Nora S. (biblegirl06) reviewed on 2/25/2015 + 92 more book reviews

This book is exactly what Ive been looking for. Ive just entered the world of Gluten-free and have been confused. I liked reading this author journey to re-create dishes her family loved in a gluten-free format. Both of her sons were diagnosed with celiac disease. She and her husband agreed their whole family would eat Gluten-Free. The author states, I looked at ingredients (in all the flourless recipes she could find) examined the techniques, and paid attention to the proportions of fats to starches, proteins, and liquids. Among lots of other things, I learned that I had been working with a very narrow definition of flour. Flour didnt necessarily have to be milled and poured from a box flourless recipes worked because some other ingredient acted like flour.
This was fascinating to read. She goes on to say, Eventually, I had to go back to the basics of kitchen chemistry, to understand how fats, carbohydrates, proteins, and water affected the taste, texture, aroma, and shelf life of both wheat based and gluten-free baked goods
The first recipe she mastered was pizza dough. Her friend had a restaurant and handed out free pizza for their honest opinion. The feedback was wonderful. Everyone loved it and couldnt believe it was Gluten-Free. Someone suggested she should sell it. Thats when Against the Grain company was born http://againstthegraingourmet.com/ She takes a very different approach to gluten-free baking. The author says, We believe that it is entirely possible to bake gluten-free using natural properties of real foods. We dont use processed ingredients that simulate the effects of gluten like xanthan gum, modified starches, or things you cant pronounce.We look for real solutions that come from your local grocery store.
This book was as much fun to read as it was to make the recipes. Not only did my family and I enjoy the items I made (Lynns lovely oat bread, Microwave Vegan Cowboy cookies and Vegan Carrot Muffins, but I learned so much. This is a book Ill be referring to and using often.

There is an introduction to how and why she was making gluten-free items. Then this author talks about the Fundamentals of Gluten-Free Baking. She breaks it down to the following categories:
1. Gluten-Free flours are not created equal
2. Most Gluten-Free Flours work better in a mixture
3. Gluten-Free hydrated ratios are surprisingly high
4. Non-Gluten protein builds structure
5. The Contribution of starch is as important as that of gluten
6. Gums are not necessary
7. Gluten Free Techniques

Note to readers: Make sure you read through the recipe a few times to make sure you dont miss a step (like I did Grin) There are things she does that are a little different than what Im used to. Technique matters in this book. It doesnt take long but its well worth your time.

My family and I liked the recipes we tried so far and look forward to trying others such as Bagels, Soft Pretzels, Pizza, Calzones, Caramelized onion focaccia, Maple toasted Oat Biscuits, Flourless blueberry Banana Crepes, Old Fashioned cookies, Carrot Cake and many more. There are mouthwatering pictures throughout the book but not one for every recipe. The subtitle to this book is, Extraordinary Gluten-Free Recipes from Real, All-Natural Ingredients. I agree!

I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.

Nora St Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com

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