Words to Cook By
The View co-host and bestselling
author Elisabeth Hasselbeck shares
some of the tastiest bits from her
new cookbook, Deliciously G-Free.
Plus, her multigrain pizza recipe.
Being busy and gluten free might have
meant that my family traditions would
fade, but developing the recipes in this
book and cooking from them regularly
allows us all to continue to eat our
favorite foods.
Food is more than an energy source or the
experience of taste. It’s a social catalyst, a
thing that can bring people together, as it
had in my childhood.
There’s simply no reason to settle for
something (as I once did) because it is the
only option. Uninteresting and uninspired
gluten-free cooking is a thing of the past!
Defrosting something you made earlier
still counts as a home-cooked meal.
The real seal of approval comes to me in
the form of “Wow, so good! May I have
some more of that?” or “Yummy, Mommy.
Can we have this again tomorrow?”
