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 making an attempt ready-made baking mixes and discovering the consequences rubbery and tasteless, she pioneered gluten-free meals made totally 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 cherished pizzas, pastas, and extra, to this genuine nutrients process. In opposed to the Grain, Nancy ultimately stocks 2 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 employ in simple terms typical elements reminiscent of buckwheat flour, brown rice flour, and ripe fruit and veggies. even 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 have the ability to use parts already on your pantry or simply stumbled on at your neighborhood supermarket.
With abundant details for gluten-free newbies and a hundred colourful pictures, this publication is a video game changer for gluten-free families all over.
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
This spread tastes best the day it is made. Makes about 1 ¹/3 cups appetizers | mezedes 47 48 appetizers | mezedes Cretan Barley Rusks with Tomato & Manouri Dakos In mid- to late summer, when tomatoes are at their juiciest, we grate them and spoon them over moistened barley rusks with manouri cheese and oregano to make Greek-style bruschetta. You cannot imagine a more inviting or wholesome snack. We make dakos to order at Kokkari and Evvia, with tomatoes that are too ripe for Greek salad. You could add capers, or substitute feta for manouri.
Greeks will pay a fortune for the most esteemed catch from the sea, like barbounia (red mullet), but they also relish species underappreciated in America, such as sardines, anchovies, octopus, whitebait, and smelt. 30 in the kitchen | the soul of greek cuisine At Kokkari, we approach seafood with these Greek attitudes. We always offer whole fresh fish cooked on the bone, and although we don’t typically bring the selection to the table, we are never too busy to do so when asked. (We know when Greeks are guests at Kokkari, because they do ask.
Serve them at room temperature with yogurt, or warm with avgolemono (page 147). You can’t make too many. Leftovers disappear, one by one, from the refrigerator. A 16-ounce jar of grape leaves contains about 5 dozen leaves, but you may want to have a second jar on hand in case many of the leaves are torn. One jar (16-ounce) preserved grape leaves (see recipe introduction) ¾ cup plus ½ cup extra-virgin olive oil 2 cups finely diced onion 2 cups Uncle Ben’s converted rice (not Minute Rice or instant rice) ½ cup peeled, seeded, and diced plum tomato 2 cups packed coarsely shredded zucchini ½ cup chopped fresh dill, plus 2 sprigs ½ cup chopped fresh mint ¼ cup chopped fresh flat-leaf parsley ¹/3 cup plus ½ cup fresh lemon juice, plus 3 slices lemon Sea salt and freshly ground pepper In a large pot of boiling water, blanch the grape leaves for 5 minutes, then drain.
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients by Nancy Cain