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Jilly and Jessie Lagasse were diagnosed with celiac disease, one in 2001 and the other in 2004, so now they must adhere to a strict gluten-free diet. No problem for the Lagasse Girls because they have created a gluten-free cookbook called The Gluten-Free Table that is full of family favorites and Southern classics that are sure to please the most discerning palate.
My first attempt at roux for the chicken pot pie filling Credit: Jennifer Harris.
I was very excited to get my hands on this cook book and couldn’t wait to try my hand at their favorite childhood recipes. I must admit I was intimidated by the recipes at first because most of them call for making roux as part of the cooking process. I had never made roux before, so I was nervous I wouldn’t get it right and the recipe would fail.
I decided to make the Chicken Pot Pie with Lyonnaise Potato Crust. I mean, if I am going to dive into the cook book, then I am going to go for it. The recipe has step-by-step instructions that were easy to follow. The tricky part came when it was time to stir in the flour blend to make a blond roux. I discovered that I had not put in enough chopped yellow onion and because of this error, I did not have enough liquid in my pan. This meant that the roux thickened incredibly fast and I had to thin it out with a little chicken stock.
The chicken pot pie filing was thick and creamy with layers of flavor that made it a very hearty dish. I enjoyed the potato crust, but make sure you cut them thin, or they won’t cook through. The recipe called for half-and-half, but I used So Delicious’ coconut creamer and it worked beautifully. I will say that when I make it next time I will definitely add more vegetables. I liked the potato crust, but I might make a gluten-free Bisquick crust next time and line the bottom of the pan with the potatoes, so it feels more like a ‘pot pie’.
Since I have mastered making roux, I am game to try a number of the mouth-watering recipes in this cook book, which offers a breakdown of appetizers, salads, soups, sides, entrees, and desserts. Granted there are a number of steps to each recipe, but they are easy to follow and produce drool-worthy results that anyone would enjoy. Readers even get an insight into the gluten-free journey of Jilly and Jessie Lagasse and of course there is a great foreword written by proud papa Emeril.
This cook book would make a great gift, or serve as a pleasant addition to your cook book library. Pick up a copy on Amazon.com, or at your favorite local book store.
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Author Information: Jennifer D. Harris, Atlanta, GA
Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com
Gluten-Free Product Specialist, Return to Eden
Program Chair, Atlanta Metro CeliacsTwitter@jenniferGFinGA
Thank you so much for your review, Jennifer!
The pic of the roux looks like you ended up with a great, thick roux which is FAB!!!! There’s nothing unusual about ending up with roux of varying consistency even when one follows the recipe. Usually it is that the cook used a different kind of flour blend than the one we used and some blends or even straight GF flours absorb liquid and fats differently. No worries, though, because you found the solution by just adding additional stock or water. That was the perfect solution and still happens to us sometimes too!
The bisquick crust you suggest will probably be super. You could even use a regular Pillsbury GF pie crust on top AND bottom for a completely delicious alternative. :) Using a mandolin on the potatoes is the best way to ensure thinness in the potato slices that will allow them to cook in a reasonable amount of time.
We are so glad you tried the recipe. Now the world of roux is open to you. :)
Happy GF cooking!
Jess & Jilly Lagasse