November is Gluten-Free Diet Awareness Month
Gluten-free food doesn’t have to be boring! Check out these cookbooks to learn how to whip up incredibly delicious, mouth-watering dishes.
Artisanal Gluten-Free Cooking
By Kelli and Peter Bronski
This cookbook is based on the authors’ cooking philosophy that follows four simple rules: the food should be fresh, the recipes should be simple, the meals should be made from scratch, and the food should be delicious. Their more than 250 recipes span the globe, from Italian to Indian, Belgian to Mexican, and Asian to American. More than 70 recipes—including breads, pastas, pizzas, and more than 20 of their desserts, from chocolate chip cookies to carrot cake—showcase their own intensively developed gluten-free flour blend.
“This volume's impressive breadth and straightforward instructions make it an essential, horizon-broadening tool for those off gluten.”—Publishers Weekly
The Gloriously Gluten-Free Cookbook
By Vanessa Maltin
Now anyone with celiac disease can spice up their meals every day of the week! In The Gloriously Gluten-Free Cookbook, Vanessa Maltin—with the help of three renowned chefs—presents 125 Italian, Asian, and Mexican recipes that cut out the gluten without skimping on taste. In addition to these recipes, you'll find handy lists of foods for stocking your gluten-free pantry, plenty of vegetarian and dairy-free options, and powerful resources and advice for living the good life without the gluten.
Flying Apron’s Gluten-Free & Vegan Baking Book
By Jennifer Katzinger, Shauna James Ahern, Kathryn Barnard
Flying Apron Bakery has become famous for serving up tasty and delicious baked goods to those with celiac disease and for others on a gluten-free diet. In this cookbook, owner Jennifer Katzinger shares her favorite dishes and secrets to gluten-free baking. Sampling both the sweet and the savory, the 80-plus recipes include scones (plus their signature flying aprons), muffins, cookies, pies, cakes and cupcakes, frostings, breads, soups, turnovers, and potpies. Recipes include Buckwheat Flying Apron Biscuits, Cardamom Spice Cake, Polenta Cannelli, Bean Torte with Caponota, and Ginger Wheel Cookies. All are gluten-free, vegan, and use organic whole food ingredients. Features vibrant color photographs of dishes and of the bakery, as well as a resource list for hard-to-find specialty ingredients.
You Won’t Believe It’s Gluten-Free!
By Roben Ryberg
“Even devoted low-carb dieters have it easy compared to those with celiac disease or gluten intolerance, who have no choice in giving up many foods. Ryberg (The Gluten-Free Kitchen) aims to make their sacrifices easier by recreating favorite dishes, from fried chicken to lemon pound cake, with alternative ingredients. For every meal and course, she offers a wide range of crowd-pleasing recipes (mini meat loaves; Caesar salad); those that are normally gluten-heavy get several versions using different flours for different effects. The first chapter discusses stocking the gluten-free kitchen and converting recipes, and helpful notes about preparation accompany many recipes . . . the growing gluten-free community will be thrilled to have this massive resource of ideas for making their meals more enjoyable.”—Publishers Weekly
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
By Erin McKenna
Here is your key to an enlightened, indulgent, sweets-filled future. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture. Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
Artisanal Gluten-Free CookingBy Kelli and Peter Bronski
This cookbook is based on the authors’ cooking philosophy that follows four simple rules: the food should be fresh, the recipes should be simple, the meals should be made from scratch, and the food should be delicious. Their more than 250 recipes span the globe, from Italian to Indian, Belgian to Mexican, and Asian to American. More than 70 recipes—including breads, pastas, pizzas, and more than 20 of their desserts, from chocolate chip cookies to carrot cake—showcase their own intensively developed gluten-free flour blend.
“This volume's impressive breadth and straightforward instructions make it an essential, horizon-broadening tool for those off gluten.”—Publishers Weekly
The Gloriously Gluten-Free CookbookBy Vanessa Maltin
Now anyone with celiac disease can spice up their meals every day of the week! In The Gloriously Gluten-Free Cookbook, Vanessa Maltin—with the help of three renowned chefs—presents 125 Italian, Asian, and Mexican recipes that cut out the gluten without skimping on taste. In addition to these recipes, you'll find handy lists of foods for stocking your gluten-free pantry, plenty of vegetarian and dairy-free options, and powerful resources and advice for living the good life without the gluten.
Flying Apron’s Gluten-Free & Vegan Baking BookBy Jennifer Katzinger, Shauna James Ahern, Kathryn Barnard
Flying Apron Bakery has become famous for serving up tasty and delicious baked goods to those with celiac disease and for others on a gluten-free diet. In this cookbook, owner Jennifer Katzinger shares her favorite dishes and secrets to gluten-free baking. Sampling both the sweet and the savory, the 80-plus recipes include scones (plus their signature flying aprons), muffins, cookies, pies, cakes and cupcakes, frostings, breads, soups, turnovers, and potpies. Recipes include Buckwheat Flying Apron Biscuits, Cardamom Spice Cake, Polenta Cannelli, Bean Torte with Caponota, and Ginger Wheel Cookies. All are gluten-free, vegan, and use organic whole food ingredients. Features vibrant color photographs of dishes and of the bakery, as well as a resource list for hard-to-find specialty ingredients.
You Won’t Believe It’s Gluten-Free!By Roben Ryberg
“Even devoted low-carb dieters have it easy compared to those with celiac disease or gluten intolerance, who have no choice in giving up many foods. Ryberg (The Gluten-Free Kitchen) aims to make their sacrifices easier by recreating favorite dishes, from fried chicken to lemon pound cake, with alternative ingredients. For every meal and course, she offers a wide range of crowd-pleasing recipes (mini meat loaves; Caesar salad); those that are normally gluten-heavy get several versions using different flours for different effects. The first chapter discusses stocking the gluten-free kitchen and converting recipes, and helpful notes about preparation accompany many recipes . . . the growing gluten-free community will be thrilled to have this massive resource of ideas for making their meals more enjoyable.”—Publishers Weekly
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About BakeryBy Erin McKenna
Here is your key to an enlightened, indulgent, sweets-filled future. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture. Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
- Lisa S.
Comments
Post a Comment