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Glutamine in Clinical Nutrition
by Victor R. Preedy Vinood B. Patel Rajkumar RajendramGlutamine is the most abundant amino acid and is a major contributor to whole body nitrogen metabolism and is considered to be "conditionally essential. " Glutamine in Health and Disease presents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries. Section 1 covers glutamine structure and function, glutamine synthetase, glutamine binding protein, glutamine transport, glutamine-rich activation domains and transcription, glutamine transaminase and cell biochemistry. Section 2 covers glucose-independent glutamine metabolism, intestinal barrier function, thyroid-stimulating hormone, glutamine resonances, focal ischemia, plasma glutamine, metabolic stress, cancer and absorption. Section 3 covers dipeptide-bound glutamine, DNA protection, oxidative stress, NF-KB, the inflammatory response, the lung, kidney, GI tract and liver, autophagy, ethanol and diabetes. Finally, Section 4 covers the use of glutamine in preoperative states, enteral and parenteral nutrition, pulmonary infections, cancer, hypoxic injury, arginyl-glutamine, paediatrics, pancreatic surgery, the elderly, gastric emptying gastric bypass and use glutamine cocktails. Written by authors of international and national standing, leaders in the field and trendsetters, Glutamine in Health and Disease is essential reading for nutritionists and dietitians, public health scientists, physicians, epidemiologists, policy makers, and health care professionals of various disciplines.
Glutamine: Biochemistry, Physiology, and Clinical Applications
by Dominique Meynial-DenisGlutamine: Biochemistry, Physiology, and Clinical Applications describes the different functions of glutamine (Gln) in animals and humans. Gln is both a nutrient and a signaling molecule, and its functions go beyond those of a simple metabolic fuel or protein precursor. This book has gathered together, in an unbiased and critical manner, all the available evidence and research on Gln including pathology (neurological diseases, intestinal diseases, critical illness, and cancer), physiology (successful aging), catabolic states, immunity, and exercise. Special attention is given to the potential benefit of Gln in states of insulin resistance and the role of Gln as a "conditionally essential" amino acid. The contributors are either pioneers or experts in the area of Gln from all around the globe, including Australia, Brazil, Canada, Europe, China, and the United States. This book is a valuable source of information for nutrition scientists, medical doctors, sports scientists, food scientists, dietitians, and anyone interested in nutrition. It is also a valuable resource for students in these fields and will be an important addition to university libraries.
Gluten Attack: Is Gluten waging war on our health? And if so what can we do about it?
by Prof. David SandersThe first entirely evidence-based guide revealing the truth about gluten.Gluten is regularly lambasted in the press, demonised by wellbeing experts and banned from more diets every day. But do we know why? Where does the hype end and science begin? And will bread forever be off the menu?Cutting through the sensationalism, myths and confusion surrounding all things gluten, Professor David Sanders is here to bring us the very latest evidence and groundbreaking research findings from his very personal journey into the heartland of Gluten. Including: · Specific advice tailored to suit individual needs, from coeliac to wheat-sensitive and FODMAP· A comprehensive look at how exactly gluten affects the body· Delicious gluten-free recipesThis book will help to advise you and empower you, both in terms of understanding the evidence and providing guidance about how best to look after yourself – whether gluten is for you or not.
Gluten Exposed: The Science Behind the Hype and How to Navigate to a Healthy, Symptom-Free Life
by Rory Jones Peter H.R. GreenGluten Exposed is the one book you should read if you are on a gluten-free diet or plan to go gluten-free. In this comprehensive guide, Dr. Peter H.R. Green, director of the Celiac Disease Center at Columbia University, and medical writer Rory Jones reveal the real scientific story behind gluten; examining the effects of gluten on your body and the many unintended consequences of removing it from your diet. This book is an essential resource for those with celiac disease, gluten sensitivity, or anyone considering a gluten-free diet. Green and Jones but through the misinformation and false claims about gluten to provide:An in-depth, easy-to-follow examination of symptoms and conditions associated with gluten, including celiac disease, gluten sensitivity, IBS, joint pain, brain fog, autism, diabetes, fatigue, itchy skin and fibromyalgia.An explanation of the pitfalls of the gluten-free diet and how to avoid them, not available in any other resource.A close look at the drugs, supplements, and other foods causing problems often blamed on gluten alone.A guide to the key nutrients critical for heart health, microbial diversity, and body strength that are often missing from a gluten-free diet.An understanding of how your gut talks to your brain, and how everything you ingest--both food and drugs--affects your overall mood and health.A road map for how to deal with the constant stress and social constraints of the gluten-free diet.Gluten Exposed is the definitive book on gluten and offers clear, welcome guidance that can help you make better decisions about your diet and achieve a healthier, symptom-free life.
Gluten Free Bread for Beginners: Easy and Delicious Gluten Free Bread Recipes
by Shasta PressMillions of people are now embracing a gluten-free lifestyle, driven by new scientific breakthroughs surrounding the diagnosis of celiac disease, severe wheat allergies, and gluten intolerance. Gluten has been proven to be the culprit in everything from weight gain to recurring medical issues. Adopting a gluten-free diet can help you find relief—but it shouldn't mean having to give up the foods you love! Following a gluten-free diet can be a challenge, especially when it comes to finding gluten-free bread and pastries that fit into your diet. Gluten-Free Bread for Beginners will show you how to create tasty gluten-free bread in your own kitchen, with 75 easy recipes and practical tips on living gluten-free in the real world. Gluten-Free Bread for Beginners will guide you through the basics of gluten-free baking with:75 delicious gluten-free bread recipes, including Whole-Grain Olive Bread, Sweet Cinnamon Rolls, and Pear Almond Muffins15 strategies for baking gluten-free bread that will please your entire householdComprehensive guide to the top substitutes for wheat, rye, and barley flours to use in your gluten-free breadSimple tips on how to make your home gluten-freeImportant information on identifying the symptoms of gluten reactionsGoing gluten-free is a lifestyle change that requires diligence and creativity. Gluten-Free Bread for Beginners will help ensure that your change is a delicious and rewarding one.
Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef
by Robert M. LandolphiGluten free doesn't have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook. Landolphi is the up and coming gluten-free cookbook author. His dishes aren't just delicious, they're also quick and easy, and take living without wheat from endurable to enjoyable.It's lots of flavor without the fuss. This cookbook includes more than 100 recipes for contemporary dishes ranging from main courses and sides, to soups and chowders, biscuits and muffins, pies and puddings, and cookies and sweetbars.* Gluten Free Every Day Cookbook is one of only a few gluten-free cookbooks written and developed by a professional chef.* This cookbook provides a fresh and progressive voice for gluten-free living.
Gluten Free Lifestyle: A Health Guide, Shopping & Home Tips, 66 Easy Recipes
by Rockridge PressFrom the best-selling author of The Paleo Diet Solution comes Gluten Free Lifestyle, a groundbreaking new book on how to start and maintain a gluten free diet. Gluten sensitivity, gluten allergies, and celiac disease affect millions of Americans. The effects can be range from mildly uncomfortable to life-threatening. Scientific evidence also links weight gain and obesity to gluten consumption. This easy-to-follow guide gives you a step-by-step plan to understand your gluten sensitivity, make the change to a gluten free diet, and lose weight and feel better by living gluten free. This comprehensive volume includes: 66 easy delicious recipes for a gluten free diet Gluten free shopping & home cooking tips Understanding the symptoms of gluten sensitivity Easy steps to make the transition to a completely gluten free diet Ways to identify products and foods which contain gluten—even surprising places like lipstick and toothpaste Easy gluten free diet meal plans to enjoy the foods you love while staying gluten free Secrets to enjoying foods like bread and pizza without consuming gluten Tips for eating at restaurants or enjoying meals with friends while maintaining a gluten free diet It doesn't matter if this is your first attempt at a gluten free diet, or if you'd tried before. The Gluten Free Lifestyle has all the tools you need to live healthy, happy, and gluten free.
Gluten Free for Life: Celiac Disease, Medical Recognition, and the Food Industry
by Emily K. AbelA groundbreaking exploration of celiac disease, a serious autoimmune condition that affects approximately three million Americans, or 1 percent of the populationThe manifestations of celiac disease–including anemia, gastrointestinal problems, and infertility–are diverse and can have severe consequences if left untreated. The only therapy is lifelong adherence to a gluten-free diet. Because many doctors know little about celiac, nearly half of the individuals with the disease remain undiagnosed, and many wait years for the correct diagnosis.In Gluten Free for Life, Emily K. Abel delves into the social, cultural, and historical dimensions of celiac disease, and sheds light on the challenges faced by affected individuals. The book uncovers the profit- driven motivations behind certain food companies, which often produce exorbitantly priced and ultraprocessed gluten-free products that remain out of reach for many people. Abel also emphasizes the parallels between celiac disease and other disabilities, stressing the condition's invisible nature. The absence of observable symptoms poses significant challenges in terms of social interactions, workplace dynamics, and the overall perception of those living with the disease.Abel cautions against viewing a medical cure as the sole solution for celiac disease. Instead, she advocates for a comprehensive approach that addresses the socioeconomic factors impacting adherence to the gluten-free diet. By redirecting attention toward necessary social and political reforms, Gluten Free for Life proposes remedies capable of alleviating the burdens faced by individuals with celiac disease.
Gluten Free, Naturally: 101 simple and delicious recipes
by Caroline ByronAfter contracting Lyme Disease at the age of 10, Caroline Byron has battled with health problems for much of her life. While this didn't stop her forging a successful modelling career and retraining as a chef, Caroline became increasingly frustrated by these health issues. She decided to completely overhaul her diet and go gluten-free. The change in her health was astonishing.Since then, she has devoted her time to developing a range of delicious recipes that are all naturally free from gluten, showing that you can enjoy a wide range of foods without resorting to pre-packaged 'free-from' items. Her skills as a chef and genuine love of food have led her to create a balanced collection of dishes, where the focus is on flavour and enjoyment as well as health. Although she includes healthy broths and probiotic smoothies, Caroline also finds space for her much-loved Gluten-free Fried Chicken and Melting Mac and Cheese, as well as a wide variety of baking recipes.With a huge range of tempting dishes to choose from, you will never feel like you're missing out.
Gluten Free, Naturally: 101 simple and delicious recipes
by Caroline ByronAfter contracting Lyme Disease at the age of 10, Caroline Byron has battled with health problems for much of her life. While this didn't stop her forging a successful modelling career and retraining as a chef, Caroline became increasingly frustrated by these health issues. She decided to completely overhaul her diet and go gluten-free. The change in her health was astonishing.Since then, she has devoted her time to developing a range of delicious recipes that are all naturally free from gluten, showing that you can enjoy a wide range of foods without resorting to pre-packaged 'free-from' items. Her skills as a chef and genuine love of food have led her to create a balanced collection of dishes, where the focus is on flavour and enjoyment as well as health. Although she includes healthy broths and probiotic smoothies, Caroline also finds space for her much-loved Gluten-free Fried Chicken and Melting Mac and Cheese, as well as a wide variety of baking recipes.With a huge range of tempting dishes to choose from, you will never feel like you're missing out.
Gluten Sensitivity: About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet (essentials)
by Cordula HarterGluten sensitivity is a multifactorial phenomenon. In the medical context, it is associated with symptoms that occur after the consumption of gluten-containing foods. However, not all cases of perceived gluten sensitivity are medically diagnosable. Only for celiac disease and wheat allergies clear diagnostic criteria exist. In most cases patients have non-Celiac Non-Wheat Allergy Wheat Sensitivity (NCWS). Gluten can rarely be detected as a causative agent in NCWS. Rather, other ingredients of wheat, such as ATI or FODMAP, or a disturbed intestinal microbiota may be considered as triggers for the disease. Cordula Harter puts it straight: gluten sensitivity is a fashion trend that is followed by many more people than there are diagnosed patients. The author shows that gluten-containing cereals are nutritionally high-quality foods that provide valuable nutrients and fiber. Elimination is rarely medically indicated and often benefits the food industry more than the consumer. This Springer essential is a translation of the original German 1st edition essentials, Gluten-Sensitivität by Cordula Harter, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2019. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.
Gluten is my Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free
by April PeveteauxGluten Is My Bitch offers a brutally honest and hilarious take on the realities of living a gluten-free life. As the 18 million gluten-intolerants and 3 million celiac disease sufferers in the United States can attest, living gluten-free isn’t a lot of fun, but author April Peveteaux has at least managed to make it funny. Described as the “Chelsea Handler of the gluten-free set,” April employs her unique sense of humor to provide the perfect guide to navigating a gluten-free life. In addition to her hysterical wisdom, she offers 40 gluten-free comfort food recipes that will make even the most frustrated gluten-intolerant smile with relief.
Gluten-Free & Vegan for the Whole Family (EBK)
by Jennifer Katzinger Raven Bonnar-PizzornoWith food allergies and sensitivities continuing to rise, particularly among children, and more people embracing the health benefits of a plant-based diet, these delicious and nutritious recipes are egg-free, dairy-free, gluten-free, and mostly soy-free, and will satisfy even the pickiest eater at the table. Arranged by meals (including snacks), these 90 kid-friendly recipes will make planning easy, and simplify cooking gluten-free and vegan food for the entire family. Nutritionist Raven Bonnar-Pizzorno writes the foreword, giving the recipes her stamp of approval for both kids and adults.
Gluten-Free 101: Master Gluten-Free Cooking with 101 Great Recipes (101 Recipes)
by Perrin DavisThe 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. Gluten-Free 101 also features a simple, contemporary-looking design that's as practical as it is elegant, with measures calculated using both traditional and metric quantities. Scattered throughout are beautiful full-color photographs that enhance each books utility and visual appeal. These practical, hands-on kitchen resources also look great on the kitchen bookshelf--and because their durable flexi-binding is sewn, they are extremely easy to keep open and lay flat on your kitchen counter while you're cooking from their pages. Every home cook can appreciate how a life-flat binding makes a cookbook much easier to use!Gluten-Free 101 starts off with a detailed introduction that covers the basics of gluten-free and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
Gluten-Free 101: The Essential Beginner's Guide to Easy Gluten-Free Cooking
by Carol FensterIt can be upsetting and overwhelming to learn that you can’t eat gluten, or that you need to cook for someone who can’t. Gluten-Free 101 is the guide to help make the transition a simple and positive change. It explains how to select and work with the best g-free foods from a now extensive (and sometimes confusing) product shelf, how to continue eating healthfully, and how to master basic gluten-free cooking techniques, such as cooking g-free pasta and rolling g-free dough. There are 175 simple recipes for everyday favorites like pancakes, pizza, fried chicken, sandwich bread, and cupcakes, with more than twenty-five beautiful recipe photos. Going gluten-free can be fun and delicious!
Gluten-Free All-In-One For Dummies
by Consumer Dummieshe benefits of adopting a gluten-free lifestyleInterpret food labels and stock a gluten-free kitchenCook delicious gluten-free recipes for every meal of the dayMake kid-friendly gluten-free meals, baked goods, and dessertsIf you're a seasoned gluten-free eater or a newcomer to the diet, Gluten-Free All-In-One For Dummies is the perfect, all-inclusive guide to ditching the grains and living a healthier life.
Gluten-Free All-in-One For Dummies
by The Experts at DummiesSimple advice on avoiding gluten, balancing your diet, and keeping your gut healthy Whether you're choosing to cut out gluten due to medical necessity or by choice, Gluten-Free All-In-One For Dummies helps you adapt to a gluten-free lifestyle and shows you how to steer clear of gluten, inside and outside the home. Newcomers to the gluten-free diet (and those who have been gluten-free for a while) will love this comprehensive guide packed with tips on which ingredients to swap out, how to cook without gluten, and what to watch out for in restaurants. Plus, enjoy more than two hundred tasty (and nutritious!) gluten-free recipes that will help keep your gut healthy. Learn about the benefits of a gluten-free diet Get recipes for gluten-free cooking and baking Go gluten-free on a budget with affordable ingredients Maintain your gut health with nutritional tips from the experts With content pulled from several popular For Dummies books, this comprehensive resource is full of reliable information for anyone who wants or needs to cut out gluten.
Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More
by Jeffrey LarsenA comprehensive, visual collection of more than 80 master recipes (with variations) for gluten- and allergen-free breads, muffins, scones, cakes, cookies, pies, tarts, and more, developed and refined by a baking instructor/pastry chef to achieve stellar results every time. Despite the volume of gluten- and allergen-free baking books on the market, it's still surprisingly difficult to find recipes that work every time. Enter Gluten-Free Baking at Home, a compendium of tried-and-true gluten- and allergen-free baked good recipes that everyone will love. Using customized flour blends, high-quality whole foods, and inventive flavor combinations, these recipes present gluten-free baking at its best. From cookies to cobblers, and quickbreads to muffins, all the beloved bakehouse classics are included, such as Chocolate Chip Cookies, Banana Bread, Brioche, and Biscuits. Using techniques from a long-time gluten-free baking master, you'll learn how to make moist cakes, flakey pies, light and airy yeast breads, and so much more. The recipes are designed to be free of gluten, dairy, soy, nuts, and eggs--with numerous substitutions for each that still achieve wonderful results. Lavishly photographed with step-by-step instructions, this is an indispensable guide to gluten-free baking for everyone.
Gluten-Free Baking Classics for the Bread Machine
by Annalise G. Roberts&“From sandwich slices to artisan multi-grain loaves, Roberts gives you guidelines and recipes for creating wheatless wonders with your bread machine.&” —Gluten Free & More Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts&’ outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products. Praise for Annalise G. Roberts and Gluten-Free Baking Classics &“[Roberts&’s] kitchen tested recipes make her baked goods lighter and fluffier than the rest.&” —Calgary Herald &“This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow, and the hints are a welcome extra bonus.&” —Elaine Monarch, executive director, Celiac Disease Foundation &“We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren&’t made with traditional wheat flour . . . [the] rich but light . . . cake loses nothing from the absence of white flour.&” —Gourmet
Gluten-Free Baking Classics: 90= New Recipes And Conversion Know-how: The Heirloom Collection
by Annalise G. RobertsThis revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.
Gluten-Free Baking For Dummies
by Linda Larsen Mcfadden LaytonMore than 150 tasty recipes for gluten-free bakingImagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious, gluten-free recipes for baking cakes, cookies, and breads are coming fresh out of the oven to help you meet this challenge with Gluten-Free Baking For Dummies. Gluten-intolerant eaters have big concerns with baking, as wheat flour, a staple ingredient of many bread and baking recipes, is their greatest concern. Gluten-Free Baking For Dummies expands baking opportunities for those avoiding wheat flour, either for medical reasons or by choice. It offers you a wide variety of recipes along with valuable information about diet, health concerns, and kitchen and shopping basics. Discover new baking ideas and substitutes for common glutinous ingredientsEasy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breadsTips and advice for shopping and stocking your kitchenGluten-Free Baking For Dummies is for the millions of people who suffer from Celiac disease, their friends and family, and anyone looking for healthy and tasty wheat- and gluten-free baking recipes.
Gluten-Free Baking for Beginners: The Essential Guide to Sweet and Savory Baking
by Johnna Wright PerryBecome a gluten-free baker with this easy introductory guide You don't have to be an experienced baker to make gluten-free versions of the baked goods you know and love. Gluten-Free Baking for Beginners is filled with guidance and a selection of sweet and savory gluten-free recipes for whipping up familiar favorites and creative new flavor combinations. Simple, dependable recipes—Dive into a collection of gluten-free recipes that use affordable, easy-to-find ingredients to make cookies, cakes, breads, muffins, and more. Recipe tips and tricks—For each recipe, learn what you need to know before you get started to help ensure baking success. Gluten-free flour recipes—Make your own flour blends with quick recipes for all-purpose, whole-grain, and bread flours to suit all your gluten-free baking needs. Learn to make baked goods that will tempt any palate, with help from Gluten-Free Baking for Beginners.
Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats
by Jeanne Sauvage“Recipes for everything from spritz cookies to bûche de Noël . . . shatters the assumption that if you can’t eat wheat, you can’t eat well during the holidays.” —San Jose Mercury NewsThe holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore! Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Jeanne’s own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the holiday table with comfort and joy.“Her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they’re up against traditional gluten-full baked goods.” —Seattle Times
Gluten-Free Baking: Indulgent Baked Treats, Naturally Gluten-Free Goodness (Williams-Sonoma)
by Kristine KiddThe gourmet chef &“emphasizes naturally gluten-free ingredients&” in this follow-up to Weeknight Gluten Free that&’s &“filled with scrumptious photos&” (Cooks & Books & Recipes). Many expect gluten-free baked goods will be less delicious and satisfying than those baked with wheat flour. Not so with these recipes, which are just as over-the-top delicious as any you would find in a bakeshop display case. Author Kristine Kidd is a former editor at Bon Appétit and a gourmet chef. When she learned that she had celiac disease, she made it her mission to learn to eat and cook as well as she had before, without skimping on healthy ingredients or flavor. This must-have book includes recipes for morning treats, cookies, cakes, pies, tarts, puddings, custards, breads, and other mouthwatering desserts.&“Kidd includes quite a few recipes that naturally don&’t include gluten, such as meringues, nut tortes and flourless chocolate cakes . . . In short, like many gluten-free cooks, Kidd has learned that multiple strategies are required to try to make muffins, pies, cakes and all the other usual baked goods without wheat flour and its gluten.&” —Winston-Salem Journal&“For the most part the results were successful and the replacement ingredients did not sacrifice taste or texture. Am I a sudden convert to gluten-free baking? Not yet. But for now, I am happy to be guided by the steady hand of an expert like Kristine Kidd.&” —Cool Food Dude
Gluten-Free Bread
by Marc Alier / María José Casañ Nadia HlebOne day you find out you have to adopt a gluten-free diet - or someone in your life does. So, you wonder: What's gluten? Where is it found and how do I avoid it? How do I make gluten-free bread, rolls, pizza, cakes, crepes, muffins and pastries at home? What ingredients can I use? Is gluten-free bread just as nutritious as normal bread? Should I use commercial bread mixes, or is it better to make my own? Why? The authors of Gluten-Free Bread had these same questions on their minds. This book is their answer. The book has two parts. In part one, they address gluten in the diet, where it's found, how to avoid it and above all, some alternative products and their properties. They identify and analyze nutritional facts of ingredients (types of flours, additives, yeasts and rising agents) that make gluten-free bread and pastries. They also look at how these ingredients affect the final product, how they can be combined and in what proportions. The second part focuses on the kitchen: they present techniques and tricks for gluten-free cooking, and 15 recipes for gluten-free breads, pizzas, crepes, savory tarts, cakes, muffins (cupcakes) and pastries. They offer alternatives for each recipe, including processes, tools (bread maker, mixer, kneading by hand) and types of flour that you can use to create your own variations.