WIN-It-Wednesday: Quick-Fix Gluten Free Cookbook by Robert M. Landolphi
This WIN-It-Wednesday contest on BeFreeForMe.com is sponsored by one of my favorite cookbook authors, Robert M. Landolphi.
For years, I have been a fan of Chef Rob, his nickname with the gluten-free set. His first cookbook, Gluten Free Every Day Cookbook 
That is why I was so excited when Chef Rob came out with his second gluten-free cookbook, Quick-Fix Gluten Free
Just like in his first, Rob’s second cookbook offers some new fast and easy recipes that are perfect for a weekday supper with the family (Chubby Chicken Enchiladas; or Crispy Chicken Fingers with Sweet-and-Sour Sauce, anyone?), for a holiday get-together with friends where you want to spend more time with your guests than cooking (Grilled Mojo Pork Tenderloin and Roasted Beet Salad with Goat Cheese & Candied Walnuts, are just two that I can’t wait to try) or recipes for your ‘sweet side’ (Chocolate-Expresso Cookies, Chocolate & Banana Bread Pudding and even a recipe for Sugar-Glazed Cinnamon Rolls … yum!). This cookbook is packed with tons of recipes that are easy to prepare and sure to please.
All these reasons are why I am SO excited that Chef Rob Landolphi is sponsoring the next two WIN-It-Wednesdays on BeFreeForMe.com. Two winners will win a copy of Robert Landolphi’s new cookbook, Quick-Fix Gluten Free
How can you win?
Easy!
Reply to this blog (make sure you are a BeFreeForMe member if you want to win) and let us know a time saving quick-fix tip or trick that works for you… when shopping, cooking, during housework, at school or work, in the crazy mornings, or in the evenings… anything! (Me? Lists everywhere keep me on track and on time every day!)
Good luck, remember time is precious… and… as always…
Be Free!
Note: Want to buy Robert Landolphi’s cookbooks? Check out these links on Amazon.com:
Quick-Fix, Gluten Free Cookbook
Tags: easy gluten free cookbook, gluten free cookbook for kids, gluten-free family cookbook, Rob Landolphi, Win-It-Wednesday
October 19th, 2011 at 4:58 am
Making dinners on Sunday afternoons and storing them for the week. Also, buying naturally gluten free items to have on hand for quick fixes.
October 19th, 2011 at 6:01 am
I use my android smart phone to track errands to be done and a shopping list. I even set the alarm to remind me of an important errands like picking up RXs. My other timesaver is mixing up a batch of Carol Fenster’s GF pancake/waffle mix and storing it in a canaster. Then waffles are fast on a weekend. Enjoy the day!
October 19th, 2011 at 6:24 am
If I have alot of vegetables to cut up for supper, I try to do it in the morning. Then, when it is time to prepare supper, it’s so much quicker!
October 19th, 2011 at 8:39 am
I get everything ready the night before work-clothes picked out and ready, lunch ready, etc-that way I am not rushing like a mad woman to get out the door! I also have tons of lists and lists to keep me on track…
October 19th, 2011 at 9:09 am
When cooking rice and pasta, browning hamburger or sausage, boiling or baking chicken, make extra and freeze in meal size packages. It also works when chopping onions and peppers. It doesn’t add much to the cooking/prep time but it saves a lot of time later.
October 19th, 2011 at 9:26 am
Divide and conquer is my best strategy for getting a lot of work done quickly. If everyone chips in no job is too difficult. To make it fun, turn on some music .
October 19th, 2011 at 9:48 am
Recently diagnosed!
October 19th, 2011 at 9:54 am
I always make enough dinner for two nights. That way every other night is a homemade quick heat and serve dinner.
October 19th, 2011 at 10:50 am
This recipe book would be a lifesaver to me, a young professional with some serious allergies. “Quick-and-easy” is just what I am looking for. Currently, in order to save some time during the week, I cook meals on the weekends and then portion the dish into tupperware containers to freeze and take out when needed during the week. It is a great way to have a delicious meal ready for you after a busy day at work. Just remember to take your meal of choice out of the freezer in the morning so it is thawed by the time you get home. Hopefully this tip is helpful!
Thanks.
October 19th, 2011 at 11:29 am
My granddaughter has been gluten intolerant since birth and is now 10 years old. She has had a pretty rough time in school because she is different and can’t join in with the other children for treats nor is she invited to their birthday parties. It would be wonderful to have recipes that are flavorful and tasty for her to share with the other children.
October 19th, 2011 at 11:53 am
I always have brown rice in the pantry. By making an extra large batch, I use it in a variety of ways throughout the week for different meals.
October 19th, 2011 at 12:41 pm
I gave up the rat-race when I re-located to Alaska but I still do dinner’s quick. My trick is to wrap whatever meat (fish, chicken, pork etc.) in foil then wrap the vegi in foil both seasoned then put them into my toaster/convection oven. While that’s cooking I put together my salad set aside then go check my email. In half an hour give or take I remove my dinner from the foil and enjoy. Quick and very little clean up, one fork, one plate.
October 19th, 2011 at 1:19 pm
In the crazy mornings lists of what I need to take with me for the day help so I don’t have to run back inside to find things I have forgotten.
October 19th, 2011 at 1:22 pm
Have you ever tried making a GF pretzel necklace? It is really an attention getter when walking around at a beer or wine festival! It sure beats carrying around the whole bag of EXPENSIVE pretzels, your hands are free and you don’t have to worry about wasting any! Of course this is for the adults, but you could do this for kids for snacks at the mall!
October 19th, 2011 at 2:14 pm
It helps me to pre-measure or divide out foods. This helps me because my son has both celiacs and type I diabetes. If I measure and weigh out things like pasta, crackers, or other items that come in a more than one serving container, I can put 1-2 servings in a baggie and mark the numbers of carbs on the outside with a sharpie. I can then put it up until I use it and not have to wonder how many carbs my son needs to add up in his meal.
October 19th, 2011 at 3:12 pm
I love the ease of the gluten free 90 second Wonder Bun. I make up 6-8 separate ziplock bags of the recipe’s flour ingredients to store them in my frig. Then all I have to do is take a bag out, add the egg and molasses and I’m ready for breakfast, lunch or dinner in a very short time!
October 19th, 2011 at 3:46 pm
I save the crumbs of my GF chex cereal in a bag in the fridge. When I need bread crumbs, I use that.
October 19th, 2011 at 5:45 pm
I have a breakfast quick fix. I cook up a large batch of fruit filled gluten free pancakes & put 2 in a ziplock bag. Then I put them in the freezer. Then, when I need a quick but good breakfast, I pull one out & warm them up. They taste great & the fruit makes it so u don’t need butter or syrup. Fruit is moist & sweet enough.
October 19th, 2011 at 7:03 pm
When I go to my car I carry a homemade snack bag. Gluten-free hummus no refrigeration-needed pack, crackers, cookies, dry fruit bar, and of course water.
You never know when a small “be right back” can extend itself and you do need to eat.
October 19th, 2011 at 8:33 pm
Time saving tip…for getting exercise in…set the alarm clock a little early and get up and do it in the morning. If I plan to do it in the evening, life and my kids get in the way. If I get up even 1/2 hour early, it is done for the day. I also try to work in activity whenever I can during the day: parking further away to get extra steps walking and taking the stairs rather than the elevator.
October 19th, 2011 at 9:30 pm
when making meals make an extra one to freeze and bake later.Meatloaf and lasagne freeze well.
October 19th, 2011 at 10:56 pm
Stock up on fresh veggies at the weekend Farmer’s Market. Not only will this ensure that you have plenty of heathly ingredients for the week’s meals, but it may inspire you to try something new!
October 20th, 2011 at 6:24 am
A time saver for me is to make the sauce ahead of time and freeze it. Then when my guests are over I just have to make the sides.
October 20th, 2011 at 7:08 am
I have lists for everything to keep me on track. My husband says I must have notes to remind me to look at my lists ! ! ha
October 20th, 2011 at 8:17 am
I prepare for the week on Sunday. Making sure I have snacks ready to go, my breakfast and lunch are made the night before. IF I don’t I end up having no food. I am gluten intolerant and just found out I am hypoglycemic also. UGH!
October 20th, 2011 at 8:17 am
I make my lunch the night before to make my mornings easier. Also, I make sure to keep a stash of almonds or other healthy, gluten free snacks in my desk at work!
–Maryanne — how do you make your GF pretzel necklace? Such an interesting idea!
October 20th, 2011 at 9:40 am
I keep frozen brown rice and quinoa on hand. Then when I’m in a hurry making a dish, it’s easy to thaw out the precooked grain.
October 20th, 2011 at 10:30 am
I like to go to the meat section of the grocery store first. Then I can plan my meals for the week and not have to worry about making more trips to the store.
October 20th, 2011 at 11:45 am
Keep certian foods always on hand in your fridge that are versatile. For example, I usually keep a batch of cooked noodles, chopped onions, cleaned celery sticks, carot sticks, gluten free bread, milk, eggs, and various cheeses in my fridge. I keep a few different meats and frozen veggies in the freezer as well as blue berries or raspberries. In my pantry I always have tomato products, broths and tuna.
October 20th, 2011 at 12:57 pm
Two things I do. One, prepare a head for the week. Sunday is a day of prep and gratitude… I try to set myself up for a stress free week as far as food and clothes go and also lining out any things that need taken anywhere. Second, I keep it simple. When I am in a rush, I fall back on a quick hamburger soup with whatever vegetables are in the frig, a batch of nut flour muffins which freeze well, and some fresh produce for salads. If I have to I can live on just that for a week. If I need a change there are always apples and peanut butter….
October 20th, 2011 at 1:58 pm
I’m still having trouble planning my meals for the week. i am so used to cooking for 2-4 and being newly single itss hard to do.
October 20th, 2011 at 5:44 pm
I keep a pantry with the basic ingredients for 3 or 4 favorite meals. That way I can always put something together in a hurry on a busy day. I try to make enough for leftovers that we can pack in our lunches the next day.
October 20th, 2011 at 10:35 pm
I set things up the night before so it is easy to get up and off looking for work or going to appointments, not late that way…or try not to be. I set up my hubbies lunches and snacks for work early so we more our time before he leaves or work.
October 21st, 2011 at 8:52 am
I try to prepare meals that we all can eat, since only my 5 year old daughter has celiacs disease, it is easier to prepare meals that we all can eat together. So keeping fresh vegetables on hand and I do find gluten free sausages and meatballs that I can heat up for her quickly. The gluten free bread is frozen and I take out what I need for her, defrost it quickly and make a quick grilled cheese. She sticks to few food items that it makes it easier.
October 21st, 2011 at 9:23 am
When dicing an onion, I’ll dice extra and freeze… that means only dicing every other time I need diced onions. Also I save the ends of my gluten free bread in the freezer. When I need bread crumbs I just grate the frozen bread. Easy enough!
October 21st, 2011 at 10:11 am
I make my bread on Sunday so I have enough for the week for my kids lunches.
October 21st, 2011 at 1:55 pm
I make sauces ahead and freeze them and try to make dinners for two nights.
October 21st, 2011 at 11:43 pm
I always pack my lunch the night before so that I don’t have to worry about it in the morning
October 22nd, 2011 at 11:58 pm
I microwave one egg and sometimes add cheese and ham in a small bowl for a quick breakfast. Great on a gluten free bagel.
October 23rd, 2011 at 8:04 am
When I buy meat I individually wrap it in the quantities that I will use later. Also, I will take meat out of the freezer and place in refrigerator to thaw in advance. (sometimes I place in bowl of water to thaw faster!)
October 23rd, 2011 at 9:08 am
Meal planning and fruit and veggie buying in bulk!!!! Planning and cooking for one gf/df/cf nurse, one toddler and one hubby happens on friday night – between school, running, work and house cleaning! Thank goodness for spreadsheets and a toddler who loves spinach, fish and fruit.
October 23rd, 2011 at 4:44 pm
This cookbook would mean the world to us. We just found out yesterday that both of my kiddos are allergic to wheat. In addtion my daughter is allergic to egg whites and peanuts. We are so lost and have no idea where to begin….. thank you for this site -Jamie
October 23rd, 2011 at 5:22 pm
Don’t sweat the small stuff…
October 24th, 2011 at 7:11 am
To make tea (for ice tea) quick: Place tea bags in microwave safe 4C. measuring cup. Add tea bags and fill half way with water. Microwave for at least 3 minutes. Don’t over boil, it will break the bag. When done add sugar to the hot tea to make “Southern style”then fill your pitcher with the tea and water to taste. Or sweeten after you have added the amount of water you want.
October 24th, 2011 at 8:44 am
My time saving tip is using the slow cooker to make dinners! That way I still have time for a work out after a hard day of work and come home to a cooked meal!
October 24th, 2011 at 9:16 am
My son 5 years old just got diagnosed with Celiac. It has been harder then we thought to go completely gluten free, so I am loving all the tips and ideas from everyone. Keep them coming, Thanks
October 24th, 2011 at 9:32 am
I freeze my daughter’s juice pouches for her lunches. I put enough for the week in the freezer and in the morning throw it in her lunch bag with a yogurt and peanut butter crackers. It is thawed out by lunch time and keeps her lunch cool without an extra ice pack.
October 24th, 2011 at 10:32 am
Always cook enough for two meals. Divide before serving and freeze half the recipe after marking the date on the plastic freezer container/baggie. When it’s time for the frozen half, just put the container in the refrigerator in the morning and it will slowly thaw for dinner and need only a gentle re-heat in the microwave.
October 24th, 2011 at 3:32 pm
We freeze GF bread. A lot. Especially when we find our favorite brands and don’t know if they will be in stock on the next trip to the store.
October 24th, 2011 at 3:57 pm
I try to have as many things ready as possible the night before. Work and school clothes clean, pressed, and laid out, non-perishable lunch items packed, baths/showers done, etc. I am also a big fan of preparing foods ahead of time. Casseroles can easily be assembled, refrigerated, and then baked when you get home. I use my slow-cooker and bread machine several times a week. There is nothing like opening the door to your home only to be greeted by the scents of freshly-baked bread and a hot, creamy soup, all prepared while you were away!
October 24th, 2011 at 6:59 pm
Use lots of fresh veggies and keep a dry soup base mix on hand to sub for canned chic or mushroom soups.
October 24th, 2011 at 10:28 pm
I always cook extra potatoes when mashing them. Then I make different meats to go with them.
October 24th, 2011 at 11:13 pm
After I grocery shop, I cut up and wash chickens and wrap and freeze them in dinner portions. I buy hamburger bulk and make some into burgers and some into meatballs and freeze them. I do the same for fish – it’s cut, wrapped and frozen into dinner portions. Then come dinnertime, some of the work is already done.
October 25th, 2011 at 6:29 am
Now that fall has arrived – my crock pot is a lifesaver! I don’t have to spend an hour or more with the oven and/or stove top. I put together all my ingredients – plop them in the crock pot – 5-6 hours later I have a fantastic meal with plenty of leftovers to freeze for during the week meals.
October 25th, 2011 at 11:12 am
I premeasure my dry ingredients for the recipes I bake most frequently and place them into jars or ziploc bags….making my own ‘mixes’. when I need a loaf of nutflour bread I can have it in the oven in 5 minutes. Simply open the bag of mix, add wet ingredients, place in thepan and put in the oven. Lately I’ve been using hazelnut flour to make Elana’s simple bread. Delicious and nutritious!
October 25th, 2011 at 11:16 am
Hey Terry,
Just a thought but you could use tht ‘over cooking’ to your advantage. Make your usual recipe size and freeze the extra portions. Soon you’ll have enough meals in the freezer that you won’t have to worry about cooking every day. I make ahead and freeze a lot. When I have a jam packed week, I just eat out of the freezer (everything from muffins and pancakes to soups and stews to casseroles….) and add fresh vegetables in the form of a salad. Would that work for you? I am single but I never cook for one. I wouldn’t even know how to start. Best investment ever was a half sized freezer…. Good luck.
October 25th, 2011 at 12:08 pm
I work part time and set my schedule to have Tues afternoons and Weds off so that I can do my shopping while my Celiac daughter is in school. I am looking forward to using my crock pot to help out on the crazy days we have hours of therapy in the afternoons. I have yet to gain complete control, and it is a work in progress.
October 25th, 2011 at 3:20 pm
I make a large batch of GFCF pancakes on the weekends and then freeze them for during the week. Just pop them in the toaster for a weekday breakfast.
October 25th, 2011 at 6:53 pm
I purchase bulk meat and chicken cutlets and divide into individual serving sized packets and put them in the freezer. They thaw quickly and are great sauteed with steamfresh veggies for a quick and healthy dinner.
October 26th, 2011 at 4:52 am
I have a 3 tier food steamer which allows me to steam a lot fresh veggies for one dinner and freeze the rest. Super quick way to serve a healthy dinner.
October 26th, 2011 at 6:08 am
A crockpot is a great time saver. In the morning, you throw everything in and when you get home from work, your house smells like you have been cooking all day and dinner is served!
October 26th, 2011 at 6:21 am
I am a list maker. It saves time.
October 26th, 2011 at 7:49 am
I love to pick fresh strawberries, blueberries, sour cherries and apples. I make plenty of applesauce. I freeze them for the winter months so I can make desserts, pancakes and fruit muffins. We also like to add the frozen fruit to yogurt. I always have something quick on hand to add color and flavor to what we are making on those cold winter days and remind us that summer will be back soon.
October 26th, 2011 at 9:15 am
When I find that I have more leftovers than I can use in 2-3 days, I freeze the extras in lunch size containers so I always have a quick lunch available for days that I’m running late.
October 26th, 2011 at 10:43 am
If there’s a new product that I’d like to buy, I either call the 800 # or research it online to determine if it’s gluten-free.
October 26th, 2011 at 11:15 am
I cook my favorite steel cut oats and put them in the refrigerator to heat up so it takes less time to get a hearty breakfast. I also keep gluten free sausages, bread and I pre-marinate chicken breasts and freeze them so it’s easy to thaw and have great flavor in a hurry.
I also make waffles and muffins and freeze them so it’s easy to pull a snack beside fresh fruit and vegetables.
October 26th, 2011 at 11:23 am
I pre-measure all dry ingredients for my gf homemade bread and put in a resealable bags and label. saves time from pulling out all of the different flours and starches. just pour in breadmachine.
October 26th, 2011 at 12:26 pm
Leftovers are great especially when the second time around can be mixed up to a new dish. I love cooking with a crock pot – easily makes plenty for leftovers and for a creative second meal.
October 26th, 2011 at 1:27 pm
I always make more gravies and sauces than needed for one meal, and freeze the leftovers for another time. Also, if we have a road trip, or a picnic in the hot weather, I freeze water in bottles, and use them to keep food cold, instead of using ice packs. We have nice cold drinking water when they melt too.
October 26th, 2011 at 2:20 pm
2nd entry 🙂
October 26th, 2011 at 3:42 pm
My Mom likes apricots and she sometimes buys too many. When the extras are too ripe to eat, I make freezer jam. It’s easy, you can control the sugar and freezer jam has no preservatives. And easy to use with frozen bread, pancakes or waffles or even frozen french toast.
October 26th, 2011 at 10:28 pm
On 2 or 3 nights of the week, I will cook double the amount I would make for a meal and freeze the second half for a future meal. A quick and easy ready to eat meal to defrost.
October 27th, 2011 at 9:44 am
There is only the 2 of us, so when I make dinner I make enough for two meals. That way we have enough for another meal which I do not have to spend time making.
October 27th, 2011 at 10:19 am
It would be nice to find more variety in my diet.
October 27th, 2011 at 10:21 am
I prepare a lil more for dinner so that I have gf food for lunch the next day.
October 27th, 2011 at 11:11 am
I have found a wonderful brown rice pasta at Trader Joes. there are many on the market, as well as the corn and rice pastas. I find the corn pastas add their own flavor that doesn’t always go well with the sauce. For some reason, the TJ’s pasta holds up well in soups and sauces without swelling up for a few days and cooks quickly. It is also more reasonably priced than most at 2.89 per pound. Being gluten intolerant, I find myself often hungry. My go-to quick meal is a bowl of pasta with olive oil, garlic, freshly grated parm cheese, and fresh basil or parsley, if I have it.
October 27th, 2011 at 1:21 pm
I use the dish washer! It’s a quick fix.
October 31st, 2011 at 8:58 am
I just got a new phone and found Inkpad and boy I use it for everything. No more forgetting something. No more spending time looking for those notes I wrote!
October 31st, 2011 at 11:11 am
I am a huge list maker! Not sure if that makes me organized or lets people know I am forgetful!!
October 31st, 2011 at 3:48 pm
When I mix up cookie dough I make sure to freeze some of it by scooping it and freezing it on a cookie sheet. Then I put it in a plastic freezer bag so when an unexpected school event or my sweet tooth strikes I can have fresh baked cookies in minutes!
October 31st, 2011 at 8:18 pm
Single-ingredient recipes (steamed brown rice or baked yam or baked potato or steamed vegetables) require almost no prep time and can be combined in various ways on short notice. Add plain Greek yogurt or a gluten-free sauce for a super-simple and satisfying meal. I’d be happy to learn from Chef Landolphi’s experience to diversify menus and try some new things.
October 31st, 2011 at 9:40 pm
use your leftovers to make your own gf tv dinners
October 31st, 2011 at 11:50 pm
I premix gf pancake/waffle ingredients, bread, or muffin ingredients and put them in containers. Then when I am ready to make them, part of the work is already done.
November 1st, 2011 at 7:36 am
I am a 21 year old college student and this would be a great addition to my kitchen! I just started a gluten-free diet. I had my gallbladder taken out a little more than a year ago due to horrible stomach problems… I think it was a misdiagnosis because I still feel horrible everyday. I am still very new to the gluten-free thing. I went to whole foods last night and stocked up on some essential baking goods! I’m excited to try some new things for the holidays
November 1st, 2011 at 7:48 am
I enjoy making chili or soup (e.g., chicken, split pea, vegetable beef) in my crockpot on Sunday. Then, I store the soup in 4 cup Pyrex glass containers in the refrigerator. It is a great way to prepare my lunches for the week and I still have enough leftover to freeze. I know exactly what I am eating and I am increasing my fiber intake. Plus, the house smells wonderful!
November 1st, 2011 at 9:36 am
My four and two year old love it when I make them Nacho’s. I use corn chips, cheese, ground beef (that I pre cook at least 5 pounds and freeze and defrost in seconds when I need it) and sometimes Jalapinos on my share. I cook it in our toaster oven. In not more than 15 minutes I have an easy meal we all love!!!!!!
November 1st, 2011 at 11:08 am
I use to have dishes piling up during the week. Now, whenever I pop something in the microwave, I take the 2 minutes my meal is heating to wash a few dishes. It really makes a difference by the end of the day!
November 1st, 2011 at 1:06 pm
I make a big cake once a week and then can take it to school with me as a sweet snack!
November 1st, 2011 at 1:06 pm
Make enough for leftovers for lunches or freeze for dinner.