With over 200 pages of quinoa-inspired cuisine, The Quintessential Quinoa Cookbook is unlike any other quinoa cookbook. Inside you’ll find Wendy’s exclusive, hand-crafted recipes, photographs of every recipe, nutritional information for every recipe, and alternative ingredients and preparation methods. Included are vegan, gluten-free, sugar-free, fast & easy, eating clean, quinoa recipes for kids, and even desserts! Let’s take a quick peek at the recipes included: Strawberry Spinach Quinoa Salad, Black Bean and Quinoa Tostadas, Quinoa Burgers, Almond Fudge Quinoa Brownies, Sun-Dried Tomato and Goat Cheese Pizza, and much more!
Elevate Your Dishes with Flavorful Grains Whether you’re a strict gluten-free eater, or just looking for more variety, The Gluten-Free Grains Cookbook shares dishes that can appease everyone at the table. Quelcy’s tried and true recipes ensure that you cook with the right ingredients for the perfect meal every time. Discover grains from ancient Aztec amaranth and Ethiopian teff to buckwheat and sorghum and a myriad of ways to make them into memorable meals. Both omnivores and vegans can get behind recipes such as Friday Night Nachos or Quinoa “Fish” Fritter Tacos. Amaranth introduces nutty undertones to Smoky Tomato Cream Soup and Kimchi Pancakes. These grains, and others featured in this book, bring dimension to your cooking and help you pack more essential minerals into every delicious meal.
It 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!
Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.
A fresh, seasonal take on vegetarian cooking--for the whole family. When David Frenkiel and Luise Vindahl became a couple, they decided to make a concerted effort to cook truly healthy food in their home together. When their daughter, Elsa, came along, this became even more important. They knew they wanted to stick to vegetarian, but they also knew the food had to be delicious, enticing, and wholesome. In this book they share more than 100 recipes they have developed in the past four years of building a family together. Vegetarian Everyday is filled with innovative ideas for using nutritious whole ingredients in new ways. The authors turn broccoli into pesto, make a pizza crust from ground cauliflower, and brighten mushroom burgers with grilled peaches. Among their most beloved recipes are Strawberry Gazpacho, Quinoa & Vegetable Chorizo Salad, Potato Pizza with Goat Cheese, Beet Bourguignon, and Chocolate & Blackberry Milkshake. Because the recipes avoid dairy, refined flour, and sugar, this book provides plenty of inspired dishes for those with allergies. Bursting with color and flavor, this is vegetarian cooking that the whole family can love.--Publisher's description.
An expanded edition—now bursting with color throughout—of a category-leading gluten-free cookbook—ready to reach more home cooks than ever Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have embraced Kelli and Peter Bronski’s high-quality gluten-free recipes for every meal, from breakfast through dessert. Now, in an extensively revised and expanded second edition, this trusted, versatile cookbook is better than ever. Here are: • 25 brand-new recipes and nearly 100 additional pages • 50 all-new full-page color photographs • The quality ingredients, from-scratch preparation methods, and unbeatable flavors that made the original edition so appealing • Dozens of recipes, from bagels to birthday cake, perfectly suited to the Bronskis’ signature all-purpose flour blend—including Belgian Waffles, Sandwich Bread, pizzas and pastas galore, Cannoli, Carrot Cake, Blueberry Pie, cookies, and much more • Globally inspired dishes, from Italian to Indian to Mexican and beyond—such as Tortellini, General Chang’s Chicken, and Pork Tamales • An expanded array of vegetarian options such as Quinoa Salad, Brussels Sprouts-Tofu Fried Rice, and Red Lentil Dal • A thorough introduction to gluten-free shopping and cooking—plus handy tips about ingredients, equipment, and techniques sprinkled throughout.
Welcome to food freedom: 100+ recipes that prove you can make healthy choices without sacrificing the meals, snacks, and sweets you love—with plenty of gluten-free, Paleo, and plant-based options. Rachel Mansfield’s vibrant debut cookbook proves that living a healthy lifestyle doesn’t mean adhering to restrictive diets or giving up all the foods you crave. Using better-for-you ingredients, such as grain-free flours, collagen peptides, and coconut sugar, you can indulge while still maintaining a balanced approach to eating. Rachel’s recipes focus on creative, flavor-forward takes on favorite, comfort food dishes—think Almond Butter Pad Thai, Sweet Potato Nachos with Cashew Cheese, Homemade Pastry Tarts with Berry Chia Jam, and Epic Quinoa Burrito Bowls. Though Rachel personally doesn’t prescribe to a single diet or label, many recipes are Paleo-friendly, dairy-free, and gluten-free, and none include any refined sugar. This highly approachable book is organized to reflect the rhythms of real life: grab-and-go breakfasts, meat and vegetables perfect to mix and match for meal prep, easy solo dinners, potluck-friendly spreads, shareable snacks, and, of course, sweets—lots of ’em because as Rachel says, “You can have your gluten-free cake and eat it too!” Perfect for those who are new to cooking or learning how to incorporate healthy ingredients into their everyday lives, Just the Good Stuff includes an entire chapter on food prep (both a money and time saver!), lots of confidence-building tips, and inspirational advice. Praise for Just the Good Stuff “In Just the Good Stuff, Rachel creates recipes that are gluten-free, dairy-free, and deliciously vibrant. Her Crunchy Tahini Chocolate Grain-Free Granola and Paleo Everything Bagel Bread are just two of the many recipes you’ll crave over and over again. Plus, having a guide to prepping food for the week, this book has you covered for all aspects of eating.”—Frank Lipman, MD, bestselling author of The New Health Rules and How to Be Well “Rachel’s recipes are modern, approachable, and simple enough that anyone can make them! Just the Good Stuff is a new staple on my bookshelf!”—Gina Homolka, New York Times bestselling cookbook author and founder of Skinnytaste
Gluten-Free Without Rice introduces you to gluten-free grains and grain alternatives other than rice such as teff, millet, sorghum, quinoa, buckwheat, tapioca, arrowroot, corn, potato starch, and more. It gives you over 75 delicious recipes for muffins, crackers, bread, pancakes, waffles, granola, main and side dishes, cookies, and des-serts. (Even ice cream cones!)With this book you can cook easily for a gluten-free diet without relying on rice. Whether you have celiac disease or food allergies, this book will make it easier and more enjoyable to stay on your diet and will help you to improve your health.
Featuring delicious gluten-free meals and servings sized for one- and two-person households, this collection of 125 recipes includes breakfast, lunch, dinner, and desserts.--
The ultimate cookbook for anyone eating gluten free Combines two landmark cookbooks--New York Times bestselling The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook: Volume 2--into one must-have resource. Here are 350+ must-have recipes that raised the bar on gluten-free cooking and baking with foolproof techniques for great-tasting lasagna, fried chicken, cookies, biscuits, and more. PLUS find a new generation of whole-grain recipes perfected using ATK's revolutionary Whole-Grain Gluten-Free Flour Blend, bringing "wheaty" flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies. We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas. Standout Recipes from the First Best-Seller Include: Old-Fashioned Birthday Cake: A little melted white chocolate makes the cake tender and moist. Extra-Crunchy Fried Chicken: Our kitchen developed a coating so crisp you can hear the crunch Flaky, Tender Pie Crust: A spoonful of vinegar helps GF flours create just the right structure. Real Sandwich Bread: Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread. New York-Style Pizza: Ground almonds give the crust just the right chew and promote browning. Plus from Volume 2: More than 150 recipes from muffins to casseroles to yeast breads to desserts Exciting recipes such as chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake Many dairy-free variations of baked goods using alternate diary products Baking recipes using the ATK All-Purpose Gluten-Free Flour Blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads Nutritional information for every recipe Customer Review: "I am loving this cookbook. It is so clearly written and the directions are very precise. It is fantastic to be able to make bread again - and it is delicious. I love the options for flour - you can make your own flour for the best results or you can buy a GF flour. Definitely give the homemade flour a try at some point. I can't wait to try other recipes but right now I am focused on making bread."
