Gluten free goes gourmet – and kosher

“The book contains recipes that I have made over and over again for my family and friends,” Vicky explains.  “All of the recipes in this book are replicable in home kitchen, using equipment that are sure to have on hand and with skills most of us have or can easily learn.”

Gluten Free Goes Gourmet has something for everyone for any occasion and run the gamut from Dips & Drinks to Stellar Side Dishes, Magnificent Mock Dairy to Marvelous Meat & Poultry, and Breads and Desserts.  Recipes include:  Chicken Soup & Knaidlach;  Brisket & Chicken Rollups; Baked Salmon in Marinade; Mock Cheese Blintzes; Creamy Eggplant Dip; Broccoli & Carrot Salad; Potato Kugel; and Moist Honey Cake, to name only a few.  Vicky also provides extensive information on pantry items and ingredients.

“It was also my intention that my recipes do not rapidly raise blood sugar levels.  I chose to use low-glycemic vegetables such as zucchini, broccoli and others, as much as possible.  I also wanted to make sure that granulated sugar could be used successfully in the same recipe should home cooks prefer to use it.”

Gluten Free Goes Gourmet is an indispensable tool for anybody interested in cooking and eating gluten-free.  With the holidays just around the corner, this is the must-have cookbook.

“Who knew gluten-free foods could look this good?!  With beautiful pictures and delicious recipes, this book is a breakthrough for anyone with special dietary concerns.”
Estee Kafra,, Author of Spice it Right! And Cooking with Color

“Vicky’s cookbook is one huge step in the right direction in the worldwide movement to help stop the growth of childhood obesity and type 2 diabetes. All of Vicky’s recipes use real food, without gimmicks of any kind, in real recipes that are doable in your home kitchen and that you will be proud to serve.”
Nechama Cohen, Nutritional Consultant and Naturopath
Founder and Director, Jewish Diabetes Association, Author of Enlightened Kosher Cooking

“You only need to read the dessert section of this cookbook to see that Vicky Pearl has enabled those with gluten intolerances to never feel deprived.  So many Jewish favorites are now gluten-free!”
Leah Schapira,, author of Fresh & Easy Kosher Cooking and co-author of the Made Easy cookbook series

About Vicky Pearl

Vicky Pearl has been a leading voice in the kosher health community for decades. Born and raised in Brooklyn, New York, Vicky started her career as a teacher. Her love of teaching and helping others, however, took a decidedly different turn once she started investigating ways to manage her own allergies. As in all things Vicky pursues, she started by doing vast amounts of research on how diet and lifestyle impacted those with allergies. Then she began to slowly but effectively alter her diet, eliminating various foods and replacing them with others that were thought to alleviate allergy symptoms. The more she read, the more excited she became. And, more importantly, she began to feel better. Her allergies abated. Soon, word began to spread and friends and neighbors began approaching her for advice.  From that a new career was born. Vicky’s love of teaching has continued by providing her clients with the latest research, gently guiding them on how to decipher the most recent data and lovingly coaxing them to adopt healthier alternative diets and lifestyles.

Her love of cooking played no small part in this either. Since she was a child, Vicky adored cooking, first helping her grandmother and mother prepare meals and then experimenting in her own kitchen for her growing family. Her innate creativity was let loose. Finding ways to incorporate new ingredients and gluten-free products in her everyday meals became as exciting as the myriad ways she was enabling others to feel better. Vicky still lives in Brooklyn with her family, making a world of difference to hundreds of people throughout the world.

To learn more about Vicky Pearl and Gluten Free Goes Gourmet, visit her website


Trina Kaye – The Trina Kaye Organization
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Two Tone Vegetable Kugel
Yield 6 to 8 servings

It’s this simple to serve a nutritious gourmet side dish. The orange of the sweet potato layer contrasts beautifully with the
deep green of the broccoli layer. This dish freezes well for up to 3 months.

2 large sweet potatoes
1 ½ lb frozen broccoli florets
2 large eggs
2-3 tbsp (heaping) mayonnaise, divided
2 tbsp potato starch, divided
2 tsp kosher salt, divided
1/8 tsp garlic powder
1/8 tsp onion powder

Preheat oven to 350°. Grease or line a 9-inch round or square baking pan or dish.

Peel and cut sweet potato into large chunks. Place chunks in a large pot filled with water set over high heat. Bring to boil. Add a pinch of salt. Reduce heat; simmer, covered, for 20 minutes or until potatoes are soft. Drain potatoes;
return to pot and mash with a potato masher. Stir in 1 of the eggs, 1 Tbsp of the mayonnaise, 1 Tbsp of the potato starch, and half of the salt, mixing well.

In a separate large pot, bring water to a rolling boil. Add a pinch of salt. Add broccoli and cook over high heat, uncovered, for 10 minutes.

Drain broccoli; return to the pot and mash with a potato masher. Stir in remaining egg, 1 to 2 heaping tablespoons
of mayonnaise, remaining potato starch and salt, and garlic and onion powders, mixing well.

Spoon broccoli mixture evenly into bottom of prepared pan, smoothing surface. Top with sweet potato mixture, spreading evenly.

Bake in center of preheated oven for 1 hour or until the top is golden.

NOTE: To create a third tier, boil 1 lb of chopped cauliflower (fresh or frozen) in lightly salted boiling water. Mash and add 1 egg, 1 heaping Tbsp mayonnaise, a pinch of salt, and onion and garlic powders. Spread on top of broccoli layer. Bake as directed.

Roll Cake
Yield 12 servings

This roll cake tastes as extravagant as it looks. The cream recipe makes enough icing for
1½ cakes, so I like to double it and put away two-thirds for use later on.

1 cup trans-fat-free margarine, room temperature (2 sticks)
7 ½ oz dark chocolate, coarsely chopped
2 large eggs
¾ cup agave, xylitol, or sugar
1 tbsp coffee granules
2 2/3 tbsp water (2 tbsp + 2 tsp)

3 tbsp potato starch
2 tbsp brown rice flour
2 tbsp sweet rice flour
½ tbsp. xanthan gum
7 large eggs, separated
6 tbsp xylitol or granulated sugar


For the Cream
1 In a saucepan set over low heat, melt margarine and chocolate together.

2 In a bowl using an immersion blender or in the bowl of an electric mixer, beat together eggs, agave, melted
chocolate, coffee granules, and water. Cover and refrigerate cream for 2 to 3 hours or until firm enough to spread or for up to 2 days. If you are using agave, you may need to freeze cream for at least 4 hours or overnight to achieve a spreadable consistency.

For the Cake
1 Preheat oven to 350°. Line a 15×10-inch baking sheet with parchment paper; set aside.

2 In a bowl, stir together potato starch, rice flours, and xanthan gum. Set aside.

3 In the bowl of an electric mixer, beat egg whites until stiff peaks form. Gradually add xylitol. Reduce speed to
medium-low. Add egg yolks. Add dry ingredients, mixing until well combined.

4 Pour batter onto prepared baking sheet, spreading evenly.

5 Bake in center of preheated oven for 16 minutes or until well baked and slightly golden. Remove from oven and immediately invert cake onto a clean dish towel. Carefully peel off parchment paper and roll up cake, jelly-roll style.

6 Let cake cool completely, 15 to 20 minutes.

1 Gently unroll cooled cake. Using a spatula, spread one-third of cream over entire surface. Roll it back up, jelly-roll style. Cut off ¼ -inch from both ends to trim cake; reserve or eat quietly!

2 Frost surface of cake with another third of cream, freezing remaining third for another use. Chill before serving.

Recipes can be reprinted with the following credit:
By Vicky Pearl
September 2013/ ISBN: 978-1-885220-77-6