Introduction

A while back—in what I call a BFO (Blinding Flash of the Obvious)—I realized that I live in a two-person household, yet I’ve been cooking for the standard family-of-four household all my life. Of course, when I was writing all my previous cookbooks, I used the four-serving rule, but even when I wasn’t in cookbook-writing mode, I still made large recipes. Think of all those leftovers and wasted food that spoiled before it was eaten—not to mention all of that space needed to store it!

And then, I looked around and realized my small household was like many others. How could I have missed this trend? It took phone calls and emails from my readers who asked for small-size recipes to bring me to the conclusion that the gluten-free world needs a comprehensive cookbook just for small households. So, I set about researching the small-household phenomenon.

Many People Live in Small Households

Today, more Americans are living in small households. Research shows that the traditional family-of-four image is irrelevant for many of us. Twenty-eight percent of the 115 million households in the U.S. were “solo” in 2011, compared with 26 percent in 2000. According to USA Today, the largest jump is among the seniors who are part of the 77 million baby boomers who became empty nesters when their kids left home. In this case, you once cooked for several people but now it’s just the two of you. I can relate to this: My son (who ate so much while he was growing up that there were never any leftovers!) eventually grew up and left home, leaving my husband and me as the lone diners at our kitchen table.

In other cases, the small household isn’t necessarily comprised of boomers. In my travels around the country, I meet other “family” configurations: newly married couples, two-roommate households, one or two members within larger families who must eat differently than the rest of the family, and other nontraditional households.

You shouldn’t have to give up your favorite foods just because you live in a small—rather than four-serving—household. You still deserve easy, healthy, delicious food that is tailored to your needs. I am always saddened to hear people say, “Oh, I don’t cook much; after all, it’s just me / the two of us. As though they no longer deserve to eat well since they aren’t the “typical” family size! So, please get rid of the notion that your small household isn’t important enough to justify cooking a meal. You, your health, and your happiness are the most important things.

I’ve tailored these recipes to serve two people because this is where there’s the greatest need. However, if you’re a single-person household, invite a friend or family member to join you, or pack the remaining portion for your lunch for tomorrow or freeze it for later in the week. Because paring down some recipes (especially baked goods) to one serving is simply not practical, I’ve formulated the recipes to yield at least two servings; even if you live alone, this shouldn’t be an unmanageable size.

If you have celiac disease or gluten sensitivity, cooking for yourself and eating well is even more important because there is no pill or surgery to cure your health issues; eating gluten free is your only treatment. There’s no reason to let “smallness” dampen your gluten-free culinary spirit.

So let’s talk about what I call the cooking-for-two (or small-batch) kitchen. After all, small can be mighty!

The Cooking-for-Two Kitchen

Not only does small-batch cooking and baking make cute little parcels of food, it also gives you greater control over portion size and reduces your need for a lot of freezer or refrigerator space. It’s just a more efficient way to live, as I’ve learned. I’m not always wondering how to use up that huge can of tomato juice, because I now buy juice in six-packs of 5.5-ounce cans, or that big jar of applesauce, because I buy individually packaged 4-ounce cups. (More on shopping for small-batch kitchens later.)

In addition, cooking small means less food waste because there are no leftovers that grow stale before you can finish them. Some experts have estimated American households throw away around 30 percent of their food; cooking food that is appropriately sized for your needs means less of it ends up in your wastebasket.

Now that you know the advantages, let’s explore how to adapt your kitchen to a “cooking-for-two” style.

Appliances and Pans

Many of your existing appliances will still work when cooking for two, but there are some appliances that I believe are indispensable and that you should invest in to make this work for you. I mention brand names to let you know what I use, not to endorse the products.

BAKING PANS: Look for 5- or 6-inch nonstick (gray, not black) round baking pans. This size might be a bit hard to find; I use Wilton brand, which you may be able to find in specialty shops or online. A springform pan has a bottom that releases from the side and it is often used for cakes and cheesecakes. If you can find one, the cute 3-cup Bundt pan by Nordic Ware is perfect for small cakes. If you prefer to bake individual cakes, look for little 1-cup Bundt pans; their pretty shapes make especially elegant cakes.

BAKING SHEETS: You will need both nonstick (gray, not black) and regular (shiny) baking sheets, preferably 9x13 inches with rimmed edges. Use the nonstick sheets for roasting vegetables. The regular (shiny, not nonstick) sheets work well for certain kinds of cookies that don’t require extensive browning on the bottom. Baking sheets can also be used for one-pan meals where you bake the starch, protein, and vegetables (in staggered times) on one sheet, like the Sheet Pan Supper of Roasted Fish and Vegetables (see recipe).

Standard 9x13-inch baking sheets can also double as pizza pans, although a 12-inch round nonstick (gray, not black) pizza pan also works for making a small pizza.

BLENDER: I use a standard, 5-cup blender that is twenty years old. Except for replacing the glass jar occasionally, it still runs like the Energizer Bunny. It is perfect for blending batches of soup that a handheld blender would struggle to handle. (See Handheld Blender below.)

CONVENTIONAL OVEN: My oven is a double-wall conventional electric KitchenAid. It has a convection option, but I never use it because gluten-free baking does not work well in convection ovens. These ovens burn hotter, making gluten-free items bake faster, even though they prefer longer, slower baking periods to rise properly and cook through completely. In short, convection ovens often mean failed baked goods. For that reason, I don’t use a convection oven in this book.

COOKTOP: I have a glass Electrolux cooktop, which has both electric and induction burners. The recipes in this book were tested on the electric burners only.

FOOD PROCESSOR: You can still use your standard-size food processor, but I also use my little mini-prep (3-cup) version (by Cuisinart or KitchenAid) for small jobs such as making bread crumbs from leftover or stale gluten-free bread.

HANDHELD (IMMERSION) BLENDER: An immersion blender is like a wand with sharp rotary blades on the end. It is perfect for blending small sauces and soups right in the pot rather than transferring to a blender or food processor. The whip attachment can be used instead of a portable mixer for mixing some batters. Look for models with blades that detach for easy cleaning in the dishwasher. My older model does not disassemble, so I immerse the blades in a pan of hot, soapy water, give it a buzz, and then dip it into hot water for a rinse before letting it dry in the dish rack.

LOAF PANS: These nonstick pans (gray, not black) are the workhorses in a small-batch kitchen. You will need the standard 4x8-inch and 5x9-inch pans for baking certain entrées such as lasagna—and also quick breads, brownies, and bars. For smaller loaf pans, look for pans that come close to measuring 3¼x5¾ inches. They may be listed as 3x5-inch or 4x6-inches; either size will work.

I prefer a loaf pan with lips on the ends so that I can easily grip it with an oven mitt when removing it from the oven. These brands include Wilton, available in specialty kitchenware stores and online, and Baker’s Secret and Good Cook, which can be found in grocery stores. Unlike other brands, they are also seamless on the inside, making them easier to wash.

MICROWAVE OVEN: Mine is a no-frills model with 1,000 watts, but I use it every day for gently reheating leftovers; melting butter, coconut oil, or chocolate chips; and for my favorite use—cooking polenta (see recipe) without the constant stirring and tending that are required when making it on the cooktop.

MIXING BOWLS: I use glass nesting bowls in small, medium, and large sizes. For mixing bowls, I like Pyrex glass measuring cups (in 4- and 8-cup sizes). These allow me to measure the volume of what I’m cooking and see into the dough from the side of the cup; in addition, the cups are microwave safe.

MUFFIN PANS: A 6-cup standard nonstick (gray, not black) muffin pan is perfect, but you can still use your standard 12-cup muffin pan. Mini-muffin pans are nice for tiny cupcakes or muffins. I specify non stick muffin pans (even if you use paper liners) because they reflect the right amount of heat needed to nicely brown the muffins or cupcakes. This in turn forms a crust or structure that encourages rising, resulting in a prettier and more thoroughly-cooked baked item. I buy these pans in my local grocery store under the brands of Baker’s Secret and Good Cook. While you might read that you need to add water to the unused cups on a muffin pan, experts say this step is unnecessary.

PIE PANS: I find that 6-inch pie pans are perfect for small pies. I prefer the nonstick (gray, not black) version because it browns the underside of the pie crust better, but use what you can find. The small pie pans also work great for quiches and some main dishes.

PORTABLE ELECTRIC MIXER: Don’t get rid of your stand mixer, which will come in handy if you make a standard-size loaf of bread, but a portable or handheld mixer is all you will need for the recipes in this book. Choose a sturdy model from a name brand such as KitchenAid, which will last longer than the ultra-cheap versions. You will be using this appliance often, so you want it to last.

POTS, PANS, AND BOWLS: Cooking for two means you will need some new pots and pans or to use your old pans in new ways. It is essential to have the right equipment on hand if you’re cooking small.

For example, a 12-inch skillet completely overwhelms the two boneless pork chops that an 8- or 10-inch skillet more effectively accommodates. A 6-inch skillet is better when frying eggs for two. When baking for two, a 6-inch cake pan accommodates a small cake quite nicely, while a 3¼x5¾-inch mini-loaf pan is perfect for quick breads such as cornbread.

I could go on and on, but you get the idea: Smaller is better; in fact, it is imperative. If you already own larger equipment, donate it or store it away for those times when you cook for larger groups, and keep these preferred pots, pans, and skillets available. But don’t let this seemingly extensive list deter you from cooking small; add new pieces as you need them rather than all at once.

POTS AND SAUCEPANS: You can put away your big Dutch ovens. I use a 3-quart Emerilware pot for boiling pasta, making certain soups, making broths, and so on. My 2-quart All-Clad saucepan (6-inches in diameter; 4⅛-inches tall) gets used every day in my kitchen for many entrées. All-Clad lasts a lifetime, but there are many good but less expensive brands available that would also work well. In my recipes, I am careful to specify the exact pan size because if you use a pan that is too wide, sauce spreads out too much and evaporates more quickly, making the dish drier. I also prefer glass lids so I can see what’s happening without lifting the lid.

RAMEKINS: Small-batch cooking just naturally lends itself to individualized portions, baked in appropriate-sized ramekins. Ramekins are small dishes—usually holding one serving—but there are many different sizes of ramekins, and their size is not always clearly labeled on the ramekin. I try to specify the correct size for each recipe, but you will mostly be using 4-ounce ramekins that have 3¼-inch diameters and 1¾-inch sides. A slightly larger 6-ounce version measures 3½ inches with 2-inch sides, and there are 8-ounce sizes with 4-inch diameters. If you’re in doubt about the size of a ramekin, fill it with water to within ¼ inch of the top, and then measure the water in a measuring cup to determine the number of ounces it holds. You can find ramekins in grocery stores, kitchen stores, and online.

ROASTING PAN: Although I like pan-roasting in small skillets without a lid, a small lidded roasting pan can be used for roasting a whole chicken (if you’re having guests) or braising entrées in the oven. I use a 12-inch, lidded Granite-Ware roasting pan that I’ve had forever that roasts evenly and perfectly.

SLOW COOKER: My 4-quart slow cooker works for all my small-batch recipes, but a 2-quart size will also work for most recipes in this book. For easier cleaning, make sure the stoneware pot is removable. If not, you can use disposable liners.

SKILLETS (NONSTICK AND REGULAR): I use 6- and 8-inch nonstick skillets, and occasionally a 10-inch (for especially large, flat cuts of meat, such as flank or skirt steak). A cast-iron version comes in handy, as well. Glass lids are useful here, too.

You may wonder why I often specify “gray, not black” for nonstick baking pans. Gray nonstick baking pans provide just the right amount of browning but are not as likely to burn your baked goods as black nonstick pans, so gray is better. However, I don’t recommend nonstick baking sheets for baking cookies because they may burn on the bottom.

TOASTER OVEN: Many gluten-free kitchens have a toaster oven on the countertop. Its primary use is for toasting bread and quick heating jobs—and it is especially good at preventing cross-contamination if it’s only used for gluten-free food. But it is also perfect for baking small casseroles. The recipes in this book use a standard oven, but feel free to use your toaster oven if you have one. Mine is a very simple model that takes up minimal space on the countertop. Super-fancy versions are not necessary.

Special Utensils

Your spatulas, stirring spoons, cutting boards, and instant-read thermometers are fine for small-batch cooking. You will also need small-size storage containers for unused ingredients that will be used in later meals, and knives. (Regarding knives, all you really need is a well-sharpened chef’s knife, a paring knife, and a serrated knife.) Here are the other utensils that are useful in a small-batch kitchen.

MEASURING SPOON SET: This is one utensil that requires special attention in small-batch cooking. First, be sure to use standardized measuring spoons, not teaspoons from the silverware drawer. It is essential that you measure correctly because in a small recipe, the margin of error is so minute.

For example, a difference of just 1 tablespoon of milk or water can mean the difference between cake batter that is too wet, too dry, or just right because that single tablespoon is a larger percentage of the overall volume than with a larger recipe.

In many small-batch recipes, you will see very small measurements (such as 1/16 or 1/32 teaspoon) and terms such as a pinch, dash, and smidgen. Here is what those terms mean:

TAD = ¼ teaspoon

DASH = ⅛ teaspoon

PINCH = 1/16 teaspoon

SMIDGEN = 1/32 teaspoon

DROP = 1/64 teaspoon

To measure these small amounts correctly, invest in a set of mini-measuring spoons that are available in grocery stores, kitchen shops, and online. For some reason, the spoons are labeled with the word (e.g., dash) rather than the numerical fraction (⅛ teaspoon) so I list both measurements in the recipes for the amounts of ⅛, 1/16, 1/32, and 1/64.

One final word on utensils such as measuring spoons: When you are preparing gluten-free food, you must avoid cross-contamination; always thoroughly wash utensils used with gluten-containing food before using them for gluten-free food.

PASTRY BRUSH: Cross-contamination is especially likely with a traditional pastry brush, with its many hair-like strands. For that reason, I only use silicone pastry brushes, which are much easier to clean and just as effective. If you prefer traditional pastry brushes, label one for gluten-free food and another for gluten-containing food (if both are prepared in your kitchen). Find them in grocery stores, kitchen stores, and online.

TOASTER BAGS: Okay, these are not really a kitchen utensil. They are nonstick reusable bags to enclose your gluten-free bread when toasting in a non-dedicated toaster. The bags are perfect for traveling. But I also use them to make grilled-cheese sandwiches at home. You simply insert your assembled sandwich into the bag and drop it into a wide-slot toaster. The bread toasts and the cheese melts—simultaneously—giving you a quick sandwich without using a skillet or buttering the toast. Of course, you have to wipe out melted cheese from inside the bag, but that is easy to do. You can find toaster bags in grocery stores, natural food stores, and online.

Right-Size Shopping for the Small-Batch Kitchen

Although shopping in bulk can save you money, a more conservative approach works best for small-batch, gluten-free kitchens. A small cost savings per ounce or pound means little when you’re purchasing more food than you can reasonably use, which can result in food waste. In addition, gluten-free shoppers should avoid bulk bins—especially in areas that contain products with gluten such as flours, grains, and seeds—because of the possibility of cross-contamination.

So, it is better for gluten-free, small-batch cooks to buy smaller sizes, when possible, or consider my suggestions that follow. Here are some ingredients that deserve special consideration in small-batch kitchens.

BREAD CRUMBS: You can buy gluten-free bread crumbs, but you can also make your own easily. They are fresher, taste better, and you can make as much (or as little) as you need (see Homemade Gluten-Free Bread Crumbs) without having a large store-bought package sitting in your pantry forever.

CANNED GOODS: When possible, choose smaller cans. For example, 8-ounce cans of fruit such as pineapple or peaches are better for two people than the 14-ounce size. Yes, they cost more per ounce, but unless you are sure you will use up the leftovers or your recipe specifies the larger can, buy the smaller version. For other canned goods such as broth or beans, buy 14-ounce cans; leftovers keep well in the refrigerator, and you will most likely use most or all of each can.

FRESH HERBS: For most recipes, fresh herbs are better than dried, but there are certainly some recipes (such as slow-cooker dishes) that are better with dried herbs because fresh ones lose their punch during prolonged cooking. If you are left with a half-used quantity of fresh herbs, consider freezing them. I freeze parsley, cilantro, dill, and rosemary in small plastic bags with success while other cooks toss the chopped herbs in olive oil and freeze in ice-cube trays. The herbs won’t be crisp and green when thawed, but once they are in a pot of soup or stew, it doesn’t matter. I also dry leftover fresh herbs in the microwave oven, nestled in a dry paper towel, until they are completely dehydrated.

FRUITS AND VEGETABLES: For perishables, if you don’t want to buy whole quantities of salad greens and fresh fruits and vegetables, consider the salad bar at your local grocery store or deli. Make sure the bar is cleanly kept with high turnover, assuring you that everything is fresh; then use what you buy soon after you bring it home. Per pound, these items may be more expensive, but you won’t be left with spoiled leftovers that end up being thrown away. It is also a good place to buy cherry tomatoes, olives, and (gluten-free) salad dressings in small quantities.

Some grocery stores accommodate small households in the produce section. For example, I can buy individual carrots (rather than a whole bag) and individual stalks of celery (rather than the whole bunch). Potatoes and onions are sold individually, rather than in large bags. Also, packages of mixed, pre-cut stir-fry veggies may work for you if they contain a little bit of several different kinds of vegetables that fit into the recipes you plan to prepare.

ONION AND OTHER SMALL-QUANTITY INGREDIENTS: Of course, you can always use fresh onion in any recipe. But for small households it seems silly to haul out a big onion only to chop 1 tablespoon for your small-scale recipe. In that event, do as I often do, and use an equivalent amount of dried minced onion. It keeps on your pantry shelf for a long time and adds that unmistakable onion flavor with little effort from you. I also keep dried celery flakes and dried green bell pepper in the pantry for the same reason. I always prefer the flavor of fresh vegetables, but I love the convenience of dried versions. In this same vein, you can use garlic powder or jarred garlic, although fresh garlic cloves are usually better.

TOMATO PASTE: Certain condiments, such as tomato paste, anchovy paste, and pesto, are better bought in tubes rather than cans or jars. You can use as little as you like (the 1 tablespoon of tomato paste in some of my recipes adds remarkable flavor) and you can put the tube back in the refrigerator for another time.

Baking Ingredients

Some ingredients require special attention in the small-batch kitchen, especially in baking. It is easy to measure 2 tablespoons of milk, or a tablespoon of cornstarch, but the following ingredients merit some discussion.

EGGS: Scaling down a four-serving recipe to feed only two people is not as easy as dividing each ingredient by two. Because of this, one of the most confounding ingredients in baking is eggs. Measuring one-third of an egg (or some similar fraction) is very hard. So, I never use less than 1 large egg in a baked item. But this means I had to make adjustments in other ingredients to account for the liquid (about 3 tablespoons) that each large egg contains. When I developed these recipes I didn’t want to make you buy liquid eggs in a container and then tediously measure fractions of whole eggs; I thought it easier for you to use a whole large egg and for me to make other adjustments in the recipe.

FATS, OILS, AND BUTTER: Fat is a critical component in baking and real butter lends that unmistakable wonderful flavor, so buy your favorite brand in quantities that suit your needs. Butter freezes well, so buy the pound box of four sticks and thaw the sticks as you need them. But if dairy is a problem you can use a soy or rice-based buttery spread (such as Earth Balance) in place of butter. If a recipe calls for unsalted butter and you use buttery spread (which contains salt) you may want to decrease the salt in the recipe by 25 percent to compensate for the salt in the spread.

For oil in baking, I usually use canola oil (use organic if you are concerned about GMOs) or vegetable oil, but you may also use coconut oil (melted before measuring), grapeseed oil, rice bran oil, or whatever oil you prefer.

LEAVENING: Leavening is critical in gluten-free baking because it makes baked goods rise. Make sure your yeast, baking powder, and baking soda are fresh by checking the expiration labels. Unless you bake a lot, buy these leavening agents in the smallest quantities possible so you use them up before they expire. Buy yeast in the individual packets (rather than jars or tubs) and store it in the refrigerator or freezer to prolong its life.

MILK: Feel free to use your favorite cow’s milk in these recipes and buy in quantities that suit your needs. I used 1% cow’s milk during testing because that is what most people use. But an inability to digest cow’s milk often accompanies gluten intolerance and a huge percentage (some estimates are as high as 60 percent, but it varies by ethnic group) of Americans are dairy-intolerant. Feel free to use your favorite nondairy beverage in place of cow’s milk. I am fond of the lactose-free versions of milk, yogurt, cream cheese, kefir, and sour cream from Green Valley Organics. For nondairy beverages, my advice is to avoid the unsweetened versions for baking because they don’t have enough sugar to mimic cow’s milk. Avoid vanilla-flavored varieties in savory dishes because they taste weird. My favorite nondairy milk for baking is Living Harvest Tempt hemp milk (original flavor), but I also use various brands of plain almond, soy, rice, and coconut milk. Each has a unique flavor and texture, so experiment to find the one you like.

SALT: Salt does wonders for the taste of food, but I am leery of over-salting. For example, a full-salt chicken broth makes a saltier soup than a low-sodium version. For that reason, I use the bare minimum of salt in each recipe, but also suggest—in certain recipes—that you taste the dish just before serving to see if it needs more salt. Remember, you can always add more salt but it is very hard to salvage an over-salted dish. For these recipes I used sea salt, but you can also use table salt. Coarse kosher doesn’t dissolve well in baking, so I don’t use it.

XANTHAN GUM: My recipes are formulated with my customized flour blend that sometimes requires a small amount of xanthan gum (or you can use guar gum, if you wish) for the best baking results. I try to use the smallest amount possible only in those recipes that truly need it, and if a recipe calls for a gum, you do need to use it for the recipe to come out correctly. If you are allergic or intolerant to gums, some of the recipes in this book will not be appropriate for you.

Gluten-Free Flours and Flour Blends

The recipes in this book rely on my own carefully crafted gluten-free flour blend, an extremely versatile blend that can be used as the basis for many dishes so you don’t have to store lots of different flours in your small pantry. I use this blend because it is made up of flours that are most common in gluten-free kitchens, plus they are mild in flavor and among the least costly of all gluten-free flours.

For my blend, I use brown rice flour as the main flour, but if you want more protein and fiber in your diet, you may replace it with sorghum flour. Your baked goods will be a bit darker in color and slightly denser in texture, but delicious nonetheless.

I prepare this flour blend ahead of time and store it on my pantry shelf in a food-safe container from the Container Store. Because the recipe makes 4 cups—and most baking recipes use about ½ cup—it will last you for a while, depending on how often you bake.

Flours will also be the basis for thickening your food. For savory gravies and sauces, I prefer sweet rice flour, which is not the same as regular white or brown rice flour. Sweet rice flour is made from the sweet, sticky rice served in Asian restaurants and yields the closest thing to a wheat-thickened sauce in appearance and texture. It is somewhat opaque and not shiny, like a cornstarch-thickened sauce. It is available in natural food stores and online.

For dessert, and especially fruit desserts, I prefer either cornstarch or tapioca flour/starch or potato starch because they produce a somewhat shiny, transparent sauce that enhances the appearance of fruit. In all of my recipes, I specify my preferred thickener. Arrowroot is also a nice thickener for some desserts and gives a nice sheen to the finished dish.

I use standard brands of flours purchased in natural food stores or supermarkets. My recipes were tested with Bob’s Red Mill flours. I don’t use super-fine flours, such as those from Asian markets, because they absorb liquids differently than the standard brands. I don’t grind my own flours because I need the consistency of store-bought flours to make sure the recipe works the same way each and every time.

Carol’s Gluten-Free Flour Blend

Makes 4 cups.

  • 1½ cups brown rice flour (or sorghum flour)
  • 1½ cups potato starch (or cornstarch or arrowroot)
  • 1 cup tapioca flour/starch

Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place for up to two weeks. If you refrigerate or freeze the blend for longer-term storage up to 3 months, bring it to room temperature before using. You may double or triple the recipe, if you wish.

IT IS VERY IMPORTANT TO MEASURE FLOUR CAREFULLY: Whisk the flour a few times to aerate or fluff it up, and then lightly spoon it into a measuring cup before leveling it off with a knife. Don’t use the measuring cup as a scoop and don’t pack the flour down; scooping will give you 20 percent more flour than spooning, which can cause recipe failure. Use spouted measuring cups only for liquids because it’s hard to determine an accurate amount of flour in them. To see flour measured, see videos at CarolFenster.com.

Savvy Label Reading

It is very important to choose gluten-free ingredients carefully. The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) makes shopping easier because the words “Contains: Wheat” must appear on any food that contains wheat. Re-read the labels each time you buy a product, though, because manufacturers can change procedures or ingredients at any time. Also, the law only requires the warning about wheat, not the other gluten-containing grains such as barley, rye, spelt, kamut, and triticale—but these ingredients will be in the ingredient list so you will know if that food is safe or not.

In 2014, the Food and Drug Administration defined “gluten-free” as a product with “less than 20 parts per million (ppm) of gluten.” There is no requirement that gluten-free foods carry a gluten-free label, but when a manufacturer chooses to put the words gluten-free on food packaging, the item must comply with the FDA definition. As long as the final food product contains less than 20 ppm gluten, it can carry a gluten-free label—even if some of the individual ingredients test higher than 20 ppm. I know this sounds confusing, but that’s how this definition plays out. It means that manufacturers may use previously banned ingredients, such as regular oats or wheat starch, in their formulas as long as the finished product tests below 20 ppm. This means you have to decide for yourself whether to eat these products.

To further help you identify safe foods, the Gluten-Free Certification Organization (a branch of the Gluten Intolerance Group) certifies companies as gluten-free and authorizes them to display a certification logo on the food item. The Celiac Sprue Association and the National Foundation for Celiac Awareness also offer certification programs. Companies that don’t use these logos don’t necessarily manufacture unsafe foods, but these logos are yet another tool for you to use when you shop.

About the Recipes

Kinds of Recipes in this Book

How did I select the recipes that appear in this book? For the entrées, I focused on family favorites that we all grew up with, like meat loaf and tuna-noodle casserole. I took suggestions from people who emailed me or asked me questions at conferences, trade shows, and speaking engagements. I looked for world cuisine and diversity across ethnic dishes (Italian, Asian, Mexican), cuts of meat (ground beef, chicken parts, chops, steaks), and flavor intensity (mild to bold). For desserts, I chose the basics that we all miss on a gluten-free diet like cakes, cookies, and pies. Finally, like a lot of cookbook authors, I chose recipes that I like to eat. Hopefully, you will too.

I tried to write these recipes with you in mind: how you organize your kitchen, how you shop for food, and how you store it. For example, I try to be as specific as possible when I list certain ingredients (such as grated cheese) that are purchased by weight. Because most of you do not own kitchen scales, however, I list both weight (2 ounces) and volume (½ cup) for those types of ingredients.

For vegetarians, I include a V icon at recipes that are vegetarian. I also provide cooking times to help you with planning.

Kitchen Math for Two

Cooking involves math, which can be intimidating to some of us. Cooking for two isn’t as simple as just dividing ingredient amounts by two, particularly in baking. Just as not all standard recipes can be scaled up to feed a crowd, many recipes are destined for outright failure if they’re pared down to small sizes. So this book is about helping you enjoy your favorite gluten-free foods in small-batch sizes, where the downsizing is already done for you.

You already know how to fry two pork chops, bake two potatoes, or grill two hamburgers, so in this book I focus on more complex recipes that required kitchen math and additional finagling on my part to create workable recipes. In the recipes that follow, you will find the dishes that required more than just arithmetic (as in reducing a multi-ingredient, four-serving recipe down to two servings), such as casseroles, sauced dishes, and baked goods.

Yields

The recipes in this book are designed to serve two people, so most main dish recipes yield two servings. The baking recipes, however, bring up an interesting conundrum in serving sizes. For example, you will notice that some of the muffin and cake recipes make four servings, while others make six. The cookie recipes make from four to twelve cookies, while the cakes yield slightly different sizes.

The reason for this inconsistency in servings is that combinations of ingredients in baking require exact proportions to rise properly. Different ingredients absorb liquids at different rates. And, because I didn’t want to use fractions of eggs, which would require tedious measuring, most recipes use whole eggs. So, to achieve the right proportions of ingredients for a successful dish, some recipes differ in yield from most others. Compared to the standard recipes for four people, however, all yields in this book are still considered small.

Leftovers

Even though I try hard to avoid unnecessary extra ingredients in these recipes, some leftovers are bound to happen. You’ll see that at the end of some recipes I offer suggestions for how to use these leftovers in other ways.

Nutrition Information

Many people want to know what’s in their food (such as calories, fat, protein, fiber, sodium, cholesterol, carbohydrates, and so on) and how the analysis was calculated. I used nutritional software called MasterCook Deluxe to do these calculations and here is how I handled certain ingredients:

  • • The first ingredient was used whenever a choice was given (such as unsalted butter or buttery spread; in this case, I used unsalted butter).
  • • 1% milk was used, unless the recipe specifies otherwise.
  • • Large eggs were used.

Brands Used in Testing the Recipes

Whenever I write a cookbook, people want to know which brands I used in testing the recipes. Here are the brands I used, but listing these ingredients is not an endorsement of these companies. These ingredients were gluten free at the time of testing, but you should always read labels before buying any food or ingredient to make sure it is gluten free. Manufacturers can change ingredients or manufacturing practices, making a formerly gluten-free product no longer safe. Also, some manufacturers use similar packaging for their gluten and gluten-free products, so reading the labels is necessary to distinguish between the two. And, some companies may go out of business or change their names after this book was printed.

Baking and Cooking Ingredients

  • • Chocolate chips: Tropical Source/Sunspire, Enjoy Life mini chocolate chips, or Ghirardelli
  • • Chocolate cookies: Pamela’s dark chocolate chunk
  • • Cocoa powder (unsweetened, natural): Hershey’s; (Dutch, alkali): Callebaut
  • • Cookie crumbs: Pamela’s cookies
  • • Milk powder substitute: Better Than Milk soy powder
  • • Shortening (non-hydrogenated): Spectrum, Earth Balance, or Crisco
  • • Xanthan gum: Bob’s Red Mill

Beverages, Drinks

  • • Coffee liqueur: Kahlúa

Bread, Tortillas, Chips, Crackers

  • • Bread, cinnamon-raisin: Udi’s
  • • Bread, sandwich: Rudi’s Gluten-Free Bakery, Udi’s, Whole Foods, and Canyon Bakehouse
  • • Bread crumbs: Kinnikinnick or Hol-Grain
  • • Polenta tube: Food Merchants (Ancient Harvest)
  • • Taco shells, corn: Garden of Eatin’
  • • Tortillas, corn: Mission Foods
  • • Tortillas, flour: Rudi’s, Food for Life, or La Tortilla Factory
  • • Tortilla chips, corn: Mission Foods
  • • Wraps: Toufayan

Candy, Cookies, Desserts, Toppings, Sauces

  • • Cookies: Pamela’s
  • • Chocolate syrup: Hershey’s
  • • Graham crackers: Pamela’s
  • • Whipped topping: Lucerne or Soyatoo

Condiments, Savory Sauces, Dips

  • • Artichokes, marinated: Mezzetta
  • • Asian seasoning: Spice Island garam masala or McCormick Perfect Pinch Asian seasoning
  • • Barbecue sauce: Cattlemen’s or Heinz Original
  • • Bouillon powder: Orrington Farms
  • • Cajun seasoning: McCormick Pinch Perfect, Spice Islands (salt-free)
  • • Chili sauce: Heinz
  • • Chipotle chili pepper powder: McCormick
  • • Cocktail sauce: Heinz
  • • Curry paste, green: A Taste of Thai
  • • Curry paste, red: A Taste of Thai
  • • Enchilada sauce: Las Palmas or La Victoria
  • • Fish sauce: A Taste of Thai or Thai Kitchen
  • • Hoisin sauce: Premier Japan
  • • Hot pepper sauce: Tabasco or Frank’s RedHot
  • • Jam, raspberry: Bonne Maman
  • • Marinara sauce: Classico or Prego
  • • Mayonnaise alternative: Just Mayo
  • • Mayonnaise substitute/salad dressing: Miracle Whip or Just Mayo
  • • (Eastern) Mediterranean-style seasoning: McCormick or Lawry’s Seasoned Salt with Mediterranean herbs
  • • Montreal steak seasoning: McCormick Grill Mates
  • • Mustard, Dijon: Grey Poupon
  • • Mustard, ground: McCormick
  • • Onion, dried minced: Kroger
  • • Onion powder: McCormick
  • • Salsa, Mexican: Mission, Tostito, Newman’s Own, La Victoria, Pace, or Herdez traditional
  • • Salsa verde, Mexican: La Victoria or Herdez
  • • Seafood seasoning: Spice Islands Grilling Gourmet Spicy Seafood Seasoning or Old Bay
  • • Seasoned salt: Lawry’s
  • • Southwest seasoning: McCormick Perfect Pinch
  • • Tamari (gluten-free soy sauce): San-J or Kikkoman
  • • Teriyaki sauce: Premier Japan
  • • Tofu, soft silken: Mori-Nu
  • • Worcestershire sauce: French’s or Lea & Perrins (in the U.S., not in Canada)

Dairy, Cheese, Tofu

  • • Buttery spread: Earth Balance
  • • Cheese alternatives: Vegan Gourmet or Daiya
  • - cheddar: Daiya
  • - cream cheese : Tofutti, Vegan Gourmet, or Green Valley Organics
  • - mozzarella: Daiya
  • - Monterey Jack: Daiya
  • - Parmesan: Go Veggie
  • - Swiss: Daiya
  • • Ice cream: Ben & Jerry’s or Häagen-Dazs
  • • Kefir: Green Valley Organics
  • • Milk alternatives:
  • - almond: Silk
  • - coconut: So Delicious
  • - flaxseed: Good Karma
  • - hazelnut: Pacific Natural Foods
  • - hemp: Living Harvest Tempt
  • - rice: Rice Dream
  • - soy: Silk
  • • Milk powder: Organic Valley
  • • Milk powder substitute: Better Than Milk
  • • Sour cream alternative: Tofutti, Vegan Gourmet, or Green Valley Organics
  • • Tofu, soft silken: Moni-Nu
  • • Whipped cream or whipped topping: Lucerne or Soyatoo
  • • Yogurt, lactose-free: Green Valley Organics

Flours, Grains

  • • Almond meal/flour: Bob’s Red Mill or Honeyville Farms
  • • Chia seeds: Bob’s Red Mill (brown/black) or Nutiva (white/tan)
  • • Corn grits (polenta): Bob’s Red Mill
  • • Cornmeal: Bob’s Red Mill
  • • Flaxseed meal: Bob’s Red Mill
  • • Hazelnut meal/flour: Bob’s Red Mill
  • • Oats, gluten-free (quick-cooking, rolled, steel-cut): Bob’s Red Mill
  • • Polenta tube: Food Merchants (Ancient Harvest)
  • • Potato starch: Bob’s Red Mill
  • • Quinoa: Bob’s Red Mill
  • • Rice, brown: Bob’s Red Mill
  • • Rice, white long-grain: Bob’s Red Mill
  • • Rice, wild: Lundberg
  • • Sorghum flour: Bob’s Red Mill or Shiloh Farms
  • • Sorghum grain: Bob’s Red Mill
  • • Sweet rice flour: Bob’s Red Mill
  • • Tapioca flour: Bob’s Red Mill

Meats

  • • Chorizo: Johnsonville
  • • Sausage, andouille: Applegate or Johnsonville
  • • Sausage, Italian: Applegate or Boulder Sausage
  • • Pepperoni slices: Hormel

Pasta

  • • Elbow macaroni: Tinkyáda or Barilla
  • • Egg noodles: Jovial
  • • Fettuccine: Tinkyáda or DeBoles
  • • Lasagna: Tinkyáda or DeBoles
  • • Penne: Tinkyáda, Schär, or Barilla
  • • Spaghetti: Tinkyáda or Barilla
  • • Spiral pasta: Tinkyáda or Barilla

Soups

  • • Bouillon powder or cubes: Herb-Ox, or Lee Kum Kee
  • • Broth, beef: Swanson’s (low sodium)
  • • Broth, chicken: Swanson’s Natural Goodness (low sodium)
  • • Broth, vegetarian: Imagine No-Chicken

Vegetables (Canned or Frozen)

  • • Frozen hash browns: Ore-Ida
  • • Mexican-style tomatoes: Ro-Tel