By Nancy Cain
Innovative all-natural recipes for gluten-free cooking--from the landlord of opposed to the Grain Gourmet.
Nancy Cain got here to gluten-free cooking just enough: Her teenage son used to be clinically determined with celiac sickness. After making an attempt ready-made baking mixes and discovering the consequences rubbery and tasteless, she pioneered gluten-free meals made fullyyt from ordinary ingredients--no xanthan or guar gums or different secret chemical ingredients allowed. That led her to conform lots of her family's favourite recipes, together with their cherished pizzas, pastas, and extra, to this actual nutrients approach. In opposed to the Grain, Nancy eventually stocks 2 hundred groundbreaking recipes for attaining ethereal, crisp breads, scrumptious baked items, and gluten-free major dishes.
For any of those cookies, brownies, pies, sandwiches, and casseroles, you utilize purely traditional materials resembling buckwheat flour, brown rice flour, and ripe vegatables and fruits. no matter if you're making Potato Rosemary Bread, iced purple Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll have the ability to use constituents already on your pantry or simply chanced on at your neighborhood supermarket.
With abundant info for gluten-free rookies and a hundred colourful images, this e-book is a online game changer for gluten-free families far and wide.
Read or Download Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients PDF
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Extra resources for Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients
Using purchased piecrust makes it easy. Pictured on page 24. quick chicken potpies 33 prep: 25 minutes bake: 20 minutes stand: 10 minutes oven: 400°F makes: 6 servings dish: 10-ounce dishes 1 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package) 1 pound chicken breast strips for stir-frying 2 tablespoons butter or margarine 1 /3 cup all-purpose flour 1 /2 teaspoon snipped fresh thyme or oregano 1 /4 teaspoon ground black pepper 21/2 cups reduced-sodium chicken broth 11/2 cups packed julienned or coarsely shredded carrots 11/2 cups frozen peas Milk (optional) Coarse salt (optional) Preheat oven to 400°F.
Use a mixture of sweet and tart apples for a well-rounded apple flavor. For the tart apples, look for Northern Spy, Rhode Island Greening, or Granny Smith. Sweet apples include Cortland and McIntosh. indd 58 Preheat oven to 375°F. Peel, core, and cut apples into wedges; halve wedges crosswise so the pieces are smaller than 2 inches. Juice the lemon, retaining as much pulp as possible; toss juice and pulp with apples. Sprinkle with sugar and flour; toss until apples are coated. Arrange apples in a 3-quart rectangular baking dish.
Spoon some of the mixture over each serving. , 14 g total fat (7 g sat. , 4 g dietary ﬁber, 26 g protein. 8/24/11 10:49 PM This potluck staple—layers of meat, noodles, and cheese—will disappear fast. Even fussy eaters (most notably kids) will gobble up its cheesy goodness. indd 63 1 2 Preheat oven to 350°F. Cook noodles according to package directions; drain and set aside. Meanwhile, in a large skillet cook ground beef and onion over medium heat until meat is brown and onion is tender. Drain off fat.
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients by Nancy Cain