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Posted June 1, 2012
Good Beginning, Baking Supplement Recommended
Quick look: Sauces ++ Main Dishes + Baking--average Pizza Crust idea ++ Preparing food from scratch is more important for a Gluten-Free eater—modified wheat starch products lurk in the strangest places. Starting from raw, fresh ingredients is often easier, more affordable and certainly safer! One of the important highlights in this book is the section on sauces. Most classic sauces rely on wheat flour for thickening. The sauces such as a cheese sauce, typical béarnaise or other styles are still accessible for those with allergies, sensitivities or Celiac disease. You can use the sauce recipes in the book to reclaim those tastes and textures with worry-free enjoyment. Other recipes suggest brands for ingredients that are known to be Gluten-Free (and it’s still a good idea to check as formulations can change without notice). Winner’s included the Lamb Tandoor on page 100 and the Sausage Egg Pizza featured early in the book. The pizza is a combination recipe. Finding a crust solution that tastes good while holding the ingredients, and cooks to a toothy texture is tricky in the Gluten-Free arena. I loved the solution in the cookbook. The “Potato Pizza Crust” is an effective, perfect solution that shines with the pizza in the book and can be used for many applications. The only downside for this book is providing adequate but not stellar solutions for baked goods. While the “Chocolate Indulgence Brownies” recipe definitely meets a need, nearly all the recipes call for pre-made or pre-mixed ingredients. I agree that being able to have a mix in the cupboard helps on the crazy busy days. Sadly, the mixes have many of the classic problems of any pre-packaged foods. Some rely heavily on soy products. This has the potential to also be an allergen. Others have a predominance of legume flour(s). This group of flours creates a nice texture but has an odd flavor that many people don’t enjoy. The book is recommended as good starting point for those who need to start their education on fixing satisfying food while eliminating glutens.
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Posted November 29, 2013