The Complete Guide to Naturally Gluten-Free Foods: Your Starter Manual to Going G-Free the Easy, No-Fuss Way-Includes 100 Simply Delicious Recipes!
Olivia Dupin
Language: English
Pages: 167
ISBN: 2:00188353
Format: PDF / Kindle (mobi) / ePub
Whether you live gluten-free due to a wheat intolerance or digestive disorder, or because you're simply looking to eat healthier and lose weight, The Complete Guide to Naturally Gluten-Free Foods is your one-stop reference to going g-free naturally and effectively.
Part 1 shows you how to begin a gluten-free diet with ease, with information on everything from how to shop for naturally gluten-free ingredients—many of which you're probably already familiar—to what to look out for at restaurants and in packaged foods, to how to stock your pantry with the best and healthiest staples. You'll also learn the keys to following a balanced gluten-free diet, so that you can be sure you're getting all the fiber and nutrients you need to be your healthiest.
Part 2 includes 100 delicious recipes you can make with ingredients you'd find in any supermarket—no scary, foreign-sounding fillers or other products included. From classic home-style dishes like BBQ Pulled Pork and Soft Tacos, to new favorites like Quinoa Pilaf with Roasted Root Vegetables and Chocolate Chip Meringue Cookies, you'll find countless meals to fit your time, budget, and tastes.
With The Complete Guide to Naturally Gluten-Free Foods, going g-free has never been easier—or more delicious!
the jar(s) into the stockpot with warm water (they should be immersed in water but not covered to the top in case your jars are not watertight). Cover the stockpot, wrap it in an old towel to insulate it, and place in the warm oven. Turn the oven off. Let the yogurt mixture sit for 4 to 8 hours, or until it thickens (depending on the yogurt starter you use, it may take longer to thicken, so check on it periodically). The yogurt will also thicken some more once it is completely cooled. Chill and
the fries with the cornstarch to lightly coat. Preheat a heavy-bottomed skilled over medium heat. Add the canola oil, and heat to approximately 375°F (190°C); you can use a candy/deep-fry thermometer if you aren’t sure. Panfry the polenta, using tongs to turn the fries occasionally, for 5 to 6 minutes, or until golden and crispy. Transfer to a plate lined with paper towels to drain any excess oil, and serve immediately. YIELD: 4 SERVINGS CHEF’S TIP A cast-iron skillet is great for panfrying.
ALMONDS, TOASTED 2 CLOVES GARLIC, MINCED 1 TEASPOON HONEY 1 TEASPOON DIJON MUSTARD 2 TABLESPOONS (30 ML) WHITE WINE VINEGAR 2 TABLESPOONS (30 ML) EXTRA-VIRGIN OLIVE OIL 4 CUPS (220 G) MIXED BABY GREENS 4 OUNCES (115 G) GOAT CHEESE, CRUMBLED Preheat the oven to 350°F (180°C, or gas mark 4). Heat an oven-safe sauté pan over medium-high heat. Add the olive oil to the pan. Season the chicken with salt and pepper and sear in the olive oil for 3 to 4 minutes on one side, until golden. Flip
(3.8-cm) chunks and add them to the pan. Add the vinegar, mustard, and a pinch of salt and pepper to the fruit, and toss until evenly coated. Place the pork belly on top of apples and pears, and roast for 1 more hour, or until the meat is very tender. Let rest, uncovered, for about 10 minutes. Slice the pork into thin strips and serve topped with the apples and pears. YIELD: 4 SERVINGS CHEF’S TIP Brining the meat isn’t an essential step, but it’s well worth the small amount of extra effort and
and a ruffled-looking bottom called the “foot”. Bake 1 sheet at a time for 18 minutes, rotating about halfway through cooking, until the macarons are crisp and easily release from the parchment when you pick them up. Let the macarons cool directly on the baking sheets. Bake the remaining macarons in the same way. Once all of the cookies are cooked and cooled, sandwich 2 macarons with 1 teaspoon of the apricot preserves. Place the sandwiched cookies into an airtight container and refrigerate for