Gluten Free and Easy

Front Cover
Allen & Unwin, 2007 - Cooking - 179 pages
Gluten Free and Easy is a cookbook revelation This book will assist in helping those with coeliac disease and allow them to enjoy their favourite foods again, and provide those who cook for coeliacs lots of delicious and healthy recipe options for the whole family. Gluten Free and Easy comprises of tasty recipes, with an emphasis on fresh healthy food, to enjoy and savour, not just to live on.
 

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Contents

Section 1
8
Section 2
16
Section 3
23
Section 4
34
Section 5
38
Section 6
44
Section 7
52
Section 8
59
Section 14
109
Section 15
117
Section 16
118
Section 17
126
Section 18
136
Section 19
138
Section 20
140
Section 21
143

Section 9
60
Section 10
64
Section 11
83
Section 12
88
Section 13
92
Section 22
150
Section 23
154
Section 24
157
Section 25
160
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Page 36 - Add the tomato including the juice, along with the mushrooms, to the pan and bring the mixture to the boil. Reduce the heat, cover the pan and simmer for 15 minutes.
Page 170 - Bring to the boil then reduce the heat and simmer until the fruit is soft and fluffy, which should take about 5-10 minutes.
Page 72 - Combine the flour, sugar and salt in a food processor and pulse to mix. Add the butter and shortening and pulse briefly until the mixture is crumbly.
Page 64 - With the motor running, add the olive oil in a thin stream until well combined.
Page 169 - To make the syrup, place the lime juice, the remaining sugar and 125 ml (1/2 cup) water in a small saucepan and stir over low heat until the sugar dissolves. lncrease the heat and simmer for 10 minutes. Pierce holes in each cake with a skewer. Drizzle the syrup over the top and allow to stand for 5 minutes to soak up the liquid. Turn out and serve.
Page 172 - Pour the mixture into the prepared tin and bake for 45 minutes.
Page 50 - Leave to cool in the pans for a few minutes, then turn out onto a wire rack to cool completely, Place one cake on your serving plate, spread its surface with jam.

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