Gluten-Free Girl Every Day ($30; Houghton Mifflin Harcourt) is one of the best gluten-free cookbooks on the market, mainly because it doesn’t pretend to be a diet book. Instead, it’s geared toward cooking enthusiasts who happen to be gluten intolerant. (That spirit is obvious right away, when the author, Shauna James Ahern, writes that lard is her favorite cooking fat.) Ahern, who has celiac disease, is also the cook behind the popular blog Gluten-Free Girl and the Chef.
Some of the recipes in Gluten-Free Girl Every Day, Ahern’s second book, are straightforward, obviously gluten-free dishes—kale and sausage soup, chile-lime shrimp stir-fry, berbere-roasted chicken drumsticks and the like—but you’ll find clever tips, tricks and swaps throughout. Here, five of our favorites.
1. Savory oatmeal makes a quick dinner.
Rice is a staple of a gluten-free diet, but when you’re riced out, gluten-free rolled oats can be cooked on the stovetop with hot chicken stock, a ladleful at a time, to make a creamy, risotto-like dish. Ahern’s is flavored with caramelized onions, mushrooms and spinach.