McCosker and Bermingham (4 Ingredients: More than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients, 2011, etc.) apply their four-ingredient recipe format to gluten-free cooking.
These are not gourmet meals, but quick, easy-to-assemble recipes for everything from dips to desserts. The four-ingredient recipes often rely on shortcuts using processed foods, mixes and prepared sauces, but experienced cooks can improve on these recipes with a few more ingredients and creative spices. While the book is pitched to mothers and families, it will also serve the busy single person or empty nester. The authors begin with sections on food to avoid for gluten sensitivity, how to stock your cupboard and healthy food substitutions. The 400 recipes that follow are broken down by meals, and the recipes are simple but appetizing: lamb, rosemary and chorizo skewers; Tandoori salmon; peas with mint and garlic butter. Each recipe includes the serving size, the four (or fewer) ingredients and quick instructions. There are no photographs. The authors also include gluten-free recipes for children (BBQ chicken pizza, potato bake), lunch-box ideas and baby-food recipes. The back of the book is an odd mix of household tips (how to fix scratched CDs and keep hair dye from staining your skin), an excerpt of “All I Really Need to Know I Learned in Kindergarten” and a good discussion of cooking oils and herbs. This book is not a go-to reference on gluten-free cooking, but it offers a list of websites and a bibliography of resources and gluten-free cookbooks.
A basic cookbook that works for busy gluten-free families or those who are just embarking on a gluten-free diet.