Reviewing a cookbook is not something I often do, but having totally fallen in love with this incredible one I have to share it with you!
Against the Grain: extraordinary gluten free recipes made from real, all natural ingredients, is by Nancy Cain, and published in 2015. Also the owner of Against the Grain Gourmet in Brattleboro, Vermont, Cain has a son diagnosed with celiac disease. Talk about incentive to come up with some tasty gluten free recipes!
In the book jacket it describes her thoughts on ready-made gluten free flour products – which turn out to be the same as mine. Often lacking in texture or with the grittiness of sand, not to mention the ‘commercial/factory’ taste aspect of many I’ve tried. Let’s just say they won’t be bought again.
Here are some of the recipes I’ve tried so far, with great success!
These terrific gluten free old-fashioned oatmeal cookies are full of the goodness of not only oats, but buckwheat flour. In the adorable side bar story, she mentions how the recipe was developed from her husband’s grandmother’s collection! I don’t know about you but things like this really make a cookbook stand out, for me. It makes them more personal. Trust someone who’s been using them as bedtime reading since her teens!
Another fantastic cookie recipe is for gluten free Yankee ginger snaps adapted from an old Yankee Magazine recipe. I was really excited about this recipe for two reasons:
- the success of the old-fashioned oatmeal cookies
- I’ve never made ginger snaps!
Just look at these cookies, would you! Jam-packed full of the flavours you love in a ginger cookie, and with enough crispness to call them a snap! Seriously, these were one of the finest cookies I’ve ever made~
So, overjoyed with the cookbook, and riding high on two fab cookie recipes, I decided to go for the ‘gold’. If you eat gluten free, you’ll know one of the toughest things to replicate is gluten free pizza dough. What I’ve found is that the tomato sauce clashes with the both the flavour and texture with pretty much every GF pizza dough I’d tried.
This recipe for gluten free rising crust pizza dough is gonna knock your socks off! It’s got a great texture, good taste and really works with tomato sauce. Hands down, the best I’ve come across so far. So good, in fact, I’ve stopped looking for others!
Seriously! A mushroom, sausage pizza & roasted pepper pizza, made gluten free AND delicious! I’ve already made this pizza dough twice – and can’t wait to try it out on my GF peeps!
Plus, as you can see in the photo the crust is sturdy enough to hold lots of toppings. Most GF crusts, frankly, couldn’t handle that.
Here’s a sample page of the cookbook!
With very detailed recipes, delicious photos that really make you hungry, plus the adorable side bar notes with stories related to the recipe… can you see how a girl might fall in love with it! With 200 recipes that cover the gamut from apple pie to zucchini carrot bread, this is one terrific gluten free cookbook that I can’t recommend enough~