***This contest has ended.***
Carol Fenster, author of several gluten-free cookbooks
This book includes:
172 breakfast, muffin and bread recipes
75 sandwich, salad and soup recipes
106 pasta, grain, bean and vegetable recipes
205 main course recipes
377 cookie, cake, pie, and other dessert recipes, and more!
I’ve always remembered what my cookbook junkie brother, John, once said about buying cookbooks, "If a cookbook costs, let’s say $20-35 dollars, and you get at least one good recipe out of it, it has paid for itself since one meal out would cost the equivalent or more." With 1000 recipes Carol’s book will be paying for itself over and over and over again. What a great investment!
Wiley has offered to give away 2 copies of this book to our faithful readers! I’ve also asked Carol to be available today (September 30th, 2008) to answer your pressing gluten-free cooking questions!
Here’s the deal:
In the comments below, submit your cooking question for Carol. Throughout the day Carol will kindly try to answer your questions within the comments section. Fun, huh? Almost real time chatting with a gluten-free superstar! Her answers will be signed by CAROL in all capital letters so it will be easy to identify them. At the end of the day Carol will select two winnersfrom the comments section to receive a copy of 1,000 Gluten-Free Recipes
Need help getting started? Here are some example questions:
" Why does my gluten-free bread sag in the middle?"
"What is your favorite gluten-free flour, Carol?"
"Have you ever successfully made puff pastry?"
Now go! Don’t be shy. Ask Carol your question. She’s waiting…
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What is a good use for the grain teff? I have tried it as a hot cereal, however, was not very satisfying.
Thank you!
A lot of the recipes I have that call for brown rice mention using the short grain. I have not been able to find short grain brown rice. Will the long grain brown rice work just as well? Thanks.
Hi Carol,
My mom is a Celiac i’m not diagnosed but am on the diet. I plan to get retested soon. I love to bake and i’m always looking for things to make. We have a bag of
chestnut flour and i was wondering if you have any sugestions on how i can use it? If you have any good Recepies to sugest that would be great thanks!
Courtney C
Hi Carol!
I love your cookbooks and look forward to your new book, I actually have 2 questions. What mix of flours will you be relying on in this new book? (I’d like to order them now to have ready to start using when the book arrives) Are these all new recipes or just a combo of all your previous recipes with a few new ones thrown in?
Is there a way to prevent the outside/crust of my bread from being so thick after baking? I have tried reducing the temperature of the oven.
Have you ever made kolaches?
I really miss the taste of oatmeal and all the things that go into it: cinnamin, sugar, apples, raisins. Have you ever come up with a good oatmeal recipe?
What are your thoughts on Asian rice flour? I use Asian rice flour and cornstarch as my baking flour. I have not had any issues with the Asian rice flour, but do you consider it safe for those who are gluten free?
Hi Carol,
I’m trying to adapt a recipe that calls for self-rising flour. What flour mix would you recommend to replace self-rising flour in a recipe?
Thanks!
- Margaret
Jake – check my blog out for a recipe for these. http://glutenfreesteve.wordpress.com/2007/12/30/baked-mozzarella-sticks/
Hmmm….I might have to make some now as this has me craving them.
My husband and I have pretty much given up on bread; every now and then I get a craving and buy a mix out of 8 mixes (various brands) only 2 have turned out (being cooked all the way). What can I do to cook a GF bread that we can enjoy?
I’m having trouble making gluten & yeast free bread that is flavorful. All I get is stuff that falls into crumbs and has very little flavor. I’m a previous baker of regular gluten bread and trying to make the conversion to gluten free bread. Do you have any suggestions?? Help!
hi – did you ever get an answer or find something that worked?
I am new to the gluten free world and want to stock up on the different types of flours I will need for cooking. Can you tell me what the best ones to get are so I can start to build my pantry and be able to make basic recipes. Thanks so much for your help.
What is the measurement substitute of Agave nectar for sugar?
Hello Carol, do you do any recipes with wholefoods? ie Quinoa, Chia, coconut sugar , agave etc?
Have you ever made gluten free lefse?
Hi, I have chronic pancreatitis (they don’t know what has caused this) so I am on a fat free diet and now I am told to go gluten free. This is very hard to do as many gluten free products are high in fat..Any suggestions as to what I can do. I am getting really bored eating the same thing all the time.