Review: Quick-Fix Gluten Free Cookbook - Celiac Disease
Aug 31 2011

Review: Quick-Fix Gluten Free Cookbook

Last month I received the new cookbook Quick-Fix Gluten Free, from the publishing company to review. This is chef Robert M. Landolphi’s follow-up to his 2009 Gluten Free Every Day Cookbook.

I love cookbooks, so I was happy to check out and review this new book.  My first thought was that it had a beautiful cover and a simple title, which made me want to read more, and didn’t intimidate me.  It looked modern and minimal with gorgeous food pictures on the front and back covers.

Chef Landolphi kicks off the book giving an introduction to celiac disease and how he was inspired by his wife’s diagnosis to write his first cookbook.

Robert M. Landolphi is a gluten-free chef and a graduate of the prestigious Johnson and Wales University culinary school. He authored Gluten Free Everyday Cookbook in 2009.  Currently he is a certified culinary arts instructor and the culinary operations manager at the University of Connecticut. Robert writes for a variety of print media and has appeared on radio and TV. His home is in Hampton, CT.

This book is broken up into nine different chapters:

  • Morning glories – includes breakfast items such as Belgian waffles; very berry muffins; and sweet cheese crepes with caramelized peaches and granola.
  • Teasers – appetizers including savory, Swedish meatballs; feta-zucchini medallions with lemon-garlic yogurt sauce; and sharp cheddar potato croquettes.
  • Savor your salad – salads such as roasted beet salad with goat cheese and candied walnuts; blue cheese and pear coleslaw; and panzanella.
  • Tasty comforts – comfort foods including Italian herb crusted salmon; southern-style chicken and dumplings; and Gramma Nancy’s stuffed peppers.
  • International flavors – cultural specialties such as tangy Thai baby back ribs; beef steak Milanese; and grilled mojo pork tenderloins.
  • Pasta and rice –  includes scallop and shrimp asiago risotto; parmesan potato gnocchi with roasted garlic butter; and gingered chicken friend rice with cashews.
  • Battered and fried – includes favorites such as the classic fish and chips; crispy fried calamari; and jalapeño poppers.
  • Manna (breads and biscuits) – including grilled pizza crust; rosemary garlic baguettes; and jalapeño buttermilk biscuits.
  • Sweet treats – luscious desserts, such as chocolate and banana bread pudding; chocolate-espresso cookies; and Mississippi sweet potato pie.
The cookbook concludes with sections on discussing different gluten-free flours and how and when it is best to use them, a guide to substitutions, techniques on adding natural flavor, and metric conversions and equivalents.I really enjoyed the layout of of the book and the introduction to each chapter.  I love the mix of classic and modern recipes that are easy to follow with easy to find ingredients. I especially like the reference sections at the end which describe techniques and which flours are best to use in certain recipes and situations.  It is nice to have this easy reference at my finger tips rather than having to search online at various sites for answers.The only thing I would change is that from the cover, you expect to open the cookbook and see equally beautiful pictures, however all of the inside pages, including all pictures are all monotone. There are some pictures that could be beautiful, but because of the use of one-color, it is difficult to see the images and details.  The content is wonderful, I just wish the graphics were as lovely. It seems to be a cost-saving technique.That being said, I can’t wait to get started with these recipes to spice up my cooking routine.  I think I will start with the arancini (rice balls with cheese), which has two of my absolute favorite ingredients..rice and cheese!  And maybe end the meal with the bittersweet bean brownies.  This book will definitely become a staple in my kitchen.

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Cathi says:

    I would love to see a Chef come out with a Cookbook for Low Carb/Gluten Free/Soy Free/Casein Free and Corn free people. It would seem that Some Celiacs have more than one issue with certain foods. Plus it’s just healthy to eat Low carb. I find most of the recipes out there that are Gluten Free use sugar, honey, molassas and many high carb flours that in the long run could be harmful for blood sugar, especailly as a person ages and becomes more sensitivie to carbs. I’m now 53 and do not wish to be diabetic. My sister died from diabetes, so it would be nice to have a chef think outside the usual box and see are to make breads with Nut flours or Coconut flours or Flax or chia or Grape seed. That has got to be a way to do it without all the starches and high carb flours, which can also raise Blood Sugar.

  2. Leia says:

    Cathi, you might check out SCD cookbooks if you haven’t!

  3. Leia says:

    The recipes sound SO good in this cookbook! Too bad the inner photos don’t live up; I *love* photography in cookbooks. It helps me choose what I’m in the mood to cook that day. 😉

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