Easy, Basic Dishes Without Wheat
by Carol Fenster
As the title suggests, Gluten-Free 101: Easy, Basic Dishes without Wheat offers simple, streamlined recipes for those basic foods we all crave when we’re gluten-free.
Crust French bread, chewy Pizza, decadent Brownies, flaky Pie Crust, old-fashioned Biscuits. They’re all possible using Carol’s new, versatile sorghum-based flour blend.
As all gluten-free beginners eventually learn, we can’t bake with just one flour the way we did when we ate wheat.
This blend is more nutritious, with more protein and fiber than most gluten-free flour blends. And, you can vary the other flours in the blend to suit your personal tastes and dietary needs.
Recognizing that gluten-free beginners need guidance, Carol offers help on what to eat during the first few weeks after diagnosis, deciphering mysterious culinary terms, setting up a gluten-free pantry, using a bread machine, detecting hidden gluten in commercial foods, and dining away from home.
Recipes are organized into four categories (breads, breakfast, dessert, and main dishes) and offer nutritional content so you can manage your diet wisely. Extensive information about a wide variety of gluten-free flours helps you choose which ones are best for you.
Carol Fenster, Ph.D., internationally recognized author of four gluten-free cookbooks, is one of America’s foremost authorities on gluten-free cooking.
Gluten-free since 1988, she appears on the Health Network (Food for Life show), develops gluten-free products for Bob’s Red Mill, and is Associate Food Editor for Living Without magazine.
Her articles and recipes appear in Veggie Life magazine and the Food Allergy & Anaphylaxis Network newsletter.