Gluten-Free Cooking For Dummies

Gluten-Free Cooking For Dummies

Danna Korn

Language: English

Pages: 384

ISBN: 1118396448

Format: PDF / Kindle (mobi) / ePub

Prepare gluten-free dishes that are delicious and nutritious

Want to create tasty gluten-free meals and snacks? Gluten-Free Cooking For Dummies is loaded with more than 150 wheat-and gluten-free recipes. These sweet, spicy, and aromatic dishes prove that living the gluten-free lifestyle can be not only fun and easy, but delicious and nutritious too!

This practical, guide shows you how to find and select the right ingredients and prepare classic healthy dishes for breakfast, lunch, dinner, and dessert. You'll find out what you can and can't use in gluten-free cooking, learn to spot the hidden gluten in foods, discover surprising ways to save money when you go shopping, and even manage your weight. You'll also learn how to convert your current favorite recipes to gluten-free delights using ingredients you probably already have in your kitchen.

  • Covers the medical, practical, and emotional aspects of living gluten-free
  • Includes more than 150 tasty recipes, including gluten-free ethnic dishes and a section of quick and easy starter recipes, which is new to this edition
  • Shows you how to boost nutrition and flavor in your dishes
  • Gives you the know-how to make any meal gluten free

Complete with delightful lists of gluten-free comfort foods and kid's favorites, as well as tips for converting a kitchen to a gluten-free workspace, Gluten-Free Cooking For Dummies is the best way yet to stay happy, healthy, well-fed, and wheatless!

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cause your blood sugar levels to spike, which causes your body to produce insulin. That, in turn, causes your blood sugar to fall dramatically. Basically, your blood sugar levels go from the even keel they should be on, to being the best roller coaster ride in the park. Easy, Evil Knievel. That’s not a good thing in this case. Our bodies are designed to work with stable blood sugar levels. When they’re up, then down, and all around, it causes a domino effect of not-so-healthy things to occur.

Cholesterol: 43mg; Sodium: 247mg; Carbohydrates: 41g; Fiber: 2g; Sugar: 21g; Protein: 3g. Tip: When you have too many zucchinis maturing in your garden, make a slew of these breads and freeze them for gift-giving during the holidays. Surviving a gluten-free bread disaster If you do end up with a disastrous loaf of bread at some point, do not throw it out! Gluten-free ingredients are far too expensive to simply toss in the trash can, and you put too much effort into your creation. Instead, cut

chance that a tiny particle of gluten could get left behind on the manufacturing line? Yes. Is there a chance that you’ll buy the box of cereal that contains that little bit of gluten? Sure. Is there a chance that you, the celiac in the family, will be the one to eat that little gluten particle (and the surrounding particles that have been contaminated)? Yep. Admittedly, those chances are remote. Eggplant Rollatini with Marinara Sauce Prep time: 10 min • Cook time: 18 min • Yield: 8 servings

gluten-free soy sauce 1 pound kielbasa links Directions 1 Place the corn syrup, oil, ginger, mustard, Worcestershire sauce, and soy sauce in a gallon-size self-seal bag. Swish it around to blend the ingredients. 2 Add the kielbasa to the bag. Seal the bag and push the sausage around so it’s evenly covered with marinade. 3 Refrigerate the sausage for at least 1 hour. 4 Preheat the broiler. 5 Remove the kielbasa from the bag and place it on a broiler pan. Drizzle the marinade over the top of

only for 6 minutes. Rinse and drain the pasta. 3 In the same saucepan, stir together the milk and whipping cream. Remove 1⁄2 cup of the milk mixture and set it aside. 4 Bring the remaining milk mixture to a simmer and add the drained pasta. 5 Cook the milk and pasta over medium heat, stirring frequently, about 10 minutes, or until the mixture thickens and most of the milk is absorbed. 6 Add the butter and salt and stir until the butter melts. 7 In the prepared baking dish, layer half of the

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