Whether you have Celiacs, are avoiding gluten or often cook for someone that is, Gluten Free, Naturally: 100 Gorgeous Recipes to Transform the Way You Eat is a new, beautiful cookbook we love.
Model-turned-chef Caroline Byron suffered from health issues as a result of Lyme disease, but at soon as she cut out gluten, many of her symptoms stopped. And so began her gluten free journey! Her new cookbook doesn’t provide complicated recipes or confusing substitutions, but shares recipes for naturally gluten free dishes and a few recreations of glutenous recipes, like pie, with easy alternatives.
Forbidden Rice Salad with Sesame and Kale
Tomato and Buckwheat Tart
The book proves that one can be gluten free and not have to rely on packaged, processed gluten-free concoctions from the grocery store in order to eat well. Some of her recipes are nutritious, others indulgent, but all are totally gluten free and offer a wide variety of delicious flavors.
Brownie Cupcakes with Tahini Frosting
Her chapters provide a reference for easy, weeknight dinners or dishes to feed and impress a crowd. Check out some of the images in this article for a taste of the book and try the recipe for halloumi fries below.
Halloumi Fries with Harissa Yogurt
The heat of the harissa (which you can find in most supermarkets) goes so well with the saltiness of the halloumi and the flavor of the za’atar. I tend to eat halloumi quite a lot, as it has the sort of meaty, chewy texture I sometimes crave when I am being a part-time veggie. I sometimes sprinkle pomegranate seeds onto the harissa yogurt, which adds a little sweet note to this dish.
- Author: Caroline Byron
- Yield: 6 servings 1x
- Category: Appetizer
- 1 tablespoon harissa paste
- 6 ounces Greek yogurt
- 1 tablespoon pomegranate seeds (optional)
- 2 9 ounce blocks halloumi cheese
- 3 tablespoons za’atar (plus extra for sprinkling)
- 2 tablespoons gluten-free all-purpose flour
- vegetable oil (for frying)
To make the dip
- Mix the harissa with the yogurt. Sprinkle with pomegranate seeds, if using, and set aside.
For the fries
- Fill a deep-sided pan or wok with 2 inches oil and heat to 325°F. (Use a thermometer to keep the temperature constant.)
- Cut each block of halloumi into 12 chunky fries, so you have 24 in total. Mix the za’atar with the flour in a wide, shallow bowl, then toss the halloumi pieces into the mixture.
- Lower the fries into the hot oil with a slotted spoon and fry in batches for 2 to 3 minutes, until golden. Lift onto paper towels to absorb any excess oil, then transfer to a warm serving plate. Sprinkle with a little extra za’atar and serve with the harissa dip.
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