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 just enough: Her teenage son used to be clinically determined with celiac ailment. After attempting ready-made baking mixes and discovering the implications rubbery and tasteless, she pioneered gluten-free meals made completely from ordinary ingredients--no xanthan or guar gums or different secret chemical ingredients allowed. That led her to evolve lots of her family's favourite recipes, together with their cherished pizzas, pastas, and extra, to this genuine nutrients strategy. In opposed to the Grain, Nancy eventually stocks two hundred groundbreaking recipes for attaining ethereal, crisp breads, scrumptious baked items, and gluten-free major dishes.
For any of those cookies, muffins, pies, sandwiches, and casseroles, you employ in simple terms average parts corresponding to buckwheat flour, brown rice flour, and ripe fruit and veggies. 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 manage to use materials already on your pantry or simply stumbled on at your neighborhood supermarket.
With plentiful details for gluten-free novices and a hundred colourful photos, this booklet is a online game changer for gluten-free families in all places.

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Extra info for Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients

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Add butter and olive oil. Add onion and cook for 4 minutes. Add garlic and cook to just release the flavor (about 1 minute). Add chicken broth, cumin, pasilla or chili powder, and cinnamon. Bring to a boil, and then reduce heat. Simmer for 10 minutes. Add beans and chicken, and cook for another 5 minutes or until chicken is heated through. Add tomatoes and lime juice. soups, chilies & chowders 19 Ď Season with salt and pepper. Ladle into warm bowls. Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side.

Serve right away! the dutch oven cookbook Fried Five-Spice Baby back ribs You can bake the ribs ahead of time and fry just before serving. After frying, these ribs get golden brown and crispy on the outside but are meltin-your-mouth tender on the inside. The five-spice powder and salt add just the right flavor. Watch how quickly they disappear! Makes 6 s e rv i n g s 2 racks baby back ribs (about 3H pounds), rinsed and patted dry, with sinew removed Salt and pepper for seasoning 1 cup water 2 cups peanut or vegetable oil, for deep-frying 2 tablespoons Chinese five-spice powder 1 teaspoon salt Ď Preheat the oven to 375° F.

Simmer uncovered over low heat for 30 minutes. Ď Remove 4 cups of the soup and cool slightly. Purée in a food processor until smooth. Return to the pot. Stir in the coconut milk, heat for 5 minutes, and serve garnished with the toasted coconut flakes. Note: For a vegetarian version of this soup, substitute vegetable broth for the chicken broth. 30 the dutch oven cookbook Seafood Stew in Red Curry Sauce This soup, also known as Tom Kai Talay, offers a wonderful balance of heat from the curry and sweetness from the coconut milk.

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Against the Grain: Extraordinary Gluten-Free Recipes Made by Nancy Cain
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