By Nancy Cain
Nancy Cain got here to gluten-free cooking barely enough: Her teenage son was once clinically determined with celiac disorder. After making an attempt ready-made baking mixes and discovering the consequences rubbery and tasteless, she pioneered gluten-free meals made solely from usual ingredients--no xanthan or guar gums or different secret chemical ingredients allowed. That led her to evolve lots of her family's favourite recipes, together with their liked pizzas, pastas, and extra, to this genuine nutrients process. In Against the Grain, Nancy eventually stocks two hundred groundbreaking recipes for attaining ethereal, crisp breads, scrumptious baked items, and gluten-free major dishes.
For any of those cookies, muffins, pies, sandwiches, and casseroles, you utilize in simple terms traditional components akin to buckwheat flour, brown rice flour, and ripe vegetables and fruit. no matter if you make Potato Rosemary Bread, iced pink Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you will use constituents already on your pantry or simply came across at your neighborhood supermarket.
With abundant info for gluten-free rookies and a hundred colourful pictures, this ebook is a online game changer for gluten-free families everywhere.
From the exchange Paperback edition.
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