Containing fifty delicious sounding recipes, the Gluten-free Instant Pot Cookbook is both a flavor booster and a time saver for gluten-free cooks.
Beginning with a cheesy poblano frittata breakfast, savory creamy polenta and various soups like spicy butternut squash, this cookbook has a bit of everything. Who knew you could make lasagna in an instant pot? Or saffron risotto (with no more endless stirring)? The dessert chapter sounds particularly yummy filled with tasty treats like rice and bread pudding plus a to-die-for double chocolate fudge cheesecake. There are also easy bone broths for paleo fans.
Recipes are clearly labeled with other common allergens like dairy, egg, soy, and nut. There are vegan and vegetarian recipes included too. The only issue I have is the total lack of pictures or nutritional information. The pictures can be found on the author’s Heritage Cook food blog so I’m not sure why they aren’t in the book.
The recipes are surprisingly innovative. For example, the Shrimp and Grits recipe uses the Pot’s saute function to cook the aromatics first. The sauce is then covered with a trivet and bowl to cook the grits. After a short time, the grits are removed and the shrimp is added to the sauce for heating. It is very innovative to cook everything in one instant pot making the Gluten-free Instant Pot Cookbook a perfect gift for a college student with an instant pot but little else to cook within a dorm room.
The recipes are worth 5 stars. However, the complete lack of pictures and nutritional information brings my rating down to 4.
Thanks to Fair Winds Press and NetGalley for a copy in exchange for my honest review.