Gluten-free flour power : bringing your favorite foods back to the table

531 Pages·2015·16.96 MB·English

by  Kamozawa

This book is for our daughter, Amaya,
who taught us that asking questions allows us to make new discoveries.
Please bookmark your page before linking.

introduction
CHAPTER 1
our gluten-free pantry
CHAPTER 2
breakfast
CHAPTER 3
quick breads
CHAPTER 4
yeasted and sourdough breads
CHAPTER 5
flatbreads and crackers
CHAPTER 6
pasta and dumplings
CHAPTER 7
pastries
CHAPTER 8
single-layer cakes and bundt
cakes
CHAPTER 9
small cakes and bars
CHAPTER 10
layer cakes
CHAPTER 11
pies
CHAPTER 12
cookies
acknowledgments

sources
index
introduction
g
luten-free food is not a fad. It’s here to stay. For us that
is exciting, because we love a challenge. When chefs
started calling us to teach gluten-free workshops, we
knew we had to step up our game. It’s not enough to
create recipes that are “great—for gluten-free”; we
wanted to create great recipes that just happened to be
gluten-free. Leaving out the gluten was a crucial
parameter in developing these recipes, but the defining
factors were taste and flavor.
The definition of the word diet is the kind of food that
a person, animal, or community habitually eats. For a
variety of reasons, mostly health related, a good
percentage of the population now chooses not to eat
gluten. You don’t have to have made that choice yourself
to need a few great gluten-free recipes in your back
pocket, you simply have to want to cook for someone
who has.