The Gluten-Free Asian Kitchen

Description

In The Gluten-Free Asian Kitchen, celebrated food writer and recipe developer Laura B. Russell changes the narrative. Having lived gluten free since 2007, Russell understands the heartbreak of giving up favorites like potstickers and tempura. As a former associate editor for Food & Wine cookbooks, she brings professional precision and a deep love for authentic flavours to this essential guide, proving that you don’t have to sacrifice taste for safety.

What’s Inside the Book?

This isn’t just a collection of recipes; it’s a masterclass in gluten free substitution and cultural exploration. Russell focuses on the “Big Five” of Asian cuisine: China, Japan, Korea, Thailand, and Vietnam.

The book kicks off with what many reviewers call its most valuable feature: a comprehensive, multi-page ingredient chart. This guide demystifies complex sauces and pantry staples, explaining exactly where gluten hides (like in kecap manis or certain fish sauces) and providing safe, accessible alternatives. You’ll learn how to navigate an Asian grocery store with confidence and which brands are trusted by the GF community.

With over 100 recipes, The Gluten-Free Asian Kitchen covers every craving:

• Dumplings & Pancakes: Recreate the impossible with recipes for Gingery Pork Potstickers, Crispy Spring Rolls, and Korean Green Onion Pancakes (Pajeon).
• Noodle Dishes: Master the art of the stir-fry with Soba Noodles (using 100% buckwheat) and learn how to use rice and glass noodles to replace wheat-based ramen and udon.
• Classic Proteins: From Pork Tonkatsu with a gluten free “panko” crunch to Salt and Pepper Squid and Soy Sauce Chicken (using tamari), these are the dishes you thought were gone forever.
• Sips & Sweets: Finish your meal with unique treats like Banana and Sweet Potato Fritters or a refreshing Blueberry Drinking Vinegar.

Why Choose This Cookbook?

While some specialty cookbooks can feel daunting, Laura B. Russell prioritizes “easy weeknight eating.” The instructions are clear, the photography is stunning, and the recipes are designed to be approachable for home cooks of all skill levels. Most importantly, the flavours are authentic. These aren’t “diet” versions of Asian food; they are vibrant, salty, sweet, and spicy adaptations that will have even your gluten-eating friends asking for seconds.

Whether you are a longtime Celiac or a newcomer to the gluten free lifestyle, The Gluten-Free Asian Kitchen is your passport back to the flavours you love.

Frequently Asked Questions

Is all soy sauce off-limits in these recipes? Traditional soy sauce is made with about 50% wheat. Laura B. Russell explains how to use Tamari (a wheat-free soy sauce) and other liquid aminos as direct substitutes to maintain that essential umami flavour without the gluten.

Can I really make dumplings that don’t fall apart? Yes! The book includes specific techniques and flour blends (often using rice flour and tapioca starch) to create doughs that are pliable enough to pleat and strong enough to steam or pan-fry, just like traditional wrappers.

Do I need to shop at a specialty Asian market to use this book? While an Asian market offers the best variety, many recipes are designed with ingredients found in the international aisle of a standard supermarket. The book even includes a “Grocery Store Navigation” guide to help you find what you need.

Does the book include vegetarian or vegan options? Yes. While the book covers many meat and seafood classics, there are dedicated sections for vegetables, tofu, and rice-based dishes that are naturally plant-based or easily adaptable.

Are the recipes complicated or time-consuming? Many of the recipes are specifically designed for “easy weeknight eating.” While some items (like dumplings) take a bit of prep time, the stir-fries, salads, and rice dishes are quick and straightforward.

Which Asian cultures are represented in the recipes? The book focuses on five major cuisines: Chinese, Japanese, Korean, Thai, and Vietnamese. It provides a balanced variety, from Japanese pub-style fried chicken to Vietnamese sizzling rice crepes.