Elisabeth Hasselbeck parlayed her stint on the Australian Outback season of “Survivor” into a gig as co-host of “The View,” and now as a pitchwoman for gluten-free foods. Hasselbeck was diagnosed with celiac disease about a decade ago, and promotes her own line of gluten-free protein bars on “The View.” She already has one bestseller called “The G-Free Diet,” and now has a new cookbook out, “Deliciously G-Free: Food So Flavorful They’ll Never Believe It’s Gluten-Free” (Ballantine, $30).
This book doesn’t waste time covering old ground. Except for one chapter in the front of the book that deals with stocking a gluten-free kitchen, storing gluten-free foods and so on, the book is almost entirely filled with recipes. Hasselbeck’s selections include classic comfort foods for those on a gluten-free diet crave, such as blueberry waffles, enchiladas and meatloaf, often using gluten-free versions of foods that have appeared on the market in the past few years.
But she has also translated family favorites passed down by her Italian grandmother and great-grandmother into gluten-free goodness. Her “Mama’s Spaghetti and Meatballs” and “Mama’s Chicken Cutlets” are sure to satisfy celiac sufferer’s appetites for something delicious.