Sunday, November 22, 2015
Wednesday, November 11, 2015
Revolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet.
Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain,Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes.
For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket.
With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.
I have a gluten intolerance so when I saw this book as one to choose to review I jumped on it. Although my family seems to handle gluten just fine, it is easier to make everything similar and it is also an opportunity to take out unnecessary gluten (and usually unhealthy) filled foods at the same time. This book is beautiful, which I really appreciate in a cookbook. The recipes have been about 70% able to be duplicated. Cooking or really more baking gluten free is not the easiest thing to transition to. Overall, I am very happy having this resource in my home and love the ideas I get from it.
I received this book for free in exchange for my honest opinion.