Download Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain
Outstanding Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain publication is consistently being the most effective good friend for investing little time in your workplace, evening time, bus, as well as all over. It will certainly be a good way to merely look, open, and also read the book Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain while because time. As recognized, experience and ability don't constantly come with the much money to get them. Reading this book with the title Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain will certainly allow you know more things.
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain
Download Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain
Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain Just how can you change your mind to be a lot more open? There several sources that could help you to boost your ideas. It can be from the various other encounters and also story from some people. Book Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain is one of the trusted sources to obtain. You can locate numerous publications that we discuss here in this site. As well as currently, we show you one of the best, the Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain
It is not secret when attaching the creating skills to reading. Checking out Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain will make you get more resources as well as sources. It is a way that could boost how you overlook as well as comprehend the life. By reading this Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain, you could greater than exactly what you get from other book Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain This is a famous book that is released from famous publisher. Seen kind the author, it can be trusted that this book Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain will provide lots of inspirations, concerning the life as well as experience and also every little thing within.
You may not should be uncertainty about this Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain It is not difficult means to obtain this book Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain You could merely check out the set with the link that we give. Right here, you could buy the book Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain by on the internet. By downloading and install Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain, you can find the soft file of this publication. This is the exact time for you to begin reading. Also this is not published publication Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain; it will precisely offer more advantages. Why? You may not bring the printed book Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain or only stack the book in your house or the office.
You can finely add the soft data Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain to the gizmo or every computer hardware in your office or residence. It will certainly assist you to always continue reading Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain whenever you have downtime. This is why, reading this Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain does not provide you troubles. It will certainly provide you important sources for you which wish to start creating, covering the comparable publication Against The Grain: Extraordinary Gluten-Free Recipes Made From Real, All-Natural Ingredients, By Nancy Cain are different publication area.
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.
- Sales Rank: #66919 in Books
- Brand: Nancy Cain
- Published on: 2015-02-03
- Released on: 2015-02-03
- Original language: English
- Number of items: 1
- Dimensions: 9.14" h x 1.28" w x 7.44" l, 1.20 pounds
- Binding: Paperback
- 400 pages
Review
“Nancy Cain’s Against the Grain is the first and only cookbook I’ve ever seen to take gluten-free baking to a natural place. Finally! This is what the world has been longing for: a collection of recipes that doesn’t use processed, expensive, and hard-to-source ingredients. Her work is thorough, insightful, and above all, fun. Taking well-loved classics and giving them a makeover, she never sacrifices flavor and texture in pursuit of her easy-to-make gluten-free alternatives.”
—Sarah Britton, author of My New Roots
About the Author
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.
Most helpful customer reviews
20 of 21 people found the following review helpful.
Pizza crust different from their frozen pizzas
By Amazon Customer
I love the pizza crust on the frozen pizzas made by this author. I bought their cookbook to be able to make the same crust at home. Unfortunately, their recipe for pizza crust is completely different from their frozen pizzas: no where near as good. I called the author, and they said they wouldn't share their pizza crust recipe used in their frozen pizzas because they wanted to sell more frozen pizzas. I'm disappointed and I feel misled.
19 of 21 people found the following review helpful.
Star Downgrade: Recipes don't seem to be extensively tested
By Angie W.
UPDATE 2/14/16 2 things to add: 1) Puff Pastry Croissants-- After making these several more times in various ways, I determined that doubling the recipe and using a measuring cup to simply scoop a large plop of the dough on the parchment paper makes for 6 very good sandwich rolls that tastes like buttery croissants. 2) I have now also made the Tater Doughnuts with Silky Chocolate Glaze. SO great. Just so great. The glaze tastes exactly like a doughnut store's chocolate glaze and makes what would be a good doughnut just absolutely great.
UPDATE 3/29/15 I have downgraded this book to just 4 stars. I just tried a 5th recipe and it was a complete mess. I made the Puff Pastry Croissants, and the batter was nowhere near what was described and shown in the picture in the book. I ended up having to add an additional egg to make the batter anywhere near thin enough to pipe, and it was such a gluey mess that it in no way would be able to be piped in a back and forth motion. You can see my simple swipe in the pictures below. The end product tastes good, but the recipe itself was a fail.
I somehow think that the author didn't actually have people test her recipes extensively in home kitchens. I live near Seattle, and have a different climate than she does, so perhaps that plays into how badly her recipes are working for me. However, I weigh all of my ingredients, use the same flours that she does, follow the directions religiously, and they still aren't turning out. I don't want to have to modify every recipe to work-- I want it to actually work on the first try.
ORIGINAL REVIEW: I hesitate between giving it a 4 or 5 stars, but ultimately gave it 5 because the not-great things are vastly outweighed by the great things. I have Celiac Disease and can't have gums, so I'm always on the lookout for enlightened recipe authors who know that those aren't necessary for gluten free baked goods. I was really excited to try this book and am quite pleased with it. I have extensive experience baking gluten free (and even with gluten pre-diagnosis), and have found this book to be a great resource.
I have made 4 things now from this book:
*Buckwheat Waffles-- these were really light and fluffy. Almost too light, in fact. I prefer a heavier and heartier waffle, but these were still good and I would make them again.
*Rustic Boule-- I don't have the four 4.5" mini springform pans in my kitchen (people actually have these?), so I decided to attempt it in a larger springform, knowing that it would probably underbake in the middle. It did, totally underbaked. I would probably not make this again, even if I decided to buy the mini springform pans for some reason. I do not blame the failure of this recipe on the book, only on my optimism.
*Ciabatta Bread-- There has to be something totally wrong with the ingredients list on this recipe. In the text of the recipe, the author notes that the dough "will have a very liquid, batter-like texture". It was the complete opposite-- it had a very dense and springy texture. I compared the ingredients list to others she has in the book, and it has fewer liquids than other recipes, so I think there was a goof in the amount of milk listed for the recipe. I'm going to attempt this again with additional milk in the future because it was a good bread in spite of it. However, if you make this as written, know that kneading the additional 1/2 cup of buckwheat flour in at the end will be very difficult to do since the dough is so stiff. I ended up only doing 1/4 instead of 1/2 cup. In addition, the little rolls will not flatten as the recipes says they should with "the high ratio of liquid to flour". Again, it's actually a low ratio of liquid to flour, so the rolls stay pretty high and round. When baking, the bottoms were close to burning at 25 minutes (and my oven is calibrated), so make sure to check on them around that mark. The end result was a VERY heavy and dense roll. It was good, but it was like a rock in my stomach. Still, it was very very tasty and I would recommend making it with some alterations.
*Sweet Potato Bread-- Let the heavens part and the angels sing! This stuff is excellent. Great crumb, great texture, very moist. Would definitely recommend!
Things that I wish were different in this book:
*You can easily tell cookbooks written by food bloggers vs. non-food bloggers. This author is very much not a food blogger. Nothing wrong with that, but food bloggers are used to answering a ton of questions and therefore anticipate them in their recipes and headnotes and are more thorough. This author does not, which can be somewhat frustrating because I know my questions are the same questions other people would have.
*I wish the headnotes were a little bit more informative than stories about the recipes. For example, on the rustic boule, I would assume that the author tried it in a normal large springform pan and decided to go to the mini ones when that didn't work. It would have been nice to have that in the notes so I would know to not even attempt that alteration.
By the way, I purchased the buckwheat flour she recommends and find that I really like it. I will definitely be getting it again.
7 of 7 people found the following review helpful.
Inaccurate weights/measurements throughout book.
By Nina A.
Upon first sitting down and going through the book cover to cover, I was really impressed with the wide array of recipes and was excited to start baking. However after trying out several recipes, I am confused by what appears to be a error in the stated measurements for the ‘light buckwheat flour’. The recommended light buckwheat flour is Acadian Buckwheat, which I purchased here on Amazon, the Bouchard Family Farms brand, which I believe is the recommended brand by the author. The package states that: 3 tbsp = 30 grams, or 1 cup = 160 grams. Yet every recipe in this book which calls for light buckwheat flour calls for 1 cup = 120 grams. This seems like a huge difference?
Normally I would just chalk this up to brand difference, but I looked up every brand of light buckwheat flour I could find (which wasn’t many) and each one is 160 grams = 1 cup. So I am suspect of where the author came up with 120 grams to 1 cup? Considering how many recipes in this book call for the light buckwheat flour, this seems like a huge oversight.
The author has a section in the beginning of the book about how different brands of GF flours have different weights, so you may have to do a conversion from her measurements if you choose to ‘measure’ out the flour using cups. As an experienced baked, I understand this, however, as she recommends, I always weigh out my flour in grams. So I should be OK with using her stated weights, right? Not quite. Each recipe I have made so far, in which I very carefully weighed out the flour with the stated weights has been a failure. It’s pretty obvious that each recipe just doesn’t have enough flour to come together properly, which makes me suspect when it calls for 1 cup (120 grams according to the author), I should really be using 160 grams (according to my bag of buckwheat). Examples:
Rising Pizza Crust- In the beginning step of pulsing the hot water/oil with the flour, it never achieved that ‘sand-like’ texture, instead it went right to a gummy looking dough. With the addition of the eggs/yeast, the mixture got even more wet, and it went downhill from there. It was so wet it was unable to be rolled or pressed out, I had to keep adding flour to the dough, to my hands, to everything, and when it finally cooked up, it was still too wet and gummy in the middle. The recipe calls for 3/4 cup + 1 tbsp buckwheat flour, which the author states as 100 grams. According to my flour bag, 3/4 cup + 1 tbsp is 130 grams. When I made a second batch of pizzas, using 130 grams buckwheat instead of 100 grams, that batch came together perfectly right from the start and they baked up better too.
-Buckwheat Pancakes - Batter consistency was too thin; it was impossible to form pancakes. Author recommends holding back 1/4 cup of the milk to ensure the batter isn’t too thin, and I actually held back 1/2 cup because I could tell prior to mixing, just from looking at my volume of flour vs volume of liquids, it was going to be a liquid mess. The author does say that if the batter is too thin, to add flour by the tbsp to achieve the proper consistency. However I had to add another 4 tablespoons to get the proper consistency. Now the original recipe calls for 1 cup (120 grams), and I had to add another 4 tablespoons (40 grams, according to my flour bag) for a total of 160 grams of buckwheat Which again, makes me suspect that when the recipe says 1 cup, it really should say 160 grams, not 120 grams. If I had added 160 grams from the start, there would have been no error.
-English Muffins, again batter consistency was so thin, there was no, ‘spooning’ the batter into the molds. I have yet to make a second batch, but I will update my review if I find that it works out by recalculating the flour needed.
If I want to actually bake from this book, it looks like I will have to go back through every single recipe in the book and recalculate how much buckwheat is actually to be used, with the proper conversion factor of 1 cup = 160 grams. I would really love to know what brand of Buckwheat the author is actually using and where she got the conversion ratio of 120 grams to 1 cup, because the recipes just don't seem to be working without my constant recalculating.
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain PDF
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain EPub
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain Doc
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain iBooks
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain rtf
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain Mobipocket
Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain Kindle
Tidak ada komentar:
Posting Komentar