Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients

Cain, Nancy

Published by Clarkson Potter
ISBN 10: 0385345550 / ISBN 13: 9780385345552
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Num Pages: 400 pages, 100 colour photographs. BIC Classification: WBHS. Category: (G) General (US: Trade). Dimension: 234 x 191 x 35. Weight in Grams: 1098. . 2015. Paperback. . . . . Books ship from the US and Ireland. Bookseller Inventory #

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Synopsis: 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 iun 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.

About the Author: NANCY CAIN is the owner of Against the Grain Gourmet, a line of gluten-free breads and pizzas avaialble at supermarkets and natural food stores nationwide. She lives with her gluten-free family in Vermont.

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Title: Against the Grain: Extraordinary Gluten-Free...
Publisher: Clarkson Potter


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Book Description Clarkson Potter, 2015. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: The definitive handbook on gluten-free baking--with revolutionary recipes made from whole-foods, no fakes or chemicals required --from the owner of Against the Grain Gourmet, the popular line of all-natural gluten-free baked goods. Nancy Cain came to gluten-free baking simply enough: Her teenage son was diagnosed with Celiac disease. After trying ready-made baking mixes and finding the results rubbery, she made the revolutionary discovery that delicious gluten-free breads could be made entirely from natural ingredients, no xanthan or guar gums required. This is the ultimate handbook for bakers who want to understand gluten-free bread from the inside out. Nancy explains the science of gluten-free baking, breaking down the ingredients and how they make for crunchier, softer, and more delicious baking. These 200 recipes for breads, flatbreads, quick breads, crackers, muffins, cookies, cakes, and pies, and also main courses--such as pastas, pizzas, tacos, sandwiches, savory tarts, casseroles, and more--use natural ingredients, no chemical additives or mystery ingredients required. With ample information for gluten-free beginners and 100 full-color photographs, this book is a game-changer for gluten-free families everywhere, and the ultimate resource for delicious gluten-free recipes. Bookseller Inventory # ABE_book_usedgood_0385345550

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Cain, Nancy
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Book Description Clarkson Potter, 2015. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The definitive handbook on gluten-free baking--with revolutionary recipes made from whole-foods, no fakes or chemicals required --from the owner of Against the Grain Gourmet, the popular line of all-natural gluten-free baked goods. Nancy Cain came to gluten-free baking simply enough: Her teenage son was diagnosed with Celiac disease. After trying ready-made baking mixes and finding the results rubbery, she made the revolutionary discovery that delicious gluten-free breads could be made entirely from natural ingredients, no xanthan or guar gums required. This is the ultimate handbook for bakers who want to understand gluten-free bread from the inside out. Nancy explains the science of gluten-free baking, breaking down the ingredients and how they make for crunchier, softer, and more delicious baking. These 200 recipes for breads, flatbreads, quick breads, crackers, muffins, cookies, cakes, and pies, and also main courses--such as pastas, pizzas, tacos, sandwiches, savory tarts, casseroles, and more--use natural ingredients, no chemical additives or mystery ingredients required. With ample information for gluten-free beginners and 100 full-color photographs, this book is a game-changer for gluten-free families everywhere, and the ultimate resource for delicious gluten-free recipes. Bookseller Inventory # ABE_book_new_0385345550

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