Bob's Red Mill Everyday Gluten-Free Cookbook - by Camilla Saulsbury (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p> <i>At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended.</br> -- from www.bobsredmill.com</i> </p> <p> Bob's Red Mill is the number one supplier of consumer whole grains in North America. Every day they go to great lengths to ensure the integrity of their products -- even building a separate gluten-free packaging division complete with specialized machinery to make sure that their products maintain their gluten-free purity. </p><p> The very best ingredients in the hands of the very best recipe developer is a winning combination. Camilla Saulsbury is an award-winning recipe developer and bestselling author who has created more than 281 recipes in this new book that showcase the health benefits of a gluten-free diet and result in immensely delicious, creative and satisfying dishes. These sublime recipes are proof positive that good taste and gluten-free options can be really tasty too: </p><p> <ul>Breakfast <li> Pumpkin Waffles, Teff and Chia Crunch Clusters </li> </ul></p><p> <ul>Soups, Stews and Chilis <li> Chicken Stew with Herbed Dumplings, Quinoa and Corn Chowder</li> </ul></p><p> <ul>Salads and Sides <li> Lemony Chia and White Bean Salad, Supergreen Millet Salad</li> </ul></p><p> <ul>Meat, Poultry and Fish <li> Crispy Almond Baked Chicken Fingers, Ancient Grains Tuna Casserole, Fresh Taqueria Tacos</li> </ul></p><p> <ul>Meatless Main Dishes <li> Tempeh and Vegetable Fried Quinoa, Deep Dish Pizza Casserole</li> </ul></p><p> <ul>Breads <li> Banana Bread, Ancient Grain Tortillas, Coconut Flour Scones</li> </ul></p><p> <ul>Desserts <li> Strawberry Shortcake, Fudge Brownies, Triple Ginger Teff, Gingerbread, Lemon Tart. </li> </ul></p> <p> Throughout the book there are a wealth of cooking and baking tips and techniques along with information on how to adapt favorite recipes into gluten-free versions. </p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Saulsbury, author of more than a dozen cookbooks and creator of the cooking blog powerhungry.com, uses gluten-free grains and other natural ingredients in 281 recipes for a wide range of entrees, side dishes and desserts. The ancient grains used in the book are described extensively, and cooking methods are fully explained... When Saulsbury's instructions are followed to the letter, the results are generally delicious. Whole grains seem particularly well suited to baking. The multigrain blueberry muffins and date squares are very good and will be enjoyed even by people not required to follow a gluten-free diet.-- (04/27/2015)<br><p/><br></br><p><b> About the Author </b></p></br></br><p> Camilla V. Saulsbury is a freelance food writer, recipe developer, cooking instructor and creator of the healthy cooking blog powerhungry.com. She has been featured on the Food network, Today, Good Morning America and Katie, and in the <i>New York Times</i>. Her latest release is <i>The Complete Coconut Cookbook</i>. </p>
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