Against the Grain

Against the Grain

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

Book - 2015
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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.
Publisher: New York : Clarkson Potter/Publishers, [2015]
Edition: First edition.
ISBN: 9780385345552
0385345550
Branch Call Number: 641.5638 C123
Characteristics: 400 pages : color illustrations ; 24 cm
Additional Contributors: May, Jennifer - Photographer

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TheresaB
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.

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nerowolfgal
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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