Was I ever lucky to receive “Free For All Cooking“, by Jules E. Dowler Shepard to review! 

     $18.95 / $24.00 (Can) – Paperback

Many people following a gluten-free diet also have other food sensitivities to contend with, whether their own or a family member’s. It’s hard enough getting one meal on the table for a busy family, let alone when one person has celiac disease, another is lactose-intolerant, and your child is allergic to peanuts. How can you satisfy everyone’s needs without making three different dinners?

Free for All Cooking is the answer. In this versatile cookbook, gluten-free cooking expert Jules Shepard offers uncompromisingly delicious gluten-free recipes that can also be made free of many major allergen ingredients—dairy, nuts, soy, eggs and more—to fit your unique dietary requirements. Jules’ comprehensive ingredient guide allows you to substitute with ease as you make:

- Crusty French Baguette
- Easy Homemade Ravioli
- Southern Biscuits
- Crab Cakes or Veggie “Crab” Cakes
- Authentic Pizza
- Granola Bars
- Chewy Chocolate Chip Cookies
- Dairy-Free Cheesecake

Now you can enjoy all the recipes you love, while avoiding the foods that don’t love you back. From breakfast to dessert, Free for All Cooking will have everyone in your family eating safely—and eating well.

Jules E. Dowler Shepard is the author of The First Year: Celiac Disease and Living Gluten-Free, a reference guide for newly diagnosed celiacs, and the popular cookbook Nearly Normal Cooking for Gluten-Free Eating. She teaches gluten-free cooking classes around the country and consults and speaks at baking industry gatherings. She lives near Baltimore.

You might like to try out this featured recipe:

photo © Jeff Rasmussen

Jules E. Dowler Shepard Blueberry Banana Muffins  Makes approximately 16 Muffins ½ cup butter or nondairy alternative ½ cup granulated cane sugar 2 large eggs or egg substitute of choice (like Ener-G Egg Replacer or Egg Substitute #1, 2, 6, or 7, pages 15-16) 1 teaspoon vanilla extract, gluten-free ½ cup sour cream (dairy or nondairy) or plain coconut yogurt 1 cup mashed ripe banana (approximately 2 bananas) 1 ½ cups Jules Gluten Free All Purpose Flour (pages 6,8) 1 teaspoon baking soda 2 teaspoons baking powder, gluten-free ½ teaspoon salt 2 teaspoons cinnamon 3 tablespoons flaxseed meal (optional, but recommended) 1 ½ cups fresh or frozen blueberries Preheat the oven to 350°F (static) or 325°F (convection). Oil or line muffin cups and set aside (makes approximately 16 muffins). Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended. In a separate bowl, whisk together all the dry ingredients then add gradually into the wet mixture until thoroughly mixed. Lastly, gently stir in the blueberries. Spoon the batter into oiled muffin tins, filling two-thirds full. Bake for 30 minutes or until lightly browned. Cool before removing from tins. From Free for All Cooking by Jules E. Dowler Shepard published by Da Capo Lifelong

You might also choose to visit: Jules E. Dowler Shepard’s Blog.  This is where she sells her: Jules Gluten Free™ products.

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My Review:

Initially, I was drawn to this cookbook for a couple of reasons.  I wanted to learn how to try to cook gluten-free out of curiosity, and out of health concerns.  I also wanted to have a variety of gluten-free recipes on hand so that I’d be able to include them in my cooking repertoire, so that I could offer my friend (that has celiac disease) something she would be safe for her to eat when at my house.

Having food restrictions can be quite challenging.  More so challenging in a household with many members having a variety of food restrictions!    I really like the fact that “Free for All Cooking” has a variety of icons referring you to a substitution guide, thus accommodating with suggestions for any food allergens as needed. 

GF – Gluten-Free

D – Dairy-Free

N – Nut-Free

S – Soy-Free

E – Egg-Free

V – Vegetarian (not necessarily vegan)

This is a very valuable cookbook!  Eliminating certain foods from your diet shouldn’t have to be limiting on: taste, variety, nutrition, and it shouldn’t require you to have any special skills to prepare meals!  I was expecting to be confused following the recipes in “Free for All Cooking“; I was relieved to discover that the opposite was true.  The simplicity in which the author presents her compilation of recipes, and informative solutions, and substitutions is both welcomed and well received.

I learned that making gluten-free bread is actually easier!  Shhhh, don’t tell your friends….try making some, and let your family and friends think that you went through ‘all that trouble’ to make them bread!

“Free for All Cooking” covers everything from appetizers to desserts.  The added bonus is that any recipe can be modified, by applying substitutions, to fit your dietary restriction(s) safely, easily, and deliciously!  The recipes are easy to follow, and easy to reproduce.

Jules even provides a recipe so that you can make your own gluten-free all-purpose flour blend.  She suggests mixing multiple batches of the recipe at one time, so that you will always have enough on hand.

More information and recipes using the flour can be found on her website, JulesGlutenFree.com

The variety of recipes (and any substitutions for certain ingredients) will be very liberating for those with food sensitivities; numerous choices are available….at last!

Jules Shepard has provided her guidance, expertise, passion, and encouragement.  I have found an admiration for Jules Shepard; she plays an important role in our health, and has found a spot on my Cookbook Shelf!  I highly recommend that you add it to yours as well.

DaCapo Press has provided me with a complimentary copy of this book or advanced reading copy in exchange for my review.  I was not financially compensated in any way.