The Warm Kitchen – Gluten-Free Cookbook review and giveaway

The Warm Kitchen – Gluten-Free Cookbook review and giveaway

Amy Fothergill, The Family Chef, is a local gluten-free chef here in the bay area of San Francisco where I live. She teaches classes at various venues throughout the area and I have enjoyed her classes thoroughly. She has a warm engaging way about her and you can tell she truly cares about people and their food sensitivities. Whenever I attend her classes, she always tried to make sure I had a dairy-free option to enjoy. Like me, she is a mother who has worked hard at healing her children through diet intervention. I have a lot of respect for her and her work. I am very excited to announce her first cookbook, The Warm Kitchen, Gluten-free recipes everyone can make and everyone will enjoy.


Chef Amy at the Gluten-Free Awareness Tour in San Francisco introducing her new cookbook


Chef Amy at a gluten-free cooking class I attended at Draeger’s Market.


Amy’s new cookbook, The Warm Kitchen. I love a cookbook with great photos.

The first thing I have to say is that is was hard to narrow the recipes I wanted to try. The recipes featured in this book are awesome for a family. She offers traditional options such as chicken pot pie, meatballs, bread, pizza and apple pie along with less mainstream dishes like Strufoli (fried honey dough balls, an Italian holiday tradition), sweet potato millet cakes and mango quinoa lamb.

The first recipe I decided to try was the “soft GF pizza crust.” She offers both a thin, crispy option and a soft version. I would love for my son to enjoy the type of pizza I enjoyed as a child and young adult….thick, soft, chewy and full of flavor.


Soft Pizza Dough, Pg 188

Amy’s instructions were super easy to follow and the pizza turned out awesome. Sammy gobbled it right down and asked for more. Below I have highlighted some of the pizza preparation steps.


The pizza dough prepped on the parchment paper ready to go into the oven


The par-baked crust ready for toppings


Our alternative to cow’s milk based mozzarella cheese….goat milk cheddar


Fresh grated cheese for the pizza


Topped and ready to bake. We use Columbus brand gluten, dairy and nitrite-free pepperoni.


Hot out of the oven…look at the crust!


A nice thick tasty crust.

We liked this so much, I think it will become a weekend ritual for us. Thanks, Amy, for giving my son a “typical” pizza experience. 🙂


A good sign…he’s down to the crust!


Sautéed Dino Kale with White Bean, Pg 166

Next I moved on the Dino Kale and White Bean recipe. I was looking for a recipe for me that I can use on a regular basis.


Dino kale…named for its scaly surface


My two favorite knives…an expensive one and an inexpensive one.

A sharp quality chopping knife is imperative to chopping kale since it is a tough green.

The top one, Victornox, I bought online for $40. It was recommended by America’s Test Kitchen as the best priced chopping knife.

The Wusthof I bought from Williams-Sonoma when they were having an awesome sale. The regular cost was $150 and I got it for around $90.


Preparing the kale…

To prepare the kale, you first need to cut the tough stem.


Cutting the tough stem off the kale


Rolling the de-stemmed kale leaves for cutting


Slicing the kale leaves into ribbons

The chopped kale ready for the pan

The chopped kale ready for the pan



Washing the kale in water as suggested by Chef Amy


Browning the chopped onions


The onions just getting ready to brown (check out the edges of the onion)…now it’s ready for the garlic

Working the kale into the cooking onion and garlic

Working the kale into the cooking onion and garlic


Cover to allow the moisture to retain


Eden Organic brand…one of the few BPA free cans


Look at this short awesome ingredient list. Soaking beans with kombu seaweed can make the beans easier to digest (AKA less gas).


Rinse the beans before adding them to the pan

The kale cooked down and ready for the beans

The kale cooked down and ready for the beans


Looking and smelling good!


Yummy goodness!

I absolutely love this dish. It is now among one of favorites. I have a similar recipe for chard so I imagine you could swap the greens out for variation. Chef Amy graciously agreed for me to reprint this recipe so check it out below and enjoy!

Bread Stuffing, Pg 159

Next I decided to try Chef Amy’s stuffing recipe since the holidays are right around the corner. This recipe was really good and was simple to prepare. I recommend it if you like a 100% bread based stuffing.


Amy’s GF stuffing…Yum.


Crepes, Pg 36

I recently tried to make some buckwheat crepes and it was a disaster. When I saw Amy’s recipe for GF crepes, I knew I had to try them. The recipe is super simple prepared in a blender. I used my BlendTec.


Ready to make crepes with my crepe tools.


A wide surface spatula/turner is essential for pancake and crepe making. I picked this one up at Williams-Sonoma.


My first attempt at a crepe…not so good. Amy did mention it could take a few times to get it down.


This time I measured the batter for optimized success.


Off to a good start!


The crepe is ready to run when the edges begin to pull away from the pan.


A successful flip.


My successful crepe cooling on the rack.


My favorite baking/cooking chocolate…Enjoy Life – dairy, gluten, and soy-free.


My make-shift double boiler to melt the chocolate.


Melting the chocolate


I added coconut oil to help thin out the chocolate. We buy coconut oil by the gallon.


Perfect after adding a little coconut oil.


Sam and I decided on strawberries and banana in our chocolate crepe.



This cookbook is full of so many great recipes. Some of the other recipes I’d like to try are: tortillas, coconut shrimp with spicy marmalade sauce and dairy-free mac n cheese. I can’t wait to try them!

To win a copy of this great family cookbook, please do the following:

“Like” my Facebook page and/or follow me on Twitter – Thriving GF Facebook Page

Thriving GF Twitter Page (if you’re not already)

Follow Chef Amy on Facebook and/or Twitter – The Family Chef Facebook

The Family Chef Twitter page

Follow my blog at  – Thriving GF  (if you’re not already)

Follow Amy’s blog at – The Family Chef

Email me to let me know you’ve accomplished all these things: Thanks for entering the drawing and good luck!

The winner will be drawn on November 25, 2013.


Sautéed Dino Kale with White Beans
  • Makes 4 servings
  • 1 pound gluten-free pasta like rotini or small shells
  • 1 tablespoon sea or Kosher salt, divided
  • 1 bunch organic dinosaur kale (also known as lacinato kale; you can use almost any type)
  • 1 medium onion, finely chopped
  • 1-2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon ground pepper
  • 1 can cannellini or white kidney beans, drained and rinsed
  • Freshly grated parmesan cheese (optional)
  • Extra virgin olive oil
  1. Heat water to boiling and add 2 teaspoons of salt. Stir pasta and cook. You can prep the kale and onions while the pasta cooks. Cook pasta about 7-9 minutes until just firm or al dente, to the bite. Drain and keep warm.
  2. Cut bottom of stems of kale (I usually cut at the rubber band or wire wrapper). Remove middle stalk which is quite tough). Placing 2-3 on top of one another, first cut into 2-3 long strips and then cut into 1” pieces, cutting the opposite direction of the long leaf.
  3. Place the kale pieces in a large bowl with cold water. Move them around a bit to remove any dirt from the leaves. Set aside.
  4. Heat a large sauté pan over medium heat, then add olive oil, onion and ground pepper. Cook for a few minutes, only stirring occasionally, until onions just start to brown. Add garlic and remaining teaspoon of salt; cook 1 minute.
  5. With your hands, pick up kale leaves from the bowl and place in the pan. Do not drain as the dirt may stay on the leaves. Cover with a lid (it doesn't have to fit tightly; you just want something to keep some of the moisture in). Every few minutes, give the greens a toss or stir. Taste and add more salt and pepper if needed.
  6. Add beans and stir. Cook until beans are heated through.
  7. In a large bowl, add cooked pasta and toss. Garnish with cheese and extra virgin olive oil.

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