The Gluten Free Kitchen ~ Paperback ~ Sue Shepherd

The Gluten-free Kitchen is a collection of 100 new recipes from renowned dietitian Sue Shepard, author of the popular Gluten-free Cooking. In every recipe, Sue's passion for flavour and her commitment to good nutrition shine through. Home cooks will love her hearty soups and casseroles, spicy stir-fries, comforting side dishes and fabulous array of desserts and baked goods, and benefit from her straightforward advice on how to source and use specialist ingredients. Written for people with a range of dietary conditions, including dairy, gluten and lactose intolerance, coeliac disease, fructose malabsorption and irritable bowel syndrome, The Gluten-free Kitchen invites us all to enjoy with confidence the pleasures of a good food life. Sample Recipe Smoked Salmon Rice Balls (pictured) Smoked salmon has such a delicious flavour, and it carries beautifully through these rice balls. Only a little smoked salmon is needed, so don't save them for special occasions - enjoy them often! Makes 20-25 3 cups strong gluten-free vegetable stock 3/4 cup arborio rice 100 g smoked salmon, cut into thin slices 1 tablespoon grated lemon zest 125 g cream cheese 1 egg, beaten 1 1/2 cups dried gluten-free breadcrumbs, plus extra if needed canola oil, for pan-frying lemon wedges, to serve gluten-free tartare sauce, to serve (optional) Heat the stock in a large saucepan over medium heat, add the rice and cook for about 10 minutes until tender. Drain any excess liquid. While still warm, stir in the smoked salmon, lemon zest and cream cheese and mix well. Transfer to a bowl and cool to room temperature. Preheat the oven to 150°C. Stir the beaten egg and 1/2 cup breadcrumbs into the cooled rice mixture - the mixture should now be firm enough to roll into balls about the size of golf balls. Add more breadcrumbs if required. Pour the remaining breadcrumbs into a shallow bowl, add the rice balls and toss until well coated. Heat a little canola oil in a frying pan over medium-high heat. Add the rice balls to the pan in batches and cook, tossing regularly, until evenly browned all over. Transfer to a baking tray and keep warm in the oven while you cook the remaining balls. Serve hot with lemon wedges and gluten-free tartare sauce.