UConn chef and culinary arts instructor Robert Landolphi has recently published his second book of gluten-free recipes, a collection of interesting and tasty recipes for the gluten-averse that are quick and easy to prepare.
Every recipe in Quick-fix Gluten Free (Andrews-McMeel Publishing 2011) can be prepared in 30 minutes or less.
In the past decade, physical difficulties processing gluten have affected increasing numbers of people. Three million have celiac disease, a disorder that prevents the body from absorbing nutrients; they either get painfully ill or have to vigilantly avoid eating anything containing gluten. Another 15-45 million people are estimated to have nonceliac gluten intolerance, making it more difficult to enjoy many of the foods that most people take for granted. Foods commonly made with gluten, the main protein found in wheat, barley, and rye, include breads, cereals, and pastas, as well as soups, sauces, and dressings.
In 2009, after his wife was diagnosed with celiac disease, Landolphi created the recipes for Gluten Free Every Day Cookbook; the book sold so well it has been reprinted more than eight times.
One mom wrote Landolphi, “Your book has had consistently excellent recipes and lifted a huge weight off my heart. It brought me to tears when my daughter came home from school empty-handed after her classmate’s birthday cupcakes had been handed out. The other day I was able to give her a brownie again, and the joy on her face even now chokes me up.”
The overwhelming number of phone calls and emails Landolphi received in response to his first book motivated him to create the 100+ recipes for his latest book.
The new collection is dedicated to his sons and to Saint Lawrence, patron saint of cooks. Landolphi says his family “often endured the same meal nightly,” until he got the recipe right.
And boy has he gotten it right. From Pistachio-and-Mustard-Encrusted Lamb Chops, to Scallop and Shrimp Asiago Risotto, and Sweet Cheese Crepes with Caramelized-Peaches-and-Granola, Landolphi’s reviews say his dishes have the same gourmet quality as food made with gluten-based grains.
Reviewers also praised the recipes Landolphi created for the simple treats of daily life: Fried Mozzarella Sticks with Easy Spicy Marinara, Southern-Style Chicken and Dumplings – and Bittersweet Bean Brownies. Landolphi’s book includes techniques for adding flavor, a section on the gluten-free pantry, and even a pie-crust tutorial for bakers.
The UConn community has also benefited from Landolphi’s expertise. A variety of gluten-free foods are served in dining halls, and dining services staff meet with parents and students to keep the gluten-plagued eating healthily. A film crew from Boston Children’s Hospital created an informational DVD, using UConn’s gluten-free program as a “best practice” guide for other institutions.
As Landolphi considers the theme for his next gluten-free cookbook, his current books are available both online and in stores, including at the UConn Co-op. For more information, visit www.glutenfreechefrob.com.
