Against The Grain
EXEXTRAORDINARY
GLUTEN-FREE RECIPES MADE FROM REAL, ALL-NATURAL INGREDIENTS
By NANCY
CAIN
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
Revolutionary
all-natural recipes for gluten-free cooking–from the owner of Against the Grain
Gourmet.
Nancy
Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed
with celiac disease. After trying ready-made baking mixes and finding the
results rubbery and tasteless, she pioneered gluten-free foods made entirely
from natural ingredients–no xanthan or guar gums or other mystery chemical
additives allowed. That led her to adapt many of her family’s favorite recipes,
including their beloved pizzas, pastas, and more, to this real food technique.
InAgainst the Grain, Nancy
finally shares 200 groundbreaking recipes for achieving airy, crisp breads,
delicious baked goods, and gluten-free main dishes.
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.
ABOUT NANCY CAIN
NANCY
CAIN is the owner of Against the Grain Gourmet, a line of gluten-free breads
and pizzas available at supermarkets and natural food stores nationwide. She
lives with her gluten-free family in Vermont.
