That was our test—could anyone tell Robert Landolphi's recipes were gluten free? None of us could, nor could anyone else who tried them. All we know is that they're delicious, and well they should be. Landolphi, head of culinary operations at UConn, says he spent 14 years perfecting these recipes after his wife was diagnosed with celiac disease.
Muffins, cakes, pies, bars, puddings, mousses, easy moist loaf breads—it's all in the book. In fact, Landolphi's recipes are so good that Cooking Light magazine tested them all several times in their test kitchen, and asked him to create a book under their imprint, Cooking Light Gluten-Free Baking.
All we can say is that Robert's fig-pecan rugelach and his decadent chocolate brownies disappeared in an instant when he waltzed them into the office. It took more than a decade to get his recipes exactly right because he wanted great flavor, sumptuous texture, and no strange chemical after-taste. His flour combinations and the use of some clever, natural ingredients, all widely available, made this one a winner.
Faith, the non-baker, has vowed to use this book for desserts from now on, and she won't tell a soul that they're gluten free.
Join the conversation by email, on Twitter, or on Facebook.
GUEST:
- Robert Landolphi? is the author of Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats.
?
Lori Mack and Jonathan McNicol contributed to this show.
