'The Gluten-Free Cookbook'

Whether it be due to dietary restrictions or intolerances, gluten-free foods, meals, and diets are becoming increasingly more common. While many strive to find alternatives to our favorite foods that are full of gluten, chef and author Cristian Broglia has decided to look at recipes from around the world that are naturally gluten-free. In the new Gluten-Free Cookbook, Broglia presents 350 such recipes from over eighty countries. Broglia joins us to chat the new cookbook and how to incorporate naturally gluten-free recipes into your cooking routine. Tortilla Soup (Mexico) Preparation time: 30 minutesCooking time: 40 minutesServes: 4 Sunflower oil, for frying1/4 lb (110 g) corn tortillas,store-bought or homemade(page 148), cut into strips1/2 inch (1.25 cm) wide2 tablespoons olive oil1 yellow onion, finely chopped2 serrano peppers, seededand finely chopped, plus morefor garnish1 clove garlic, chopped1 3/4 lb (800 g) tomatoes, cubed2 tablespoons chopped freshcilantro (coriander) leaves,plus more for garnish2 tablespoons chopped freshepazote or wild fennel1 tablespoon dried oreganoSea salt and freshly groundblack pepper6 cups (48 fl oz/1.4 liters)chicken stock2 avocados, cubed9 oz (250 g) soft goat cheese4 tablespoons Mexican cremaor sour cream (optional) Sopa azteca—a Mexican soup also popular in the American Southwest—is a chili-tomato broth with strips of fried tortilla, chunks of avocado, and soft fresh cheese. The soup often has cooked chicken added to it. Making fresh tortilla strips is ideal, but to save time you can use high-quality tortilla chips. Pour 3 inches (7.5 cm) sunflower oil into a large Dutch oven (casserole) and heat over medium heat to 325 F (160 C) on a deep-fry thermometer or until the oil makes bubbles around a test strip of tortilla. Working in batches, add the tortilla strips to the hot oil and fry, stirring frequently, until golden, about 4 minutes. Drain on paper towels. In a soup pot, heat the olive oil over high heat. Add the onion and serranos and cook until the onion is translucent, 3–4 minutes. Add the garlic, tomatoes, cilantro (coriander), epazote or wild fennel, and oregano and simmer until the liquid is reduced by half, about 15 minutes. Season to taste with salt and black pepper. Add the stock, bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes more. Divide the tortilla strips among shallow bowls and pour the soup over them. Top with avocado cubes and little quenelles of cheese (or place small amounts with a teaspoon). If desired, add 1 tablespoon crema to each bowl. Garnish with a little more cilantro and serrano pepper. Adapted/Reprinted from The Gluten-Free Cookbook by Cristian Broglia. © 2022 Phaidon Press