It can be upsetting and overwhelming to learn that you can’t eat gluten, or that you need to cook for someone who can’t. Gluten-Free 101 is the guide to help make the transition a simple and positive change. It explains how to select and work with the best g-free foods from a now extensive (and sometimes confusing) product shelf, how to continue eating healthfully, and how to master basic gluten-free cooking techniques, such as cooking g-free pasta and rolling g-free dough. There are 175 simple recipes for everyday favorites like pancakes, pizza, fried chicken, sandwich bread, and cupcakes, with more than twenty-five beautiful recipe photos. Going gluten-free can be fun and delicious!
|Publisher:||Houghton Mifflin Harcourt|
|Edition description:||First Edition|
|Product dimensions:||10.90(w) x 9.70(h) x 0.70(d)|
About the Author
CAROL FENSTER is the author of ten cookbooks, including 100 Best Gluten-Free Recipes and the award-winning 1,000 Gluten-Free Recipes. She is the former associate food editor at Living Without magazine, and her work has been published in the New York Times, the Washington Post, Gluten-Free Living, and elsewhere.
Table of Contents
Preface: A Few Words from Carol 6
Gluten-Free Survival Guide 9
Gluten: A Real Pain in the Gut 12
Going against the Grain: Flours for Gluten-Free Baking 18
The Gluten-Free Kitchen 30
Breakfast & Brunch 52
Small Bites 68
Soups & Salads 82
Main Dishes 98
Brands Used in Testing Recipes 227
Most Helpful Customer Reviews
This IS mostly written for beginners. Many things remind me of a cooking class. The recipes are basic ones, so that even experienced cooks can learn gluten-free techniques. But they are good recipes! My one big criticism for this book is the constant use of food processors and mixers, which many inexperienced cooks don't have. And in several of the recipes, a little "elbow grease" works just as well. But a beginner is not given that option. This can discourage beginners from trying the majority of the recipes, which is unfortunate. I can remember my mother beating cake batter by hand, and it came out just as good as anything you can make now with a mixer. I made many things through the years without the use of a food processor. Yes, these things are faster. But you have to use electricity, you have more to clean up and more to store. And the expense is out of some beginners reach. So, this book is mixed. It's FOR beginners, but it's assuming you're either experienced enough or wealthy enough to have all the kitchen equipment needed, as it gives you no option for anything else.
Bought this book... payed...only got the sample.