Cover image for Against the grain : extraordinary gluten-free recipes made from real, all-natural ingredients
Title:
Against the grain : extraordinary gluten-free recipes made from real, all-natural ingredients
Author:
Cain, Nancy, author.
Personal Author:
Edition:
First edition.
Publication Information:
New York : Clarkson Potter/Publishers, [2015]
Physical Description:
400 pages : color illustrations ; 24 cm
General Note:
Subtitle in pre-publication: Real ingredients from whole foods, no additives or chemicals--the way gluten-free should be.

Includes index.
Language:
English
Contents:
Going against the grain -- The fundamentals of gluten-free baking. Building blocks ; Some basic tools ; The naturally gluten-free pantry ; The varieties of gluten-free flours ; Gluten-free techniques -- Traditional breads and flatbreads -- Quick breads, breakfast foods, and muffins -- Savories -- Cookies and bars -- Cakes -- Pies and desserts -- Recipes featuring premade breads.
Added Author:
ISBN:
9780385345552
Format :
Book

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RM237.86 .C33 2015 Adult Non-Fiction Open Shelf
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RM237.86 .C33 2015 Adult Non-Fiction Non-Fiction Area
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RM237.86 .C33 2015 Adult Non-Fiction Open Shelf
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RM237.86 .C33 2015 Adult Non-Fiction Open Shelf
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RM237.86 .C33 2015 Adult Non-Fiction Open Shelf
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On Order

Summary

Summary

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.


Author Notes

NANCY CAIN is the owner of Against the Grain Gourmet, her gluten- and grain-free bread company and a multimillion-dollar national brand distributed in Whole Foods and natural food stores everywhere. She lives with her gluten-free family in Vermont.