In honor of National Celiac Month (May of every year), I was sent a couple of cookbooks that highlight gluten-free cooking. Among them was The Gluten-Free Slow Cooker by Hope Comerford. In addition to being a cookbook author, Hope blogs at A Busy Mom’s Slow Cooker Adventures.
While many may shy away from using their slow cooker during warmer weather, it’s still a great tool for making breakfast, lunch, dinner, and desserts without creating too much heat in the kitchen. The Gluten-Free Slow Cooker cookbook contains recipes that will have you using your slow cooker year round.
Hope starts the book with a short introduction to her story. In 2013 she was diagnosed with gluten-intolerance. After her diagnosis, she began to eat healthier and her blog naturally morphed into a gluten-free slow cooker blog.
After the short intro, the book dives into the recipes starting with Wake Up To Breakfast. Recipes include casseroles, granolas, and a few oatmeal dishes to help you start your day. It is followed by Starters and Snacks They’ll Want To Attack! with recipes such as Buffalo Chicken Dip, Pizza Dip, Cinnamon Sugar Pecans, Sweet and Spicy Mixed Nuts, and Chili Lime Wings to name a few. Sensational Soups and Chilis follows with over 20 recipes. Next up is Mouthwatering Main Courses. Dinner recipes include Barbacoa Beef Burrito Bowls, Chicken Fajitas, Mongolian Beef, Lasagna Roll-Ups, and Vegetarian Stuffed Peppers. Scrumptious Side Dishes and Dreamy Desserts round out the book.
So far I have tried a few of the recipes. The Banana Bread Oatmeal does not look too good in the picture, but you need to understand that the bananas cooked overnight in the slow cooker. The Peach Cobbler was pretty good. So far my favorite from the cookbook is the recipe for Mongolian Beef. It had a good flavor and overall was easy to prepare. The one thing that I would do different would be to let the meat cook for about an hour before adding the broccoli. I am delighted to share the recipe with you so that you can try it, too.
Mongolian Beef from The Gluten-Free Slow Cooker
- 1 pound flank steak cut into pieces (1/4 inch thick x 1-inch wide)
- 16 ounces frozen broccoli
- 4 scallions sliced into 1-inch pieces
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 teaspoon ginger
- 1 teaspoon fresh minced garlic
- 1/4 cup cornstarch
Spray your crock with nonstick cooking spray.
Place the steak, broccoli, and scallions into the crock.
In a small bowl, mix together the sugar, soy sauce, ginger, and garlic. Slowly stir in the cornstarch. Pour the mixture over the steak and veggies and mix well.
Cover the crock and cook on LOW for 4 hours or on HIGH for 2 hours.
Recipe Notes***Recipe from The Gluten-Free Slow Cooker cookbook, copyright 2015. Reprinted with permission.