Additional information
by Catherine Atkinson (Author)
The aim of this accessible cookbook is to demystify gluten-free cooking and show you that it's surprisingly easy to create foods that you thought you'd never be able to eat again. The introductory section contains clear medical and nutritional advice on all aspects of gluten-free diets and eating. You'll find information on the different types of gluten-free flours, what bakes they are suitable for, and how to blend them. Then there are tried-and-tested recipes for all kinds of breads, cakes, cookies, pasta, pies, puddings, pastries and sauces that will revolutionize your gluten-free diet and help you enjoy foods you may have thought were off the menu for good. You'll find traditional recipes that have been reworked to make them gluten free, as well as plenty of delicious new ideas and inherently gluten-free dishes that everyone should have in their repertoire. Many are dairy-free, vegan and vegetarian, too. All have step-by-step instructions to ensure success, along with a gorgeous photograph of the finished dish.
Author Biography
Catherine Atkinson has a BSc (Hons) degree in Home Economics and is a trained Cordon Bleu cook. She is the author of many cookbooks including Coconut Water and Coconut Oil, The Vegan Dairy and The Gluten-Free Kitchen.
