract as I find it a bit much.

• Carrot and red lentil soup with coconut milk

  • FJT on January 30, 2020

    Perfectly nice, but nothing special. Chose the recipe because it used up some spare carrots and a leek that were in the fridge.

• French carrot salad with fresh herbs

  • FJT on May 25, 2012

    So simple (especially using the food processor to julienne the carrots), so tasty. This is going to become a regular in our house.

  • notknapping on September 26, 2013

    Quite good!

• Zucchini salad with fresh herbs

  • notknapping on September 26, 2013

    I've served this several times and it always disappears.

• Belgian endive leaves

  • notknapping on September 26, 2013

    I used this as a first-course plate last Christmas, alongside some other small bites. Delicious!

• Crustless mini quiches with sweet marinated cucumber and mint

  • Astrid5555 on December 31, 2013

    Made without the topping but added red peppers as a carb-free snack for my diabetic son. Very quick and easy. Very difficult to unmold. Will use as lunch box snack in the future.

• Radicchio risotto

  • FJT on December 01, 2012

    Loved the flavours in this recipe ... My husband says it's his favourite risotto to date ... and we like risotto in this household. Added some goat's cheese at the end as I had some that needed to be used up.

• Salmon and watercress quiche

  • cjross on June 11, 2014

    I love this recipe. I've made it three times now. Since I'm allergic to dairy, I use soy milk and cashew cream. I also never have sage and leave that out. The leftovers are great for bringing for lunch. It is a bit time consuming to make.

• Lemon and honey-flavored chicken with zebra tomatoes and haricots verts

  • robinorig on April 11, 2012

    Recipe online: http://projects.washingtonpost.com/recipes/2012/04/11/lemon-and-honey-flavored-chicken/

• Summer vegetable tian

  • notknapping on September 26, 2013

    Another winner from this book. I've made this year-round, and in larger quantities for a holiday. I was once making this in a vacation house and used a clay roasting pan; it was even better in that.

• Arugula salad with radishes, shaved fennel, and feta cheese

  • FlowerGold on June 26, 2025

    Nice salad. Don’t overdress the salad so all the flavors can shine. I don’t think the Parmesan adds anything and adds a heaviness to the salad.

• Chocolate and plum almond cake with cinnamon

  • FlowerGold on July 29, 2024

    Very nice though you do use a lot of items so it takes time and clean up. Don’t cut the plums too thin. Used 4 x 4.75 in tart pans and baked 17 minutes.

• Spiced panna cotta with raspberries

  • FJT on July 06, 2014

    This was OK as panna cotta recipes go, but didn't live up to my expectations. Visually it didn't work well - the raspberry puree base layer mixed with the panna cotta as it was poured in resulting in a very messy looking dessert. Next time I would omit the cornstarch (made it taste a bit odd) and just put the raspberry puree on top.

  • Kattancock on December 26, 2018

    I loved the texture of this. Made it with a mix of blueberries and cranberries. I did cut the cornstarch slightly.

• Raspberry, lime, and coconut milk creams

  • Melanie on March 02, 2012

    Delicious. Individually portioned baked creams - I baked mine in glass jars although ramekins are also suggested. I swapped frozen berries for the raspberries which meant that some of the juices leaked, creating a pink / yellow custard. I loved the flavour of this though and it was quick to put together for a mid week dessert.

• Red kuri squash muffins

  • Astrid5555 on November 25, 2012

    Substituted millet and teff flour for the quinoa, amaranth, and rice flour. Turned out too earthy and slightly bitter for me, but will probably try again with the correct flours or AP flour.

• Buckwheat and almond chocolate cake

  • notknapping on September 26, 2013

    The first recipe from this book that we didn't love. Made this for a Christmas Eve dessert for my gluten-free son. It was beautiful and we all looked forward to it but we deemed it "just okay."

• Meyer lemon tart

  • jessekl on November 28, 2015

    I only used this recipe for the gf pate sucrée, but it was really a great recipe.

• Fine Cooking

  Every beautifully photographed recipe is indeed an inspiration, and Peltre’s food is full of surprises. If you’ve never experimented with gluten-free baking, this is the book to show you how.

  Full review