Against the Grain: Extraordinary Gluten-Free Recipes Made by Nancy Cain

By Nancy Cain

Progressive all-natural recipes for gluten-free cooking--from the landlord of opposed to the Grain Gourmet.

Nancy Cain got here to gluten-free cooking barely enough: Her teenage son was once clinically determined with celiac affliction. After attempting ready-made baking mixes and discovering the implications rubbery and tasteless, she pioneered gluten-free meals made fullyyt from typical ingredients--no xanthan or guar gums or different secret chemical ingredients allowed. That led her to evolve a lot of her family's favourite recipes, together with their loved pizzas, pastas, and extra, to this actual meals procedure. In opposed to the Grain, Nancy eventually stocks 2 hundred groundbreaking recipes for reaching ethereal, crisp breads, scrumptious baked items, and gluten-free major dishes.
For any of those cookies, muffins, pies, sandwiches, and casseroles, you utilize basically typical components corresponding to 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 manage to use components already on your pantry or simply came upon at your neighborhood supermarket.
With abundant details for gluten-free rookies and a hundred colourful pictures, this booklet is a online game changer for gluten-free families in every single place.

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

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Wonton wrappers,3-1/2inches square, are made from a flour and egg dough and come in two thicknesses: very thin for deep-fry­ ing, and thick for steaming or for making dumplings. Tofu sheets or skins also can be used as wrappers. See photo facing page 32 for various wrappers. Seasonings Chili Sauce: Nam jim is a prepared Thai seasoning that can be used as a condi­ ment or mixed into a dish. Chili Paste with Soybean Oil Namprik pow is a sweet, mild, and smoky chili sauce that often is used as a flavor enhancer in salad dressings and soups.

2 tablespoons finely diced fresh ginger 1 tablespoon red chili sauce [sambal olek] C ombine the soy sauce and sugar in a small saucepan. Place over medium heat and cook for 7 - 1 0 minutes or until the sugar is dissolved and the mixture thickens. Remove from the heat and let cool. Stir in the onions, tomato paste, vinegar, ginger, and red chili sauce. Serve on the side with grilled and satay dishes. or Tabasco, more or less to taste Gaeng Koa Curry Paste Namprik Gaeng Koa Makes 1 cup Gaeng koa is a simple version of Thai red curry paste that has less complex flavors and less spicy ingredients than other curries.

Chop or grate it into small chunks, or heat in a microwave for 2-3 minutes to melt, to measure it before using. Store the same way as ordinary sugar. See photo, facing page 32. Soy Sauces: See Soy Products, page 13. Stir-fry Sauce: Nam mun hed is similar to oyster sauce but is made from plantbased ingredients, such as mushrooms with sweetened soy sauce, and is used mostly in vegetable stir-fry dishes. It comes in many varieties: mushroom stirfry sauce, vegetarian stir-fry sauce, and vegetarian marinade sauce.

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