When it comes to great gluten free cookbooks, I am on such a (gluten free) roll that you oughta call me (gluten free) butter. Ironically enough, two of the most recent gluten free cookbooks I’ve added to my cookbook collection and have subsequently reviewed are somewhat similarly titled. The book you see here is Against the Grain (Amazon link) by Nancy Cain and I am as impressed by it as I have been any recipe collection I’ve ever had.
First, it’ll help to establish the author’s authority, so to speak. Nancy Cain is the owner of Against the Grain Gourmet, a line of gluten-free breads and pizzas you can find at supermarkets and natural food stores nationwide.
That’s right. The lady knows her stuff. Inside out.
Before you even get to the wonderful gluten free recipes, the reader is treated to an introduction to end all introductions. Ingredients are laid out and scrutinized – you’re given “behind the scenes” information on how each helps create the perfect environment for gluten free baking. It’s written is a beautifully comprehensive and easy to understand manner that’ll leave you thinking, “Now I understand!” as a million light bulbs go off around you.
There is an art and there is a science to baking gluten free and Nancy Cain masters each.
Seriously? Someone who’s gluten free baking is so delicious she’s able to sell it in stores telling you how to make your own delicious gluten free delicacies? It does not get any better than that.
From the Inside Cover:
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.
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Against the Grain is a big, beautiful book with tons of pictures to accompany the delicious recipes. I love that the author doesn’t just present the recipes (which would be perfectly fine, mind you, because they’re amazing), she gives a little insight and background into each. Again, it’s like an expert sitting down and personally showing you how you can create beautiful and delicious baked items in your own kitchen.
Some of the recipes include:
- Olive Flatbread
- Blueberry Banana Crepes
- Skillet Pizza
- Shoofly Pie
- Chocolate Eggs
- Jalapeno and Cheese Biscuits
- Zucchini Carrot Bread
- Brioche
- Sourdough Soft Pretzels
- Lemon Thyme Summer Squash Ravioli
- Italian Tricolor Rainbow Cookies
- Microwave Vegan Cowboy Cookie
- Basic Yellow Cake
- Red Velvet Cake
- Cocobean Cupcakes
- Biscuits
- Cheesy Breadsticks
- Fig Bars
- Energy Bars
- Sunrise Warming Muffins
- Tater Doughnuts with Silky Chocolate Glaze
- Cranberry Date Bars
- Boston Cream Pie
- Fresh Strawberry Cake
- Cranberry Pistachio Biscotti
- Deep Dish Vermont Apple Pie
- And many, many, many, many, many more. Tons more!
A few other things I especially love about Against the Grain are “small” things only cookbook collectors would probably notice. I LOVE that the recipes are easy to read and easy to follow.
I also love that the author provides her ingredients’ measurements in cups and grams. VERY helpful to all readers. While it’s possible to find conversion charts, it’s just easier to have it presented to you in this way.
If you love great cookbooks and delicious baked foods, this is the next cookbook you should buy. If you thought you had to give up the fun and excitement of baking and the rewards of baking extra delicious goodies for your family just because you had to give up gluten, this is the next cookbook you HAVE TO buy. Nancy Cain will have you turning out bakery quality deliciousness again and again and again.
I’m sure that sounds as delicious to you as it does me!
When I first had to give up gluten, I admit I had some really “dark days.” Not because of the food I could no longer eat, but (as someone who has gotten so much joy out of baking for her family for SO many years)because of the food I could no longer bake. I took so much pride in my homemade breads, buttermilk biscuits, fried cornbread, cookies, pies, cakes, and brownies. The sense of loss I felt could only be understood by other parents and spouses who love nothing more than cooking beautiful, delicious food for their loved ones.
I only wish I’d had Against the Grain (Amazon link) when I first had to give up gluten. I’d have realized that I actually never lost anything.
If you or anyone you know has to eat gluten free but loves baking, I hope you’ll get a copy of Against the Grain (Amazon link) in their hands as soon as possible.
A door you once thought was shut swings wide open the minute you open this book.
Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.