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Crumbly gluten-free pastas and pizza crusts are a thing of the past when you have cookbook author and gluten-free expert Kristine Kidds recipes and techniques in your arsenal. First, become familiar with gluten-free flours, grains and starches. Then, get tips on selecting and cooking store-bought gluten-free pastas, and create homemade egg fettuccine from scratch. Kristine shares her secrets for creamy ricotta-herb ravioli topped with a rich sausage ragù, and she explores a delicious spinach variation, too. Eggplant parmesan gets a makeover with gluten-free breadcrumbs and layers of gooey cheese; pair it with homemade gluten-free rosemary and olive oil flatbread for a go-to meal. Finally, make the perfect gluten-free pizza crust – soft and chewy on the inside, crispy on the outside – for a classic red or white pizza. Plus, find out how to dry your pasta or freeze your ravioli and pizza crusts for an easy Italian indulgence any night of the week!
