For people who keep a gluten-free diet due to various health reasons, preparing tasty and appealing food can be challenging. Aviva Kanoff has it covered in this wonderful new book, Gluten Free Around the World. It’s crammed with recipes for tantalizing, creative foods she has tasted during her travels to such far flung places as Ecuador and India, Cambodia and Morocco and more. Recipes range from the enduring (Blueberry Scones) to the contemporary (Candied Fig and Goat Cheese Salad), from riffs on classics (Fish Tacos) to ethnic specialties (Beef Pho). The spectacular photos of the places Aviva has visited add even more of a reason to explore this book and start cooking up a gluten-free storm.

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Grilled Chicken with Spicy Mango Salsa

Grilled Chicken with Spicy Mango SalsaYield: 2 servings

Chicken:

  • 2 tbsp. honey
  • 2 tsp. chopped fresh rosemary or ¾ tsp. crushed dried rosemary
  • 2 tsp. ground cumin
  • 1 ½ tsp. paprika
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • salt and freshly ground black pepper to taste
  • 12 oz. boneless, skinless chicken breasts, cut into strips
  • 2 tbsp. olive oil

Spicy Mango Salsa:

  • 3 ripe but firm mangos, peeled and diced (if closer to green that's okay too)
  • ¼ cup lime juice
  • ¼ cup chopped fresh cilantro
  • 4 scallions, diced
  • 1 small jalapeño, deseeded, stemmed, and minced
  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • salt and freshly ground black pepper to taste

1. In a large bowl, combine honey and all seasonings for the chicken.

2. Coat chicken strips lightly in oil. Rub spice mixture onto both sides of chicken strips and return chicken to bowl.

3. Refrigerate chicken for at least 30 minutes to absorb flavors.

4. While chicken is marinating, prepare the salsa by mixing all ingredients in a bowl.

5. To cook the chicken, you can either grill the strips over high heat for about 15 minutes, flipping frequently, or pan-fry them over medium heat for about 5 minutes per side.

6. Once cooked, let chicken sit for 1-2 minutes to allow juices to spread, then serve warm with salsa.

Bocaditos de Papa (Potato-Cheese Fritters)

Bocaditos de Papa (Potato-Cheese Fritters)Yield: 12 fritters

  • 1 lb. russet potatoes, peeled and quartered
  • 1 cup shredded pepper jack or cheddar cheese
  • 2 tbsp. shredded Parmesan cheese
  • 3 large eggs, lightly beaten
  • 1 tbsp. chopped fresh cilantro
  • ½ tsp. salt
  • ½ tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • canola oil for deep frying
  • salsa (optional)

1. In a large saucepan, place potatoes in enough salted water to cover. Bring to a boil, then reduce heat. Simmer, covered, for 15-20 minutes or until potatoes are tender, then drain.

2. In a large bowl, mash potatoes with a potato masher until smooth. Fold in cheeses, eggs, cilantro, salt, cumin, and cayenne pepper. Shape mixture into twelve, 3-inch diameter patties. If desired, cover and chill for up to 24 hours before cooking.

3. In a large skillet, heat 1-inch of oil to 375˚. Add potato patties, three or four at a time and fry, about 2 minutes or until golden brown, turning once halfway through cooking time. Drain on paper towels. Serve hot and top with salsa if desired.

Churros

ChurrosYield: 10 churros

  • ¼ cup granulated sugar
  • ¾ tsp. ground cinnamon
  • 1 cup water
  • ⅟₃ cup unsalted butter
  • 2 tbsp. brown sugar
  • ½ tsp. salt
  • 1 cup gluten free all-purpose flour
  • 1 large egg
  • ½ tsp. pure vanilla extract
  • canola oil for frying
  • confectioners’ sugar

1. In a medium bowl, combine granulated sugar and cinnamon. Set aside for topping.

2. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool.

3. Line a baking sheet with greased parchment paper. After the dough has cooled for 10 minutes, add egg and vanilla to the saucepan, and beat ingredients well with a wooden spoon to blend them completely. Transfer the mixture to a decorating bag fitted with a large star tip. Pipe 4-inch lengths onto the prepared baking sheet.

4. Heat 3-inches oil in a deep saucepan over medium-high heat. Fry a few strips at a time in hot oil (at least 375°), turning once, until golden brown on all sides, about 5 minutes. Drain on paper towels. Roll warm churros in the cinnamon-sugar mixture to coat. Serve warm.

Maple Ginger Roasted Sweet Potatoes

Maple Ginger Roasted Sweet PotatoesYield: 6 servings

  • 4 large sweet potatoes, unpeeled and diced
  • 3 tbsp. olive oil
  • 2 tbsp. peeled, chopped fresh ginger
  • 3 tbsp. maple syrup
  • a pinch of ground cinnamon
  • a pinch of nutmeg

1. Preheat oven to 400°.

Gluten Free Around the World2. Mix all ingredients in a large bowl until sweet potatoes are fully coated, then place on a roasting pan and bake until sweet potatoes are soft, about 35-40 minutes, tossing occasionally. Serve immediately.

Excerpted from Gluten Free Around the World by Aviva Kanoff