Easy, Basic Dishes Without Wheat
By Carol Fenster, Ph.D.
Gluten-Free 101
Easy, Basic Dishes Without Wheat
By Carol Fenster, Ph.D.
Imagine a crusty French bread that’s ready in 1 hour! Or a pie crust that
rolls out like a dream! Or light and fluffy Biscuits that rise beautifully!
Food like this is not only possible, with this latest cookbook from
Carol Fenster’s gluten-free test kitchen—it’s downright easy! Carol uses
the latest in gluten-free culinary techniques (e.g., bread baking that begins in
a cold oven) and incorporates several shortcuts that minimize time in the
kitchen.
Recipes use the newest flour blends and nutritious, “fiberful” flours
(e.g., sorghum or almond flour) to produce recipes that delight the most
discerning palates. Clear, easy-to-follow directions cater to beginning cooks.
There are sections on culinary terms, setting up a gluten-free kitchen, and how
to use bread machines.
This lady knows gluten-free cooking! Gluten-free herself, she travels around
the world with her gluten-free message. Such as a gluten-free culinary tour to
Tuscany, Italy, and holding seminars on gluten-free flours in Tokyo, Japan. She
develops gluten-free products for manufacturers such as Bob’s Red Mill and
consults with companies and patients on the gluten-free diet. See her on “Food
for Life” on the Health Network.