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Short Description:
Describes the science of gluten-free baking and provides two hundred all-natural recipes for such foods as breads, flatbreads, crackers, muffins, cookies, cakes, pies, pastas,... Read more
Describes the science of gluten-free baking and provides two hundred all-natural recipes for such foods as breads, flatbreads, crackers, muffins, cookies, cakes, pies, pastas, pizzas, and tacos.
All coeliacs know that our holy grail is a decent loaf of gluten free bread. Nancy Cain has done it; she has researched, worked, worked and worked again until it's right. Besides providing us with a decent loaf of bread, she gives a detailed account of what happens to various seeds, flours and starches as they react with each other to produce delicious gluten free baking. If you don't want to read the ins and outs of the process, just use the recipes. For me, knowing what is happening, and why the bread will rise or the pastry will taste good, is every bit as important as using the recipe. Nancy Cain has also given me the ratios needed to make my own recipes. Against the Grain has rapidly become my only recipe book for a decent loaf, and after all the time I have spent with other recipes, throwing another disappointment in the bin, finally I am excited about cooking and baking again.
NANCY CAIN is the owner of Against the Grain Gourmet, a line of gluten-free breads and pizzas available at supermarkets and natural food stores nationwide. She lives with her gluten-free family in Vermont.
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