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Reviewed by Kristie Ingerto for Readers' Favorite
The Whole Foods Kitchen: Whole and Gluten-Free by Rachel Ramey includes recipes for those following a whole and gluten-free diet. Ramey begins with a brief explanation and how-to for converting recipes to gluten-free and also tweaking recipes. Following this are recipes which are divided into chapters by the type of food they contain. The chapters include: breakfast, major meals (main dishes), soups and sides, and desserts. A few of the recipes included are potato-chicken bake, red lentil sauce, brown rice risotto, and chocolate chip cookies. However, these are not the typical recipes you may already have by these names as Ramey's recipes include whole and gluten-free ingredients.
Rachel Ramey provides easy to understand explanations and simple, straight-forward recipes. Each of the recipes uses few ingredients and do not appear to be time consuming. I find the tweaking recipes chapters to be very helpful as they tell you how to make a favorite dish such as chili whole and gluten-free. I love that this chapter is included in this book.
This cookbook is short and contains about twenty-five recipes; however, for having only a small number of recipes, they are nicely varied. Ramey’s cookbook is a good choice for someone trying to get started with following a whole and gluten-free diet or for someone looking to supplement the recipes they may already have.
