An accessible gluten-free cookbook, with a guide to flours and their properties, and specially adapted recipes that work for all kinds of breads, cakes, pies, pastries and sauces.
The aim of this accessible cookbook is to demystify gluten-free cooking and show you that it’s surprisingly easy to create foods that you thought you’d never be able to eat again. The introductory section contains clear medical and nutritional advice on all aspects of gluten-free diets and eating. You’ll find information on the different types of gluten-free flours, what bakes they are suitable for, and how to blend them.
Then there are tried-and-tested recipes for all kinds of breads, cakes, cookies, pasta, pies, puddings, pastries and sauces that will revolutionize your gluten-free diet and help you enjoy foods you may have thought were off the menu for good. You’ll find traditional recipes that have been reworked to make them gluten free, as well as plenty of delicious new ideas and inherently gluten-free dishes that everyone should have in their repertoire.
Many are dairy-free, vegan and vegetarian, too. All have step-by-step instructions to ensure success, along with a gorgeous photograph of the finished dish.
Catherine Atkinson is an award-winning writer. A professional food stylist and home economist for over 30 years, she started her publishing career working on various magazines such as "Woman's Weekly" and "Good Housekeeping".
She is now a respected author who has written over a hundred cookery books that have been translated into numerous languages and sold across the world.
Best know for her baking books (her book "Cookies, Bars, Biscuits and Brownies" was winner of the dessert category in the Gourmand World Cookbook Awards), she has also written books on many diverse subjects and specializes in nutritional health.
Her most recent books include, "Gluten-free kitchen", "Vegan Dairy" and "The Healthy Fibre-rich Cookbook".