Good Beginning, Baking Supplement Recommended
Almost a year has passed since I learned I had to go Gluten-Free. Figuring out how to make the leap is a challenge. I just bared feel like I have my “sea legs” under me when it comes to some aspects in my kitchen. One of the important things to focus on in this arena is all the amazing things you or a loved one can eat.
Preparing food from scratch is more important for a Gluten-Free eater—modified wheat starch products lurk in the strangest places. Starting from raw, fresh ingredients is often easier, more affordable and certainly safer!
One of the important highlights in this book is the section on sauces. Most classic sauces rely on wheat flour for thickening. The sauces such as a cheese sauce, typical béarnaise or other styles are still accessible for those with allergies, sensitivities or Celiac disease. You can use the sauce recipes in the book to reclaim those tastes and textures with worry-free enjoyment. Other recipes suggest brands for ingredients that are known to be Gluten-Free (and it’s still a good idea to check as formulations can change without notice).
Winner’s included the Lamb Tandoor on page 100 and the Sausage Egg Pizza featured early in the book. The pizza is a combination recipe. Finding a crust solution that tastes good while holding the ingredients, and cooks to a toothy texture is tricky in the Gluten-Free arena. I loved the solution in the cookbook. The “Potato Pizza Crust” is an effective, perfect solution that shines with the pizza in the book and can be used for many applications.
The only downside for this book is providing adequate but not stellar solutions for baked goods. While the “Chocolate Indulgence Brownies” recipe definitely meets a need, nearly all the recipes call for pre-made or pre-mixed ingredients. I agree that being able to have a mix in the cupboard helps on the crazy busy days. Sadly, the mixes have many of the classic problems of any pre-packaged foods. Some rely heavily on soy products. This has the potential to also be an allergen. Others have a predominance of legume flour(s). This group of flours creates a nice texture but has an odd flavor that many people don’t enjoy.
Few of the baked goods recipe provide a real from-scratch solution for your sweet tooth. Admittedly, developing a good recipe bank for banking Gluten-Free is challenging and takes time.
With these qualities combined, Gluten-Free 101 is recommended as good starting point for those who need to start their education on fixing satisfying food while eliminating glutens.
Almost a year has passed since I learned I had to go Gluten-Free. Figuring out how to make the leap is a challenge. I just bared feel like I have my “sea legs” under me when it comes to some aspects in my kitchen. One of the important things to focus on in this arena is all the amazing things you or a loved one can eat.
Preparing food from scratch is more important for a Gluten-Free eater—modified wheat starch products lurk in the strangest places. Starting from raw, fresh ingredients is often easier, more affordable and certainly safer!
One of the important highlights in this book is the section on sauces. Most classic sauces rely on wheat flour for thickening. The sauces such as a cheese sauce, typical béarnaise or other styles are still accessible for those with allergies, sensitivities or Celiac disease. You can use the sauce recipes in the book to reclaim those tastes and textures with worry-free enjoyment. Other recipes suggest brands for ingredients that are known to be Gluten-Free (and it’s still a good idea to check as formulations can change without notice).
Winner’s included the Lamb Tandoor on page 100 and the Sausage Egg Pizza featured early in the book. The pizza is a combination recipe. Finding a crust solution that tastes good while holding the ingredients, and cooks to a toothy texture is tricky in the Gluten-Free arena. I loved the solution in the cookbook. The “Potato Pizza Crust” is an effective, perfect solution that shines with the pizza in the book and can be used for many applications.
The only downside for this book is providing adequate but not stellar solutions for baked goods. While the “Chocolate Indulgence Brownies” recipe definitely meets a need, nearly all the recipes call for pre-made or pre-mixed ingredients. I agree that being able to have a mix in the cupboard helps on the crazy busy days. Sadly, the mixes have many of the classic problems of any pre-packaged foods. Some rely heavily on soy products. This has the potential to also be an allergen. Others have a predominance of legume flour(s). This group of flours creates a nice texture but has an odd flavor that many people don’t enjoy.
Few of the baked goods recipe provide a real from-scratch solution for your sweet tooth. Admittedly, developing a good recipe bank for banking Gluten-Free is challenging and takes time.
With these qualities combined, Gluten-Free 101 is recommended as good starting point for those who need to start their education on fixing satisfying food while eliminating glutens.