Book
Against the grain : extraordinary gluten-free recipes made from real, all-natural ingredients / Nancy Cain ; photographs by Jennifer May.
Record details
- ISBN: 9780385345552 (paperback) :
- Physical Description: 400 pages : colour illustrations ; 24 cm
- Edition: First edition.
- Publisher: New York : Clarkson Potter/Publishers, [2015]
- Copyright: ©2015
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Baking. Cookbooks. Gluten-free diet > Recipes. |
Available copies
- 0 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Cookstown Branch | 641.815 Cai | 31681002497048 | NONFICPBK | Checked out | 08/22/2025 |
- Baker & Taylor
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. - Baker & Taylor
The owner of Against the Grain Gourmet, a successful gluten-free bakery, describes the science of gluten-free baking and provides 200 all-natural recipes that do not use xanthan or guar gums for breads, flatbreads, crackers, muffins, cookies, cakes, pies, pastas, pizzas, tacos and more. Original. 60,000 first printing. - Random House, Inc.
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 supermarket.
With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.
