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 barely enough: Her teenage son was once clinically determined with celiac sickness. After attempting ready-made baking mixes and discovering the implications rubbery and tasteless, she pioneered gluten-free meals made completely from typical 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 loved pizzas, pastas, and extra, to this genuine meals strategy. In opposed to the Grain, Nancy ultimately stocks two hundred groundbreaking recipes for reaching ethereal, crisp breads, scrumptious baked items, and gluten-free major dishes.
For any of those cookies, tarts, pies, sandwiches, and casseroles, you utilize in basic terms average parts reminiscent of buckwheat flour, brown rice flour, and ripe vegetables and fruit. no matter if you're making Potato Rosemary Bread, iced crimson Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be capable of use materials already on your pantry or simply discovered at your neighborhood supermarket.
With considerable info for gluten-free newcomers and a hundred colourful images, this booklet is a online game changer for gluten-free families all over the place.
Read or Download Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients PDF
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Additional info for Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients
Really, no matter what you do with it, it’s delicious. It’s chocolate and cream, for heaven’s sake! What on earth could be bad? CHOCOLATE GANACHE MAKES ABOUT 3 CUPS Ganache is an emulsion: a suspension of fat and cocoa solids in liquid. Because chocolate is extremely particular when it comes to dealing with moisture, the balance of moisture to chocolate is very important and must not be overly messed with. The two things you want to keep in mind while making ganache are (1) to be patient while the chocolate melts; and (2) to be gentle when stirring it.
Analog thermometers are perfect to start out with; they’re inexpensive, easy to clean, and sturdy. That said, they’re not the most precise; sometimes you really need to know the temperature of your candy to the very degree, and in that case you’ll probably want a digital thermometer. Great digital thermometers are available for about $25; they’re invaluable for fruit jellies and caramels, when temperatures have to be more precise. ) They’re also more reliable in the long run—analog thermometers’ calibration goes off eventually, after a year or two of steady use—but more delicate, and need to be carefully hand-washed to protect the electronic components from moisture.
We recommend getting two large (half-sheet/13 × 18-inch) size and one small (quarter-sheet/9 × 13-inch) size to start. STAND MIXER OR ELECTRIC HAND MIXER. Since we’re food geeks, we have stand mixers, and they certainly do make life much easier—especially with aerated candies like nougat and marshmallow. However, they can be expensive, so we’ve made most of these recipes hand-mixerfriendly as well. KitchenAid is the classic stand mixer, but Viking and Breville make very high-quality mixers, too.
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients by Nancy Cain