Against the Grain

Against the Grain

Extraordinary Gluten-free Recipes Made From Real, All-natural Ingredients

Book - 2015
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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.
Publisher: New York : Clarkson Potter/Publishers, [2015]
Edition: First edition.
ISBN: 9780385345552
Branch Call Number: 641.5638 C123
Characteristics: 400 pages : color illustrations ; 24 cm
Additional Contributors: May, Jennifer - Photographer


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Sep 18, 2015

Confess that I've yet to bake anything out of this book, but it looks like a worthwhile resource. A variety of flours are used (as opposed to relying on Rice Flour); the author speaks confidently about technique and product.

Mar 18, 2015

Looks like great recipes BUT people who have gluten allergies often have other allergies. All of her recipes use milk (which can be substituted) and from one to six eggs. As the eggs are necessary for structure there really isn't a good substitute, especially as most recipes have three to six eggs in them. I tried two recipes using eggs substitute and they did not work at all. The only mention of egg substitute is one sentence about using 1 tablespoon chia seeds to 3 tablespoons water for one egg. It doesn't work in her recipes.


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