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by Amy Shirley (Author)
The star of truTV's hit show Lizard Lick Towing joins with the owner of the acclaimed gluten-free Blackbird Bakery to create amazingly tasty gluten-free versions of beloved Southern classics.
Amy Shirley, champion power lifter, mother of four, and the star of the hit television reality show Lizard Lick Towing is one tough mother. But this strong woman who can deadlift 450 pounds was nearly licked by a gluten allergy. A born and bred Southerner, Amy wasn't about to give up the mouthwatering favorite foods--pork on soft white buns, fluffy biscuits, mile-high pancakes, and famous layer cakes and flaky pies--she's always loved. Instead, she learned to improvise, transforming beloved Southern mainstays into delectable down-home gluten-free meals. Pairing with one of the most cutting-edge gluten-free chefs in America today, Karen Morgan, the founder of the gluten-free bakeshop, Blackbird Bakery out of Austin, Texas, Amy now brings gluten-free favorites to every kitchen.
Gluten-Free in Lizard Lick includes 100 recipes for the classics that feed our souls--North Carolina breakfasts, Southern lunches, snacks, suppers, and desserts. Indulge in irresistible fare made with healthy substitutes so delicious, you won't know they're gluten free. Here are tips, tricks, and insights, as well as thirty-two pages of color photos and everyday recipes for Southern comfort food that will help your family feel better, be fitter, and still enjoy the homemade foods they love.
Back Jacket
Have your cake--and cobbler, fried chicken, and biscuits--and eat 'em too!
I run Lizard Lick Towing with my husband. I'm a champion weight lifter. And I'm gluten-free. I know, you're probably thinking I've lost my dang mind or wondering what the heck gluten is, anyway. I'll tell you what I learned the hard way: I can repo a truck, deadlift 450 pounds, and raise four kids without crashing or collapsing, but a serious gluten allergy hit the brakes on my entire way of life and almost sent me to the junkyard.
I had to lick the gluten before it licked me, but I'm a Southerner through and through, so get between me and my fluffy pancakes, flaky pies, and buttery biscuits, and you got another thing coming. Kiss my grits--that's redneck for "no-can-do!"
So I teamed up with the boss lady of gluten-free cooking, Karen Morgan from Blackbird Bakery in Austin. She showed me the sneaky ingredients to avoid, how to substitute so that even the picky kiddos--or an even bigger baby, my husband, Ronnie--wouldn't be the wiser, and how to buy all those gluten-free products without having to sell my truck.
This cookbook has all the good stuff, none of the bad. Best of all, most dishes can be made with a can opener, a microwave, and less than thirty minutes--because I'd rather spend my time with my crazy family than spend hours at the stove.
I'm not gonna lie: Going gluten-free ain't easy, but there's no reason it can't be delicious. Just because you're a redneck doesn't mean you can't eat well!
Featuring over 100 gluten-free recipes, including:
Flatbed's Peanut Butter and Jelly French Toast
Bone Daddy Biscuits 'n' Gravy
Sunday Service Moonshine Pound Cake
Late-Night Twinkies
Bourbon Sweet Potato Surprise
Repo Ronnie's Spareribs
Mississippi Mud Bars
Hush-up Spicy Hush Puppies
