• FJT on May 28, 2017

  I've just finished my first read through of this book and, in addition to loads of recipes that I've bookmarked to try, I really like two things: the author is gluten-intolerant so she uses many of the gluten-free flours I already have in my cupboard (this might really annoy those without a gluten problem as AP flour just doesn't feature in this book!) and she gives weights in grams in addition to volume measures (this makes me very happy!) I can't wait to get cooking!

Notes about Recipes in this book

• Spiced nut-date sauce

  • Lee on May 17, 2019

    Very nice!

• Buttermilk-herb dressing

  • twoyolks on March 01, 2021

    A nice enough dressing but it's almost ranch dressing without being as good as ranch dressing.

• Applesauce

  • skvalentine on May 29, 2026

    Fragrant and delicious.

• Romesco sauce

  • FJT on August 26, 2017

    So simple, so good and very versatile. This was excellent when first made with pan-fried fish and grilled vegetables, but it also worked really well the next day tossed through some gnocchi. I cheated a bit when making it, using a jar of fire-roasted peppers and, for speed, using the same weight of ground almonds as the total weight of the nuts. The dish possibly lost something in not having the nuts toasted before grinding, but it was still excellent and will be made again and again.

• Ricotta cheese

  • missdoji on January 27, 2018

    Found it was a bit tricky to make it with vinegar mixed in with milk at the beginning. First attempt ended up being slightly overheated and the curds all broke up. After a bit of internet searching, ended up heating JUST the milk & salt to 185 degrees stirring with a spatula from time to time to keep it from scorching on bottom. Removed from heat and poured in 1/4 cup vinegar. Mixed once or twice very gently and then let stand for 5 minutes. Worked like a charm.

• Cream cheese dough

  • FJT on June 20, 2017

    I've made many gluten-free pastry crusts and this one is very different. The flour mix is more varied than most and the dough came together really well without being a sticky mess (often the case in gluten-free recipes). I chilled the ball of dough as instructed but couldn't roll it out at all cold and had to let it warm up. It then rolled out quite well, but started to collapse when transferring it to the quiche tin - so in this respect it is a typical gluten-free pastry! Once cooked the pastry tasted much nicer than normal (I think this is down to the oat flour in the flour mix) and I actually ate all the pastry rather than picking bits off and leaving them. The real test will be when my husband tastes it, but I think he'll consider this an improvement over past crusts!

• Apple butter

  • fultre on December 14, 2022

    This is the quintessential apple butter recipe. I often give it for Christmas gifts. The spices are well balanced, and it’s fairly easy to make. I tried the slow cooker method once, but found it didn’t reduce the apple butter as well as the oven method.

• Flax-coconut muffins

  • Penchantforproduce on May 22, 2017

    These are our favorite Gluten Free Muffins - we have made these twice with great success. We made a half batch and reduced the amount of sugar to 50g and Molasses to 15g (measurements are for half batch.) Used granny smith apple. Used coconut oil in place of olive oil. Would try to increase oil by .5-1 TB in next batch. Would like to try dates in place of raisins for a "darker" fruit flavor.

  • Frogcake on June 10, 2017

    We really enjoyed these GF muffins. As we are a no raisin family, I used one third of a cup of each of: chopped pecans, dried blueberries, and chopped dried cherries. Also added a tablespoon of chia. Lots of possible permutations and combinations listed by the author. I didn't have any coconut water and added GF almond milk instead. Also made six giant muffins for giant appetites -they do freeze very well and are even nuttier tasting when toasted.

  • skvalentine on July 22, 2024

    Excellent GF muffins. Will definitely repeat and play with the other versions.

• Any day pancakes

  • FJT on October 01, 2017

    These pancakes are fine in that the recipe works, the texture is good, but ... I'm not sure I want my pancakes to taste as if they have 'nutritional heft'. It is because of that description in the preamble to the recipe that I saved this for a Sunday morning when I was on my own and I'm pleased I did. The overwhelming after-taste, even with some pretty tasty toppings, was of oats. Whilst I'm happy to taste oats in my porridge, I'm really not sure that I need to taste them in pancakes, so I won't be making these again.

• Roasted chickpeas with cheese and pepper (Ceci cacio e pepe)

  • skvalentine on May 13, 2024

    These were SO good. Will definitely repeat, to have on hand for salads and snacking.

• Cauliflower-garlic soup with watercress pesto

  • peaceoutdesign on January 24, 2021

    The soup itself was only okay. Although I really liked the watercress pesto dollop on top. I used arugula instead of watercress.

• Quick avgolemono soup

  • meggan on March 08, 2018

    Made the quick version from leftover roasted chicken and storebought stock. Pretty good. Needs a lot of salt to counter lemon juice.

• Vegetable slaw

  • peaceoutdesign on November 03, 2022

    Salt the cabbage and fennel first with 1 1/2t kosher to remove water. Let it sit for at least 1 our then rinse and use the salad spinner to drain well. I used sliced almonds instead of the Marconas but just added them to the top so if there were left overs the nuts didn't get soggy.

  • pastaplease on August 30, 2023

    The dressing for this is delicious. For the slaw, I skipped the endive because I don't like it; was going to add a different lettuce, then decided against it so that any leftovers would hold up better. I'll be making this a lot, I already know, and I can see it would be easy to change up the veggies. Sliced sugar snap peas, broccoli, pine nuts instead of almonds ... plenty of possibilities. It's the dressing that makes it.

• Romanesco salad

  • HazukaPie on May 05, 2022

    "one of the best salads I've had" Yum

• Tomato, shelling beans, and cucumber salad

  • Lnbrittain on September 01, 2019

    This recipe is amazing, if the freshest of veggies are used. I switched to mozzarella from goat cheese and it was great. I honestly didn’t expect such simple ingredients to make such deliciousness, but they do.

• Many bean salad with preserved lemon and herbs

  • Frogcake on August 13, 2017

    This is an exceptionally fresh and filling salad for sure. Pretty amazing with fresh beans but a lot more work involved in the shelling. Still an excellent salad using dried beans. I used store-bought preserved lemons. You could use any left over salsa verde as a condiment for anything you want -endless possibilities. Would definitely make this again.

  • mlbatt on February 27, 2020

    Made this for a potluck using many different varieties of Rancho Gordo dried beans and homemade preserved lemons. The fresh herbs put this over the top!

• Job's tears salad

  • Frogcake on August 13, 2017

    Another excellent salad in this book -really, really delicious. We loved the toothsome texture and mild flavour of the Job's tears. Pearl barley also works here. It also tastes bright and fresh due to the lemon, mint and scallions. I added about a cup of crumbled locally produced goat feta as well.

• Zucchini-herb fritters

  • sheepishjen on June 10, 2017

    I'm always looking for different ways to make zucchini in the summer and this recipe fit the bill!

  • Lee on May 17, 2019

    Really excellent and easy. I’ve made this many times.

• Restaurant mashed potatoes

  • julesamomof2 on March 31, 2020

    Pretty basic recipe. The one thing I learned from making this one is that I prefer russet potatoes for mashed potatoes. For years I've been using Yukon Golds or a combo of the two, but this version was especially fluffy. I used vegan butter and dairy free milk due to personal preference and they were perfect and easy.

• Potato gratin

  • pastaplease on March 31, 2026

    I was about to rate this with 5 stars because I'm repeatedly asked to bring it (or so I thought) to holiday dinners, but looking it over now, I realize my version isn't quite the same although I used this recipe as a jumping off point. The main thing, and this is, I believe, what makes my own recipe and this one so stellar, is her method of cooking the potatoes in the milk, cream, etc. mixture first. My changes are simple: shallots and a yellow onion instead of leeks, usually 2C + 2TB heavy cream (that's the rich version), or a mix of cream and whole milk. Both ways come out great, but of course all cream is just ... mmmm. But most definitely cook the potatoes in the cream/milk mixture as she does before assembling and baking. I see no reason not to try it exactly as written, in fact not even sure why my typed version varies, but either way, it's fantastic. So five stars for sure.

• Ricotta dumplings

  • sarahawker on September 26, 2024

    Used some basil, arugula and turnip greens, substituted cottage cheese for the ricotta and they STILL turned out great. I will make again with ricotta. Smelled heavenly while baking.

• Poppy seed-lemon pound cake

  • sheepishjen on June 08, 2017

    Fabulous - I'm not gluten free, but this recipe is moist and lovely. It's a nice understated sweet on its own, but can easily be jazzed up with fruit, cream, ice cream, etc.

• Double chocolate sorghum brownies

  • sheepishjen on June 10, 2017

    These are delicious. You would never know they are gluten free, and they are wonderfully chocolatey without being too sweet.

  • Lynnette on January 24, 2026

    Got to admit I played fast & loose with this one to just utilize what was on hand, so I increased the butter to one cup and used a cup of cocoa powder in place of cooking chocolate; no specialty flours or starches in the pantry, just 3/4 cup of all purpose which I really think could be increased to a full one cup; and I added one Tbs of instant espresso for a little flavor oomph. The texture is luscious and the surface is shiny and crackled like a brownie should be. I really appreciate it’s just an 8x8” size bake. I put out 4 for the next few days and I’ll be freezing another 4 made into ice cream sandwiches. A keeper! less

• Lemon pound cake

  • sheepishjen on June 10, 2017

    Fabulous! This has a lovely light and yet moist texture. You can dress it up with whipped cream and fruit for dessert or have a slice with tea or coffee for breakfast or a snack. It keeps well, also. It is especially delicious if you add the poppy seeds.

  • FJT on August 16, 2017

    Quite nice, but not terribly lemony and I did use the specified amounts of lemon zest and juice.

• Shortbread

  • FJT on July 19, 2017

    This shortbread tastes quite buttery but is a bit sweet for my taste and I wish I'd trusted my instincts and left out the cinnamon. I deviated from the method slightly as I wanted to cook this in an 8" square tin and cut it into fingers rather than make thin cut-out cookies. I baked it for 30 mins and it was slightly browner than I like.

• Dry-rubbed tri-tip

  • TrishaCP on August 12, 2018

    This was ok but nothing special.

• Spatchcocked roast chicken

  • Lee on May 17, 2019

    Changed my life. I may never roast a chicken any other way.

• Blueberry cobbler with cornmeal buttermilk biscuit topping

  • jzanger on September 01, 2019

    This went over well with GF and Non-GF eaters alike. I added a bit of cinnamon and nutmeg into the blueberry mixture and I used tapioca starch (more--1/4 cup) as the thickener. The recipe makes a lot of biscuit mixture so I would consider either making more blueberry filling next time or using a smaller casserole. I highly recommend this and it worked perfectly with thawed frozen berries.

• Leg of lamb with potato-onion gratin with mint salsa verde

  • julesamomof2 on April 13, 2020

    This is the first recipe I've tried from the book and sadly, it will not be repeated. The lamb itself was wonderful, but as written it seemed too simple to me, so I added some rosemary and Dijon mustard to the marinade. The potatoes however, were dry and pretty bland. Now, I picked this recipe because I was looking for a dairy free version of au gratin potatoes so I knew what i was getting. But they needed more moisture, maybe some chicken broth would have helped. Roasting the lamb on rack over the gratin added nothing - maybe my lamb was too lean but there were no drippings to moisten the dish underneath. I guess cream and cheese really do make potatoes taste good after all.

  • FJT on April 25, 2022

    Not a total success. I was sceptical about cooking a leg of lamb in just over an hour and it turns out I was right. The stated temperature is too hot - the lamb is cooked but the fat doesn't really have time to render properly - several hours at a lower temperature would work better. I agree with julesamomof2 that the potatoes were too dry - the onions on top of mine were burnt to a cinder if they weren't directly under the lamb. More moisture required generally. Also, this dish is only recommended for real garlic lovers (luckily, we are!). I salvaged the potatoes after about 40 minutes by adding some more liquid and covering with foil, so I then had to put the lamb in its own roasting tin. It tastes good. Didn't make the salsa verde.

• Cider caramel pork ribs

  • meginyeg on September 04, 2021

    Used apple juice instead of cider. These were delicious.

  • ldholakia on October 03, 2021

    Did not have great apple cider (definitely more like apple juice), and it still turned out. Really good.

• Fluffy milk chocolate frosting

  • fultre on December 14, 2022

    This is my favorite chocolate frosting by far, as I prefer a lighter chocolate flavor. It’s not too sweet, and has a luscious creamy and fluffy texture.

• Pork chops in mustard sauce with apples

  • crandall57 on November 26, 2023

    Great recipe, really liked the sauce on the chops. Worth making this again.

  • pastaplease on March 31, 2026

    Delicious sauce! I didn't even have an apple and was too lazy to make the bacon and it still came out delicious. Also, had to use dried tarragon! Next time I'll do it all correctly. I did brine the chops for about 2 hours before cooking, so even though they were slightly overcooked, still juicy. Will make often. (I bet the sauce would work well on some fish, too.)

• Cranberry upside-down lemon pound cake

  • tarae1204 on January 21, 2024

    Very good gluten-free cake. Mixing the butter, olive oil, and coconut flour was an unfamiliar technique -- and soft butter and oil aren't fast friends -- but my somewhat lumpy, liquidy fat "slurry" mixed in fine with the batter and the ingredients and instructions produced a fine cake. I used cranberries -- doesn't say to, but I sugared them a bit before pouring the batter over to bake.

• Jam bars

  • tsp on December 01, 2024

    Used coconut oil instead of butter, brown sugar and less jam. The bars hold well together and taste good. I loved the addition of lemon. Oats are a bit too chewy, will use more jam next time

  • PickyPalateMom on January 01, 2025

    I’d never call a jam bar diabetic-friendly, BUT as jam bars go, this one is loaded up with almond butter and almond flour. You can add chopped nuts to the crumble topping for extra protein. If you had a good sugar-free or low-sugar jam, this would be a better choice for Dad than some of that other stuff he is eating.

• Spicy lamb skewers (Lamb kofta)

  • crandall57 on February 14, 2025

    We really enjoyed these lamb skewers. They were easy to make ahead and grill when our copany arrived. We used rosemary branches as our "skewers." We served them with the tzatziki sauce from this cookbook and gluten free pitas from Baked to Perfection. I will make these again.

• Beef stew (Beef daube)

  • Kmatazz on December 01, 2025

    Great Flavor! It really is a stew instead of a soup masquerading as a stew.

• Teff carrot cake

  • nlehrer on April 18, 2026

    Made it for Passover!

• Food52

  Picked for Food52's July 2018 Cookbook Club.

  Full review

• Food

  Not only has Prueitt collected recipes that she and her husband Chad Robertson...like to cook everyday, but she also guarantees approachable methods and successful outcomes.

  Full review

• Food in Jars

  The thing that speaks to me so much in this book is that it is offers both easy, everyday things you can make with the things already in your fridge...

  Full review