Hagman - The gluten-free gourmet cooks fast and healthy: wheat-free recipes with less fuss and fat

The gluten-free gourmet cooks fast and healthy: wheat-free recipes with less fuss and fat — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "The gluten-free gourmet cooks fast and healthy: wheat-free recipes with less fuss and fat" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

1234567...69

Table of Contents

T his cookbook is not my work alone. I could never have conceived or completed it without the contributions of many people. I owe a great debt to the following:

Elaine Hartsook, R.D., Ph.D., Executive Director of the Gluten Intolerance Group of North America; Joseph Murray, M.D., Coordinator of the Celiac Disease Clinic of the University of Iowa Hospital and Clinics; and Donald Kasarda of the U.S.D.A. Research Service for their generous help with medical research and information. Michael Marsh, D.Sc., D.M., F.R.C.P., Reader in Medicine, Salford, England, for his written contribution. A special thanks to Dr. Murray, who did the medical review of the text and carefully wrote his corrections in my voice.

Hope Sandler, R.D., of the Seattle Culinary School, for her tips on cutting the fat and Beth Hillson of the Gluten Free Pantry for her generous tips on cooking and the donation of some of her family recipes.

The food editors of newspapers and magazines, especially the Seattle Times , the Seattle Post-Intelligencer , the Sacramento Bee, Bon Appetit, Best Recipes, Fast and Healthy , Better Homes and Gardens , and Womans Day for the latest ideas in healthy eating and faster food preparation.

My testers, to whom I owe the success of many recipes; they not only fed them to their families but they often made practical changes to improve the taste or shorten the preparation time: Doris Beck, Betty Boughton, Martha Christiansen, Donna Jo Doepkin, Mary Gunn, Regina Hines,Eileen Kiera, Julie Kron, Kathy Muller, Pan Murray, Regina Nykoliuk, Tom Pickles, Genevieve Potts, Gayle Randle, Sherry Reshoft, Kathy Samuel, Virginia Schmuck, Allan and Paula Smith, and Louise Streuli.

Toni Richardson, who generously gave me the formula for her machine-made pasta to use in this book. And to my many readers who sent in recipes for me to try or suggestions for improving an old one.

Kay Spicer, who introduced me to bean flour through her book Full of Beans , and encouraged my experimentation.

The many companies that contributed supplies and equipment for the testing: Authentic Foods, Creative Technology Corp., Dietary Specialties, Ener-G-Foods, Grain Process Enterprises, Ltd., Red Star Yeast, Salton/Maxim Housewares, Inc., Toastmaster, Inc., Welbilt Appliance, Inc., and the West Bend Company.

Finally, to a wonderful editor, Beth Crossman, for her unfailing faith in my work and patient prodding when I procrastinated over the difficult chapters.

The Gluten-free Gourmet
More from the Gluten-free Gourmet
The Gluten-free Gourmet Bakes Bread

The gluten-free diet is a diet free of the toxic gluten protein found in wheat, rye, barley, and oats.

This list was compiled from information supplied to me by my physician, the Gluten Intolerance Group of North America, the Celiac Disease Foundation, and the Canadian Celiac Association. I followed the standards of the U.S. organizations.

Please note that food regulations vary from country to country. For example, in Canadian celiac organizations, whiskey is on the allowed list, as are condiments and pickles with distilled vinegar (not so in the United States). In Britain, wheat starch is allowed, but not in the United States or Canada.

Foods Allowed	Foods to Avoid
BEVERAGES
Coffee, tea, carbonated beverages, cocoa (Bakers, Hersheys, Nestle), rum, tequila, vodka (if made from potatoes, grapes, or plums), wine.	Postum, Ovaltine, beer, ale, gin, vodka (if made from grain), whiskey, some flavored and instant coffees, some herbal teas.
BREADS
Breads made with gluten-free flours only (rice, potato starch, soy, tapioca, corn, bean) baked at home or purchased from companies that produce GF products. Rice crackers or cakes, corn tortillas.	All breads made with wheat, oat, rye, and barley flours. All purchased crackers, croutons, bread crumbs, wafers, biscuits, and doughnuts containing any gluten flours. Graham, soda, or snack crackers, tortillas containing wheat.
CEREALS
Cornmeal, hot rice cereals, hominy grits, gluten-free cold rice and corn cereals (those without malt).	All cereals containing wheat, rye, oats, or barley (both grain and in flavoring, such as malt flavoring, malt syrup).
DAIRY PRODUCTS
Milk (fresh, dry, evaporated or condensed), buttermilk, cream, sour cream, butter, cheese (except those that contain oat gum), whipped cream, yogurt (plain and flavored if GF), ice cream (if GF), artificial cream (if GF).	Malted milk, artificial cream (if not GF), some chocolate milk drinks, some commercial ice creams, some processed cheese spreads, flavored yogurt (containing gluten), some light or fat-free dairy products (containing gluten).
DESSERTS
Any pie, cake, cookie, or other desserts made with GF flours and flavorings. Gelatins, custards, homemade puddings (rice, cornstarch, tapioca).	All pies, cakes, cookies, etc. that contain any wheat, oat, rye, or barley flour or flavoring. Most commercial pudding mixes, ice cream cones, prepared cake mixes.
FATS
Margarine, vegetable oil, nuts, GF mayonnaise, shortening, lard, some salad dressings.	Some commercial salad dressings, some mayonnaise.
FLOURS
Rice flour (brown and white), soy flour, potato starch flour, potato flour, tapioca flour, corn flour, cornmeal, cornstarch, rice bran, rice polish, arrowroot, nut or legume flours.	All flours or baking mixes containing wheat, rye, barley, or oats.
FRUITS AND JUICES
All fruit, fresh, frozen, canned (if GF), and dried (if not dusted with flour to prevent sticking).	Any commercially canned fruit with gluten thickening.
MEAT, FISH, POULTRY, AND EGGS
Any eggs (plain or in cooking), all fresh meats, fish, poultry, other seafood; fish canned in oil, vegetable broth, or brine. GF prepared meats such as luncheon meats, tofu, GF imitation seafood.	Eggs in gluten-based sauce, imitation seafood containing gluten flour, prepared meats that contain gluten, some fish canned in HVP, self-basting turkeys injected with HVP. Imitation seafood containing wheat flour.
PASTAS
GF homemade noodles, spaghetti, or other pastas, oriental rice noodles, bean threads, purchased GF pasta made with corn, rice, tapioca, and potato flours.	Noodles, spaghetti, macaroni, or other pastas made with gluten flours. Any canned pasta product.
SOUPS AND CHOWDERS
Homemade broth and soups made with GF ingredients, some canned soups, some powdered soup bases, some GF dehydrated soups.	Most canned soups, most dehydrated soup mixes, bouillon and bouillon cubes containing HVP.
VEGETABLES
All plain fresh, frozen, or canned vegetables; dried peas, beans, and lentils.	All creamed, breaded, and scalloped vegetables. Some canned baked beans, some prepared salad mixes.
SWEETS
Jellies, jams, honey, sugar, molasses, corn syrup, syrup, some commercial candies.	Some commercial candies, some cake decorations. Note: Icing sugar in Canada may contain wheat.
CONDIMENTS
Salt, pepper, herbs, food coloring, pure spices; rice, cider, and wine vinegars; yeast, GF soy sauce, GF curry powder, baking powder, baking soda.	Some curry powder, some mixed spices, distilled vinegar,* some ketchup, some prepared mustards, most soy sauces. Some pepper with wheat flour added (often found outside the United States).

Next page

1234567...69

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

Similar books «The gluten-free gourmet cooks fast and healthy: wheat-free recipes with less fuss and fat»

Look at similar books to The gluten-free gourmet cooks fast and healthy: wheat-free recipes with less fuss and fat. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.

Perry

Gluten-Free Baking for Beginners: The Essential Guide to Sweet and Savory Baking

Jules

Gloriously Gluten Free: Sweet Treats, Cakes, Tarts and Desserts

Shasta Press

Gluten-free bread for beginners: easy and delicious gluten-free bread recipes

Crocker

Betty Crocker Gluten-Free Baking

Bette Hagman

The Gluten-free Gourmet Makes Dessert

Cain Nancy

Against the grain: real ingredients from whole foods, no additives or chemicals--the way gluten-free should be

Bette Hagman

The gluten-free gourmet cooks comfort foods: more than 200 recipes for creating old favorites with new flours

Hagman

The gluten-free gourmet bakes bread : more than 200 wheat-free recipes

Hagman

The gluten-free gourmet cooks comfort foods : more than 200 recipes for creating old favorites with the new flours

Stewart

Gluten-Free Cookbook - Top 200 Gluten Free Recipes

Carol Fenster

100 Best Gluten-Free Recipes

Mary Ann Wenniger

The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free!

Discussion, reviews of the book The gluten-free gourmet cooks fast and healthy: wheat-free recipes with less fuss and fat and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.