Ebook Free Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain
Ebook Free Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain
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Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain
Ebook Free Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, by Nancy Cain
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Review
“Nancy Cain’s Against the Grain is the first and only cookbook I’ve ever seen to take gluten-free baking to a natural place. Finally! This is what the world has been longing for: a collection of recipes that doesn’t use processed, expensive, and hard-to-source ingredients. Her work is thorough, insightful, and above all, fun. Taking well-loved classics and giving them a makeover, she never sacrifices flavor and texture in pursuit of her easy-to-make gluten-free alternatives.” —Sarah Britton, author of My New Roots
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About the Author
NANCY CAIN is the owner of Against the Grain Gourmet, a line of gluten-free breads and pizzas available at supermarkets and natural food stores nationwide. She lives with her gluten-free family in Vermont.
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Product details
Paperback: 400 pages
Publisher: Clarkson Potter (February 3, 2015)
Language: English
ISBN-10: 0385345550
ISBN-13: 978-0385345552
Product Dimensions:
7.4 x 1.3 x 9.1 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
106 customer reviews
Amazon Best Sellers Rank:
#106,148 in Books (See Top 100 in Books)
This book is exactly what I've been looking for and so much more. I've 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†didn't necessarily have to be milled and poured from a box – flourless recipes worked because some other ingredient acted like flour.â€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 goodsâ€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 couldn't believe it was Gluten-Free. Someone suggested she should sell it. That’s 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 don’t use processed ingredients that simulate the effects of gluten like xanthan gum, modified starches, or things you can’t pronounce….We look for real solutions that come from your local grocery store.â€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 Lynn’s lovely oat bread, Microwave Vegan Cowboy cookies and Vegan Carrot Muffins, but I learned so much. This is a book I’ll 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 equal2. Most Gluten-Free Flours work better in a mixture3. Gluten-Free hydrated ratios are surprisingly high4. Non-Gluten protein builds structure5. The Contribution of starch is as important as that of gluten6. Gums are not necessary7. Gluten Free TechniquesNote to readers: Make sure you read through the recipe a few times to make sure you don’t miss a step (like I did Grin) There are things she does that are a little different than what I’m used to. Technique matters in this book. It doesn’t take long but it’s 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, Calzone’s, 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 am thankful for this review copy provided for me by Blogging for Books.Nora St LaurentTBCN Where Book Fun Begins! www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com
Upon first sitting down and going through the book cover to cover, I was really impressed with the wide array of recipes and was excited to start baking. However after trying out several recipes, I am confused by what appears to be a error in the stated measurements for the ‘light buckwheat flour’. The recommended light buckwheat flour is Acadian Buckwheat, which I purchased here on Amazon, the Bouchard Family Farms brand, which I believe is the recommended brand by the author. The package states that: 3 tbsp = 30 grams, or 1 cup = 160 grams. Yet every recipe in this book which calls for light buckwheat flour calls for 1 cup = 120 grams. This seems like a huge difference?Normally I would just chalk this up to brand difference, but I looked up every brand of light buckwheat flour I could find (which wasn’t many) and each one is 160 grams = 1 cup. So I am suspect of where the author came up with 120 grams to 1 cup? Considering how many recipes in this book call for the light buckwheat flour, this seems like a huge oversight.The author has a section in the beginning of the book about how different brands of GF flours have different weights, so you may have to do a conversion from her measurements if you choose to ‘measure’ out the flour using cups. As an experienced baked, I understand this, however, as she recommends, I always weigh out my flour in grams. So I should be OK with using her stated weights, right? Not quite. Each recipe I have made so far, in which I very carefully weighed out the flour with the stated weights has been a failure. It’s pretty obvious that each recipe just doesn’t have enough flour to come together properly, which makes me suspect when it calls for 1 cup (120 grams according to the author), I should really be using 160 grams (according to my bag of buckwheat). Examples:Rising Pizza Crust- In the beginning step of pulsing the hot water/oil with the flour, it never achieved that ‘sand-like’ texture, instead it went right to a gummy looking dough. With the addition of the eggs/yeast, the mixture got even more wet, and it went downhill from there. It was so wet it was unable to be rolled or pressed out, I had to keep adding flour to the dough, to my hands, to everything, and when it finally cooked up, it was still too wet and gummy in the middle. The recipe calls for 3/4 cup + 1 tbsp buckwheat flour, which the author states as 100 grams. According to my flour bag, 3/4 cup + 1 tbsp is 130 grams. When I made a second batch of pizzas, using 130 grams buckwheat instead of 100 grams, that batch came together perfectly right from the start and they baked up better too.-Buckwheat Pancakes - Batter consistency was too thin; it was impossible to form pancakes. Author recommends holding back 1/4 cup of the milk to ensure the batter isn’t too thin, and I actually held back 1/2 cup because I could tell prior to mixing, just from looking at my volume of flour vs volume of liquids, it was going to be a liquid mess. The author does say that if the batter is too thin, to add flour by the tbsp to achieve the proper consistency. However I had to add another 4 tablespoons to get the proper consistency. Now the original recipe calls for 1 cup (120 grams), and I had to add another 4 tablespoons (40 grams, according to my flour bag) for a total of 160 grams of buckwheat Which again, makes me suspect that when the recipe says 1 cup, it really should say 160 grams, not 120 grams. If I had added 160 grams from the start, there would have been no error.-English Muffins, again batter consistency was so thin, there was no, ‘spooning’ the batter into the molds. I have yet to make a second batch, but I will update my review if I find that it works out by recalculating the flour needed.If I want to actually bake from this book, it looks like I will have to go back through every single recipe in the book and recalculate how much buckwheat is actually to be used, with the proper conversion factor of 1 cup = 160 grams. I would really love to know what brand of Buckwheat the author is actually using and where she got the conversion ratio of 120 grams to 1 cup, because the recipes just don't seem to be working without my constant recalculating.
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