By Nancy Cain
Nancy Cain got here to gluten-free cooking barely enough: Her teenage son was once clinically determined with celiac disorder. After attempting ready-made baking mixes and discovering the consequences rubbery and tasteless, she pioneered gluten-free meals made solely from typical ingredients--no xanthan or guar gums or different secret chemical ingredients allowed. That led her to evolve a lot of her family's favourite recipes, together with their liked pizzas, pastas, and extra, to this actual foodstuff strategy. In Against the Grain, Nancy ultimately stocks two hundred groundbreaking recipes for attaining ethereal, crisp breads, scrumptious baked items, and gluten-free major dishes.
For any of those cookies, tarts, pies, sandwiches, and casseroles, you employ purely traditional components similar to buckwheat flour, brown rice flour, and ripe fruit and veggies. no matter if you are making Potato Rosemary Bread, iced pink Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you will use components already on your pantry or simply chanced on at your neighborhood supermarket.
With considerable details for gluten-free newcomers and a hundred colourful pictures, this booklet is a online game changer for gluten-free families everywhere.
From the exchange Paperback edition.
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Extra resources for Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients by Nancy Cain