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. In Against 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
With ample information for gluten-free
beginners and 100 colorful photographs, this book is a game changer
for gluten-free households everywhere.