Download Healthier Gluten-Free: All-Natural, Whole-Grain Recipes Made by Lisa Howard PDF

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By Lisa Howard

Regardless of what many folks may perhaps imagine, a gluten-free nutrition may be simply as bad because the commonplace American nutrition (also often called SAD). this is often when you consider that such a lot store-bought gluten-free items--as good as many recipes in gluten-free cookbooks--include subtle sugar, starches, fillers, and different nutrient-dead meals. You're most probably accustomed to a few of these materials already: White rice, flour, potato-starch, Xantham gum, corn-starch, tapioca flour, Guar gum. Healthier Gluten-Free is a distinct cookbook that educates the reader on easy methods to cook dinner with no nutritionally poor materials like xanathan gum and starchy flours and as an alternative organize recipes and nutrients that target flavorful, health-full, evidently gluten-free materials, akin to: fit entire grains (brown rice, quinoa, buckwheat, etc.--all of that are gluten-free) fit flours (almond flour, coconut flour, millet flour) fit fat and binding brokers (coconut oil, nut butters, eggs, avocado) fit sweeteners (maple syrup, molasses, honey) An abundance of produce and lean meats; It's fresh consuming, gluten-free sort.

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Additional info for Healthier Gluten-Free: All-Natural, Whole-Grain Recipes Made with Healthy Ingredients and Zero Fillers

Sample text

It doesn’t take long to swap your sweet tooth for happier taste buds and improved health! esseNTIAL TeCHNIQues Tip #1: Handle the Dough as Little as Possible When shaping It Rather than sticking to itself, gluten-free dough tends to stick to what’s touching it—your hands, a rolling pin, the countertop, etc. But if you employ these simple handling techniques, dealing with it is a snap: • Instead of rolling out dough and cutting it into shapes, make free-form biscuits, scones, cookies, and so on by spooning rough mounds of dough onto parchment-covered baking sheets.

Mmm). sWeeTeNeRs While it’s a bad idea to make any kind of sweetener the mainstay of your diet, there’s a big difference between natural sweeteners and refined sugars: the former contain some nutritious elements along with sweetness, but the latter do not. And natural sweeteners contribute flavor, too. From a health standpoint as well as a culinary one, you’re better off swapping refined sugars for natural sweeteners. Let’s break natural sweeteners down into categories to make them easier to explore.

Indd 47 (Text) (Fogra 39) Job:04-40711 Title:FW-Healthier Gluten-Free #175 Dtp:204 Page:47 9/4/14 8:30 pm 9/4/14 8:45 pm • Free-ForM Goat cheese, MIllet & Walnut scones WIth Pears Soy-Free, Vegetarian These scones are flatter than traditional scones—think of them as buttery, savory, oversized breakfast cookies. The combination of cheese, pears, and walnuts creates a sweet-savory blend that’ll make you look forward to getting out of bed! ½ cup (45 g) almond flour ½ cup (80 g) millet flour ¼ cup (30 g) raw buckwheat or brown rice flour 1 ½ teaspoons sucanat ½ teaspoon baking powder* ½ teaspoon sea salt Dash of freshly ground black pepper ¼ cup (30 g) walnuts, chopped 4 tablespoons (55 g) butter*, cold 1 medium pear, skin left on, chopped 2 ounces (55 g) soft goat cheese, herbed if you like* ¼ cup (60 g) plain whole-milk Greek yogurt* ¼ cup (60 ml) whole milk* 2 eggs*, lightly beaten *See Notes on page 41 Preheat the oven to 375°F (190°C, or gas mark 5).

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