Bob's Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes - Camilla V. Saulsbury

\n \n 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. \n -- from www.bobsredmill.com \n \n 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. \n \n 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: \n \n \n Breakfast \n- Pumpkin Waffles, Teff and Chia Crunch Clusters \n\n \n \n Soups, Stews and Chilis \n- Chicken Stew with Herbed Dumplings, Quinoa and Corn Chowder \n\n \n \n Salads and Sides \n- Lemony Chia and White Bean Salad, Supergreen Millet Salad \n\n \n \n Meat, Poultry and Fish \n- Crispy Almond Baked Chicken Fingers, Ancient Grains Tuna Casserole, Fresh Taqueria Tacos \n\n \n \n Meatless Main Dishes \n- Tempeh and Vegetable Fried Quinoa, Deep Dish Pizza Casserole \n\n \n \n Breads \n- Banana Bread, Ancient Grain Tortillas, Coconut Flour Scones \n\n \n \n Desserts \n- Strawberry Shortcake, Fudge Brownies, Triple Ginger Teff, Gingerbread, Lemon Tart. \n\n \n 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. \n