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 used to be clinically determined with celiac sickness. After making an attempt ready-made baking mixes and discovering the consequences rubbery and tasteless, she pioneered gluten-free meals made solely from typical ingredients--no xanthan or guar gums or different secret chemical ingredients allowed. That led her to conform a lot of her family's favourite recipes, together with their liked pizzas, pastas, and extra, to this genuine nutrients process. In opposed to the Grain, Nancy ultimately stocks 2 hundred groundbreaking recipes for attaining ethereal, crisp breads, scrumptious baked items, and gluten-free major dishes.
For any of those cookies, truffles, pies, sandwiches, and casseroles, you utilize purely common parts corresponding to buckwheat flour, brown rice flour, and ripe vegatables and fruits. no matter if you're making Potato Rosemary Bread, iced pink Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll have the capacity to use components already on your pantry or simply chanced on at your neighborhood supermarket.
With considerable details for gluten-free novices and a hundred colourful photos, this ebook is a video game changer for gluten-free families in all places.
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Extra resources for Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients
Mix until well blended. Stir in the cayenne. If you would like a spicier spread, stir in some or all of the minced jalapeño. Serve at room temperature, drizzled with olive oil and garnished with scallion. Makes 2 cups 46 appetizers | mezedes Creamy Carp Roe Spread Taramosalata Serve this fluffy, faintly briny dip with bread, cucumber spears, and pickled peppers. For a more elaborate meze, present it with other dips, like tzatziki (page 45), melitzanosalata (page 43), or favasalata (page 44). Greeks eat taramosalata all year but especially during Lent.
It is more healthful than refined olive oil, and it has the body, aroma, and bold flavor that make Greek dishes taste so full and plush. You don’t have to use a Greek olive oil to reproduce the character of Greek food, but you really must use an extra-virgin oil. We use only Greek feta at Kokkari, preferably Dodoni or barrel-aged Mt. Vikos. By law, Greece’s feta must contain at least 70 percent sheep’s milk, with the remainder goat’s milk. Barrel aging, the traditional technique, allows for slow flavor development; unfortunately, most feta today is aged in tins because they are easier to handle and ship.
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. ) Our crispy smelt with skordalia (page 67) is a menu staple that has introduced many diners to the pleasures of eating these tiny fried fish. And the restaurant has become a destination for octopus fans.
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients by Nancy Cain