New Release
Gluten-Free Cookery
“The art of creating Gluten-Free cooking”
What fun to have an excuse to cook all my favorite recipes for this Gluten-Free cookbook. To share with you the recipes for the many types of foods we eat frequently, but translated into using Gluten-Free ingredients. I present the process of how to use various Gluten-Free flours to replicate the one-ingredient wheat flour we are accustomed to using. Many recipes are for the everyday, but a few recipes are included for special family and holiday foods, which requires a little more work to achieve. I have divided each recipe into workable ingredient lists and instructions to make the process user friendly when changing over to Gluten-Free. (If you are not Gluten-Free, you can add up the total amount of cups for GF flours used in a recipe and measure out the same amount of wheat flour in their place.)
© 2025 Sandy Moss Moder / Moss Publishing Company. All rights reserved.
Moss Family Story
The Moss family first arrived at The American Colonies in 1642, coming over by ship from Lancashire, England. Edward Moss brought his wife Jane Ann, and their three sons, William, Edward II, and Robert, to settle in York County, Virginia. From the lineage of Robert Moss, my family carried over their British and southern roots through generations, which remains a part of our lives, no matter where we call home. My paternal grandmother, Nora Alice Moss, carried a reputation as the best cook in the rural farm community. My Aunt Charlotte said grandma would work to perfect her recipes, especially when baking. To meet at my grandparents’ home for a holiday meal meant roast beef, baked ham, roasted turkey, sweet potato casserole, butter floating in mashed potatoes, every side you could think of, and desserts. So many desserts, including pecan pie, pumpkin pie, and my favorite Red Velvet Cake. This cake stood three layers high with frosting coating the entire cake.
My maternal grandmother, Ora Alice Long, mastered making homemade biscuits with jam. When we would visit, I always asked her if she had any biscuits. My mother would be mortified when I asked out of turn, as she put it, but grandma usually offered up my request. I loved the pickled beets from her sage green clapboard farm kitchen. She would give me a pint jar for my birthday.
My paternal grandparents’ farm sat beside a rural white clapboard church. I can still remember the anticipation of the summer church picnics in the 1950’s. So much food spread out on long rough wooden picnic tables built into a grove of trees. Giant looking beverage dispensers spouted orange drink and iced tea. The pastor’s wife organized the tables into sections, starting with salads, breads, vegetables and main dishes. At the very end sat the desserts. I always made sure I went to the dessert end first, to get a piece of coveted chocolate pie, then sneak back to the front of the line for every wonderful kind of country food I could ever imagine.
As I grew up with such tasteful “made from scratch” foods, no wonder I desired better recipes when cooking and baking Gluten-Free after being diagnosed as gluten intolerant. I felt compelled to find ways to eat my favorite foods. Over the years I built up my own set of recipes, learning to change up ingredients and looking for recipes that fit the Gluten-Free scenario. Nourishment, sustenance, delicious–the art of the practice, preparation, and partaking of my favorites shared in Gluten-Free Cookery.
To my grandmothers who cooked throughout their lives, sharing their bounty with me, a little girl sitting at the dining room table, feet dangling off the chair, digging into a large piece of Red Velvet Cake.
Gallery of Prepared Recipes
A little taste of my favorite recipes in the book . . .
Cover
Lemon Parmesan Pasta
First Thing in the Morning
Honey Bush Hazelnut Tea
Salad Dressings, Vinaigrettes and Sauces
Italian Dressing
Savor These Main Dishes
Olive Chicken
Vegetables on the Side
Asparagus with Lemon and Orange
Cakes and Pies-Oh My
Million Dollar Red Velvet Cake
I Fancy Cookies
Chocolate Chip cookies
Beverage Pleasures
Old Fashioned Lemonade
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This book and its contents, including but not limited to all recipes, text, images, design, and layout, are protected under United States and international copyright laws. While ingredients and general cooking methods are not subject to copyright, the unique selection, arrangement, wording, and presentation of the recipes are original creative works and may not be copied, adapted, or redistributed in any form.
You may not reproduce or republish any recipe, in whole or in part, on websites, blogs, or social media, or include them in any commercial publication, without express written permission from the copyright holder. Limited sharing of a recipe for personal, non-commercial purposes may be permitted only if proper attribution is given, including the author’s name and title of this book.
The publisher and author assume no responsibility for any errors, omissions, or adverse effects that may result from the preparation or use of the recipes, instructions, or advice contained in this book. All recipes are intended for personal use and at the reader’s discretion.