Description
Crumbly gluten-free pastas and pizza crusts are a thing of the past when you have cookbook author and gluten-free expert Kristine Kidd’s recipes and techniques in your arsenal.
First, become familiar with gluten-free flours, grains and starches. Then, get tips on selecting and cooking store-bought gluten-free pastas, and create homemade egg fettuccine from scratch.
Kristine shares her secrets for creamy ricotta-herb ravioli topped with a rich sausage ragù, and she explores a delicious spinach variation, too. Eggplant parmesan gets a makeover with gluten-free breadcrumbs and layers of gooey cheese; pair it with homemade gluten-free rosemary and olive oil flatbread for a go-to meal.
Finally, make the perfect gluten-free pizza crust — soft and chewy on the inside, crispy on the outside — for a classic red or white pizza.
Plus, find out how to dry your pasta or freeze your ravioli and pizza crusts for an easy Italian indulgence any night of the week!
