Against The Grain
EXEXTRAORDINARY GLUTEN-FREE RECIPES MADE FROM REAL, ALL-NATURAL INGREDIENTS
I was excited to get the first book, cook book, since I had been told I
was allergic to most of the grains. I
don’t have celiac disease. Unfortunately
the book was geared toward the celiac disease person and didn't give a lot of
information when it came to those who were allergic to Buckwheat flour, wheat, rye,
pumpernickel, barley oat, eggs, dairy, yeast etc.I didn't find anything in the book that I wanted to make and I did
spend a lot of time looking through it.
It is very well written if you are a person with celiac disease The photographs are really well done! I would give the book four stars as it is well written for the market she geared the book to. I received this book from Blogging for Books for this review."
ABOUT AGAINST THE GRAIN
For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you’re making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you’ll be able to use ingredients already in your pantry or easily found at your local supermarket.
With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.